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Campo DCValorIdioma
dc.creatorMota, Marcela Caroline Batista da-
dc.creatorBatista, Nádia Nara-
dc.creatorRabelo, Mariane Helena Sances-
dc.creatorRibeiro, Diego Egidio-
dc.creatorBorém, Flávio Meira-
dc.creatorSchwan, Rosane Freitas-
dc.date.accessioned2020-08-21T16:34:01Z-
dc.date.available2020-08-21T16:34:01Z-
dc.date.issued2020-10-
dc.identifier.citationMOTA, 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.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S096399692030507X#!pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/42531-
dc.description.abstractFermentation 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.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood Research Internationalpt_BR
dc.subjectAnaerobic fermentationpt_BR
dc.subjectCoffee - Sensory qualitypt_BR
dc.subjectCoffee processingpt_BR
dc.subjectVolatile compoundspt_BR
dc.subjectNonvolatile compoundspt_BR
dc.subjectCoffee - Post-harvestpt_BR
dc.titleInfluence of fermentation conditions on the sensorial quality of coffee inoculated with yeastpt_BR
dc.typeArtigopt_BR
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