Effect of pollination on the composition of raw arabica coffee (Coffea arabica L.): antioxidant capacity, bioactive compounds, and volatiles precursors.

Background: The importance of pollination is recognized worldwide. This study investigates the influence of biotic pollination on the chemical composition of coffee (Coffea arabica L.) cultivated in the municipalities of Araguari and Monte Carmelo, in Minas Gerais state, Brazil.

Effects of pollination on the composition of volatile compounds in Coffea arabica L.

Background: Pollination enhances coffee quality at the material level, improves the symbolic attributes of coffee and promotes sustainability. The objective of this work was to quantify the composition of volatile compounds in roasted coffee produced in the presence and absence of biotic pollination, aiming at investigating the effects of pollination on the composition of volatile compounds in coffee beans. This is the first report of its kind in the literature.