Comparative analysis of post-harvest processing and drying techniques on the cupping quality of Thai Arabica coffee
Climate variability poses significant challenges to Thai Arabica coffee. Unstable weather has negatively impacted the quality of Northern Thai Arabica, leading to issues with quality consistency and reduced market competitiveness for Thai coffee growers. Enhancing refining postharvest processing met...
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Elsevier
2025-06-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S266615432500362X |
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| author | Sai Aung Moon Sirirung Wongsakul Hiroaki Kitazawa Rattapon Saengrayap |
| author_facet | Sai Aung Moon Sirirung Wongsakul Hiroaki Kitazawa Rattapon Saengrayap |
| author_sort | Sai Aung Moon |
| collection | DOAJ |
| description | Climate variability poses significant challenges to Thai Arabica coffee. Unstable weather has negatively impacted the quality of Northern Thai Arabica, leading to issues with quality consistency and reduced market competitiveness for Thai coffee growers. Enhancing refining postharvest processing methods is crucial for improving the overall quality of Thai coffee. This study investigates the impact of drying techniques, i.e., controlled environment drying (CED), sun drying (SD), and fast drying (FD), alongside processing methods. i.e., dry process (DP), washed process (WP), and honey processes (HP), on the pH, total titratable acidity (TA), total soluble solids (TSS), volatile compounds, and cupping scores of roasted coffee beans. Results showed significant differences (p < 0.05) among the drying methods and processing techniques regarding the pH, TA, TSS, volatile compounds, and cupping scores of the roasted beans. CED-DP and CED-HP obtained the highest cupping scores of 83.17 ± 1.26 and 83.33 ± 0.58, respectively. CED gave high levels of total ester and heterocyclic N, FD gave high total acetate, and SD gave high total acid, alcohol, aldehyde, furan, ketone, and pyrazine which link to the sensory attributes. Principal component analysis (PCA) of the chemical compound groups explained 87.97 % of the cumulative variance, revealing distinct associations between processing methods and sensory attributes. DP samples were aligned with acidity, overall, TA, TSS, and total esters and aldehydes, while WP samples were aligned with characteristics such as uniformity, clean cup, acid, alcohol, and pyrazine and HP samples were linked to the sensory characteristics of sweetness, aftertaste, body, flavor, balance, fragrance/aroma, pH, acetate, ketone, furan, and heterocyclic N. These findings offer actionable insights for Thai coffee producers to improve coffee quality by selecting the proper postharvest processing for desired characteristics, despite climatic challenges. |
| format | Article |
| id | doaj-art-4771ab0fcb6e4b73a2a259686d19677d |
| institution | OA Journals |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
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| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-4771ab0fcb6e4b73a2a259686d19677d2025-08-20T02:05:08ZengElsevierJournal of Agriculture and Food Research2666-15432025-06-012110199110.1016/j.jafr.2025.101991Comparative analysis of post-harvest processing and drying techniques on the cupping quality of Thai Arabica coffeeSai Aung Moon0Sirirung Wongsakul1Hiroaki Kitazawa2Rattapon Saengrayap3School of Agro-Industry, Mae Fah Luang University, Chiang Rai, 57100, Thailand; Coffee Quality Research Group, Mae Fah Luang University, Chiang Rai, 57100, ThailandSchool of Agro-Industry, Mae Fah Luang University, Chiang Rai, 57100, Thailand; Coffee Quality Research Group, Mae Fah Luang University, Chiang Rai, 57100, Thailand; Integrated AriTech Ecosystems Research Group, Mae Fah Luang University, Chiang Rai, 57100, Thailand; Tea and Coffee Institute, Mae Fah Luang University, Chiang Rai, 57100, ThailandDepartment of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women's University 2-8-1, Mejirodai, Bunkyo-ku, Tokyo, 112-8681, JapanSchool of Agro-Industry, Mae Fah Luang University, Chiang Rai, 57100, Thailand; Coffee Quality Research Group, Mae Fah Luang University, Chiang Rai, 57100, Thailand; Integrated AriTech Ecosystems Research Group, Mae Fah Luang University, Chiang Rai, 57100, Thailand; Tea and Coffee Institute, Mae Fah Luang University, Chiang Rai, 57100, Thailand; Corresponding author. School of Agro-Industry, Mae Fah Luang University, Chiang Rai, 57100, Thailand.Climate variability poses significant challenges to Thai Arabica coffee. Unstable weather has negatively impacted the quality of Northern Thai Arabica, leading to issues with quality consistency and reduced market competitiveness for Thai coffee growers. Enhancing refining postharvest processing methods is crucial for improving the overall quality of Thai coffee. This study investigates the impact of drying techniques, i.e., controlled environment drying (CED), sun drying (SD), and fast drying (FD), alongside processing methods. i.e., dry process (DP), washed process (WP), and honey processes (HP), on the pH, total titratable acidity (TA), total soluble solids (TSS), volatile compounds, and cupping scores of roasted coffee beans. Results showed significant differences (p < 0.05) among the drying methods and processing techniques regarding the pH, TA, TSS, volatile compounds, and cupping scores of the roasted beans. CED-DP and CED-HP obtained the highest cupping scores of 83.17 ± 1.26 and 83.33 ± 0.58, respectively. CED gave high levels of total ester and heterocyclic N, FD gave high total acetate, and SD gave high total acid, alcohol, aldehyde, furan, ketone, and pyrazine which link to the sensory attributes. Principal component analysis (PCA) of the chemical compound groups explained 87.97 % of the cumulative variance, revealing distinct associations between processing methods and sensory attributes. DP samples were aligned with acidity, overall, TA, TSS, and total esters and aldehydes, while WP samples were aligned with characteristics such as uniformity, clean cup, acid, alcohol, and pyrazine and HP samples were linked to the sensory characteristics of sweetness, aftertaste, body, flavor, balance, fragrance/aroma, pH, acetate, ketone, furan, and heterocyclic N. These findings offer actionable insights for Thai coffee producers to improve coffee quality by selecting the proper postharvest processing for desired characteristics, despite climatic challenges.http://www.sciencedirect.com/science/article/pii/S266615432500362XMultivariate analysisSensorySpecialty coffeeVolatile compound |
| spellingShingle | Sai Aung Moon Sirirung Wongsakul Hiroaki Kitazawa Rattapon Saengrayap Comparative analysis of post-harvest processing and drying techniques on the cupping quality of Thai Arabica coffee Journal of Agriculture and Food Research Multivariate analysis Sensory Specialty coffee Volatile compound |
| title | Comparative analysis of post-harvest processing and drying techniques on the cupping quality of Thai Arabica coffee |
| title_full | Comparative analysis of post-harvest processing and drying techniques on the cupping quality of Thai Arabica coffee |
| title_fullStr | Comparative analysis of post-harvest processing and drying techniques on the cupping quality of Thai Arabica coffee |
| title_full_unstemmed | Comparative analysis of post-harvest processing and drying techniques on the cupping quality of Thai Arabica coffee |
| title_short | Comparative analysis of post-harvest processing and drying techniques on the cupping quality of Thai Arabica coffee |
| title_sort | comparative analysis of post harvest processing and drying techniques on the cupping quality of thai arabica coffee |
| topic | Multivariate analysis Sensory Specialty coffee Volatile compound |
| url | http://www.sciencedirect.com/science/article/pii/S266615432500362X |
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