The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality
| Autor: | Hosam Elhalis, Damian Frank, Jian Zhao, Julian Cox |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0303 health sciences
Ethanol biology 030309 nutrition & dietetics Ethyl acetate Acetaldehyde food and beverages 04 agricultural and veterinary sciences General Chemistry Isoamyl alcohol biology.organism_classification 040401 food science Biochemistry Industrial and Manufacturing Engineering 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Fermentation Food science Flavor Aroma Food Science Biotechnology Roasting |
| Zdroj: | European Food Research and Technology. 247:485-498 |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s00217-020-03641-6 |
| Popis: | This study investigates the impact of wet fermentation on flavor volatiles and sensory quality of coffee beans and beverage. Pulped coffee beans were kept underwater for 36 h before air-drying and roasting, and volatiles in the beans were characterized by solid-phase microextraction and gas chromatography–mass spectrometry. A total of 79 volatiles were identified. Fermented roasted beans had higher concentrations of ethanol, isoamyl alcohol, 3-methylbutanal, benzaldehyde, acetaldehyde, and ethyl acetate compared with mechanically processed (no fermentation) beans; whereas, ketones, pyrazines, pyrroles, pyridines, furans and sulfides were not significantly different between the two treatments. Coffee made with fermented beans was rated significantly higher in flavor, aroma, acidity, body and uniformity scores with noted fruity aroma compared with beverage made with mechanically processed beans in sensory evaluation (cup test) by a 3 Q-Grade Coffee Certification Panel. The findings demonstrated wet fermentation played an important role in coffee flavor, aroma and sensory quality. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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