Characterization of specialty coffees through aroma fingerprint assessment: a mini-review

The aroma of coffee is a key element in evaluating both its quality and acceptability by the consumer. It is a complex mixture of over 1000 volatile compounds that depend on the cultivar, the area of origin, the degree of ripeness of the green coffee beans, the cultivation, processing and roasting techniques, and the method of preparation of the beverage. Numerous studies have been carried out in literature on the analysis of the volatile and non-volatile component of green and roasted coffee to highlight the characteristics related to quality, degree of roasting, origins, and specific defects. In the case of Specialty Coffees – a term used to indicate the highest quality of coffee available in the entire supply chain – the evaluation of the aromatic profile becomes crucial to determine the distinctive characteristics of each specialty and provide an objective tool of the uniqueness conferred by each cup of coffee. To our knowledge, some studies have already been conducted on high-quality coffees. Currently, many authors are interested in identifying new markers that can provide further information on their origin and the production process used and, consequently, improve their quality and safety. This article presents a review of the literature on the characterization of Arabica coffee in terms of volatile compounds, some of which are involved in the sensory profile and therefore influence the consumer’s taste experience, and other unpleasant compounds resulting, instead, from drastic thermal treatments.