Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

Pereira, Gilberto Vinícius de Melo; Neto, Dão Pedro de Carvalho; Júnior, Antônio Irineudo Magalhães; Vásquez, Zulma Sarmiento; Medeiros, Adriane Bianchi Pedroni; Vandenberghe, Luciana Porto de Souza; Soccol, Carlos Ricardo

doi:10.1016/j.foodchem.2018.08.061

Cited by 226 publications

(141 citation statements)

References 75 publications

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“…P. fermentans-single inoculation resulted in coffee beans with significantly higher concentrations (p < 0.05) of 2-hexanol, nonanal, and D-limonene when compared to the spontaneous process. These compounds are commonly attributed to Pichia metabolism [10,54,55]. This corroborates with results from fermentation process monitoring, which demonstrated intense microbial activity of P. fermentans in immature coffee pulp.…”

Section: Coffee Beans Chemical Compositionsupporting

confidence: 88%

“…Single inoculation of P. fermentans and P. acidilactici resulted in the formation and diffusion of some volatile compounds, such as 3-octanol, 2-heptenal, benzaldehyde, dodecanal, and D-limonene, that were not detected in a spontaneous process. These compounds are strictly related to both yeast and LAB metabolism, such as aldehydes and higher alcohols formed from the catabolism of coffee pulp amino acids, and terpenes through mevalonic acid pathway or released from glycoside precursors during fermentation [10,51,52]. Interestingly, coffee beans generated from combined treatments showed significantly increased (p < 0.05) of specific volatile compounds, such as benzeneacetaldehyde, 2-heptanol, and benzylalcohol.…”

Section: Coffee Beans Chemical Compositionmentioning

confidence: 99%

“…In the wet processing, coffee beans are submitted to underwater tank fermentation for mucilage breakdown and removal. The sugars present in the mucilage support microbial, especially yeasts and lactic acid bacteria [10]. Recent studies have been dedicated to the use of yeast and lactic acid bacteria (LAB) as pure starter cultures in post-harvest processing, in order to reduce the time required for fermentation and modulate the chemical and sensory characteristics of coffee beans [11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

et al. 2019

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Removal of the mucilage layer of coffee fruits by a fermentation process has became an interesting strategy to improve coffee quality, which is able to assist the formation of flavored molecules. In this study, four sets of inoculation protocols were evaluated using ripe and immature coffee fruits, respectively, including (i) pure culture fermentation with Pichia fermentans, (ii) pure culture fermentation with Pediococcus acidilactici, (ii) combined fermentation with P. fermentans and P. acidilactici, and (iv) spontaneous, non-inoculated control. The initial pulp sugar concentration of ripe coffee fruits (0.57 and 1.13 g/L glucose and fructose content, respectively) was significantly higher than immature coffee pulp (0.13 and 0.26 g/L glucose and fructose content, respectively). Combined inoculation with P. fermentans and P. acidilactici of ripe coffee beans increased pulp sugar consumption and production of metabolites (lactic acid, ethanol, and ethyl acetate), evidencing a positive synergic interaction between these two microbial groups. On the other hand, when immature coffee fruits were used, only pure culture inoculation with P. fermentans was able to improve metabolite formation during fermentation, while combined treatment showed no significant effect. Altogether, 30 volatile compounds were identified and semi-quantified with HS- solid phase microextraction (SPME)-gas chromatography coupled to mass spectrophotometry (GC/MS) in fermented coffee beans. In comparison with pure cultures and spontaneous process, combined treatment prominently enhanced the aroma complexity of ripe coffee beans, with a sharp increase in benzeneacetaldehyde, 2-heptanol, and benzylalcohol. Consistent with the monitoring of the fermentation process, only P. fermentans treatment was able to impact the volatile composition of immature coffee beans. The major impacted compounds were 2-hexanol, nonanal, and D-limonene. In summary, this study demonstrated the great potential of the combined use of yeast and lactic acid bacteria to improve fermentation efficiency and to positively influence the chemical composition of coffee beans. Further studies are still required to investigate the mechanisms of synergism between these two microbial groups during the fermentation process and influence the sensory properties of coffee products.

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Section: Coffee Beans Chemical Compositionsupporting

confidence: 88%

Section: Coffee Beans Chemical Compositionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

et al. 2019

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“…The aldehydes generated during the concentration process of the coconut jams were important precursors in the formation of aromatic compounds such as higher alcohols and esters [35]. From 0 min to post-sterilization, hexanal and furfural always dominated the aldehyde aroma.…”

Section: Aldehydesmentioning

confidence: 99%

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Zhang

Chen

Wang

et al. 2020

Foods

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Characteristic aromas are usually key labels for food products. In this study, the volatile profiles and marker substances of coconut jam during concentration were characterized via sensory evaluation combined with headspace solid phase microextraction-gas chromatography-tandem mass spectrometry (HSPME/GC-MS). A total of 33 aroma compounds were detected by HSPME/GC-MS. Principal component analysis revealed the concentration process of coconut jam can be divided into three stages. In the first stage, esters and alcohols were the two main contributors to the aroma of the coconut jam. Next, a caramel smell was gradually formed during the second stage, which was mainly derived from aldehydes, ketones and alcohols. The concentration of aldehydes increased gradually at this stage, which may be the result of a combination of the Maillard reaction and the caramelization reaction. In the final sterilization stage, the 'odor intensity' of caramel reached the maximum level and a variety of aroma compounds were produced, thereby forming a unique flavor for the coconut jam. Finally, furfural fit a logistic model with a regression coefficient (r 2 ) of 0.97034. Therefore, furfural can be used as a marker substance for monitoring the concentration of coconut jam.

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“…In this context, more than 900 volatile components with a large variety of functional groups have been identified in roasted coffee [11][12][13] and classified by chemical families, including furans, pyrazines, ketones, pyrroles, phenols, hydrocarbons, acids and anhydrides, aldehydes, esters, alcohols, sulfur compounds, and others. It is generally recognized that the coffee aroma is not produced by a single compound, but by a multitude of volatiles in some specific proportions.…”

Section: Introductionmentioning

confidence: 99%

Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS

et al. 2020

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Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chemical characterization of the capsule-brewed coffee aroma are available. In this work, an untargeted approach using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC-MS) and combined to chemometrics was performed to study and compare aroma profile from 65 capsule-brewed espresso coffees (ECs) commercialized by five of the most representative brands in Italy. Volatile profiles obtained from ECs were subjected to multivariate statistical analysis, which generally did not show a significant variability among coffees belonging to the same brand, except for those modified after the addition of specific flavor additives or aromatic substances (such as caramel, chocolate, etc.). Similarities may be related to the starting coffee brew or the processing method, which is likely the same for each individual brand. Additionally, partial least squares discriminant analysis (PLS-DA) showed that capsules from a specific brand contain the highest concentration of pyrazines, thus characterized by an intense and characteristic aroma, and a stronger note than those from the other brands. This study supports that the chemical analysis in conjunction with chemometric tools is a useful approach for assessing flavor quality, even if the need remains to identify volatile markers of high-quality beverages.

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Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

Cited by 226 publications

References 75 publications

Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS

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