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Food Chem

Title:		"Pulped natural/honey robusta coffee fermentation metabolites, physico-chemical and sensory profiles"
Author(s):		Aswathi KN; Shirke A; Praveen A; Chaudhari SR; Murthy PS;
Address:		"Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India. Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India. Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India. Electronic address: pushpa@cftri.res.in"
Journal Title:		Food Chem
Year:		2023
Volume:		20230718
Issue:
Page Number:		136897 -
DOI:		10.1016/j.foodchem.2023.136897
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The pulped natural/honey coffee (HC) of Coffea canephora (Robusta) is an innovative modified semi-dry technique. Studies have focused on HC and washed coffee (WC) fermentation, microbial metabolites, quality of green and roasted, using (1)H NMR, GC-MS, and sensory investigation. Pipecolate and 3-hydroxy-3-methyglutarate have been identified for the first time. Principal Component Analysis (PCA) variability of the roasted beans, with PC 1 depicting 87.4 % and 12.6 % PC 2 respectively highlights the impact of major sugars and secondary metabolites acquired through HC. The HC fermentation (192 h) influenced carbohydrates, organic acids, and secondary metabolites besides flavor precursors compared to WC (72 h). Although HC and WC beans share similar physical qualities, enhanced volatile compounds, enriched concentration, organoleptics with pleasant, sweet, tea rose and chocolaty flavors attributes were embodied in HC than WC. The pulped natural post-harvest technique in robusta is a value addition with quality that can fetch a better premium"
Keywords:		*Coffea Coffee *Honey Fermentation Candy Honey coffee Nmr Quality Sensory Volatiles;
Notes:		"MedlineAswathi, K N Shirke, Ayusha Praveen, Aishwarya Chaudhari, Sachin R Murthy, Pushpa S eng England 2023/07/23 Food Chem. 2023 Dec 15; 429:136897. doi: 10.1016/j.foodchem.2023.136897. Epub 2023 Jul 18"