Sabur Badmos

• Coffee production and consumption continuously increase despite the numerous barriers to its cultivation and global trade. The unique, refreshing and stimulating satisfactions associated with final coffee cup quality are among the reasons for the growing production and consumption rates. Coffee quality is a multidimensional feature, certainly influenced by the origin, plant variety, different forms of cultivation and post-harvest processing. Apparently, over 60% of the elements of coffee quality are determined by postharvest processing, which involves storage and roasting. This study aims to investigate the effects of long-term storage on some of the essential chemical constituents of the green and roasted coffee bean, and most importantly on the two main coffee varieties Coffea arabica and Coffea canephora. Moreover, various dynamics such as environmental factors, duration of storage, coffee bean varieties and market conditions largely influence the optimal storage conditions. The viability and quality of preserving coffee beans in their active physiological system are highly affected by the different storage conditions. Environmental factors such as moisture, temperature, relative humidity and different air compositions (gases) are among the core dynamic forces of storage conditions. The thesis investigation is sub-divided into seven chapters. Chapter 1 covers the introductory part, which encompasses the history and evolution of coffee, botanical classification and cultivation, economic importance, classes of compounds present in coffee, occurrence, dietary burden, biosynthesis and biological activities; and the aim of the project. Chapter 2 composes of profiling, identification and quantification of chlorogenic acids (CGAs) in green coffee; including the use of CGAs as a resourceful tool to discriminate between Coffea arabica and Coffea canephora by employing the use of nuclear magnetic resonance and tandem mass spectrometry (MS/MS) for accurate profiling...