UNLOCKING THE SECRETS OF POST-HARVEST COFFEE PROCESSES THROUGH FLAVOUR MARKERS
In the evolving world of coffee post-harvest processes, innovation has introduced fascinating techniques like thermal shock, anaerobic fermentation, yeast inoculation, and even the infusion of new ingredients. These advancements bring unique and exciting flavours to our cups—but they also raise an important question:
How can we verify if these processes remain « natural » or involve additional ingredients?
This is where flavour markers come into play.
What Are Flavour Markers?
– Flavour markers are specific compounds that can act as fingerprints to trace the nature of the coffee process. By identifying these markers through advanced analytical methods, we can differentiate between naturally occurring compounds and those introduced through external additives.
Key Markers in Focus:
Solvents:
– Propylene glycol, triacetin, or their derivatives can signal the use of external flavour carriers. Propylene glycol acetals and dioxolanes are the common markers of use of flavourings.
Artificial Flavourings:
– Compounds like ethyl vanillin or ethyl maltol (commonly used in flavouring industries) may indicate that the coffee has been enhanced with synthetic aromas.
Antioxidants:
– Additives like BHT (butylated hydroxytoluene) are often used to preserve infused flavours but are absent in traditional coffee processes.
Unlikely key odorant molecules
– Cinnamaldehyde, Anisaldehyde, Eucalyptol, Menthol or Melonal have never been found in coffee for more than 50 years and fermentation can hardly form them.
How Are These Markers Detected?
Using techniques such as GC-MS (Gas Chromatography-Mass Spectrometry), we can detect trace levels of these compounds, providing transparency and accountability in the coffee value chain. This ensures that claims such as « natural process » or « infused coffee » can be scientifically validated.
Why Does This Matter?
Understanding these markers is crucial for:
– Transparency: Building trust between producers, roasters, and consumers.
– Innovation Control: Differentiating creative natural processes from those involving external enhancements.
Quality Assurance: Ensuring coffees meet regulatory and sensory expectations.
Looking Ahead
As a coffee sensory expert, I’m fascinated by how science continues to deepen our understanding of these processes. Analyzing markers bridges the gap between innovation and authenticity, allowing us to enjoy exceptional coffees while maintaining integrity in production.