Effect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans
Abstract The paper presents an analysis of the content of caffeine, tocopherols, and phenolic compounds as well as the volatile compound profile and volatile compound emission intensity in relation to the cultivation parameters of the Typica variety of Arabica coffee from Peru, Costa Rica, Guatemala...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-08-01
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| Series: | Scientific Reports |
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| Online Access: | https://doi.org/10.1038/s41598-025-16126-x |
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| author | Robert Rusinek Bohdan Dobrzański Marzena Gawrysiak-Witulska Aleksander Siger Anna Oniszczuk Sylwester Tabor Marek Gancarz |
| author_facet | Robert Rusinek Bohdan Dobrzański Marzena Gawrysiak-Witulska Aleksander Siger Anna Oniszczuk Sylwester Tabor Marek Gancarz |
| author_sort | Robert Rusinek |
| collection | DOAJ |
| description | Abstract The paper presents an analysis of the content of caffeine, tocopherols, and phenolic compounds as well as the volatile compound profile and volatile compound emission intensity in relation to the cultivation parameters of the Typica variety of Arabica coffee from Peru, Costa Rica, Guatemala, and Ethiopia. The study provides a detailed description of the cultivation and post-harvest parameters of the coffee types selected for the analyses. Special emphasis was placed on the analysis of the plantation altitude effect on instrumentally determined aromatic parameters and bioactive properties. The analyses were performed with the use of high-performance liquid chromatography, gas chromatography, and an electronic nose. The investigation results indicate a significant effect of the altitude of coffee cultivation on the most important biological and chemical properties of coffee beans, e.g. caffeine content, phenolic content, intensity of volatile compound emission, and coffee aroma. Other factors, such as shading and post-harvest processing, were also found to interact with the cultivation altitude and influence the content of these coffee attributes. |
| format | Article |
| id | doaj-art-405e98d0166e4274bc45c12f8be42c7a |
| institution | DOAJ |
| issn | 2045-2322 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj-art-405e98d0166e4274bc45c12f8be42c7a2025-08-20T03:07:24ZengNature PortfolioScientific Reports2045-23222025-08-0115111610.1038/s41598-025-16126-xEffect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beansRobert Rusinek0Bohdan Dobrzański1Marzena Gawrysiak-Witulska2Aleksander Siger3Anna Oniszczuk4Sylwester Tabor5Marek Gancarz6Institute of Agrophysics, Polish Academy of SciencesInstitute of Technology and Life Sciences, National Research InstituteDepartment of Dairy and Process Engineering, Poznan University of Life SciencesDepartment of Food Biochemistry and Analysis, Poznań University of Life SciencesDepartment of Inorganic Chemistry, Medical University of LublinFaculty of Production and Power Engineering, University of Agriculture in KrakowInstitute of Agrophysics, Polish Academy of SciencesAbstract The paper presents an analysis of the content of caffeine, tocopherols, and phenolic compounds as well as the volatile compound profile and volatile compound emission intensity in relation to the cultivation parameters of the Typica variety of Arabica coffee from Peru, Costa Rica, Guatemala, and Ethiopia. The study provides a detailed description of the cultivation and post-harvest parameters of the coffee types selected for the analyses. Special emphasis was placed on the analysis of the plantation altitude effect on instrumentally determined aromatic parameters and bioactive properties. The analyses were performed with the use of high-performance liquid chromatography, gas chromatography, and an electronic nose. The investigation results indicate a significant effect of the altitude of coffee cultivation on the most important biological and chemical properties of coffee beans, e.g. caffeine content, phenolic content, intensity of volatile compound emission, and coffee aroma. Other factors, such as shading and post-harvest processing, were also found to interact with the cultivation altitude and influence the content of these coffee attributes.https://doi.org/10.1038/s41598-025-16126-xCoffee arabicaBioactive compounds, caffeine contentTocopherol contentAbove sea levelVolatile compounds |
| spellingShingle | Robert Rusinek Bohdan Dobrzański Marzena Gawrysiak-Witulska Aleksander Siger Anna Oniszczuk Sylwester Tabor Marek Gancarz Effect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans Scientific Reports Coffee arabica Bioactive compounds, caffeine content Tocopherol content Above sea level Volatile compounds |
| title | Effect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans |
| title_full | Effect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans |
| title_fullStr | Effect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans |
| title_full_unstemmed | Effect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans |
| title_short | Effect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans |
| title_sort | effect of climate growing region country of origin and post harvest processing on the of content chlorogenic acids cgas and aromatic compounds in roasted coffee beans |
| topic | Coffee arabica Bioactive compounds, caffeine content Tocopherol content Above sea level Volatile compounds |
| url | https://doi.org/10.1038/s41598-025-16126-x |
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