Effect of self-induced anaerobiosis fermentation (SIAF) in the volatile compounds and sensory quality of coffee

Specialty coffee has become increasingly consumed in recent years. The growth of the specialty coffee market has also led to a greater appreciation of the unique flavors and characteristics of different coffee species. Coffea arabica (Arabica coffee) and Coffea canephora (Canephora coffee, known int...

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Published in:European food research & technology 2024-02, Vol.250 (2), p.667-675
Main Authors: do Rosário, Denes Kaic Alves, da Silva Mutz, Yhan, Vieira, Karla Moreira, Schwan, Rosane Freitas, Bernardes, Patrícia Campos
Format: Article
Language:English
Subjects:
Agriculture
Alcohols
Aldehydes
Anaerobiosis
Analytical Chemistry
Beverages
Bioreactors
Biotechnology
Chemistry
Chemistry and Materials Science
Coffea arabica
Coffea canephora
Coffee
Economic importance
Esters
Fermentation
Food Science
Forestry
Furfuryl alcohol
Inoculation
Ketones
Phenols
Sensory evaluation
Sensory properties
Short Communication
Specialty products
Sweetness
Volatile compounds
Volatiles
Yeasts
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Summary:Specialty coffee has become increasingly consumed in recent years. The growth of the specialty coffee market has also led to a greater appreciation of the unique flavors and characteristics of different coffee species. Coffea arabica (Arabica coffee) and Coffea canephora (Canephora coffee, known internationally as Robusta) are the main species of most significant economic importance worldwide. This study aims to evaluate the use of Meyerozyma guilliermondii in the self-induced anaerobiosis fermentation (SIAF) of Coffea arabica and Coffea canephora . SIAF without inoculation (spontaneous fermentation) and with inoculation of yeast M. guilliermondii was conducted for five days in closed bioreactors. Volatiles and sensory analyses were performed in the roasted coffees. Twenty volatile compounds were identified in Arabica coffee and fifteen in Canephora coffee. The classes found were esters (7), pyrazines (7), ketones (4), alcohols (2), aldehydes (2), phenols (1), and pyrrole (1). Furfuryl alcohol was a significant compound for Arabica coffee, while 4-ethenyl-2-methoxyphenol was notable for Canephora coffee. M. guilliermondii increased significantly ( p  
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-023-04393-9