Effect of Pollination on the Composition of Raw Arabica Coffee (Coffea arabica L.): Antioxidant Capacity, Bioactive Compounds, and Volatiles Precursors.

Francisco Antonio Canzi,Desirée Ayume Lopes Meireles,Aldo Sindulfo Barboza Valdez, Lidia Stadtlober Abrantes,Marcela Boroski,Solange Cristina Augusto,Patrícia Valderrama,Aline Theodoro Toci

Journal of the science of food and agriculture（2023）

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摘要

The results demonstrated that pollination services are important mechanisms affecting the chemical composition of coffee beans. Considering that the compounds evaluated are precursors of volatile compounds in coffee, this directly affects the quality of the beans. This article is protected by copyright. All rights reserved.

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关键词

Antioxidants,Chlorogenic Acids,Coffee Quality,Phenolic Compounds,Pollination,Sustainability

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