Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions

Salem, F. Hadj; Lebrun, Marc; Mestres, Christian; Sieczkowski, Nathalie; Boulanger, Renaud; Collignan, Antoine

doi:10.1016/j.foodchem.2020.126779

Cited by 11 publications

(14 citation statements)

References 27 publications

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“…All trials showed significant mass transfers of labeled precursors (organic acid, sugar, and amino acids) into the coffee beans during fermentation. This confirmed previous studies by de Carvalho Neto et al, de Melo Pereira et al, and Silva et al, who postulated that transfer mechanisms of metabolites into the coffee beans could exist during the fermentation, and this hypothesis was confirmed for volatile compounds . For all studied labeled compounds (Table ), the mass transfer rate showed a significant increase during simulated fermentation in the four different media (see Section ).…”

Section: Resultssupporting

confidence: 90%

“…Accordingly, 60% of lactic acid was retained by the parchment layer. As we showed in a previous study, the parchment induces a potential mass transfer resistance to some metabolites, as can also be observed in the amino acid transfer. 40 and 45% of alanine and glutamic acid were retained by the parchment after 48 h (Figure b,c).…”

Section: Resultssupporting

confidence: 73%

“…In other words, the different layers composing the coffee bean, such as the parchment, the silver skin, and the seed tissue, are permeable to these molecules. Certain molecules such as lactic acid, alanine, and glutamic acid could have a continuous transfer, and their content could increase in the bean via accumulation, as was observed for some volatiles . However, this transfer is limited by the installation of a thermodynamic equilibrium between the two compartments (bean–water).…”

Section: Resultsmentioning

confidence: 99%

“…To characterize the transfer kinetics of labeled compounds, a stepwise experimental approach, applied previously, was adopted using four different study media with increasing complexity from M1 to M4.…”

Section: Materials and Methodsmentioning

confidence: 99%

“…This work is a continuation of the study on the transfer of compounds of interest in the coffee bean during fermentation, which was first conducted on volatile compounds . This part of the study was undertaken to assess the potential of a transfer of aroma precursors likely to be produced by yeasts into the coffee beans during mucilage degradation following the same experimental approach detailed in our previous study . For this purpose, four labeled stable isotope aroma precursors have been selected to track their transfer from the external environment to the coffee beans during simulated wet processing.…”

Section: Introductionmentioning

confidence: 99%

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Mass Transfer Kinetics of Nonvolatile Compounds into Coffee Beans during Wet Processing: Study at the Laboratory Scale and in Real Conditions Using Two Yeast Strains

Salem

Vasaï

Duez

et al. 2022

ACS Food Sci. Technol.

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The transfer kinetics of four labeled aroma precursors were studied from a liquid medium into the coffee beans during a simulated wet treatment using four media (compositions of M1: dehulled beans, M2: demucilaged beans, M3: depulped beans, and M4: depulped beans with yeast) and then verified via fermentations in real conditions using two strains of Saccharomyces cerevisiae yeast (LSCC2 and LSCC3). Lactic acid, alanine, and glutamic acid were transferred continuously in M1 media, reaching, respectively, 4.8 ± 0.43, 6.4 ± 0.63, and 4.1 ± 0.34 mg/g of coffee in 48 h. Parchment resistance reduced the transfer of these precursors by up to 60%. Fructose underwent germination-related metabolic reactions, reducing its amount in the beans and reaching 1.9 ± 0.62 mg/g in 48 h. During fermentation in real conditions, lactic acid and alanine were produced and transferred into the coffee beans after a 12 h latency phase. The LSCC2 strain produced significantly more lactic acid and alanine and consumed fructose more slowly than LSCC3.

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Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 73%

Section: Resultsmentioning

confidence: 99%

Section: Materials and Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Mass Transfer Kinetics of Nonvolatile Compounds into Coffee Beans during Wet Processing: Study at the Laboratory Scale and in Real Conditions Using Two Yeast Strains

Salem

Vasaï

Duez

et al. 2022

ACS Food Sci. Technol.

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Perspective on the use of synthetic biology in rudimentary food fermentations

Vale

Pereira

Santana

et al. 2022

Syst Microbiol and Biomanuf

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Rudimentary food fermentation can be defined as a spontaneous process of conversion of food components through enzymatic action. A great variety of fermented foods are produced using spontaneous approaches; however, cocoa and coffee represent the most important agricultural commodities on international markets. As a manner to increase the efficiency of these processes, starter cultures have been developed and applied under field conditions. The selection process begins with the recovery of microbial strains from spontaneous fermentation through phenotypic and metabolic traits. Next, mutationbased breeding is used to develop and improve well-adapted starter cultures. With advances in synthetic biology, especially in the last decade, the development of robust cellular fabrications with high fermentative capacity has become easier-largely due to the development of genomic approaches, such as next-generation sequencing techniques, CRISPR-Cas system and bioinformatics tools. This review brings prospects on the use of synthetic biology to design new robust strains for use in cocoa and coffee fermentations, but which can be extended to other rudimentary foods. In addition, metabolic traits and target genes (e.g., UvrA, RecA, GPD1, and GPP2) are proposed as a starting point for the improvement of cocoa and coffee starters. Finally, the regulatory and safety requirements for these food crops are addressed. This review aims to stimulate research on the process of fermentation and the associated synthetic biology tools to produce fermented food efficiently and sustainably.

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Modulation of aroma and chemical composition of coffee beans through simultaneous and sequential inoculation of Pichia fermentans and Pediococcus pentosaceus during wet fermentation

de Mello Sampaio,

Wiele,

da Silva Vale

et al. 2024

Syst Microbiol and Biomanuf

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Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions

Cited by 11 publications

References 27 publications

Mass Transfer Kinetics of Nonvolatile Compounds into Coffee Beans during Wet Processing: Study at the Laboratory Scale and in Real Conditions Using Two Yeast Strains

Mass Transfer Kinetics of Nonvolatile Compounds into Coffee Beans during Wet Processing: Study at the Laboratory Scale and in Real Conditions Using Two Yeast Strains

Perspective on the use of synthetic biology in rudimentary food fermentations

Modulation of aroma and chemical composition of coffee beans through simultaneous and sequential inoculation of Pichia fermentans and Pediococcus pentosaceus during wet fermentation

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