Metabolomics and volatile fingerprint of yeast fermented robusta coffee: A value added coffee

Prakash, Inderjit; R, Shankar S.; P, Sneha H.; Kumar, P. K. Anil; Om, Hari; Basavaraj, K.; Murthy, Pushpa S.

doi:10.1016/j.lwt.2021.112717

Cited by 22 publications

(4 citation statements)

References 34 publications

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“…There were two main organic acids, dl-3-phenyllactic acid and dl-glyceraldehyde-3-phosphate; the main phenolic acids were 2-hydroxy-3-phenylpropanoic acid, 2,6-dimethoxybenzaldehyde, and 3-(4-hydroxyphenyl)-propionic acid. Organic and phenolic acids were up-regulated, providing a rich substrate for enzymatic activity and contributing to the formation of coffee flavours ( Prakash et al, 2022 ). Furthermore, the lipids 1-linoleoyl- sn -glycerol-diglucoside, 1-linoleoylglycerol-2,3-di-O-glucoside, and 2-linoleoylglycerol-1,3-di-O-glucoside were up-regulated in the MC sample.…”

Section: Resultsmentioning

confidence: 99%

“…Seven organic acids — namely, 2-hydroxy-4-methylpentanoic acid, dl-glyceraldehyde-3-phosphate (3.30-fold), oxalic acid (2.77-fold), 2-hydroxyisocaproic acid, 5-acetamidopentanoic acid, l-lactic acid, and dl-3-phenyllactic acid* (3.44-fold) — were significantly up-regulated in the GB sample. The expression of organic acids was up-regulated, providing a rich substrate for enzymatic activity and contributing to the formation of coffee flavour ( Prakash et al, 2022 ). The MB coffee samples exhibited the highest content of jasmonic acid, a crucial stress hormone in plants ( Fig.…”

Section: Resultsmentioning

confidence: 99%

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Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods

Zhai,

Dong,

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods

Zhai,

Dong,

et al. 2024

Food Chemistry: X

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“…The results in Figure 4 E determined that during the fermentation time, the content of 2,6-dimethylpyrazine decreased, because this compound has a tendency to decrease during a fermentation process [ 12 ]. At controlled times of fermentation, the content of 2,6-dimethylpyrazine decreased, while acid compounds increased [ 10 ], because the interaction between carbohydrates and α-amino acids are necessary for the synthesis of 2,6-dimethylpyrazine [ 46 ]; so, as the fermentation time increased, complex carbohydrates were degraded to simple carbohydrates [ 47 ], reducing the content of the substrate necessary for 2,6-dimethylpyrazine synthesis.…”

Section: Resultsmentioning

confidence: 99%

Volatile Compound Characterization of Coffee (Coffea arabica) Processed at Different Fermentation Times Using SPME–GC–MS

Galarza

Figueroa

2022

Molecules

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Coffee is a beverage that is consumed due to its flavor and fragrance. In this investigation, we demonstrated the relations between different dry fermentation processes of coffee (aerobic, anaerobic, and atmosphere modified with CO2) and fermentation times (0, 24, 48, 72, and 96 h), with pH, acidity, and seven volatile marker compounds of coffee. Volatile compounds were extracted by solid phase microextraction (SPME) and an analysis was performed by gas chromatography–mass spectrometry (GC–MS). A significant effect (p < 0.05) between the fermentation time and a decrease in pH was demonstrated, as well as between the fermentation time and increasing acidity (p < 0.05). Acetic acid was positively correlated with the fermentation time, unlike 2-methylpyrazine, 2-furanmethanol, 2,6-dimethylpyrazine, and 5-methylfurfural, which were negatively correlated with the fermentation time. The aerobic and anaerobic fermentation treatments obtained high affinity with the seven volatile marker compounds analyzed due to the optimal environment for the development of the microorganisms that acted in this process. In contrast, in the fermentation process in an atmosphere modified with CO2, a negative affinity with the seven volatile compounds was evidenced, because this gas inactivated the development of microorganisms and inhibited their activity in the fermentation process.

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“…In turn, Dal-Bó et al [52] relied on heuristic and evolutionary approaches to optimize the technical features of energy generation from coffee husk and concluded that pyrolysis is an appropriate method for energy production from this residue. On the other hand, wet residues such as pulp and mucilage, whose moisture content is approximately 85% and 92% [53,54], respectively, are often used for biogas generation from AD.…”

Section: Literature Reviewmentioning

confidence: 99%

Evaluation of Energy Potential from Coffee Pulp in a Hydrothermal Power Market through System Dynamics: The Case of Colombia

et al. 2022

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Colombia has abundant solar, wind, and biomass resources for energy production with non-conventional renewable energy (NCREs) sources. However, the current participation of NCREs is negligible in the electricity mix of the country, which has historically depended on hydroelectric plants. Meteorological phenomena, such as the El Niño–Southern Oscillation (ENSO), threaten the energy supply during periods of drought, and the generation of energy using fossil fuels is necessary to offset the hydric deficit. Since Colombia is one of the largest coffee producers in the world, this study used system dynamics to evaluate the energy potential from cherry coffee pulp and analyze trends in the energy supply for different energy sources in scenarios of climatic vulnerability. First, the causal relationship of the system was identified, and the key variables of the model were projected. Then, the behavior of the system was evaluated by simulating a 120-month period. The results showed a generation potential from coffee pulp of 177 GWh per year and a power generation of 11,250 GWh and 7537 GWh with solar and wind resources, respectively, by 2030. Finally, it was confirmed that including new renewable resources is a key factor in supporting hydraulic generation in the warm phase of ENSO while reducing thermal generation dependence.

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Metabolomics and volatile fingerprint of yeast fermented robusta coffee: A value added coffee

Cited by 22 publications

References 34 publications

Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods

Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods

Volatile Compound Characterization of Coffee (Coffea arabica) Processed at Different Fermentation Times Using SPME–GC–MS

Evaluation of Energy Potential from Coffee Pulp in a Hydrothermal Power Market through System Dynamics: The Case of Colombia

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