Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process

Evangelista, Suzana Reis; Silva, Cristina Ferreira; Miguel, Maria Gabriela Pedrozo da Cruz; Cordeiro, Cecília de Souza; Pinheiro, Ana Carla Marques; Duarte, Whasley Ferreira; Schwan, Rosane Freitas

doi:10.1016/j.foodres.2013.11.033

Cited by 170 publications

(112 citation statements)

References 30 publications

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“…The results expressed in mean values for overall quality between the South-Southeast and East experiments were not statistically different from each other and did not confirm the same results found by Evangelista et al [21] and Pereira et al [22]. To these authors, the fermentation induced with yeast culture promoted quality gains to the observed coffees.…”

Section: Resultscontrasting

confidence: 73%

“…This result can be explained by the action of the microorganisms to the detriment of the microbiota that is present in the two experiments. Evangelista et al [21] have argued that the formation of the microbiota, the room temperature, and the pH of the must may undergo changes and modify the intensity and the way the microorganisms act during the fermentation process. The fruits of the coffee when being processed allow the emergence of a spontaneous or wild fermentation.…”

Section: Resultsmentioning

confidence: 99%

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Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee

Pereira

Guarçoni

Cardoso

et al. 2018

Journal of Food Quality

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The coffee growing in the state of Espírito Santo has some peculiarities that differ from the other regions producing Arabica coffee in Brazil because it has a diversity of edaphoclimatic conditions that influence the final quality of the bean. This study aimed to demonstrate and quantify the effect of solar radiation and of different forms of wet process on the final quality of Arabica coffee in crops located in the altitude range of 950 meters, in order to understand what would be the best wet processing methods for the coffee cultivated to the East (sun-grown) and coffee cultivated to the South-Southeast (shade-grown). The results indicate that shading has a significant effect on the final quality of the Arabica coffee, as well as the type of wet process used to process the beans after harvest. Therefore, there is a need to study in depth the factors related to the processing, edaphoclimatic, and relief conditions inherent to mountain coffee cultivation.

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Section: Resultscontrasting

confidence: 73%

Section: Resultsmentioning

confidence: 99%

Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee

Pereira

Guarçoni

Cardoso

et al. 2018

Journal of Food Quality

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“…These microorganisms produce volatile flavoring compounds which can diffuse in to the beans [6]. A literature report by Nigam and Singh [9] noted that free amino acids could be released in the bean following the degradation of proteins during the fermentation process in coffee. These chemical compounds if present in small amounts may produce significant changes in the organoleptic quality of the brew [8].…”

Section: Introductionmentioning

confidence: 99%

“…A small portion of the acetic acid produced during fermentation remains in the bean and free amino acids are produced in the bean. This therefore changes the final concentration of acetic acid and free amino acids in green beans which plays an important role in the perceived acidity and aroma formation of coffee produced [9].…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Fermentation Methods on Physicochemical Composition and Sensory Quality of Coffee (Coffea arabica)

Kinyua¹,

Kipkorir²,

Mugendi³

et al. 2017

IOSR JESTFT

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“…Fermentation of coffee by any means is thought to potentially improve coffee quality. Fermentation processes for coffee may include an animal's bio-digestive tract, such as a Luwak (Marcone, 2004) or elephant (Main, 2014), or may be conducted in vitro, using the naturally available microflora on the coffee cherries (de Melo Pereira et al, 2014, Evangelista et al, 2014, Evangelista et al, 2015, Avallone et al, 2001, Silva et al, 2000. 'Peaberry' coffee comes from isolating a certain bean morphology from the coffee crop.…”

Section: Resultsmentioning

confidence: 99%

The compositional basis of coffee flavour

Sunarharum¹

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Coffee trade is a billion-dollar industry and coffee remains one of the most traded commodities of economic importance to both the countries producing, and the countries consuming coffee. To ensure demand, it is of great importance to constantly maintain and, where possible, improve its quality.Flavour is crucial to coffee quality. However, describing coffee flavour is a very complex task as it is influenced by numerous factors from the farm to cup. These factors influence compositional properties of coffee and have a large impact on the perceived flavour.The ultimate aim of this project was to understand how different components in coffee influence flavour perception. The approach involved an exploration on the sensory and physicochemical profiles of sensorily diverse 26 commercial single-origin 'specialty' coffees. Sensory evaluation of these 26 selected coffees involves assessment on the brews while coffee ground and extracts were analysed for physicochemical profiles. An analytical method was developed and applied for rapid quantification of the targeted volatiles compounds in coffee. The results of sensory and physicochemical evaluation were modelled using a multivariate analysis to explore the relationship between attributes and to know potential sensory markers that could contribute to coffee flavour.Coffee proved to be a highly challenging matrix to study and required special preparation and presentation of individual samples at consistent temperature during sensory evaluation. Nevertheless, sensory profiles for the diverse range of coffees was achieved.Certain coffees were clearly distinctive: Ethiopian coffees registered fruity, citrus and aromatic spice sensory profile notes, Australian coffees exhibited milder profiles, while India Robusta coffees generally possess smoky, woody, earthy and cereals profile.Three analytical stable isotope dilution analysis/gas chromatography-mass spectrometry (SIDA/GC-MS) methods were developed and applied to quantify 27 key volatile compounds which were targeted due to their reported importance to coffee flavour. These methods involved a headspace-solid phase microextraction/gas-chromatography (HS-SPME/GC-MS) of coffee, steam distillation extraction of coffee followed by a HS-SPME/GC-MS and direct liquid injection of a steam distilled extract of coffee to GC-MS.ii The 26 medium-roasted single-origin coffees investigated were quite diverse in physicochemical properties. It was clear that some coffees showed distinct physicochemical characters, for example, Robusta coffee contained doubled the caffeine content, higher concentrations of dicaffeoylquinic acids (diCQAs), higher pH, and higher L*

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Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process

Cited by 170 publications

References 30 publications

Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee

Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee

Effect of Different Fermentation Methods on Physicochemical Composition and Sensory Quality of Coffee (Coffea arabica)

The compositional basis of coffee flavour

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