ArticleScientific reports2026
Climate variability shapes volatile composition and sensory quality in Coffea arabica cultivars.
Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study evaluated the influence of seasonal climatic variations on the volatile and sensory profiles of three Coffea arabica cultivars (Catucaí 785, Catucaí Açú, and Arara) during the 2021 and 2022 harvests. Climatic data, volatile compound profiles, and sensory profile obtained from beverage evaluations were analyzed to investigate the relationship between environmental conditions and coffee quality. The results indicated that climatic variables such as solar radiation, temperature, and precipitation influence plant physiological processes and the synthesis of aromatic compounds, consequently affecting the sensory characteristics of the beverage. The Catucaí 785 cultivar showed a higher abundance of 2-acetylfuran in the 2022 harvest, a compound commonly associated with sweet and caramel-like aroma notes, which was reflected in the sensory profile by the presence of sweet descriptors such as blackcurrant, molasses, and walnut, contributing to greater beverage complexity. The cultivars exhibited distinct responses under different climatic conditions: Catucaí 785 showed better performance under drier conditions, Catucaí Açú stood out in environments with greater water availability, and the Arara cultivar proved more sensitive to high humidity during the fruit ripening phase. Notably, Arara showed a significant improvement in sensory quality in the 2022 harvest, characterized by the increased frequency of fruity, caramel, and molasses descriptors. These findings highlight the strong interaction between climate, cultivar, and volatile composition in shaping the sensory expression of coffee beverages.
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