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DC Field | Value | Language |
---|---|---|
dc.creator | Mota, Marcela Caroline Batista da | - |
dc.creator | Batista, Nádia Nara | - |
dc.creator | Dias, Disney Ribeiro | - |
dc.creator | Schwan, Rosane Freitas | - |
dc.date.accessioned | 2022-07-21T22:00:32Z | - |
dc.date.available | 2022-07-21T22:00:32Z | - |
dc.date.issued | 2022-06 | - |
dc.identifier.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. | pt_BR |
dc.identifier.uri | https://doi.org/10.1016/j.fbio.2022.101640 | pt_BR |
dc.identifier.uri | http://repositorio.ufla.br/jspui/handle/1/50686 | - |
dc.description.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. | pt_BR |
dc.language | en | pt_BR |
dc.publisher | Elsevier | pt_BR |
dc.rights | restrictAccess | pt_BR |
dc.source | Food Bioscience | pt_BR |
dc.subject | Bioreactor | pt_BR |
dc.subject | Fermentative process | pt_BR |
dc.subject | Specialty coffee | pt_BR |
dc.subject | Anaerobic conditions | pt_BR |
dc.subject | Natural processing | pt_BR |
dc.subject | Biorreator | pt_BR |
dc.subject | Processo fermentativo | pt_BR |
dc.subject | Café especial - Qualidade | pt_BR |
dc.subject | Anaerobiose auto-induzida | pt_BR |
dc.title | Impact of microbial self-induced anaerobiosis fermentation (SIAF) on coffee quality | pt_BR |
dc.type | Artigo | pt_BR |
Appears in Collections: | DCA - Artigos publicados em periódicos |
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