The effect of different coffee peel retention amounts on the quality of Robusta green coffee beans

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The results demonstrated that treatments with retained peel yielded higher overall accumulation of functional substances (polyphenols, alkaloids) and characteristic aroma precursors compared with the peel-free control group. The 66% peel blending treatment enriched key roasting flavor substrates such as sucrose, organic acids, pyrazines and esters, while significantly accelerating the consumption of proteins, alkaloids and flavonoids, and exhibited remarkably superior comprehensive quality relative to other treatments.

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