How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems

Pereira, Gilberto Vinícius de Melo; de Mello Sampaio, Vitória; Wiele, Natan; da Silva Vale, Alexander; de Carvalho Neto, Dão Pedro; Souza, Agnes de Freitas Diniz de; Nogueira dos Santos, Diogo Vinicius; Ruiz, Ignacio Roberto; Rogez, Hervé; Soccol, Carlos Ricardo

doi:10.1016/j.tifs.2024.104641

Trends in Food Science & Technology

2024

DOI: 10.1016/j.tifs.2024.104641

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How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems

Gilberto Vinícius de Melo Pereira,

Vitória de Mello Sampaio,

Natan Wiele

et al.

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Cited by 3 publications

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Genetic diversity of the fungal community that contributes to the sensory quality of coffee beverage after carbonic maceration and fermentation

Entringer,

da Luz,

Veloso

et al. 2024

3 Biotech

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Genetic diversity of the fungal community that contributes to the sensory quality of coffee beverage after carbonic maceration and fermentation

Entringer,

da Luz,

Veloso

et al. 2024

3 Biotech

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Influence of native coffee yeast fermentation on phenolic content, organic acids, and volatile compounds in cascara

Qin,

Hu,

Yang

et al. 2024

LWT

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Dynamic Changes in Microbial Communities and Chemical Compounds during the Semi-Dry Fermentation Processing of Coffea arabica

Shen,

Yuan,

Wang

et al. 2024

Fermentation

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The semi-dry fermentation processing (SFP) of Coffea arabica is a traditional primary processing method in the coffee industry, which crucially impacts the coffee’s flavor. To further obtain useful information on microbial communities and chemical compounds during the SFP of C. arabica from Yunnan, China, the microbial community structures and the differentially changed non-volatile compounds (DCnVCs) were comprehensively analyzed. The results showed that Tatumella, Staphylococcus, Klebsiella, Brevundimonas, and Gluconobacter were the most prevalent bacteria genera, and Candida, Hannaella, Hanseniaspora, Pichia, and Lachancea were the most abundant fungal genera. Furthermore, 117 DCnVCs were found in the fermentation-finished samples compared to the raw materials. Therefore, this study can provide useful information for understanding the SFP of coffee beans, and its impact on coffee’s quality parameters.

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How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems

Cited by 3 publications

References 73 publications

Genetic diversity of the fungal community that contributes to the sensory quality of coffee beverage after carbonic maceration and fermentation

Genetic diversity of the fungal community that contributes to the sensory quality of coffee beverage after carbonic maceration and fermentation

Influence of native coffee yeast fermentation on phenolic content, organic acids, and volatile compounds in cascara

Dynamic Changes in Microbial Communities and Chemical Compounds during the Semi-Dry Fermentation Processing of Coffea arabica

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