Fermented natural coffee followed by pulping: Analysis of the initial sensory quality and after six months of storage
DOI:
https://doi.org/10.25186/.v18i.2120Abstract
In recent years, different methods of fermentation have emerged for coffee, with the intention of adding complexity to its flavor. To be able to clearly identify the information from sensory analysis, tools capable of detecting small differences are needed. One such tool is multiple factor analysis (MFA). Thus, the objective of this experiment was to evaluate the effects of fermentation time and storage on the quality of sensory attributes using MFA. The coffee (Coffea arabica L.) samples collected for the study were from the Serra da Mantiqueira region – Brazil. In the present study, two natural coffee fermentation methods were evaluated, one using natural coffee microbiota (NF) and the other using a starter culture (Y), along with different times of anaerobic fermentation (0, 24, 48, 72, and 96h), followed by the pulping of the samples without the use of water. Sensory analysis of fermented coffee samples was performed immediately after drying and after six months of storage in permeable packaging in a refrigerated environment. Thus, the experiment
was conducted in an intirely randomized design with a 2 x 5 x 2 factorial scheme (2 fermentation treatments; 5 fermentation times; 2 storage times). The highest scores and the attributes described in higher quality coffees, such as sweetness, acidity, and aftertaste, were attributed to coffees fermented for 96 hours. Results indicated that inoculation of the yeast Saccharomyces cerevisiae CCMA 0543 was responsible for maintaining the sensory qualities of the coffee fermented for 96 hours after 6 months of storage.
Key words: Sensory attributes; anaerobic fermentation; starter culture; specialty coffee; post-harvest processing.
References
ABDI, H.; WILLIAMS, L. J.; VALENTIN, D. Multiple factor analysis: Principal component analysis for multitable and multiblock data sets. Wiley Interdisciplinary reviews: computational statistics, 5(2):149-179, 2013.
ABREU, G. F et al. Raman spectroscopy: A new strategy for monitoring the quality of green coffee beans during storage. Food Chemistry, 287:241-248, 2019.
BASTIAN, F. et al. From plantation to cup: Changes in bioactive compounds during coffee processing. Foods, 10(11):2827, 2021.
BORÉM, F. M. et al. Evaluation of the sensory and color quality of coffee beans stored in hermetic packaging. Journal of Stored Products Research, 52:1-6, 2013.
BORÉM, F. M. et al. Effect of intermittent drying and storage on parchment coffee quality. Bioscience Journal, 30(2):609-616, 2014.
BORÉM, F. M. et al. Sensory analysis and fatty acid profile of specialty coffees stored in different packages. Journal of Food Science and Technology, 56(9):4101-4109, 2019.
CORDOBA, N. et al. Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavor of coffee brews. Trends in Food Science & Technology, 96:45-60, 2020.
CORSETTI, A. et al. Application of starter cultures to table olive fermentation: An overview on the experimental studies. Frontiers in microbiology, 3:248, 2012.
DONOVAN, N. K.; FOSTER, K. A.; SALINAS, P. C. A. Analysis of green coffee quality using hermetic bag storage. Journal of Stored Products Research, 80:1-9, 2019.
ELHALIS, H. et al. The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality. European Food Research Technology, 247:485-498, 2021.
EVANGELISTA, S. R. et al. Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process. Food Research International, 61:183-195, 2014.
EVANGELISTA, S. R. et al. Microbiological diversity associated with the spontaneous wet method of coffee fermentation. International Journal of Food Microbiology, 210:102-112, 2015.
FERREIRA, D. F. Sisvar: A computer statistical analysis system. Ciência e Agrotecnologia, 35(6):1039-1042, 2011.
HAMEED, A. et al. Farm to consumer: Factors affecting the organoleptic characteristics of coffee. II: Postharvest Processing Factors. Comprehensive Reviews in Food Science and Food Safety, 17(5):1184-1237, 2018.
HOFFMANN, J. The world atlas of coffee: From beans to brewing-coffees explored, explained and enjoyed. Richmond Hill, Canada: Firefly Books, 2018. 256p.
HOLZAPFEL, W. H. Appropriate starter culture technologies for small-scale fermentation in developing countries. International Journal of Food Microbiology, 75(3):197-212, 2002.
LINGLE, T. The coffee cupper’s handbook. 4th ed. Long Beach, California: Specialty Coffee Association of America, 2011. 66p.
MAHINGSAPUN, R. et al. Enhancement of arabica coffee quality with selected potential microbial starter culture under controlled fermentation in wet process. Food Bioscience, 48:101819, 2022.
MALTA, M. R. et al. Qualidade sensorial do café de lavouras em conversão para o sistema de produção orgânico. Bragantia, 67(3):775-783, 2008.
MARTINEZ, S. J. et al. Effect of bacterial and yeast starters on the formation of volatile and organic acid compounds in coffee beans and selection of flavors markers precursors during wet fermentation. Frontiers in Microbiology, 10:1287, 2019.
MOTA, M. C. B. et al. Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast. Food Research International, 136:109482, 2020.
NUNES, C. A. et. al. Chemoface: A novel free user-friendly interface for chemometrics. Journal of the Brazilian Chemical Society, 23(11):2003-2010, 2012.
PEREIRA, G. V. et al Conducting starter culture-controlled fermentations of coffee beans during on-farm wet processing: Growth, metabolic analyses and sensorial effects. Food Research International, 75:348-356, 2015.
PEREIRA, G. V. D. M. et al. Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on‐farm processing. International Journal of Food Science & Technology, 51(7):1689-1695, 2016.
R CORE TEAM. A language and environment for statistical computing. R Foundation for
Statistical Computing, Vienna, Austria. 2021. URL https://www.R-project.org/.
RENDÓN, M. Y.; SALVA, T. D. J. G.; BRAGAGNOLO, N. Impact of chemical changes on the sensory characteristics of coffee beans during storage. Food chemistry,147:279-286, 2014.
RIBEIRO, L. S. et al. Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: A sensory perspective. LWT-Food Science and Technology, 82:32-38, 2017.
SANZ-URIBE, J. R. et al. Postharvest processing: Revealing the green bean. In: FOLMER B. The craft and science of coffee. London: Elsevier Science, p. 51-79, 2017.
SCHOLZ, M. B. S. et al. The typicity of coffees from different terroirs determined by groups of physico-chemical and sensory variables and multiple factor analysis. Food Research International, 114:72-80, 2018.
SIRIDEVI, G. V. et al. Coffee starter microbiome and in-silico approach to improve Arabica coffee. LWT-Food Science and Technology, 114:108382, 2019.
SPECIALTY COFFEE ASSOCIATION OF AMERICA - SCA. SCA Protocols - Cupping Specialty Coffee. 2015. Available in: <http://www.scaa.org/PDF/resources/facts-and-figures.pdf>Access in: May 31, 2023.
SUHAIMI, H. et al. Fungal pectinases: Production and applications in food industries. In: DAI, X.; SHARMA, M.; CHEN, J. Fungi in sustainable food production. Fungal Biology. Springer Nature Switzerland, p. 85-116, 2021.
WILLIAMS, S. D. et al. Does coffee have terroir and how should it be assessed? Foods, 11(13):1907, 2022.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Coffee Science - ISSN 1984-3909Os direitos autorais dos artigos publicados nesta revista pertencem aos autores, com os primeiros direitos de publicação pertencentes à revista. Como os artigos aparecem nesta revista com acesso aberto, eles podem ser usados livremente, com as devidas atribuições, em aplicativos educacionais e não comerciais.
