| Title: | Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture |
| Author(s): | Bressani APP; Martinez SJ; Sarmento ABI; Borem FM; Schwan RF; |
| Address: | "Food Science Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Biology Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Bourbon Specialty Coffees, CEP 37701-24 Pocos de Caldas, MG, Brazil. Electronic address: andreiabraga@bourboncoffees.com. Engineering Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Electronic address: flavioborem@ufla.br. Biology Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Electronic address: rschwan@ufla.br" |
| DOI: | 10.1016/j.foodres.2019.108773 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Volatile and non-volatile compounds in coffee directly affect the beverage's quality. This study aimed to demonstrate how the organic acids and volatile profiles were impacted by coffee fermentation using four starter cultures (Meyerozyma caribbica (CCMA 0198), Saccharomyces cerevisiae (CCMA 0543), Candida parapsilosis (CCMA0544), and Torulaspora delbrueckii (CCMA 0684)) inoculated in two varieties of coffee (Bourbon Amarelo and Canario Amarelo) using natural and pulped natural processing methods and sensory perception. Real-time PCR (qPCR) was used to verify the dynamic behavior of yeast populations. Organic acids were detected using high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) was used to detected volatile compounds. Sensory analysis was performed on the roasted coffee. Citric, malic, succinic, lactic, oxalic, isobutyric, and propionic acids and 105 volatile compounds were detected. At the beginning of fermentation, treatments with natural processing presented higher number of volatiles compounds. After fermentation, the main compounds groups were acids, alcohols, and aldehydes. The perception of sensory attribute (fruity, nutty, cocoa) varied with the coffee variety, type of processing, and type of inoculum. The use of yeasts is an alternative for sensorial differentiation of coffee variety Canario Amarelo and Bourbon Amarelo. The stainless-steel containers showed good results for coffee fermentation" |
| Keywords: | "Candida parapsilosis Carboxylic Acids/*analysis/chemistry Chromatography, High Pressure Liquid Coffee/*chemistry *Fermentation Food Handling/*methods *Food Quality Gas Chromatography-Mass Spectrometry Humans Polymerase Chain Reaction Saccharomyces cerevis;" |
| Notes: | "MedlineBressani, Ana Paula Pereira Martinez, Silvia Juliana Sarmento, Andreia Braga Inacio Borem, Flavio Meira Schwan, Rosane Freitas eng Research Support, Non-U.S. Gov't Canada 2020/01/21 Food Res Int. 2020 Feb; 128:108773. doi: 10.1016/j.foodres.2019.108773. Epub 2019 Nov 8" |
