@article{fdi:010057300,
  title = {{C}limatic factors directly impact the volatile organic compound fingerprint in green {A}rabica coffee bean as well as coffee beverage quality},
  author = {{B}ertrand, {B}. and {B}oulanger, {R}. and {D}ussert, {S}t{\'e}phane and {R}ibeyre, {F}. and {B}erthiot, {L}. and {D}escroix, {F}. and {J}o{\¨e}t, {T}hierry},
  editor = {},
  language = {{ENG}},
  abstract = {{C}offee grown at high elevations fetches a better price than that grown in lowland regions. {T}his study was aimed at determining whether climatic conditions during bean development affected sensory perception of the coffee beverage and combinations of volatile compounds in green coffee. {G}reen coffee samples from 16 plots representative of the broad range of climatic variations in {R}eunion {I}sland were compared by sensory analysis. {V}olatiles were extracted by solid phase micro-extraction and the volatile compounds were analysed by {GC}-{MS}. {T}he results revealed that, among the climatic factors, the mean air temperature during seed development greatly influenced the sensory profile. {P}ositive quality attributes such as acidity, fruity character and flavour quality were correlated and typical of coffees produced at cool climates. {T}wo volatile compounds (ethanal and acetone) were identified as indicators of these cool temperatures. {A}mong detected volatiles, most of the alcohols, aldehydes, hydrocarbons and ketones appeared to be positively linked to elevated temperatures and high solar radiation, while the sensory profiles displayed major defects (i.e. green, earthy flavour). {T}wo alcohols (butan-1,3-diol and butan-2,3-diol) were closely correlated with a reduction in aromatic quality, acidity and an increase in earthy and green flavours. {W}e assumed that high temperatures induce accumulation of these compounds in green coffee, and would be detected as off-flavours, even after roasting. {C}limate change, which generally involves a substantial increase in average temperatures in mountainous tropical regions, could be expected to have a negative impact on coffee quality.},
  keywords = {{C}offee ; {V}olatile compounds ; {C}limatic factors ; {B}everage quality},
  booktitle = {},
  journal = {{F}ood {C}hemistry},
  volume = {135},
  numero = {4},
  pages = {2575--2583},
  ISSN = {0308-8146},
  year = {2012},
  DOI = {10.1016/j.foodchem.2012.06.060},
  URL = {https://www.documentation.ird.fr/hor/fdi:010057300},
}