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Title: Impact of microbial self-induced anaerobiosis fermentation (SIAF) on coffee quality
Keywords: Bioreactor
Fermentative process
Specialty coffee
Anaerobic conditions
Natural processing
Processo fermentativo
Café especial - Qualidade
Anaerobiose auto-induzida
Issue Date: Jun-2022
Publisher: Elsevier
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:
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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