Influence of Fermentation Time and Inoculation of Starter Culture on the Chemical Composition of Fermented Natural Coffee Followed by Depulping

BORÉM, FLÁVIO M.; SALVIO, LUÍS GUSTAVO A.; CORREA, JEFFERSON LUIZ G.; ALVES, ANA PAULA C.; SANTOS, CLÁUDIA M. DOS; HAEBERLIN, LUANA; CIRILLO, MARCELO A.; SCHWAN, ROSANE F.

doi:10.1590/0001-3765202420240083

home Sumário navigate_before Anterior Atual Seguinte navigate_next

home Sumário

CHEMICAL SCIENCES • An. Acad. Bras. Ciênc. 96 (suppl 1) • 2024 • https://doi.org/10.1590/0001-3765202420240083 linkcopy

Influence of Fermentation Time and Inoculation of Starter Culture on the Chemical Composition of Fermented Natural Coffee Followed by Depulping

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Fermentation using starter cultures has been considered an alternative and economically viable technology for the production of specialty coffees. This type of technology promotes several benefits, such as increased sensory quality, control over the fermentation process, predictability of the final product and added value. Coffee (Coffea arabica L.) samples for this study were collected in Presidente Olegário - MG (2018/19 crop year) in the Cerrado region of Minas Gerais. The effects of natural fermentation and inoculation of the yeast Torulaspora delbrueckii and duration of fermentation (0, 24, 48, 72 and 96 hours) on the sensory and chemical quality (analysis of bioactive, volatile, and organic compounds and fatty acids) of coffee were evaluated. The objective of this study was to determine the effect of fermentation time and starter culture inoculation on the chemical composition of fermented coffees. Fermentation time significantly influenced the sensory description of the coffee beverage, with notes of honey, brown sugar and almond predominating up to 48 hours, for coffees fermented for 72 and 96 hours the notes described were and fruity, winey notes. The chemical composition was primarily influenced by fermentation time.

Key words
Coffea arabica L; quality; sensory attributes; specialty coffee; Torulaspora delbrueckii

Time (h)	Sweetness	Acidity	Body	Astringency	Bitterness	Aftertaste	Score
0	7.41±0.50^a	6.67±0.27^c	6.94±0.21^b	1.09±0.07^a	1.15±0.07^a	7.31±0.14^b	85.58±0.06^b
24	7.64±0.19^a	7.11±0.25^b	7.01±0.35^b	1.09±0.38^a	1.01±0.16^a	7.22±0.25^b	86.90±0.21^b
48	7.58±0.09^a	7.13±0.30^b	7.29±0.55^a	1.25±0.26^a	1.00±0.26^a	7.51±0.33^b	86.43±0.46^b
72	7.77±0.32^a	7.74±0.31^a	7.57±0.26^a	1.29±0.14^a	1.15±0.13^a	8.00±0.21^a	87.82±0.36^a
96	7.55±0.15^a	7.45±0.46^a	7.58±0.48^a	1.36±0.23^a	1.20±0.19^a	8.03±0.13^a	88.31±0.33^a

vertical_align_top show_chart

more_horiz close
- image
- translate
- link
- article
- vertical_align_top
- file_download
- show_chart
- image
- translate
- link
- article

location_on

Academia Brasileira de Ciências Rua Anfilófio de Carvalho, 29, 3º andar, 20030-060 Rio de Janeiro RJ Brasil, Tel: +55 21 3907-8100 - Rio de Janeiro - RJ - Brazil
E-mail: aabc@abc.org.br

rss_feed Acompanhe os números deste periódico no seu leitor de RSS

[tfnI] * Different letters in the columns indicate differences according to the Scott-Knott test (P≤ 0.05).