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Foods

Title:		"Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods"
Author(s):		Martinez SJ; Batista NN; Bressani APP; Dias DR; Schwan RF;
Address:		"Biology Department, Federal University of Lavras (UFLA), Lavras 37203-202, MG, Brazil. Food Science Department, Federal University of Lavras (UFLA), Lavras 37203-202, MG, Brazil"
Journal Title:		Foods
Year:		2022
Volume:		20221207
Issue:		24
Page Number:		-
DOI:		10.3390/foods11243945
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Coffee quality is achieved by performing good practices. This study aimed to evaluate coffees from different altitudes fermented with the self-induced anaerobic method (SIAF) and processed via natural (N) and pulped natural (PN). Molecular (PCR-DGGE), chemical (HPLC, ABTS, DPPH, ATR-FTIR, and GC-MS), and sensory analyses were performed. Leuconostoc predominated both processes and all altitudes. Hanseniaspora and Pichia predominated both processes at 800 and 1200 m. Acids were higher in N coffees for all altitudes. Acetic, malic acid and alcohols were the most abundant. Higher sensory scores were obtained in N (mainly at 1400 m-88.13). Floral and spices were perceived in all samples. ABTS capacity in roasted coffee increased with altitude in PN (2685.71, 2724.03, and 3847.14 microM trolox/g); meanwhile, the opposite was observed in N. High sensory scores were obtained in high altitudes. Alcohols and acids in roasted beans increase with altitude. Leuconostoc and Pichia showed potential as future coffee starters"
Keywords:		Dgge Siaf coffee quality natural and pulped natural volatiles;
Notes:		"PubMed-not-MEDLINEMartinez, Silvia Juliana Batista, Nadia Nara Bressani, Ana Paula Pereira Dias, Disney Ribeiro Schwan, Rosane Freitas eng 0001/Fundacao de Amparo a Pesquisa do Estado de Minas Gerais/ 002/National Council for Scientific and Technological Development/ 001/Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior/ Switzerland 2022/12/24 Foods. 2022 Dec 7; 11(24):3945. doi: 10.3390/foods11243945"