METHODS FOR QUALITY CLASSIFICATION OF ROBUSTA COFFEE

Abstract

Robusta coffee (Coffea canephora) has gained relevance in the quality coffee market; however, gaps remain regarding the standardization of specific methods for beverage quality assessment, considering its chemical, physical, and sensory particularities. This study aimed to describe the methodologies used to classify the beverage quality of Coffea canephora through a systematic literature review. The review was conducted according to the PRISMA protocol, using PICOS criteria. Searches were performed in the Web of Science database using keyword combinations related to beverage quality, classification, and assessment of robusta coffee. A total of 28 studies were identified. Exclusion criteria included duplicates, studies published before 2015, unavailable full texts, studies without beverage quality assessment methods, and studies that did not include Coffea canephora. With the aid of Rayyan software, 10 scientific publications were selected for analysis. The results indicated a predominance of physicochemical methods in studies focused on production and sensory methods in studies related to consumer perception. It is concluded that integrating laboratory and sensory approaches is essential to improve the reliability, comparability, and applicability of protocols for assessing the beverage quality of C. canephora.