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Food Chem

Title:		Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans
Author(s):		Tang VCY; Sun J; Cornuz M; Yu B; Lassabliere B;
Address:		"Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623. Electronic address: vivien.tang@mane.com. Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623. Electronic address: jingcan.sun@mane.com. Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623. Electronic address: maurin.cornuz@mane.com. Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623. Electronic address: bin.yu@mane.com. Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623. Electronic address: benjamin.lassabliere@mane.com"
Journal Title:		Food Chem
Year:		2021
Volume:		20200906
Issue:
Page Number:		128023 -
DOI:		10.1016/j.foodchem.2020.128023
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"In this study, the effects of fungal fermentation on green canephora coffee beans were evaluated by observing the changes to selected non-volatile parameters before roasting, and subsequently the volatile profile after roasting. Solid-state fermentation (SSF) by Aspergillus spp. and Mucor spp. on green canephora coffee beans was shown to modulate the contents of free sugars, free amino acids and polyphenolic compounds such as caffeoylquinic acids (CQAs). Significant strain-specific differences were observed in the contents of aroma compounds after roasting. A significant increase in pyrazines was observed in the Aspergillus oryzae-fermented samples, while higher levels of furans were detected in the Mucor plumbeus-fermented samples. The present work shows that fungal fermentation of green canephora coffee beans is a potentially promising method for the modulation and improvement of coffee flavour and aroma"
Keywords:		Aspergillus/*metabolism Coffea/chemistry/*metabolism *Fermentation Odorants/analysis Seeds/chemistry Volatile Organic Compounds/chemistry/*metabolism Aroma modulation Aspergillus spp.Fermentation Flavour Green coffee beans Mucor spp.;
Notes:		"MedlineTang, Vivien Chia Yen Sun, Jingcan Cornuz, Maurin Yu, Bin Lassabliere, Benjamin eng England 2020/09/14 Food Chem. 2021 Feb 1; 337:128023. doi: 10.1016/j.foodchem.2020.128023. Epub 2020 Sep 6"