Global Research Trends in Coffee Chemistry and Sensory Profiling: A Bibliometric Analysis (2015–2024)
DOI:
https://doi.org/10.25186/.v21i.2455Abstract
Understanding global developments in coffee chemistry and sensory profiling is essential for guiding scientific advances and supporting quality, processing, and health-related research worldwide. This study provides a bibliometric mapping of global research on coffee chemistry and sensory profiling between 2015 and 2024. Using data retrieved from Scopus, a total of 1,244 peer-reviewed publications were analyzed. The Bibliometrix R package (Biblioshiny interface) was employed to evaluate publication performance, citation dynamics, thematic structures, and collaboration patterns. The results indicate a rapid annual growth rate of 13.43%, with an average of 20.46 citations per document, reflecting a moderate-to-high scholarly impact. Productivity was distributed across 6,792 authors and 610 publication sources, with Nutrients, Food Chemistry, and Coffee Science identified as key outlets. Two foundational
research streams emerged in the literature: one focused on the health-related aspects of coffee consumption, and the other on its chemical and sensory characteristics. Keyword co-occurrence revealed two major clusters: health outcomes of coffee consumption and chemical/processing research on chlorogenic acids, volatile compounds, and fermentation. Thematic mapping placed coffee as a motor theme, while chemistry was emerging/declining, suggesting opportunities for stronger integration between chemical and health-oriented research. Trend analyses highlighted growing attention to coffee quality, fermentation, and Fourier-transform infrared (FTIR)-based analytical methods. A collaboration analysis revealed Brazil, the USA, and China as the dominant hubs, whereas European countries exhibited high multi-country publication ratios, reflecting international integration. These findings provide actionable insights for coffee-producing regions by emphasizing the need to strengthen international partnerships, integrate chemical and health research
narratives, and invest in processing innovations to enhance coffee quality and competitiveness.
Key words: Coffee science; fermentation; volatile compounds; chlorogenic acids; collaboration networks; analytical methods.
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