ArticleScientific reports2025
Effect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Phenolic Composition, Antioxidant Activity and Caffeine as Chemical Markers for Differentiating PanamanianMolecules (Basel, Switzerland) · 2026Article
- Climate variability shapes volatile composition and sensory quality in Coffea arabica cultivars.Scientific reports · 2026Article
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The paper presents an analysis of the content of caffeine, tocopherols, and phenolic compounds as well as the volatile compound profile and volatile compound emission intensity in relation to the cultivation parameters of the Typica variety of Arabica coffee from Peru, Costa Rica, Guatemala, and Ethiopia. The study provides a detailed description of the cultivation and post-harvest parameters of the coffee types selected for the analyses. Special emphasis was placed on the analysis of the plantation altitude effect on instrumentally determined aromatic parameters and bioactive properties. The analyses were performed with the use of high-performance liquid chromatography, gas chromatography, and an electronic nose. The investigation results indicate a significant effect of the altitude of coffee cultivation on the most important biological and chemical properties of coffee beans, e.g. caffeine content, phenolic content, intensity of volatile compound emission, and coffee aroma. Other factors, such as shading and post-harvest processing, were also found to interact with the cultivation altitude and influence the content of these coffee attributes.
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