Evaluation of differences in the antioxidant capacity and phenolic compounds of green and roasted coffee and their relationship with sensory properties.

Abstract

This study aimed to identify the main compounds and sensory attributes found in green and roasted coffee brews. To this end, sensory analysis techniques and a sensory discrimination test were conducted, and antioxidant capacity and individual phenolic compounds were analyzed. Multivariate statistical analysis was then conducted to identify characteristic compounds and sensory attributes. Antioxidant capacity assays did not show any significant differences between green and roasted coffee brews. However, both the individual phenolic and sensory profiles of green and roasted coffee brews were significantly different. Finally, we were able to identify through multivariate analysis, the sensory attributes and phenols that characterize each type of coffee. In this sense, green coffee brews are characterized by floral, and thin aqueous flavors, whereas, roasted coffee brews are characterized by flavors of chocolate and caramel, and creamy and intense flavors.