New propositions about coffee wet processing: Chemical and sensory perspectives

•Spontaneous fermentations are more promising for arabica coffee in higher altitudes.•S. cerevisiae resulted in an improvement in coffee quality in lower altitude.•Coffees have more woody, cereal and astringent sensorial descriptors in hotter areas.•The environment affects the final quality; thus, c...

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Bibliographic Details
Published in:Food chemistry 2020-04, Vol.310, p.125943-125943, Article 125943
Main Authors: Pereira, Lucas Louzada, Guarçoni, Rogério Carvalho, Pinheiro, Patrícia Fontes, Osório, Vanessa Moreira, Pinheiro, Carlos Alexandre, Moreira, Tais Rizzo, ten Caten, Carla Schwengber
Format: Article
Language:English
Subjects:
Altitude
Arabica coffee
Brazil
Caffeine - analysis
Coffee - chemistry
Coffee - microbiology
Desiccation
Fermentation
Food Handling - methods
Food Quality
Gas Chromatography-Mass Spectrometry - methods
HS-SPME-GC/MS
Humans
Odorants - analysis
Saccharomyces cerevisiae
Sensory analysis
Taste
Volatile Organic Compounds - analysis
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Summary:•Spontaneous fermentations are more promising for arabica coffee in higher altitudes.•S. cerevisiae resulted in an improvement in coffee quality in lower altitude.•Coffees have more woody, cereal and astringent sensorial descriptors in hotter areas.•The environment affects the final quality; thus, coffees have an intrinsic quality. The interactions between edaphoclimatic factors, forms of processing, drying, storage and roasting, directly affect the sensorial results. This study applied four forms of wet-processing in six different altitude strata, aiming to potentiate the final quality of the drink. The final quality of the coffees was measured using the sensory technique and HS-SPME-GC/MS analyses. Results indicate that the use of starter culture in the fermentation phase constitutes a relevant alternative for lower-altitude zones, and that spontaneous fermentations have a higher potential of sensorial results at above 900 m. In the sequence, the volatile compounds were affected according to the type of processing and the altitude. The compounds in general that contributed the most to the formation of the math models were: 2-furylmethanol, octadecanal, 2-acetyl-3-methylpyrazine, 2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) and caffeine. The positive effects of the fermentation corroborate with new sensory routes, modification of the flavor and volatile compounds, consequently, generating new fermentation strategies.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2019.125943