Phenolic and volatile compound composition influence to specialty coffee cup quality

With increasing specialty coffee consumption, more attention is focused not only onthe cup quality (sensory quality) of the coffee beverage but also about the impact of coffee onhealth. The beneficial effects of coffee on human health are mainly based on a wide range ofbiologically active components, including phenolic compounds. The aim of the study was toevaluate the influence of phenolic and volatile compound composition to specialty coffee cupquality. Seven specialty coffees from two Latvian roasteries were selected and analysed. Totalphenolic and flavanoid content and radical scavenging activity by DPPH and ABTS assay weredetermined spectrophotometrically. Sensory evaluation (cup quality) was performed by trainedpanellist team using the SCAA protocols cupping specialty coffee. Volatile compounds wereextracted by SPME and analysed by Gas Chromatography-Mass Spectrometry (GC–MS). Coffeefinal cup quality score ranged in amplitude of 83–90.25 points. HON_2 with dry fruits and meloncharacteristics has shown the highest final cup quality score. Almost detected volatile compoundsin KEN_1 is associated with positive specialty coffee characteristics. In ETH_1 coffee with thefinal cup quality score 88.25 was detected highest floral, fruity compounds and highest coffee–like roasted notes. The highest total phenolic content and DPPH, ABTS•+˙ value showedRoastery_1 coffee samples (HON_1; KEN_1; COL_1) and the lowest values Roastery_2 coffeesamples (HON_2; ETH_1; HON_3; SAL_1).The results indicate that the roastery specificroasting process parameters could influence not only volatile compounds profile and cup qualitybut also the total and individual phenolic compound content.