Quality Determinants In Coffee Production

Quality Determinants In Coffee Production provides a comprehensive overview of the main determinants of coffee quality during processing, authored by members of the Laboratory for Analysis and Research in Coffee at the Federal Institute of Esprito Santo. It explores the history of coffee processing, the evolution of sensorial analysis techniques, the relationship between fruit microbiology and coffee quality, biotechnological processes, volatile coffee compounds, and gas chromatography techniques. The text covers new technological and scientific indicators for modifying and creating sensory routes, as well as international protocols used in sensory analysis. It presents a multidisciplinary perspective connecting areas such as statistics, biochemistry, analytical chemistry, and microbiology to the results of sensory analysis.

Format: Paperback / softback
Length: 443 pages
Publication date: 13 December 2021
Publisher: Springer Nature Switzerland AG

Quality Determinants in Coffee Production provides a comprehensive overview of the primary factors that influence coffee quality during processing. Authored by members of the Laboratory for Analysis and Research in Coffee at the Federal Institute of Esprito Santo, the chapters in this text elucidate how coffee quality can be affected at each stage of the primary processing methods. The first section delves into the history of coffee processing, exploring how the processes and techniques of sensorial analysis have evolved. The second section covers the evolution of these techniques and the challenges associated with their implementation, including the statistical tools used to enhance test accuracy. Another section focuses on the relationship between fruit microbiology and coffee quality, promoting a deeper understanding of how yeasts, fungi, and bacteria impact coffee quality during processing. A dedicated section is devoted to the biotechnological processes employed in coffee production, encompassing the application of induced and spontaneous routes derived from manipulating raw materials, the interplay between wet processing and spontaneous fermentation, and the construction of sensorial routes. The final section explores volatile coffee compounds and gas chromatography techniques, including chemical and sensory maps.

While most reference works on coffee processing adopt a pragmatic approach, focusing on production, harvesting, post-harvesting, and marketing, this work extends beyond these topics. It delves into the factors that impact quality and their subsequent effects on either qualitative reduction or gains during processing. Extensive coverage is provided for new technological and scientific indicators used to modify and create sensory routes, as well as international protocols. By examining these key determinants, Quality Determinants in Coffee Production offers valuable insights into the intricate world of coffee quality enhancement and refinement.

Weight: 706g
Dimension: 235 x 155 (mm)
ISBN-13: 9783030544393
Edition number: 1st ed. 2021