Sensory and physiological quality of arabic coffee under different fermentation times

Abstract

The value of coffee presents a significant increase influenced by the improvement of the beans quality, so that a coffee made by beans with an inferior quality has a lower acceptance in the market and a reduction in therms of commercialization value. The different time of fermentation of the coffee in water can give rise to different beverage and physiological quality of its seeds, and may interfere in its commercialization value and in the production of seedlings in nurseries. The target of this study was to identify the best time of fermentation of the beans and seeds of Arabic coffee in the region of Mutum-MG, aiming to obtain a better quality of the drink and a better physiological quality of the seeds. The experimental design was completely randomized with seven treatments, 0, 6, 12, 18, 24, 30 and 36 hours of fermentation in water. Four replicates per treatment were used. Each repetition consisted in ten liters of coffee. The samples were submitted to a drying process in covered suspended terrarium until reaching 12% moisture. The evaluations consisted in the realization of these sensorial analysis (AS); % water content (%U); electrical conductivity (EC); first germination count (FCG); percentage of germination (%G); total fresh mass (TFM); total dry mass (TDM) and radicle length (RL). The 18 hours fermentation time provided a better quality of coffee drink obtaining a score of 84 points and also resulted in a higher physiological quality of the seeds. Excess fermentation impaired the quality of the drink and physiological quality.

Effect of Prolonged Fermentations of Coffee Mucilage with Different Stages of Maturity on the Quality and Chemical Composition of the Bean

“…For the total score, the treatments associated with ME1 obtained an average value of 81.35 with a maximum of 83.92, and those associated with ME2 obtained an average value of 82.05 with a maximum of 83.83. The maximum values obtained coincide with the maximum value of 84 points reported by Do Carmo et al, 2020 [34], for the treatment of 18 h of fermentation. De Carvalho et al, 2018 [28], reported scores higher than 80 and obtained the highest scores in the sensory attributes of aroma, flavor, acidity, body, and balance in inoculated treatments compared to spontaneous fermentation, while sweetness, cleanliness, and uniformity were statistically similar for both treatments, possibly due to the absence of sensory defects.…”

“…Treatments with the same process temperatures and prolongation times of the fermentation process in the stages of maturity EM1 and EM2 did not present defects with the same frequency as the treatment associated with EM3. Do Carmo et al, 2020 [34], evaluated 6, 12, 18, 24, 30, and 36 h of fermentation and found the lowest values of sensory score in treatments 30 and 36, reporting a green astringency associated with changes in the cell membranes of the grains, which determined that the excess fermentation was detrimental to the quality of the drink and the physiological quality.…”

Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities

“…Arabica coffee is one of the main agricultural products that are marketed worldwide and plays a key role in the economy of several countries, especially those that are the largest producers (Do Carmo et al, 2020;Pereira et al, 2020;Ribeiro et al, 2017). Brazil, one of the largest producers of Arabica coffee, is responsible for more than 40% of its global production (USDA, 2020).…”

Análisis de los factores: Calidad, capacitación y asociatividad que influyen en las exportaciones de café especial de Chanchamayo Junín, Perú en el periodo 2014-2018

“…Los nuevos procesos de beneficio del café, tales como la fermentación que, según (Martinez , Arístizabal, & Moreno, 2017) y (Carmo, Barbosa, Krause, & Peterle, 2020),se basa primordialmente en el reposo del grano durante tiempos determinados con el fin de que, al finalizar dicho proceso, obtenga mejores resultados en cuanto al puntaje en taza obtenido.…”