Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/42531
metadata.artigo.dc.title: Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast
metadata.artigo.dc.creator: Mota, Marcela Caroline Batista da
Batista, Nádia Nara
Rabelo, Mariane Helena Sances
Ribeiro, Diego Egidio
Borém, Flávio Meira
Schwan, Rosane Freitas
metadata.artigo.dc.subject: Anaerobic fermentation
Coffee - Sensory quality
Coffee processing
Volatile compounds
Nonvolatile compounds
Coffee - Post-harvest
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: Oct-2020
metadata.artigo.dc.identifier.citation: MOTA, M. C. B. da. Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast. Food Research International, Barking, v. 136, Oct. 2020.
metadata.artigo.dc.description.abstract: Fermentation is one of the post-harvest steps that influence coffee quality. This work evaluated the effect of Saccharomyces cerevisiae (CCMA 0543) and Torulaspora delbrueckii (CCMA 0684) inoculation on the quality of natural and pulped natural processed coffee in different producing regions. Yeast populations were assessed by the real-time polymerase chain reaction. Volatile and nonvolatile compounds were evaluated by gas chromatography-mass spectrometry and high-performance liquid chromatography, respectively. S. cerevisiae was predominant during spontaneous (average of 4 log cells/g) and inoculated (average of 7 log cells/g) fermentations in both processes. T. delbrueckii showed a similar population (3.79 log cells/g) in all assays. Glucose and fructose were the most detected sugars in coffee beans. Succinic acid was found at the end of the fermentative process. The lactic acid concentration was inversely proportional to ethanol concentration. Pyrrole and furan, which are volatile groups, allowed to differentiate the coffee processing methods. Yeast inoculation modified the sensorial profile and increased the coffee beverage scores by up to 5 points. S. cerevisiae inoculation was most suitable for pulped natural coffee, and T. delbrueckii inoculation showed the best performance in natural coffee.
metadata.artigo.dc.identifier.uri: https://www.sciencedirect.com/science/article/abs/pii/S096399692030507X#!
http://repositorio.ufla.br/jspui/handle/1/42531
metadata.artigo.dc.language: en_US
Appears in Collections:DBI - Artigos publicados em periódicos
DEA - Artigos publicados em periódicos
DEG - Artigos publicados em periódicos

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