Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast.

Autor: da Mota MCB; Department of Biology, Federal University of Lavras, Lavras, MG, Brazil., Batista NN; Department of Biology, Federal University of Lavras, Lavras, MG, Brazil., Rabelo MHS; Department of Engineering, Federal University of Lavras, Lavras, MG, Brazil., Ribeiro DE; Syngenta Crop Protection - Nucoffee, Varginha, MG, Brazil., Borém FM; Department of Engineering, Federal University of Lavras, Lavras, MG, Brazil. Electronic address: flavioborem@ufla.br., Schwan RF; Department of Biology, Federal University of Lavras, Lavras, MG, Brazil. Electronic address: rschwan@ufla.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Oct; Vol. 136, pp. 109482. Date of Electronic Publication: 2020 Jun 29.
DOI: 10.1016/j.foodres.2020.109482
Abstrakt: Fermentation 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.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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