Coffee beyond the cup: analytical techniques used in chemical composition research—a review
2021
dos Santos, Hemerson D. | Boffo, Elisangela F.
This review contemplates the last twenty years of studies that have coffee as the primary objective. Diverse aspects were addressed, the Brazilian and global production, classification norms, the biological activity of its constituents, and, mostly, the analytical techniques used to verify its chemical composition. Coffee is one of the most consumed beverages globally, exported from more than 47 countries, and has Brazil as its principal producer. Traditionally, the classification of beverage quality performs by a sensory test, evaluating characteristics such as aroma, taste, and texture. The studies carried out show the richness of information that the chemical constituents bring to the final product. The different analytical techniques allied to the chemometric methods show that the constituents or classes of substances in the coffee act like markers of economically important species and geographical origin. These results have led to the development of quality control methodologies used along with the sensory test. Therefore, this review will contribute to the diffusion of analytical techniques used to investigate the coffee chemical constituents.
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