A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain
Rendón Mera, Alicia María | Corrales, David Camilo | Peñuela Mesa, Gustavo Antonio | Diagnóstico y Control de la Contaminación
ABSTRACT: Coffee is one of the most consumed beverages in the world and is crucial in the economy of many developing countries. 'e search to improve coffee quality comes from many fronts, as do the many ways to measure quality and the factors that affect it. Several techniques are used to measure the different metrics to assess coffee quality, across different types of coffee samples and species, and throughout the entire process from farm to cup. In this work, we conducted a systematic mapping study of 1,470 articles to identify the aspects of quality that are the most important in the scientific literature to evaluate coffee throughout the processing chain. 'e study revealed that cup quality and biochemical composition are the most researched quality attributes. 'e main objective of the reviewed studies is the correlation between different quality measurements. 'e most used techniques are the analytical chemistry methods. 'e most studied species is Coffea arabica. 'e most used sample presentation is green coffee. 'e postharvest stage is the most researched, in which quality control receives more attention. In the preharvest stage, management practices stand out. Finally, the most used type of research was the evaluation research.
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