Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality

Abstract

BACKGROUND The aim of this study was to evaluate the performance of yeasts Saccharomyces cerevisiae CCMA 0200 and Torulaspora delbrueckii CCMA 0684 in Mundo Novo and Catuaí varieties processed by the wet method and the impact on sensory quality and compounds profile. The microbiota was evaluated by surface plating, and the compounds were evaluated by high‐performance liquid chromatography and gas chromatography–mass spectrometry. Sensorial analysis was performed using the cupping test (Specialty Coffee Association).

RESULTS T. delbrueckii CCMA 0684 was better adapted to the process and remained for up to 72 h of drying. Eighteen volatile compounds were detected in green coffee and 75 in roasted coffee. 2‐Furanmethanol propanoate and 2‐ethyl‐3,5‐dimethylpyrazine were identified only in the inoculated treatments, and these are important contributors to the coffee aroma. All treatments received scores greater than 80 in the sensory analysis.

CONCLUSION T. delbrueckii CCMA 0684 presented better results in relation to the sensorial analysis and is preferable for the varieties and processing method studied. The use of starter cultures is a viable method with which to obtain high‐quality coffees with a distinct flavor and thus add to value to the product.