Phenolic and volatile compound composition influence to specialty coffee cup quality
Latvia University of Life Sciences and Technologies, Faculty of Food Technology, Department of Food Technology, Rigasiela 22, LV–3004 Jelgava, Latvia
With increasing specialty coffee consumption, more attention is focused not only on the cup quality (sensory quality) of the coffee beverage but also about the impact of coffee on health. The beneficial effects of coffee on human health are mainly based on a wide range of biologically active components, including phenolic compounds. The aim of the study was to evaluate the influence of phenolic and volatile compound composition to specialty coffee cup quality. Seven specialty coffees from two Latvian roasteries were selected and analysed. Total phenolic and flavanoid content and radical scavenging activity by DPPH and ABTS assay were determined spectrophotometrically. Sensory evaluation (cup quality) was performed by trained panellist team using the SCAA protocols cupping specialty coffee. Volatile compounds were extracted by SPME and analysed by Gas Chromatography-Mass Spectrometry (GC–MS). Coffee final cup quality score ranged in amplitude of 83–90.25 points. HON_2 with dry fruits and melon characteristics has shown the highest final cup quality score. Almost detected volatile compounds in KEN_1 is associated with positive specialty coffee characteristics. In ETH_1 coffee with the final cup quality score 88.25 was detected highest floral, fruity compounds and highest coffee–like roasted notes. The highest total phenolic content and DPPH, ABTS•+˙ value showed Roastery_1 coffee samples (HON_1; KEN_1; COL_1) and the lowest values Roastery_2 coffee samples (HON_2; ETH_1; HON_3; SAL_1).The results indicate that the roastery specific roasting process parameters could influence not only volatile compounds profile and cup quality but also the total and individual phenolic compound content.