| Title: | New propositions about coffee wet processing: Chemical and sensory perspectives |
| Author(s): | Pereira LL; Guarconi RC; Pinheiro PF; Osorio VM; Pinheiro CA; Moreira TR; Ten Caten CS; |
| Address: | "Federal Institute of Espirito Santo, Department of Coffee Research Analysis Laboratory - LAPC, Avenida Elizabeth Minete Perim, S/N, Bairro Sao Rafael, CEP: 29375-000, Venda Nova do Imigrante, Espirito Santo, Brazil. Electronic address: lucaslozada@hotmail.com. Capixaba Institute of Technical Assistance, Research and Extension - INCAPER, Department of Statistics, Rua Afonso Sarlo, 160, Bento Ferreira, CEP: 29052-010, Vitoria, Espirito Santo, Brazil. Electronic address: rogerio.guarconi@incaper.es.gov.br. Federal University of Espirito Santo, Department of Chemistry and Physic, Center for Exact, Natural and Health Sciences, Alto Universitario, sn, Guararema, CEP: 29500-000, Alegre, Espirito Santo, Brazil. Electronic address: patriciafontespinheiro@yahoo.com.br. Federal University of Espirito Santo, Department of Chemistry and Physic, Center for Exact, Natural and Health Sciences, Alto Universitario, sn, Guararema, CEP: 29500-000, Alegre, Espirito Santo, Brazil. Electronic address: moreirava@yahoo.com.br. Federal University of Espirito Santo, Department of Chemistry and Physic, Center for Exact, Natural and Health Sciences, Alto Universitario, sn, Guararema, CEP: 29500-000, Alegre, Espirito Santo, Brazil. Electronic address: xandre2010@yahoo.com.br. Federal University of Espirito Santo/UFES, Department of forest and wood sciences, Center of Agrarian Sciences and Engineering, Av. Governador Lindemberg, 316, CEP: 29550-000, Jeronimo Monteiro, Espirito Santo, Brazil. Electronic address: taisr.moreira@hotmail.com. Federal University of Rio Grande do Sul - UFRGS, Graduate Program in Production Engineering, Av. Osvaldo Aranha, n 99/5 degrees andar, Bom Fim, CEP: 90035-190, Porto Alegre, Rio Grande do Sul, Brazil. Electronic address: tencaten@producao.ufrgs.br" |
| DOI: | 10.1016/j.foodchem.2019.125943 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "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" |
| Keywords: | Altitude Brazil Caffeine/analysis Coffee/*chemistry/microbiology Desiccation Fermentation Food Handling/*methods Food Quality Gas Chromatography-Mass Spectrometry/methods Humans Odorants/analysis Saccharomyces cerevisiae Taste Volatile Organic Compounds/a; |
| Notes: | "MedlinePereira, Lucas Louzada Guarconi, Rogerio Carvalho Pinheiro, Patricia Fontes Osorio, Vanessa Moreira Pinheiro, Carlos Alexandre Moreira, Tais Rizzo Ten Caten, Carla Schwengber eng England 2019/12/10 Food Chem. 2020 Apr 25; 310:125943. doi: 10.1016/j.foodchem.2019.125943. Epub 2019 Dec 2" |
