Quality characteristics of <i>Coffea arabica</i> cultivated in Thailand in response to roasting levels profiling its functional material applications

Arabica coffee has been cultivated in the northern part of Thailand and is processed for specialty coffee. It is qualified on the basis of sensory metrics. Coffee quality, which indicates its application status for nutraceuticals that are increasing in demand as natural, sustainable, and bioproducts is unclear. Arabica coffee cultivated, harvested, and processed by a local farm was examined. Phytochemical divergences of light, medium, and dark roasts were exhibited. L* (luminosity), indicated that the physicochemical characteristics were in alignment with the chemical profiles. The total phenolic and chlorogenic acid contents were notably high and correlated with L*. A higher roasting level reduced the L* value but increased the caffeic acid content. Coffee olfactory detectable aroma profiles were specified and attributed differently based on roast level. Furans and pyrazines were indicated as the main volatiles attributing the coffee's main notes for sweet, roasted, musty, and nutty, followed by additional volatiles co-contributing to fruity and caramelized odours. This study has direct significance to coffee and its applicability for innovative nutraceutical products based on the coffee phytochemical profiles in addition to its conventional supply in the food industry. The economic importance of the coffee will be achieved. This is seen with the emerging consumer demand for high-quality coffee in addition to a high cup score. Furthermore, the sustainability of coffee cultivated in this area meets the sustainability trend of the current consumer lifestyles.