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Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration

2020; Elsevier BV; Volume: 342; Linguagem: Inglês

10.1016/j.foodchem.2020.128296

1873-7072

Dério Brioschi, Rogério Carvalho Guarçoni, Marliane de Cássia Soares da Silva, Tomás Gomes Reis Veloso, Maria Catarina Megumi Kasuya, Emanuele Catarina da Silva Oliveira, José Maria Rodrigues da Luz, Taís Rizzo Moreira, Danieli Grancieri Debona, Lucas Louzada Pereira,

Fermentation and Sensory Analysis

In view of the possibility of diversifying metabolic routes promoted by fermentation, this study proposed a new processing method for coffee, which consists of adapting a technique already consolidated in winemaking, carbonic maceration. The assay occurred under anaerobic conditions with different time and temperature fermentation. The aim of this study was to determine the differences in coffee characteristics (sensorial, chemical, and microbial) after carbonic maceration and fermentation. Specialty Coffee Association protocol, nuclear magnetic resonance, and denaturing gradient gel electrophoresis were used in these analyzes. A significant functional relationship between global score and temperature (38 °C), for the fermentation time of 96 h was observed. Bacterial diversity and sensory characteristics had a positive correlation. Furthermore, trigonelline, formic acid, hydroxymethylfurfural, lipids, and γ-butyrolactone also contributed to score and sensory quality of coffee beverage. Thus, our data show consistent factors to infer on the microbiological action on the sensory quality of coffee beverage.