New propositions about coffee wet processing: Chemical and sensory perspectives

Pereira, Lucas Louzada; Guarçoni, Rogério Carvalho; Pinheiro, Patrícia Fontes; Osório, Vanessa Moreira; Pinheiro, Carlos Alexandre; Moreira, Taís Rizzo; Caten, Carla Schwengber ten

doi:10.1016/j.foodchem.2019.125943

Cited by 70 publications

(76 citation statements)

References 29 publications

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“…The literature regarding the sensorial quality of coffee as a characterization or classification criterion focused on the study of the interactions of environment, variety, and processing [11,19,21] that aim at streamlining processes, techniques, and consequently the decision-making process regarding the type of infrastructure required to produce quality coffee. Moreover, the works of research on sustainable coffee-growing practices adopted an environmental approach, such as the implementation of good agricultural practices, certifications, and studies on the socioeconomic features of coffee growers [22][23][24][25].…”

Section: Introductionmentioning

confidence: 99%

Is Coffee (Coffea arabica L.) Quality Related to a Combined Farmer–Farm Profile?

et al. 2020

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This study proposed a classification model for 125 agricultural productive units (APUs) in Tolima, Colombia, to establish whether they are related to the quality of coffee produced. The model considered two aspects related to farmer profile and farm profile. The following proposed categories resulted from the coordinate obtained in relation to the two aspects: Low-Low, High-Low, Low-High, and High-High. The variables for each aspect were prioritized using the analysis hierarchical process (AHP). The coffee’s quality, sensory profile by attribute, and specific descriptors for each category were determined employing the Specialty Coffee Association (SCA) protocol. The sensory attributes were analyzed by way of one-way analysis of variance (ANOVA), and the Bonferroni test was used to compare by category, both with a significance level of α = 0.05. The model grouped the APUs by category and cup quality, with the High-High category achieving the best scores in the sensory analysis. The variables with the greatest relative weight within the AHP model constituted farmer stance regarding the use of good agricultural practices (44.5%) and farmer attitude toward excellence (40.6%) in the farmer’s profile. As part of the farm’s profile, environmental commitment level (38.0%) and international certifications (29.1%) were the greatest relative weights. Coffee in the High-High category was characterized by its notes of cinnamon, cocoa, chocolate, and dried vegetables.

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Section: Introductionmentioning

confidence: 99%

Is Coffee (Coffea arabica L.) Quality Related to a Combined Farmer–Farm Profile?

et al. 2020

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“…Beside the microorganisms present in the coffee plants and in the post-harvest material, the high temperatures negatively influence the final coffee quality. In a study involving four methods of coffee processing and plants from six different altitude strata, it was found that on high altitude areas, the method of spontaneous water-washed fermentations or spontaneous semi-dry fermentations can positively influence the quality of the final product [49]. On the other hand, for plants cultivated in hot areas at lower altitude, the aroma of coffee was woodier, while plants grown at higher altitude, provide final products with a wider variation of aroma [49].…”

Section: Yeast Coffee and Climatementioning

confidence: 99%

“…In a study involving four methods of coffee processing and plants from six different altitude strata, it was found that on high altitude areas, the method of spontaneous water-washed fermentations or spontaneous semi-dry fermentations can positively influence the quality of the final product [49]. On the other hand, for plants cultivated in hot areas at lower altitude, the aroma of coffee was woodier, while plants grown at higher altitude, provide final products with a wider variation of aroma [49]. To improve the quality of coffee obtained from plants grown in the less favored climatic areas, biotechnological approaches using yeasts as starter cultures in the fermentation phase, especially S. cerevisiae, can be applied to gain quality [12].…”

Section: Yeast Coffee and Climatementioning

confidence: 99%

“…To improve the quality of coffee obtained from plants grown in the less favored climatic areas, biotechnological approaches using yeasts as starter cultures in the fermentation phase, especially S. cerevisiae, can be applied to gain quality [12]. At the same time, it must not be overlooked that spontaneous fermentation is more favorable for Arabica coffee grown at higher altitudes, while S. cerevisiae can improve the quality of the coffee grown at lower altitude [49]. In a study that evaluated the dynamic behavior of yeasts inoculated in coffee from different geographical origins, it was noticed that inoculation with S. cerevisiae and T. delbrueckii leads to a differentiation of chemical coffee composition and also to a superior sensorial profile, both yeast inoculation increasing the coffee beverage scores [50,51].…”

