The role of volatile and non-volatile compounds as quality indicators and marker candidates in coffee: A systematic review
Journal of Food Composition and Analysis, cilt.137, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Derleme
- Cilt numarası: 137
- Basım Tarihi: 2025
- Doi Numarası: 10.1016/j.jfca.2024.106846
- Dergi Adı: Journal of Food Composition and Analysis
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS
- Anahtar Kelimeler: Coffee flavor, Authentication, Geographic origin, Adulteration, Kopi Luwak, Robusta, Espresso
- Sağlık Bilimleri Üniversitesi Adresli: Evet
Özet
Coffee is one of the most widely traded and consumed tropical products on the world due to its aromatic taste and beneficial health effects. With a high market value and commercial importance, coffee is among the top 10 products most at risk of food fraud. Therefore, identifying new candidates for quality and authenticity markers in coffee research is extremely important to protect both coffee consumers and traders. To date, researchers have mainly focused on the effects of volatile compounds on the flavor of coffee. However, a systematic review of volatile and non-volatile compounds regarding coffee monitoring from harvest to consumption has not yet been done. This review conducts a thorough examination and comparative assessment of recent approaches to use volatiles and non-volatiles as potential markers for defective beans, roasted beans, ground, and packaging coffee. This review also provides the basis for understanding the role of volatile and non-volatile compounds as quality indicators in coffee brewing types such as espresso, Turkish coffee, cold brew, herbal, and French press coffee. Finally, the candidate markers for antioxidant activity and coffee consumption are briefly discussed.