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

Abstract

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.

SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang

“…Sarcodactylis Swingle (29). A series of characterization variations caused by its determination of components during the fermentation of wine, coffee, and other fermented products have also been reported (17)(18)(19). On this basis, this study detected the changes in volatile substances of Laoxianghuang (i.e., ferments of Citrus medica L. var.…”

“…The application of SPME-GC–MS in fermentation products has been increasingly expanded in recent years; for instance, esters and alcohols had the most abundance on the 98th day of fermentation of grains into Baijiu ( 17 ). Acetic acid was positively correlated with fermentation time after 96 h of Coffea arabica fermentation, while 2-methylpyrazine, 2-furanmethanol, 2,6-dimethylpyrazine, and 5-methylfurfural showed the opposite trend ( 18 ). After black currant ( Ribes nigrum ) was fermented for 12 days, the contents of esters, higher alcohols, and fatty acids increased significantly ( 19 ).…”

Influence of Saccharomyces boulardii inoculation on post‐harvest processing methods on the coffee quality

“…Yeasts work the best in the environment between pH 4 and pH 6, therefore, in the post‐harvest process, yeasts had the best environment to degrade mucilage. The decrease trend of pH values in the post‐harvest process is caused by the production of organic acids after sugar consumption of microbial (Galarza & Figueroa, 2022; Velmourougane, 2013). Coffee cherries stated the natural presence of organic acids in the fruit, also the acids may release protons during the processing and thus lowered the pH values (Prono‐Widayat et al, 2021).…”

“…Coffee cherries stated the natural presence of organic acids in the fruit, also the acids may release protons during the processing and thus lowered the pH values (Prono‐Widayat et al, 2021). The microbial population is constrained when the fermentation duration is extended, retaining the over‐fermentation indicators of bacteria like lactic acid bacteria that may survive in an acidic environment and have a substantial impact on the quality of coffee (Galarza & Figueroa, 2022; Pothakos et al, 2020).…”

Comparison of Trace Organic Chemical Removal Efficiencies between Aerobic and Anaerobic Membrane Bioreactors Treating Municipal Wastewater

“…It was possible to tentatively identify only one of the 4 compounds, 2-methoxy-4-vinylphenol, which is a naturally occurring volatile organic compound and is also used as a flavoring agent. 45 Persistent Compounds. Out of the 493 compounds commonly detected in the influents, 58% of those compounds (n = 288 compounds) persisted through the AnMBR and 44% (n = 217 compounds) persisted through the AeMBR across all treatment cycles.…”