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Volatile compounds and their relation with differenciated coffee quality by wet processing Compuestos volátiles y su relación con la calidad del café diferenciado en el procesamiento vía húmeda

How to Cite
Osorio, V., Ortiz, A., Imbachi, L. C., & Fernández-Alduenda, M. R. (2026). Volatile compounds and their relation with differenciated coffee quality by wet processing. Cenicafe Journal, 77(1), e77103. https://doi.org/10.38141/10778/77103
PDF (Spanish) FLIP

Published: June 30, 2026

DOI
https://doi.org/10.38141/10778/77103
Dimensions
PlumX
Keywords
Fruity

ripeness

quality

fermentation

time

temperature

coffee

Frutal

madurez

calidad

fermentación

fermento

tiempo

temperatura

Café

frutado

maturação

qualidade

fermentação

sabor fermentado

tempo

temperatura

café

Numero
Vol. 77 No. 1 (2026): Cenicafé Journal
Sectión
Articles
License terms (See)
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Valentina Osorio
National Coffee Research Center image/svg+xml
https://orcid.org/0000-0002-1166-0165

Aristófeles Ortiz
National Coffee Research Center image/svg+xml
https://orcid.org/0000-0002-3242-1948

Luis Carlos Imbachi
National Coffee Research Center image/svg+xml
https://orcid.org/0000-0002-4356-694X

Mario Roberto Fernández-Alduenda
Specialty Coffee Association
https://orcid.org/0000-0001-6144-5562

Summary

Coffee contains more than one thousand volatile compounds, of which approximately  thirty play a key role in the perception of beverage sensory attributes and are considered  major determinants of cup quality. The precursors of these compounds are formed during  coffee cultivation and postharvest processing and are subsequently transformed during  roasting through multiple chemical reactions. Among the most relevant classes of volatile  compounds are furans, pyrazines, organic acids, alcohols, and aldehydes. The composition  and relative abundance of these compounds enable discrimination between high-quality  coffees and those presenting sensory defects. This study evaluated 48 volatile compounds  in coffee beans obtained from fruits harvested at three ripening stages and subjected to  fruit reserve and prolonged mucilage fermentation. Fruit reserve significantly modified the  concentrations of compounds such as ethyl acetate, acetic acid, and ethanol, contributing  to the development of fruity and red-fruit sensory notes, particularly after 48 h of reserve.  In contrast, prolonged mucilage fermentation of fruits at advanced ripening stages and  under higher fermentation temperatures reduced the scores of five sensory attributes  and promoted fermenting flavor defect which is commonly associated with increased  concentrations of volatile compounds such as hexanal and 3-methylbutanoic acid.

Author biography (See)

Valentina Osorio, National Coffee Research Center

 Investigador Científico II. Calidad, Centro Nacional de Investigaciones de Café

Aristófeles Ortiz, National Coffee Research Center

Investigador Científico I. Fisiología, Cenicafé

Luis Carlos Imbachi, National Coffee Research Center

Asistente de Investigación. Biometría, Cenicafé

Mario Roberto Fernández-Alduenda, Specialty Coffee Association

Director Técnico. Specialty Coffee Association

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