How Does Origin Affect Coffee Chemistry And Traceability?

There are many factors that affect the chemical composition of coffee, and the producer controls a lot of them, including the variety planted, the time of harvest, how the coffee is processed, and more. Producers can also choose the environment in which the coffee is grown, including the amount of fertilizer applied, the effect of shade trees, etc. The combination of the above factors, coupled with the special conditions of the natural environment of each production area, has created the unique flavor of each coffee.

For a long time, people have defined coffee flavors as special categories according to the country of origin. For example, when it comes to fruit flavors and high acidity, it is often associated with African coffee, and the thick taste maybe Central American coffee. The flavor is the result of the unique chemical composition of a coffee, so we can conclude that coffees from the same region have similar chemical properties, thus forming a special "regional flavor" in that region.

But where are these chemical properties poor? Can we infer the origin of this coffee by analyzing its chemical composition?

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Using the identification technology of nuclear magnetic resonance, scientists have discovered chemical properties that can identify coffee from Colombia and have used the same technology to identify Robusta coffee in a recipe. This is a viable way to identify when arabica formula beans are suspected to be mixed with cheaper robusta.

The researchers also looked at phenolic and methylxanthine compounds to identify coffee. These compounds are present in all coffees.

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

These two groups of compounds have been shown to be very sensitive to changes in the environment in which coffee trees are grown. Some people believe that these compounds are related to how coffee trees adapt to the environment in which they are grown.

Researchers from the European Commission on Health and Consumer Protection used analyses of methylxanthine and phenolic compounds to classify coffee by continent of origin with at least 90 percent accuracy. While impressive, identifying just which continent a coffee comes from is still too broad for practical application.

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Sci-Fi Foods works to develop chemical differences related to the origin of coffee in countries or regions and has observed large differences in the content of caffeine and phenolic compounds in different coffees. For example, coffee from El Salvador and Venezuela is extremely low in caffeine and coffee quinic acid, while Kenyan coffee is known for its high content of coffee quinic acid. The company's research has also shown that there are significant and characteristic differences in the trigonelline and acetic acid levels in South and Central American coffees.

The company is working to find more consistent regional differences in coffee chemistry, with the goal of being able to identify the region by the concentration of key molecules. It is hoped that in the near future, it will be possible to predict the origin of unknown samples and differentiate green coffee beans according to their origin.

Understanding chemical differences and their impact on flavor profiles may help maintain, or even enhance, the specific characteristics of each region. If we can better understand what factors contribute to the unique flavors of each region, we can try new ways to intensify or adjust flavor profiles.

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Understanding how chemical properties relate to the flavor of green and cooked beans is important for roasters, green buyers, and consumers. It can tell us what type of bean we are buying, and if we know that the bean is high in a certain compound and will produce a flavor we like, it may be a more accurate way to find out which bean we like, Instead of judging by subjective taste alone. A better understanding of chemistry can also help us develop roasting and brewing methods.

The relationship between chemistry and origin may have a similar effect, enabling producers to choose the variety best suited to their estate or farm and to influence flavor profiles through agricultural choices. For example, if they know that certain environmental conditions produce chemicals associated with desired flavors, they can choose to focus on maintaining such environmental conditions.

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If we can identify the region by its chemical properties, we can define coffee as a protected designation of origin. Better identification methods can also improve transparency and ensure source traceability across the supply chain.

Why is source traceability important? Because there are so many players involved in a traditional coffee supply chain, it's easy to forget where the coffee comes from and what processes it goes through. If we can use chemical analysis to confirm the origin and other factors, we can better trust the supply chain and increase accountability. This, in turn, could improve the market's access to information and potentially increase the price of small-scale, high-quality coffee.

Chemical analysis may also help reduce false information on green beans, such as the discovery of Robusta in an Arabica formula.

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One of the main issues in fully understanding the relationship between origin and chemistry is that there is not much data on the chemistry of green beans for origin regulations. Understanding the chemical composition of coffee in the region requires analyzing a large number of coffee samples from each major coffee region over several harvest seasons.

This is a daunting task for any research team or company, considering that coffee is produced on every continent and in many producing countries. To conduct such a large-scale study, we need to work together.

The relationship between coffee chemical composition and flavor has received more attention. Various agencies, companies, and enthusiasts have created a network to share data and ideas on the topic. The result is systematic data logging, as more teams are told what data is still lacking. This should be an example of what researchers want to know about the link between the chemical makeup of coffee and where it's grown.

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There are many benefits to be gained by better understanding the relationship between origin and chemistry in green coffee. Increased knowledge can inform the application of agricultural techniques, allowing producers to select the best varieties and better tailor planting and processing methods to the region.

In addition to better understanding how flavor profiles are created, chemical analysis can help us improve transparency and traceability in our supply chain.

Suppose researchers and producers across the industry can work together and track relevant data at scale. In that case, there is a greater potential to gain a more complete understanding of coffee as a beverage.

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