{"title":"Eff ects of Selected Yeasts on the Chemical Profi les and Antioxidant Activity of Fermented Coff ee Beans during the Aging Process","authors":"Yi-Ting Chang, Pi-Hui Hsu, Mao-Che Chiu, Jui-Yu Chou","doi":"10.12982/cmjs.2024.016","DOIUrl":null,"url":null,"abstract":"Coffee, a globally popular beverage, undergoes various processing methods such as natural (also known as dry process), washed (also known as wet processed), and honey (also known as pulped natural), impacting bean composition and beverage quality. Microorganisms, especially yeasts, play a crucial role in these processes. We investigated three yeasts’ effects on chemical profi les and antioxidant activity during coffee bean aging. Our fi ndings indicate signifi cant infl uences of processing method and yeast choice on antioxidant potential and physicochemical properties. Dry-processed beans demonstrated a heightened DPPH scavenging capacity, surpassing other processing methods by approximately 69.21%, while Saccharomycopsis fi buligera fermentation exhibited superior antioxidant activity, outperforming other yeasts by 69.42%. However, no signifi cant impact on SOD-like activity was observed. Coffee bean aging, not yeast or processing method, affected total phenolic content, while total fl avonoid content showed temporal variations. Quality and sensory evaluations suggest the potential for specialty-grade coffee. Coffee beans fermented by S. fi buligera using dry methods scored 83.31, while those fermented by Pichia kluyveri with wet methods scored 82.31 in SCAA evaluations. Our study emphasizes the role of specifi c yeasts in controlled fermentation for enhanced coffee sensory qualities.","PeriodicalId":9884,"journal":{"name":"Chiang Mai Journal of Science","volume":null,"pages":null},"PeriodicalIF":0.6000,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chiang Mai Journal of Science","FirstCategoryId":"103","ListUrlMain":"https://doi.org/10.12982/cmjs.2024.016","RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MULTIDISCIPLINARY SCIENCES","Score":null,"Total":0}
引用次数: 0
Abstract
Coffee, a globally popular beverage, undergoes various processing methods such as natural (also known as dry process), washed (also known as wet processed), and honey (also known as pulped natural), impacting bean composition and beverage quality. Microorganisms, especially yeasts, play a crucial role in these processes. We investigated three yeasts’ effects on chemical profi les and antioxidant activity during coffee bean aging. Our fi ndings indicate signifi cant infl uences of processing method and yeast choice on antioxidant potential and physicochemical properties. Dry-processed beans demonstrated a heightened DPPH scavenging capacity, surpassing other processing methods by approximately 69.21%, while Saccharomycopsis fi buligera fermentation exhibited superior antioxidant activity, outperforming other yeasts by 69.42%. However, no signifi cant impact on SOD-like activity was observed. Coffee bean aging, not yeast or processing method, affected total phenolic content, while total fl avonoid content showed temporal variations. Quality and sensory evaluations suggest the potential for specialty-grade coffee. Coffee beans fermented by S. fi buligera using dry methods scored 83.31, while those fermented by Pichia kluyveri with wet methods scored 82.31 in SCAA evaluations. Our study emphasizes the role of specifi c yeasts in controlled fermentation for enhanced coffee sensory qualities.
期刊介绍:
The Chiang Mai Journal of Science is an international English language peer-reviewed journal which is published in open access electronic format 6 times a year in January, March, May, July, September and November by the Faculty of Science, Chiang Mai University. Manuscripts in most areas of science are welcomed except in areas such as agriculture, engineering and medical science which are outside the scope of the Journal. Currently, we focus on manuscripts in biology, chemistry, physics, materials science and environmental science. Papers in mathematics statistics and computer science are also included but should be of an applied nature rather than purely theoretical. Manuscripts describing experiments on humans or animals are required to provide proof that all experiments have been carried out according to the ethical regulations of the respective institutional and/or governmental authorities and this should be clearly stated in the manuscript itself. The Editor reserves the right to reject manuscripts that fail to do so.