Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects

Agnoletti, Bárbara Zani; Gomes, Willian dos Santos; Oliveira, Gustavo Falquetto de; Cunha, Pedro Henrique da; Nascimento, Márcia H.C.; Neto, Álvaro Cunha; Pereira, Lucas Louzada; Castro, Eustáquio Vinícius Ribeiro de; Oliveira, Emanuele Catarina da Silva; Filgueiras, Paulo R.

doi:10.1016/j.microc.2022.107966

Cited by 19 publications

(5 citation statements)

References 53 publications

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“…24 ± 1 °C), which was monitored and reported for the experiments. For trial II of different fermentation times in coffee, based on preliminary results and others reported in the literature [ 30 ], we applied an experiment that falls under the Single-Factor Experimental Design with five Levels in triplicate (n = 3), the treatments were evaluated applying a geometric sequence with the equation a n = a 1 r (n−1) with time in hours: FT1: 12 h, FT2: 24 h, FT3: 48 h, FT4: 72 h, and FT5: 96 h. The coffee cherry beans used in this second test and its treatments were conditioning by applying the treatment that yielded the best results in the sanitization test. Subsequently, the pulped coffee was fermented at the time indicated for each treatment.…”

Section: Methodsmentioning

confidence: 99%

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

Sánchez-Riaño,

Vega-Oliveros,

Ladino-Garzón

et al. 2024

Heliyon

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Section: Methodsmentioning

confidence: 99%

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

Sánchez-Riaño,

Vega-Oliveros,

Ladino-Garzón

et al. 2024

Heliyon

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“…Regarding yeasts, Saccharomyces cerevisiae was inoculated in Conilon coffee (Agnoletti et al, 2022) and Robusta coffee (Prakash et al, 2022). In Conilon coffee, the different types of fermentation studied were discriminated by differences in the concentrations of chlorogenic acids, caffeine, γ-butyrolactone, lipids, sugars, and acetic acid.…”

Section: Impact Of Fermentation On Chemical and Sensory Characteristicsmentioning

confidence: 99%

“…Pre-and postharvest processing steps influence beverage quality, significantly improving the final quality (Velásquez and Banchón, 2022). In postharvest processing, the fermentation method has contributed to the improvement of sensory profiles, becoming an alternative approach for increasing the quality of Canephora coffees (Agnoletti et al, 2022;Bravim et al, 2023;Cassimiro et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Microbial ecology and fermentation of Coffea canephora

Bernardes,

Coelho,

Martins

et al. 2024

Front. Food. Sci. Technol.

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Recent investigations into the microbiota and fermentation of Coffea canephora fruits and beans have yielded limited advancements globally, highlighting a developing field of study. Consequently, this review seeks to consolidate existing literature through an analysis focusing on the microbiota and fermentation processes inherent in the postharvest processing of Canephora coffee. To this end, a comprehensive examination of the principal microorganisms inherent to this species, the application of starter cultures in fermentation, and the repercussions of fermentation on the chemical and sensory attributes of the beverage will be expounded. These investigations underscore the influence exerted by the fermentation process and the introduction of microorganism inoculation on Canephora coffees’ chemical composition and sensory characteristics. Fermentation emerges as a mechanism facilitating the modification of coffee flavor and aroma, thereby presenting avenues for innovative enhancements in producing distinct Canephora coffee beverages. Research to assess the microbiota of Canephora coffees from various origins has the potential to advance our understanding of the microbial ecology specific to this species. Such studies will play a crucial role in identifying pertinent starter cultures that could be used to produce high-quality coffees.

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“…La tabla 1 resume las ecuaciones de la figura 6, figura 7 y figura 8, como se observa el ajuste de los datos obtuvo valores de R 2 superiores al 80% lo cual muestra que fue adecuado el método seleccionado para la investigación. La influencia de los procesos de fermentación en la calidad del café está ampliamente reportada en la literatura científica, tanto las fermentaciones espontáneas como las inducidas son objeto de investigación para esta especie; sin embargo, la fermentación inducida ha recibido especial atención en la calidad del café [22], se conoce que el uso de cultivos seleccionados en la fermentación del café arábica ha favorecido el aumento de la calidad final de la bebida, como es el caso de la levadura Saccharomyces cerevisiae , cuyo metabolismo durante la fermentación se ha reflejado en la producción de ésteres, compuestos orgánicos asociados a especiales aromas frutales [23].…”

Section: B Parámetros Para Calidad En Tazaunclassified

Submerged fermentation effect in cup quality of two varieties of Peruvian special coffee

Salas,

Minchan,

Oblitas

2023

Proceedings of the 21th LACCEI International Multi-Conference for Engineering, Education and Technology (LACCEI 2023): “Leaders

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The consumption of special coffees has been gradually increasing and affecting in their prices, not only for the domestic market; but also in the foreign market. The different methods of coffee processing will directly influence the cup quality. Taking this into consideration, this study has as an objective evaluated the cup quality of two varieties of Peruvian special coffee subjected to submerged fermentation. This research was done in a Central Composite Rotational Design (CCRD) containing four factorial experiments, four axial experiments and three core repeats. It was evaluated the cup quality of two varieties of coffee subjected to different temperatures (8, 9, 12, 15 and 16 °C) and fermentation times (48, 62, 96,130 and 144) submerged in relation 70:30; having as a result that the geisha variety presents greater values than 86 points, continued by caturra variety with less values than 85.75 points, with temperatures above 16° C and times between 90 and 100 hours.

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Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects

Cited by 19 publications

References 53 publications

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

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

Microbial ecology and fermentation of Coffea canephora

Submerged fermentation effect in cup quality of two varieties of Peruvian special coffee

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