标题:Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors
作者:Hameed, Ahsan; Hussain, Syed Ammar; Ijaz, Muhammad Umair; Ullah, Samee; Pasha, Imran; Suleria, Hafiz Ansar Rasul
作者机构:[Hameed, Ahsan] Shandong Univ Technol, Sch Agr Engn & Food Sci, Lab Yeast Mol & Cell Biol, Res Ctr Fermentat Technol, Zibo 255000, Shandong, Peoples R 更多
通讯作者:Suleria, HAR;Suleria, HAR;Suleria, HAR
通讯作者地址:[Suleria, HAR]Univ Queensland, Fac Med, Translat Res Inst, UQ Diamantina Inst, 37 Kent St, Brisbane, Qld 4102, Australia;[Suleria, HAR]Kansas State Un 更多
来源:COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
出版年:2018
卷:17
期:5
页码:1184-1237
DOI:10.1111/1541-4337.12365
关键词:coffee processing; cup quality; organoleptic characteristics; sensory; attributes; postharvest processing
摘要:The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.
收录类别:SCIE
资源类型:期刊论文
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