Comprehensive investigation of coffee acidity on eight different brewing methods through chemical analyses, sensory evaluation and statistical elaboration

Santanatoglia, Agnese; Angeloni, Simone; Caprioli, Giovanni; Fioretti, Lauro; Ricciutelli, Massimo; Vittori, Sauro; Alessandroni, Laura

doi:10.1016/j.foodchem.2024.139717

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139717

|View full text |Cite

Comprehensive investigation of coffee acidity on eight different brewing methods through chemical analyses, sensory evaluation and statistical elaboration

Agnese Santanatoglia,

Simone Angeloni,

Giovanni Caprioli

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article2

Relationship

Self Cite0

Independent2

Authors

Journals

Cited by 2 publications

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Moisture uptake during storage of coffee packed into compostable capsules decreases the quality of coffee brew

Lopriore,

Alongi,

Calligaris

et al. 2024

Food Packaging and Shelf Life

View full text Add to dashboard Cite

Moisture uptake during storage of coffee packed into compostable capsules decreases the quality of coffee brew

Lopriore,

Alongi,

Calligaris

et al. 2024

Food Packaging and Shelf Life

View full text Add to dashboard Cite

Development of Starter Inoculum for Controlled Arabica Coffee Fermentation Using Coffee By-Products (Pulp and Mucilage Broth), Yeast, and Lactic Acid Bacteria

Polanía Rivera,

López Silva,

Torres-Valenzuela

et al. 2024

Fermentation

View full text Add to dashboard Cite

Recent research has highlighted the effectiveness of starter inocula in fermentation processes. In this sense, this study examines the use of an inoculum composed of coffee pulp, mucilage broth, and microorganisms such as Saccharomyces cerevisiae, L. delbrueckii ssp. bulgaricus, and S. thermophilus in fermenting Castillo variety coffee. An inoculum was prepared, measuring variables such as the pH, acidity, °Brix, lactic acid bacteria, and yeast viability. Following optimization, the inoculum was evaluated in a fermentation process, evaluating the pH, °Brix, acidity, microbiological analysis, ochratoxin A, and cup quality post-drying and roasting. The findings demonstrated a significant reduction in the pH from 4.47 to 4.05 and in the °Brix from 15.8 to 8.45, indicating efficient organic acid production and sugar degradation. Acidity levels increased from 20.02 mg/g to 42.69 mg/g, while microbial viabilities remained above 107 CFUs/g, suggesting effective biomass production. The process effectively reduced the microbial load without detecting ochratoxin A. Sensory evaluations confirmed the enhanced cup quality, validating the positive impact of inoculum use in coffee fermentation. The results support the use of coffee pulp and mucilage broth as effective substrates for the growth of the evaluated microorganisms, and the application of starter cultures containing lactic acid bacteria and yeast can elevate the coffee to a specialty grade.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Comprehensive investigation of coffee acidity on eight different brewing methods through chemical analyses, sensory evaluation and statistical elaboration

Cited by 2 publications

References 39 publications

Moisture uptake during storage of coffee packed into compostable capsules decreases the quality of coffee brew

Moisture uptake during storage of coffee packed into compostable capsules decreases the quality of coffee brew

Development of Starter Inoculum for Controlled Arabica Coffee Fermentation Using Coffee By-Products (Pulp and Mucilage Broth), Yeast, and Lactic Acid Bacteria

Contact Info

Product

Resources

About