Section: Yeast Coffee and Climatementioning

confidence: 99%

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Coffee and Yeasts: From Flavor to Biotechnology

Ruţă¹,

Fărcăşanu²

2021

Fermentation

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Coffee is one of the most consumed beverages in the world, and its popularity has prompted the necessity to constantly increase the variety and improve the characteristics of coffee as a general commodity. The popularity of coffee as a staple drink has also brought undesired side effects, since coffee production, processing and consumption are all accompanied by impressive quantities of coffee-related wastes which can be a threat to the environment. In this review, we integrated the main studies on fermentative yeasts used in coffee-related industries with emphasis on two different directions: (1) the role of yeast strains in the postharvest processing of coffee, the possibilities to use them as starting cultures for controlled fermentation and their impact on the sensorial quality of processed coffee, and (2) the potential to use yeasts to capitalize on coffee wastes—especially spent coffee grounds—in the form of eco-friendly biomass, biofuel or fine chemical production.

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“…A cromatografia gasosa é um tipo de cromatografia cuja fase móvel é um gás. Esta técnica é empregada na separação e análise de compostos voláteis (MCNAIR; MILLER, 2019), tendo sido utilizada no estudo da composição química do café (PEREIRA, et al, 2020;TOLEDO et al, 2016).…”

Section: Introductionunclassified

Discriminação De Café Arábica Quanto À Qualidade Sensorial Utilizando Cromatografia Gasosa E PLS-Da

et al. 2020

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O aumento do consumo de café especial de alta qualidade gera segmentação de mercado, com forte potencial e novas oportunidades para países produtores. O aroma e sabor característicos são critérios decisivos de preferência do consumidor. Em vista disso, a qualidade do café é determinada principalmente, pela análise sensorial que avalia a qualidade da bebida. Todavia, os atributos detectados na bebida estão diretamente relacionados à composição química do grão, que durante a torrefação sofrem inúmeras transformações químicas, responsáveis pela formação de grande variedade de compostos voláteis. Tendo em vista a subjetividade da análise sensorial, o estudo da composição volátil do café possibilita um melhor entendimento sobre aspectos relacionados à sua qualidade. Dessa forma, o objetivo do presente estudo foi identificar os principais compostos voláteis que influenciam a qualidade do café. Para isso, foi utilizada a técnica HS-SPME-GC/ MS associada à PLS-DA para discriminar amostras de cafés arábica classificados conforme o protocolo de degustação da Associação Americana de Café Especiais (SCAA) em especial (≥ 80 pontos) e não especial (< 80 pontos). Dos 29 compostos voláteis identificados, 6 foram selecionados por apresentaram maior correlação com os atributos sensoriais (2,5-Dimetil-3(2H)furanona, 5-Metilfurfural, 2-Acetil-3-metilpirazina, 2-Furoato de alila, 1-Furfuril-2-formil-pirrol, Palmitoleato de metila). O modelo PLS-DA obtido apresentou valores de exatidão e taxa de acerto acima de 65%. Para o grupo de teste, a taxa de erro foi 25%. Todas os compostos influenciaram representativamente na discriminação das classes especial e não especial com destaque para a 2-acetil-3-metilpirazina, que apresentou maior peso, segundo o PLS-DA.

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New propositions about coffee wet processing: Chemical and sensory perspectives

Cited by 70 publications

References 29 publications

Is Coffee (Coffea arabica L.) Quality Related to a Combined Farmer–Farm Profile?

Is Coffee (Coffea arabica L.) Quality Related to a Combined Farmer–Farm Profile?

Coffee and Yeasts: From Flavor to Biotechnology

Discriminação De Café Arábica Quanto À Qualidade Sensorial Utilizando Cromatografia Gasosa E PLS-Da

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