The
transfer kinetics of four labeled aroma precursors were studied
from a liquid medium into the coffee beans during a simulated wet
treatment using four media (compositions of M1: dehulled beans, M2:
demucilaged beans, M3: depulped beans, and M4: depulped beans with
yeast) and then verified via fermentations in real conditions using
two strains of Saccharomyces cerevisiae yeast (LSCC2 and LSCC3). Lactic acid, alanine, and glutamic acid
were transferred continuously in M1 media, reaching, respectively,
4.8 ± 0.43, 6.4 ± 0.63, and 4.1 ± 0.34 mg/g of coffee
in 48 h. Parchment resistance reduced the transfer of these precursors
by up to 60%. Fructose underwent germination-related metabolic reactions,
reducing its amount in the beans and reaching 1.9 ± 0.62 mg/g
in 48 h. During fermentation in real conditions, lactic acid and alanine
were produced and transferred into the coffee beans after a 12 h latency
phase. The LSCC2 strain produced significantly more lactic acid and
alanine and consumed fructose more slowly than LSCC3.
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