Influence of drying on the content of sugars in wet processed green Arabica coffees

When wet processed coffee beans are dried, the resulting decrease in the water potential induces various metabolic responses. This study was aimed at elucidating the impact of these reactions on the composition of sugars, representing potential aroma precursors. Wet processed green coffees were dried under defined conditions, and the relevant sugars were analysed. Special emphasis was put on the influence of the drying regime, i.e. continuous dryings and such interrupted by pauses in order to mimic sun dryings. ntents of fructose and glucose decreased significantly within the first day of drying. This diminution for the first time proves that the lower contents of glucose and fructose generally present in wet processed coffee beans in comparison to dry processed ones are – at least in part – due to metabolic processes and are not related to the leaching of sugars into the process water in the course of wet processing.