Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method

Pereira, Priscila Vargas; Bravim, Danielle Gonçalves; Grillo, R.; Bertoli, Larissa Diirr; Osório, Vanessa Moreira; Oliveira, Daniela da Silva; Miguel, Maria Gabriela da Cruz Pedrozo; Schwan, Rosane Freitas; Silva, Samuel de Assis; Coelho, Jussara Moreira; Bernardes, Patrícia Campos

doi:10.1007/s11274-021-03017-2

Cited by 18 publications

(27 citation statements)

References 29 publications

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“…These results show a variation in the chemical composition of the coffee in the function of the planting altitude. Other studies have also shown signi cant differences in the chemical composition of the coffees produced at different planting altitudes (Avelino et al 2005 andMartinez et al 2021;Pereira et al 2021). The concentration of acetic acid was greater in coffees produced at an altitude of 1,200 m than in the samples from the lowest altitudes (Martinez et al 2021).…”

Section: Discussionmentioning

confidence: 86%

“…In recent years, studies have indicated that edaphoclimatic conditions, planting altitudes, soil, the microbiome of plants and fruits, genotypes, and postharvest processing are also factoring determinants of the chemical and sensory quality of the coffee (Brioschi Junior et al, 2021, Chindapan, et al, 2019, De Bruyn, et al, 2017, Pereira et al, 2021, Veloso et al, 2021.…”

Section: Introductionmentioning

confidence: 99%

“…This fermentation is affected by the processing of coffee cherries (Pereira et al 2020), the genetic variety of the plant (Bertrand et al 2006), and natural coffee microbiota (De Bruyn et al 2017). Another trend argues that coffee quality can be optimized with the application of microorganism's starters that modify the taste and texture (Bressani et al 2021;Evangelista et al 2015;Martinez et al 2021;Pereira et al 2017;Pereira et al 2021;Tang et al 2021). Moreover, the production of specialty coffees has suffered a profound revision in the form of processing, through the understanding and introduction of fermentation techniques, focusing on the observation of how chemical compounds interact with sensory pro les of the coffee drink (Avelino et al 2015;Brioschi Junior et al 2021;Pereira et al, 2018a).…”

Section: Introductionmentioning

confidence: 99%

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Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation

Oliveira

Luz

Castro

et al. 2021

Eur Food Res Technol

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Edaphoclimatic conditions, planting altitudes, soil, the microbiome of plants and fruits, genotypes, and postharvest processing are variables that contribute to the chemical and sensory quality of the coffee. Thus, the objective of this study was to evaluate the impacts of planting altitude and fermentation of fruits on the chemical and sensory quality of the coffee using nuclear magnetic resonance (NMR) and linear discriminant analysis (LDA). Cherry coffees were harvested in 8 points of altitudes between 826 and 1078.08 meters. A completely randomized design with 8 planting altitudes, 5 fermentation processes, and 5 repetitions was performed. Lipids, trigonelline, citrate, and malate were the compounds that most contribute to the chemical discrimination of coffee in the altitudes below 969 m. While, in the high altitudes (> 1000 m), this discrimination was due to the HMF, quinic acid, caffeine, and formic acid and the global notes of coffee drink were higher than 80 points. In fermented coffee, the LDA of the chemical data indicates the formation of ve clusters, showing how the compounds can suffer changes depending on the form of processing used in coffee. The best score was observed in samples of 1078.08 m and dry fermentation and only in 969 m was observed signi cant difference between spontaneous fermentation and induced fermentation. Thus, coffee sensory scores were dependent on planting and fermentation methods and NMR and LDA techniques proved to be important in chemical and sensory discrimination of coffees.

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Section: Discussionmentioning

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation

Oliveira

Luz

Castro

et al. 2021

Eur Food Res Technol

View full text Add to dashboard Cite

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“…The sensory data show that the processing of Cherry coffee was no a determining factor for the chemical and sensory composition of coffee drinks (Table 2). The planting altitude had a higher contribution in the composition of organic acids and volatile compounds of the C. canephora than processing by dry method (Pereira et al 2021). However, the microbiota of the planting region and physical and chemical conditions of the processing had important contributions in these data that corroborate with the hypothesis established by De Bruyn et al (2017).…”

Section: Discussionmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Chemical and Sensory discrimination of coffee: Impacts of the planting altitude and fermentation

Oliveira

Luz

Castro

et al. 2021

Preprint

View full text Add to dashboard Cite

Edaphoclimatic conditions, planting altitudes, soil, the microbiome of plants and fruits, genotypes, and postharvest processing are variables that contribute to the chemical and sensory quality of the coffee. Thus, the objective of this study was to evaluate the impacts of planting altitude and fermentation of fruits on the chemical and sensory quality of the coffee using nuclear magnetic resonance (NMR) and linear discriminant analysis (LDA). Cherry coffees were harvested in 8 points of altitudes between 826 and 1078.08 meters. A completely randomized design with 8 planting altitudes, 5 fermentation processes, and 5 repetitions was performed. Lipids, trigonelline, citrate, and malate were the compounds that most contribute to the chemical discrimination of coffee in the altitudes below 969 m. While, in the high altitudes (> 1000 m), this discrimination was due to the HMF, quinic acid, caffeine, and formic acid and the global notes of coffee drink were higher than 80 points. In fermented coffee, the LDA of the chemical data indicates the formation of five clusters, showing how the compounds can suffer changes depending on the form of processing used in coffee. The best score was observed in samples of 1078.08 m and dry fermentation and only in 969 m was observed significant difference between spontaneous fermentation and induced fermentation. Thus, coffee sensory scores were dependent on planting and fermentation methods and NMR and LDA techniques proved to be important in chemical and sensory discrimination of coffees.

show abstract

The equations of coffee Brixter index: the boosting of sugar concentration in post-harvest by using low temperature, low relative humidity

Jitjaroen,

Kongngoen,

Panjai

2023

Eur Food Res Technol

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Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method

Cited by 18 publications

References 29 publications

Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation

Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation

Chemical and Sensory discrimination of coffee: Impacts of the planting altitude and fermentation

The equations of coffee Brixter index: the boosting of sugar concentration in post-harvest by using low temperature, low relative humidity

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