Sensory profile of beverages produced from fermented coffee under different time and temperature conditions

Abstract

Coffee, one of the most globally consumed beverages, exhibits varied economic values influenced by bean quality, prompting ongoing research for enhancement. This study aimed to assess the impact of coffee fermentation on sensory properties. Arabica beans (Catuaí Amarelo variety) were inoculated with Saccharomyces cerevisiae yeast at diverse times and temperatures, following a Central Composite Rotational Planning. Additionally, two roasting methods were examined. Sensory evaluation, conducted by a panel of 8 trained and certified tasters, focused on flavor, aroma, aftertaste, acidity, body, uniformity, balance, cleanliness, sweetness, and overall impression. While fermentation conditions and roasting methods did not significantly alter attributes like aroma, uniformity, cleanliness, and sweetness, improvements were noted in flavor, acidity, body, aftertaste, balance, and overall impression for coffees fermented at 22.5 °C for 30 h. However, increasing roasting intensity adversely affected sensory quality. Findings suggest that the studied fermentation parameters and roasting methods yielded marginal enhancements in sensory quality.