Flávio Meira Borém, Ana Paula de Carvalho Alves, Cláudia Mendes dos Santos, Luana Haeberlin, Luís Gustavo Amaral Salvio
Coffee fermentation has emerged as an innovative post-harvest process in recent years. The effectiveness of this process is in conferring sensory notes to the coffee that would please the consumer and allow for the positive differentiation of the coffees. This is achieved by monitoring the different parameters of the procedure of coffee fermentation. In this regard, the present study aimed to conduct a natural fermentation of the coffee fruit for up to 96 hours followed by the sensory (sensory characteristics for aroma, flavor, acidity, body and overall score of the 0 to 100) and chemical analyses (bioactive compounds, volatiles, organics, and fatty acids) to evaluate the influence of fermentation on sensory quality and on chemical compounds. The coffee (Coffeea arabica L.) samples for the study were collected from Presidente Olegário – MG (Harvest 2018/19) in the cerrado of Minas Gerais. The effects of fermentation and fermentation duration on the sensory quality and chemistry of coffee were evaluated. It was observed that after 48 h of fermentation, significant sensorial differentiation occurs, including an increase of the approximately two points in the final grade. In addition, time was revealed as the most relevant factor in the chemical analyses for the categorization of samples into different groups. Accordingly, it was concluded since coffees with subjected to 48, 72, and 96 h of fermentation got higher final grades, higher levels of palmitic fatty acid and characteristic compounds of fermented coffees (1,3-dioxolane 2,4,5-trimethyl, 2-furan methanol acetate, and butanoic acid) checking out the coffees wine-like notes and sweet notes to the beverage. Key words: Coffeea arabica L.; sensory evaluation; volatile composition.
{"title":"Sensory and chemical analyses of spontaneously fermented coffees","authors":"Flávio Meira Borém, Ana Paula de Carvalho Alves, Cláudia Mendes dos Santos, Luana Haeberlin, Luís Gustavo Amaral Salvio","doi":"10.25186/.v18i.2137","DOIUrl":"https://doi.org/10.25186/.v18i.2137","url":null,"abstract":"Coffee fermentation has emerged as an innovative post-harvest process in recent years. The effectiveness of this process is in conferring sensory notes to the coffee that would please the consumer and allow for the positive differentiation of the coffees. This is achieved by monitoring the different parameters of the procedure of coffee fermentation. In this regard, the present study aimed to conduct a natural fermentation of the coffee fruit for up to 96 hours followed by the sensory (sensory characteristics for aroma, flavor, acidity, body and overall score of the 0 to 100) and chemical analyses (bioactive compounds, volatiles, organics, and fatty acids) to evaluate the influence of fermentation on sensory quality and on chemical compounds. The coffee (Coffeea arabica L.) samples for the study were collected from Presidente Olegário – MG (Harvest 2018/19) in the cerrado of Minas Gerais. The effects of fermentation and fermentation duration on the sensory quality and chemistry of coffee were evaluated. It was observed that after 48 h of fermentation, significant sensorial differentiation occurs, including an increase of the approximately two points in the final grade. In addition, time was revealed as the most relevant factor in the chemical analyses for the categorization of samples into different groups. Accordingly, it was concluded since coffees with subjected to 48, 72, and 96 h of fermentation got higher final grades, higher levels of palmitic fatty acid and characteristic compounds of fermented coffees (1,3-dioxolane 2,4,5-trimethyl, 2-furan methanol acetate, and butanoic acid) checking out the coffees wine-like notes and sweet notes to the beverage. Key words: Coffeea arabica L.; sensory evaluation; volatile composition.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"233 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135560759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Implementation of green supply chain management for sustainable agroindustry in coffee processing unit, a case of Indonesia","authors":"Ida Bagus Suryaningrat, E. Novita","doi":"10.25186/.v17i.2042","DOIUrl":"https://doi.org/10.25186/.v17i.2042","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69260913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Characterization of active-aroma wheel in contemporary coffee processes via gas chromatography–olfactometry, and sensory perspective","authors":"W. Jitjaroen, D. Chaisri, L. Panjai","doi":"10.25186/.v18i.2059","DOIUrl":"https://doi.org/10.25186/.v18i.2059","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69262104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rafael Carlos Eloy Dias, Sebastian Ed Wieland Opitz, C. Yeretzian
{"title":"Bioactive compounds in blends of coffee defects originating from the harvesting","authors":"Rafael Carlos Eloy Dias, Sebastian Ed Wieland Opitz, C. Yeretzian","doi":"10.25186/.v17i.2027","DOIUrl":"https://doi.org/10.25186/.v17i.2027","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69260471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mariana Cristina Barbosa, Karla Nascimento Sena, Kátia Luciene Maltoni
