Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees
| Autor: | Nádia Nara Batista, Pâmela Mynsen Machado Martins, João Batista Pavesi Simão, Maria Gabriela da Cruz Pedrozo Miguel, Rosane Freitas Schwan, Jenaina Ribeiro Soares |
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| Rok vydání: | 2019 |
| Předmět: |
030309 nutrition & dietetics
Population Coffea Sensory analysis Coffee 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Altitude Chlorogenic acid Yeasts Food science education Chemical composition 0303 health sciences education.field_of_study biology Bacteria food and beverages Agriculture 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Lactic acid chemistry Fermentation Food Science |
| Zdroj: | Food research international (Ottawa, Ont.). 129 |
| ISSN: | 1873-7145 |
| Popis: | The objective of this work was to evaluate the influence of different altitudes on the epiphytic microbiota of coffee beans and on sensorial and chemical quality of coffees grown at 800, 1000, 1200, and 1400 m in Serra do Caparao, Espirito Santo, Brazil. For microbiological analysis, the population counts of mesophilic bacteria, lactic acid bacteria (LAB), and yeasts were performed from the surface plating. The isolates were grouped and identified from the Matrix Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF MS) and sequencing of the ribosomal region was used. The chemical composition of the green grains was evaluated by Raman spectroscopy, and the sensory analysis of the roasted grains was performed using temporal dominance of sensations (TDS). During fermentation, there was a decrease in the LAB in pulped coffee from 800 and 1000 m altitude, while an increase was observed at 1200 and 1400 m. In natural coffee, there was an increase of LAB population at all altitudes. The highest diversity of mesophilic bacteria and yeast were identified in natural 1400 m and 1000 m, respectively. However pulped coffee treatments it was at 1200 m and 800 m. The chlorogenic acid and fatty acids in the green bean changed with altitude variation and processing. The floral attribute was detected only at altitude 1400 m. Caramel, chocolate and almond attributes were most frequently detected in coffees at different altitudes and processing. Therefore, pulped coffee processing was most suitable at low altitude while at high altitudes, both processes can be conducted to obtain a beverage with unusual sensory profile. |
| Databáze: | OpenAIRE |
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