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Effect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans

cris.virtual.author-orcid0000-0001-6699-2987
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cris.virtual.author-orcid0000-0002-3681-153X
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cris.virtualsource.author-orcid8989a1ba-cd61-4f60-80d5-c1b418028894
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cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
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cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
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dc.abstract.enThe paper presents an analysis of the content of caffeine, tocopherols, and phenolic compounds as well as the volatile compound profile and volatile compound emission intensity in relation to the cultivation parameters of the Typica variety of Arabica coffee from Peru, Costa Rica, Guatemala, and Ethiopia. The study provides a detailed description of the cultivation and post-harvest parameters of the coffee types selected for the analyses. Special emphasis was placed on the analysis of the plantation altitude effect on instrumentally determined aromatic parameters and bioactive properties. The analyses were performed with the use of high-performance liquid chromatography, gas chromatography, and an electronic nose. The investigation results indicate a significant effect of the altitude of coffee cultivation on the most important biological and chemical properties of coffee beans, e.g. caffeine content, phenolic content, intensity of volatile compound emission, and coffee aroma. Other factors, such as shading and post-harvest processing, were also found to interact with the cultivation altitude and influence the content of these coffee attributes.
dc.abstract.languageen
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.contributor.authorRusinek Robert
dc.contributor.authorDobrzyński Bohdan
dc.contributor.authorGawrysiak-Witulska, Marzena Bernadeta
dc.contributor.authorSiger, Aleksander
dc.contributor.authorOniszczuk Anna
dc.contributor.authorTabor Sylwester
dc.contributor.authorGancarz Marek
dc.date.access2025-08-17
dc.date.accessioned2025-08-22T09:48:52Z
dc.date.available2025-08-22T09:48:52Z
dc.date.copyright2025-08-17
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,9
dc.description.points140
dc.description.versionfinal_published
dc.description.volume15
dc.identifier.doi10.1038/s41598-025-16126-x
dc.identifier.issn2045-2322
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4331
dc.identifier.weblinkhttps://www.nature.com/articles/s41598-025-16126-x
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofScientific Reports
dc.relation.pagesart. 30117
dc.rightsCC-BY-NC-ND
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.encoffee arabica
dc.subject.enbioactive compounds
dc.subject.encaffeine content
dc.subject.entocopherol content
dc.subject.enabove sea level
dc.subject.envolatile compounds
dc.titleEffect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans
dc.typeJournalArticle
dspace.entity.typePublication