{"title":"Initial growth of Coffea canephora: Simulation of organomineral system and Limnoperna fortunei as soil improvement","authors":"Mariana Cristina Barbosa, Karla Nascimento Sena, Kátia Luciene Maltoni","doi":"10.25186/.v18i.2106","DOIUrl":"https://doi.org/10.25186/.v18i.2106","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69263121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature. Five different variations of SCM processes were investigated: pulped natural process (control); at 15 o C for 10 days (SCM-15); at 20 o C for 10 days (SCM-20); with 0.01 g.L -1 pectinases A (polygalacturonase, pectin esterase and pectin lyase); at 20 o C for 5 days (SCM-PA); and with 0.03 g.L -1 pectinases B (polygalacturonase, pectin esterase, pectin lyase and ß-glucanase) at 20 o C for 5 days (SCM-PB). The chemical composition of intact mucilage and green bean coffee were analyzed. The environments created by using SCM fermentation process at 20 o C combined with pectinase A and pectinase B produced green bean coffee with higher content of acidity and reducing sugar. The volatile compounds of roasted coffee were examined by Gas Chromatography-Mass Spectrometry (GC-MS). Fifty-one volatile compounds belonging to 12 chemical classes were identified. The different total peak area, indicates that most volatile compounds, increases during SCM, and SCM process combined with enzymatic method. The Specialty Coffee Association of America; SCAA sensory analysis was performed by ten trained specialty coffee judges. The final product of coffee beans, which has been treated with SCM process at 15 and 20 o C have obtained the highest score in fragrance, flavor, aftertaste, body, balance and overall impression. While the enzyme treatment has attained the highest scores in acidity. This study demonstrates that the proposed process may be useful for the improvement of the cup quality.
{"title":"Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process","authors":"W. Jitjaroen, Rungtiwa Kongngoen, L. Panjai","doi":"10.25186/.v18i.2119","DOIUrl":"https://doi.org/10.25186/.v18i.2119","url":null,"abstract":"The goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature. Five different variations of SCM processes were investigated: pulped natural process (control); at 15 o C for 10 days (SCM-15); at 20 o C for 10 days (SCM-20); with 0.01 g.L -1 pectinases A (polygalacturonase, pectin esterase and pectin lyase); at 20 o C for 5 days (SCM-PA); and with 0.03 g.L -1 pectinases B (polygalacturonase, pectin esterase, pectin lyase and ß-glucanase) at 20 o C for 5 days (SCM-PB). The chemical composition of intact mucilage and green bean coffee were analyzed. The environments created by using SCM fermentation process at 20 o C combined with pectinase A and pectinase B produced green bean coffee with higher content of acidity and reducing sugar. The volatile compounds of roasted coffee were examined by Gas Chromatography-Mass Spectrometry (GC-MS). Fifty-one volatile compounds belonging to 12 chemical classes were identified. The different total peak area, indicates that most volatile compounds, increases during SCM, and SCM process combined with enzymatic method. The Specialty Coffee Association of America; SCAA sensory analysis was performed by ten trained specialty coffee judges. The final product of coffee beans, which has been treated with SCM process at 15 and 20 o C have obtained the highest score in fragrance, flavor, aftertaste, body, balance and overall impression. While the enzyme treatment has attained the highest scores in acidity. This study demonstrates that the proposed process may be useful for the improvement of the cup quality.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69263524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Luís Gustavo Amaral Salvio, Marcelo Ângelo Cirillo, Flávio Meira Borém, Ana Paula de Carvalho Alves, Juliana Maria Campos Palumbo, Cláudia Mendes dos Santos, Luana Haeberlin, Rosane Freitas Schwan, Makoto Nakajima, Ryosuke Sugino
{"title":"Fermented natural coffee followed by pulping: Analysis of the initial sensory quality and after six months of storage","authors":"Luís Gustavo Amaral Salvio, Marcelo Ângelo Cirillo, Flávio Meira Borém, Ana Paula de Carvalho Alves, Juliana Maria Campos Palumbo, Cláudia Mendes dos Santos, Luana Haeberlin, Rosane Freitas Schwan, Makoto Nakajima, Ryosuke Sugino","doi":"10.25186/.v18i.2120","DOIUrl":"https://doi.org/10.25186/.v18i.2120","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69263588","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Factor analysis for plant and production variables in Coffea canephora in the Western Amazon","authors":"Gabi Nunes Silva, Laís Mayara Azevedo Barroso, Cosme Damião Cruz, Rodrigo Barros Rocha, Fábio Medeiros Ferreira","doi":"10.25186/.v17i.1985","DOIUrl":"https://doi.org/10.25186/.v17i.1985","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69259650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The role of entomopathogenic fungi in controling the coffee berry borer (Hypothenemus hampei Ferrari) at various altitudes of Arabica coffee plantations","authors":"H. Husni, J. Jauharlina, N. Maulidia","doi":"10.25186/.v17i.2002","DOIUrl":"https://doi.org/10.25186/.v17i.2002","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69259778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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