Coffee shortage increases interest in new Robusta hybrids: preliminary investigation and chemical characterization.

In recent years, coffee shortage has become a growing concern for producers and consumers. Factors such as climate change and market price fluctuations contribute to this instability. Arabica is considered a higher-quality coffee; however, it is more challenging to cultivate and more vulnerable to global warming and diseases than Robusta. To address the coffee shortage while maintaining the better quality of Arabica, new Robusta hybridizations have been explored. Specifically, in this thesis, new 100% Robusta hybrids from Brazil were provided by EMBRAPA (Brazilian Agricultural Research Corporation) based on genetic selection of the most cultivated clones for a preliminary investigation and their chemical characterization. The aroma profile of the new Robusta hybrids was analyzed through their volatiloma using HS-SPME-GC-MS while their taste attributes were evaluated through their soluble component fraction via HPLC-UV/DAD-MS. A comparison with a commercially available Arabica coffee was also conducted to identify similarities and differences with the Robusta samples. The chemical characterization revealed variations in coffee composition due to the clone type, the post-harvesting processing, and the area of cultivation of the plant. However, the comparison with the Arabica was limited by a lack of information regarding the area of cultivation and processing methods, and different roasting levels between the Arabica and Robusta samples. This preliminary study was essential in identifying chemical differences among the new hybrids. Further research should focus on their similarities with Arabica and potential modifications to enhance Robusta’s flavor profile.