Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage

Effects of postharvest processing on aroma formation in roasted coffee – a review

“…brevis , yeasts ( e.g ., Pichia guilliermondii , P. anomala Kluvyeromyces marxianus and Saccharomyces cerevisiae ) and mould (Vilela et al ., 2010; Evangelista et al ., 2014; de Melo Pereira et al ., 2019). Water addition could increase the richness and community of bacteria and fungi (da Silva et al ., 2022). Using specific microorganisms such as Saccharomyces cerevisiae and Lactobacillus rhamnosus under controlled conditions is a vital regulator in coffee quality improvement via microbial process (da Silva et al ., 2022; Krajangsang et al ., 2022).…”

“…Water addition could increase the richness and community of bacteria and fungi (da Silva et al ., 2022). Using specific microorganisms such as Saccharomyces cerevisiae and Lactobacillus rhamnosus under controlled conditions is a vital regulator in coffee quality improvement via microbial process (da Silva et al ., 2022; Krajangsang et al ., 2022). Washed coffee tends to have a cleaner and fruity aroma than natural ones.…”

Effects of cherries Sanitization methods and fermentation times on quality parameters of coffee beans

“…The coffee fermentation process is part of the coffee cherry processing, and its functional objective is to help the detachment and elimination of the mucilage layer of the bean, to reduce the risk of proliferation of fungi by high humidity in the tropical region [ 6 ]. At present, this stage is given more importance; due to the chemical changes that can help to improve the quality of coffee beverages [ 7 ]. Coffee fermentation is carried out by microorganisms (bacteria, yeasts, and fungi) and enzymes produced by these, which generate alcohols (ethanol, 2,3-butanediol, 2-heptanol, phenylethyl-alcohol, and benzyl alcohol) and acids (citric, malic, succinic, lactic, oxalic, isobutyric, and propionic) from the degradation of the mucilage [ 8 , 9 ].…”

Shelf-Life Prediction of Specialty Coffees using the Arrhenius Model

“…It contains a variety of chemical compounds responsible for its sensory quality and physiological effects, such as caffeine, which is a central nervous system stimulant (Gotteland and de Pablo, 2007). The word coffee encompasses a range of products, from roasted coffee (Nakilcioğlu-Taş and Ötleş, 2019), whole and ground to a wide variety of prepared and semiprocessed products (Alves et al, 2017;da Silva et al, 2022;Nicoli et al, 2009;Singh et al, 2020;Yildirim and Karaca, 2022), such as instant coffee, coffee concentrate (Alencar Lopes et al, 2022;Almahasheer, 2022;Gerasimov et al, 2020;Parvathy et al, 2018) and drinks derived from coffee fit for consumption (Gunel et al, 2022;Kyroglou et al, 2022;Lomolino et al, 2022;Pimpley et al, 2022;Rianto et al, 2021;Zhang et al, 2022).…”