How does the origin of coffee affect the chemical composition and traceability of coffee beans?

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Do you have a favorite coffee producing area? Brazil, Kenya, Ethiopia? Why do you need to care which country the coffee comes from? The most important reason is that even the same variety of coffee will produce different chemical composition due to different planting places. These differences in chemical composition will not only affect the flavor, but also help us to identify distinct flavor characteristics.

This article allows us to understand how the origin affects the chemical composition of coffee and how the origin affects the traceability of raw beans.

The relationship between Origin and Chemical composition

There are many factors that affect the chemical composition of coffee, and producers control a large number of factors, including the variety planted, the time of harvest, the treatment of coffee, and so on. Producers can also choose the environment in which coffee is grown, including the amount of fertilizer applied, the effect of shading trees, and so on. The combination of the above factors, coupled with the special conditions of the natural environment of each producing area, has created the unique flavor of each kind of coffee.

Coffee flavor has always been defined as a special category according to its origin. For example, when it comes to fruit flavor and high acidity, it is often associated with African coffee and thick taste may be Central American coffee. Flavor is the result of the unique chemical composition of a cup of coffee, so we can conclude that coffee from the same producing area has a special "regional flavor" because of its similar chemical characteristics.

But what is the difference in these chemical properties? Can we infer the origin of this coffee by analyzing the chemical composition?

Analyze chemical properties to identify coffee

Through NMR recognition technology, scientists have found that chemical properties can identify coffee from Colombia, and have used the same technology to identify robusta coffee in formula beans. This is a feasible identification method when Arabica beans are suspected to be mixed with cheaper Robusta.

The researchers also studied phenols and methylxanthine compounds to identify coffee. These compounds are found in all coffee.

Methylxanthines include caffeine, theobromine and theophylline. Phenolic compounds include organic acids and chlorogenic acids, such as quinic acid, caffeic acid and so on. Phenolic compounds form most of the aroma and flavor of coffee.

These two kinds of compounds have been proved to be very sensitive to changes in the growing environment of coffee trees, and some people think that these compounds have something to do with how coffee trees adapt to the growing environment.

Researchers from the European Health and Consumer Protection Commission used analysis of methylxanthine and phenolic compounds to classify coffee by continent of origin with an accuracy of at least 90%. Although impressive, the ability to identify only which continent the coffee comes from is still too widespread to be used in practice.

Specific chemical differences between countries of origin

The author's company, Sci-Fi Foods, works to develop chemical differences related to national or regional sources of coffee, observing significant differences in caffeine and phenolic compounds in different coffees. For example, coffee from El Salvador and Venezuela contains very low caffeine and quinic acid, while Kenyan coffee is famous for its high content of quinic acid. The company's research also shows that there are significant and characteristic differences in trigonelline and acetic acid levels in South and Central American coffee.

The company is working to find more consistent regional differences in coffee chemistry, with the goal of identifying the region by the concentration of key molecules. It is hoped that in the near future, we will be able to predict the source of unknown samples and distinguish raw coffee beans according to their origin.

Understanding chemical differences and their effects on flavor characteristics may help to maintain or even strengthen the specific characteristics of each region. If we can better understand which factors cause the unique flavor of each region, we can try new ways to strengthen or adjust the flavor characteristics.

Why is the relationship between chemical properties and producing areas so important?

It is important for bakers, buyers and consumers to understand how chemical properties relate to the flavor of raw and cooked beans. It can tell us what kind of beans to buy, and if we know that the beans are high in certain compounds and produce our favorite flavor, it may be a more accurate way to find out which beans we like, rather than just by the flavor we feel. A better understanding of chemical properties can also help us develop baking and cooking methods.

The relationship between chemistry and origin may have a similar impact, enabling producers to choose the varieties that best suit their estates or farms and to influence flavor characteristics through agricultural choices. For example, if they know that the chemicals produced by certain environmental conditions are related to the desired flavor, they can choose to focus on maintaining such environmental conditions.

If we can identify the producing area by its chemical properties, we can define coffee as a protected name of origin. Better identification methods can also improve transparency and ensure traceability of sources throughout the supply chain.

Why is source traceability important? Because the traditional coffee supply chain involves many participants, it is easy to forget where coffee comes from and what processes it has gone through. If we can use chemical analysis to identify origin and other factors, we can better trust the supply chain and increase accountability. In turn, this can improve market access to information and may also increase the price of quality coffee produced on a small scale.

Chemical analysis may also help to reduce fabricated raw bean information, such as finding Robusta mixed with Arabica formula beans.

Difficulties in further chemical analysis

One of the main problems in fully understanding the relationship between origin and chemistry is that there is little chemical data on raw beans. Understanding the chemical composition of coffee in the region requires the analysis of a large number of coffee samples from each major coffee region during several harvest seasons.

Considering that coffee is produced on all continents and in many countries, this is a daunting task for any research team or company. To carry out such a large-scale research, we need to work together.

The relationship between chemical composition and flavor of coffee has attracted more attention. Various institutions, companies and enthusiasts have created a network to share data and ideas on the subject. The result is the system's data records, as more teams are told what data is still missing. This should be an example where researchers want to understand the relationship between the chemical composition of coffee and its origin.

Many benefits can be gained by better understanding the relationship between origin and chemistry in raw coffee beans. Increased knowledge can provide information for the application of agricultural technology, enable producers to select the best varieties, and better tailor planting and processing methods for the region.

In addition to a better understanding of the way flavor characteristics are created, chemical analysis can also help us improve the transparency and traceability of the supply chain.

If researchers and producers across the industry can work together on a large scale and track the relevant data, then there is greater potential for a more comprehensive understanding of coffee as a beverage.

Translated from Perfect Daily Grind.

Translated by Cheng Zhen Coffee

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