| Title: | Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting |
| Author(s): | Wang C; Sun J; Lassabliere B; Yu B; Zhao F; Zhao F; Chen Y; Liu SQ; |
| Address: | "Department of Chemistry, Food Science and Technology Programme, National University of Singapore, Singapore, Singapore. Mane SEA Pte Ltd, Singapore. Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, China. National University of Singapore (Suzhou) Research Institute, Suzhou, China" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Coffee flavor can be significantly influenced by microbial activities in spontaneous fermentation of coffee cherries. The potential of lactic acid bacteria for flavor modulation through controlled fermentation of green coffee beans has not been explored. RESULTS: Fermentation by Lactobacillus rhamnosus HN001 with and without 1% w/w glucose supplementation led to modification of flavor-related constituents in green coffee beans, which translated into modulation of coffee volatiles upon roasting. The lactic acid bacteria consumed almost all glucose and fructose, leaving sucrose behind. Amino acids and malic, citric, and succinic acids were partially catabolized. Glucose supplementation enhanced lactic acid production but repressed acetic acid formation. After roasting at 235 degrees C for 9 min, 12 min, and 15 min, the levels of furfurals in glucose-supplemented-fermented coffee were 10.5-, 2.7-, and 1.1-fold higher than those in the controls (nonsupplemented-unfermented coffee); furthermore, the levels of pyrazines in the controls were 11.9-, 10.1-, and 6.5-fold higher than those in the treated coffee. Glucose-supplemented fermentation yielded roasted coffee with stronger caramelic and burnt characteristics but weaker nutty notes. In roasted non-supplemented-fermented coffee, volatile production was generally reduced, resulting in a milder overall aroma. CONCLUSION: Lactic acid fermentation of green coffee beans is a new strategy for coffee flavor modulation, creating novel aroma characteristics. (c) 2018 Society of Chemical Industry" |
| Keywords: | Coffea/*chemistry/microbiology Coffee/chemistry Cooking/*methods Fermentation Flavoring Agents/*chemistry/metabolism Glucose/*metabolism Humans Lacticaseibacillus rhamnosus/*metabolism Odorants/analysis Seeds/chemistry/*microbiology Smell Volatile Organic; |
| Notes: | "MedlineWang, Chenhui Sun, Jingcan Lassabliere, Benjamin Yu, Bin Zhao, Feifei Zhao, Fangju Chen, Ying Liu, Shao Quan eng England 2018/06/14 J Sci Food Agric. 2019 Jan 15; 99(1):409-420. doi: 10.1002/jsfa.9202. Epub 2018 Aug 3" |
