A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain
Coffee is one of the most consumed beverages in the world and is crucial in the economy of many developing countries. The search to improve coffee quality comes from many fronts, as do the many ways to measure quality and the factors that affect it. Several techniques are used to measure the differe...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/8019251 |
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| _version_ | 1832553515018354688 |
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| author | Alicia María Rendón-Mera David Camilo Corrales Gustavo Antonio Peñuela Mesa |
| author_facet | Alicia María Rendón-Mera David Camilo Corrales Gustavo Antonio Peñuela Mesa |
| author_sort | Alicia María Rendón-Mera |
| collection | DOAJ |
| description | Coffee is one of the most consumed beverages in the world and is crucial in the economy of many developing countries. The search to improve coffee quality comes from many fronts, as do the many ways to measure quality and the factors that affect it. Several techniques are used to measure the different metrics to assess coffee quality, across different types of coffee samples and species, and throughout the entire process from farm to cup. In this work, we conducted a systematic mapping study of 1,470 articles to identify the aspects of quality that are the most important in the scientific literature to evaluate coffee throughout the processing chain. The study revealed that cup quality and biochemical composition are the most researched quality attributes. The main objective of the reviewed studies is the correlation between different quality measurements. The most used techniques are the analytical chemistry methods. The most studied species is Coffea arabica. The most used sample presentation is green coffee. The postharvest stage is the most researched, in which quality control receives more attention. In the preharvest stage, management practices stand out. Finally, the most used type of research was the evaluation research. |
| format | Article |
| id | doaj-art-04471d0d5f42435dbddaf1fa487d24b9 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-04471d0d5f42435dbddaf1fa487d24b92025-02-03T05:53:49ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/8019251A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer ChainAlicia María Rendón-Mera0David Camilo Corrales1Gustavo Antonio Peñuela Mesa2Grupo GDCONTWBGrupo GDCONCoffee is one of the most consumed beverages in the world and is crucial in the economy of many developing countries. The search to improve coffee quality comes from many fronts, as do the many ways to measure quality and the factors that affect it. Several techniques are used to measure the different metrics to assess coffee quality, across different types of coffee samples and species, and throughout the entire process from farm to cup. In this work, we conducted a systematic mapping study of 1,470 articles to identify the aspects of quality that are the most important in the scientific literature to evaluate coffee throughout the processing chain. The study revealed that cup quality and biochemical composition are the most researched quality attributes. The main objective of the reviewed studies is the correlation between different quality measurements. The most used techniques are the analytical chemistry methods. The most studied species is Coffea arabica. The most used sample presentation is green coffee. The postharvest stage is the most researched, in which quality control receives more attention. In the preharvest stage, management practices stand out. Finally, the most used type of research was the evaluation research.http://dx.doi.org/10.1155/2022/8019251 |
| spellingShingle | Alicia María Rendón-Mera David Camilo Corrales Gustavo Antonio Peñuela Mesa A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain Journal of Food Quality |
| title | A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain |
| title_full | A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain |
| title_fullStr | A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain |
| title_full_unstemmed | A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain |
| title_short | A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain |
| title_sort | systematic mapping study of coffee quality throughout the production to consumer chain |
| url | http://dx.doi.org/10.1155/2022/8019251 |
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