Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: I. Green coffee

Lee, Liang Wei; Cheong, Mun Wai; Curran, Philip; Yu, Bin; Liu, Shao-Quan

doi:10.1016/j.foodchem.2016.05.076

Cited by 53 publications

(52 citation statements)

References 30 publications

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“…Most of authors used all 3 levels of roasting and brewing was stated to perform under standardized methodology. (Adapted from Durand et al., ; Evangelista et al., ; Feng et al., ; Gonzalez‐Rios et al., , ; Hamdouche et al., ; Lee et al., , ; Lee et al., , ; Masoud et al., ; Neto et al., ; Pereira et al., ; Ribeiro et al., ; Silva, , b, c; Silva et al., ; Taveira et al., ; Silva et al., ; Velmourougane, ; Velmourougane, ; Vilela et al., . )…”

Section: Fermentation and Starter Culture Technologymentioning

confidence: 99%

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Hameed

Hussain

Ijaz

et al. 2018

Comp Rev Food Sci Food Safe

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The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.

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Section: Fermentation and Starter Culture Technologymentioning

confidence: 99%

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Hameed

Hussain

Ijaz

et al. 2018

Comp Rev Food Sci Food Safe

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“…Several compounds present in coffee grains and the reactions that occur during roasting contribute to the beverage characteristics, such as acidity, sweetness, aroma profile, and especially bitterness (Charles et al., ; Dold et al., ; Encarnação et al., ; Lee, Cheong, Curran, Yu, & Liu, , ; Sunarharum, Williams, & Smyth, ). The preferences for coffee or other initially unpalatable foods/beverages can be facilitated by the addition of sweeteners that produce flavor consequence learning due to the delivery of energy and also suppress disliked bitter, sour, or irritant qualities.…”

Section: Introductionmentioning

confidence: 99%

Sensory Influence of Sweetener Addition on Traditional and Decaffeinated Espresso

Cusielo

Medeiros

Filho

et al. 2019

Journal of Food Science

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Several factors have led to an increase in the consumption of sweeteners in substitution of sucrose. Studies on the behavior and the sensory properties of sweeteners are relevant, once they provide knowledge about both the adequate sweetener concentration with a sweetness equivalence to a sucrose‐sweetened product and the possible sensory changes of the product. The addition of stevia with different rebaudioside A concentrations and sucralose to traditional and decaffeinated espresso coffee was studied, using the just‐about‐right scale and magnitude estimation method, to determine the ideal sweetness and the acceptance of the samples. The effect of the intensity of sensory attributes sweet taste, bitter taste, coffee flavor, and body in the acceptance was evaluated by penalty analysis. Decaffeinated presented proportionally lower sucrose concentration and sweetness equivalence than the traditional samples. Stevia concentrations were similar, despite the different rebaudioside A concentrations, for both traditional and decaffeinated samples, and rebaudioside A levels from stevia in espresso have no differences in sweetness intensity. Sucralose was the most intense sweetener in espresso. Although no differences were observed in the acceptance test in relation to appearance, aroma, and texture among the samples, the internal preference map showed segmentation of consumers with respect to the acceptability. This segmentation is more related to the type of sample than the added sweetener. Penalty analysis demonstrated that the most penalizing sensory characteristics were “coffee flavor” and “sweet,” leading to a significant decrease in the acceptability of the samples. Practical Application Conclusions obtained are important source of knowledge for the coffee industry, in the development and manufacture of beverages with coffee. The present findings can help to understand the behavior and the sensory properties of sweeteners. They provide knowledge about sensory perception of sweet and bitter tastes, and the factors that influence this perception and the sensory profile of the samples, once the behavior of sweeteners varies according to the product to which they are added.

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“…In comparison with the spontaneous fermentation of de‐pulped coffee cherries in the wet on‐farm processing, such a process features fully controlled fermentation of green coffee beans with the inoculated starter cultures. As the starter cultures are not restricted to those isolated from spontaneous coffee fermentation, microorganisms traditionally used in other food fermentations can be applied because of their availability, unique metabolic functions, and ease of handling . The fungus Rhizopus oligosporus and the yeasts Yarrowia lipolytica and Saccharomyces cerevisiae have been shown to successfully modify roasted coffee aroma attributes through the alteration of aroma precursors and generation of volatile metabolites in the green coffee beans .…”

Section: Introductionmentioning

confidence: 99%

“…As the starter cultures are not restricted to those isolated from spontaneous coffee fermentation, microorganisms traditionally used in other food fermentations can be applied because of their availability, unique metabolic functions, and ease of handling. [11][12][13] The fungus Rhizopus oligosporus and the yeasts Yarrowia lipolytica and Saccharomyces cerevisiae have been shown to successfully modify roasted coffee aroma attributes through the alteration of aroma precursors and generation of volatile metabolites in the green coffee beans. [11][12][13][14][15] Still, there remains a need to expand the pool of suitable fermenting microorganisms for such a process.…”

Section: Introductionmentioning

confidence: 99%

“…[11][12][13] The fungus Rhizopus oligosporus and the yeasts Yarrowia lipolytica and Saccharomyces cerevisiae have been shown to successfully modify roasted coffee aroma attributes through the alteration of aroma precursors and generation of volatile metabolites in the green coffee beans. [11][12][13][14][15] Still, there remains a need to expand the pool of suitable fermenting microorganisms for such a process. With the ability to significantly modify various flavor-related constituents, including carbohydrates, organic acids, amino acids, and phenolic acids, 16 LABs play an important role in spontaneous coffee fermentation and have been used as starter cultures for fermentation of the de-pulped coffee cherries.…”

Section: Introductionmentioning

confidence: 99%

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Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting

Wang

Sun²,

Lassabliere³

et al. 2018

J Sci Food Agric

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Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: I. Green coffee

Cited by 53 publications

References 30 publications

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Sensory Influence of Sweetener Addition on Traditional and Decaffeinated Espresso

Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting

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