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|Title:||Impact of microbial self-induced anaerobiosis fermentation (SIAF) on coffee quality|
Café especial - Qualidade
|Citation:||MOTA, M. C. B. da et al. Impact of microbial self-induced anaerobiosis fermentation (SIAF) on coffee quality. Food Bioscience, [S.I.], v. 47, 101640, June 2022. DOI: https://doi.org/10.1016/j.fbio.2022.101640.|
|Abstract:||The fermentation of natural (NC) and pulped coffee (PC) was performed with a conventional method (platform) and under self-induced anaerobic fermentation (SIAF). Of the 12 samples analyzed during the fermentation process, the highest temperature was obtained by the SIAF method (30.5 °C for NC and 29.67 °C for PC) with 87 h of fermentation. Nonvolatile compounds (36 samples) were evaluated by high-performance liquid chromatography. Fermentation in the SIAF method contributed to the maximum amount of citric acid (2.534 mg/g) in pulped coffee and acetic acid (6.04 mg/g) and lactic acid (2.533 mg/g) in NC. Furan was the primary chemical class detected, followed by ketones and pyrazines. All coffees (12 samples) were evaluated five times and classified as specialty coffees (>80 points) following Specialty Coffee Association (SCA) protocols. The pulped coffee processed by the SIAF method showed a 2.83-point increase in the sensory score compared to the conventional method. Therefore, the SIAF method is accessible to producers, contributes to coffees with differentiated sensory profiles, and increases beverage quality.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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