Analysis of volatile profiles of green Hawai'ian coffee beans damaged by the coffee berry borer (Hypothenemus hampei).

Hannah E WalkerKatherine A LehmanMarisa M WallMatthew S Siderhurst

Published in: Journal of the science of food and agriculture (2018)

Understanding the effects of CBB damage on coffee flavor profiles is critical to quality control for this valuable agricultural product. The results of this study show that the volatile profiles of green coffee beans vary with CBB damage. With specific volatile profiles for CBB-damaged coffee identified, coffee samples can be tested in the lab, or potentially on the farm or in coffee mills, to identify high levels of CBB damage that may lead to off flavors and a reduction in product quality and value. © 2018 Society of Chemical Industry.

Keyphrases

oxidative stress
quality control
risk assessment
gas chromatography
heavy metals
climate change
mass spectrometry
high resolution
human health