Fermentation time and temperature induce changes in the volatile and sensory profile of Coffea canephora var. Conilon subjected to carbonic maceration

Abstract

The quality of Coffea canephora var. Conilon is significantly influenced by post-harvest processing techniques, with carbonic maceration emerging as a promising method to enhance sensory and volatile profiles. This study investigates the impact of varying fermentation times (24–120 hours) and temperatures (18°C, 28°C, and 38°C) on the sensory attributes and volatile composition of coffee. Coffea canephora fruits were subjected to controlled carbonic maceration, followed by sensory evaluation using the UCDA protocol and volatile compound analysis via gas chromatography-mass spectrometry. Results revealed a direct correlation between increased temperature and fermentation duration and improved sensory scores, with optimal conditions observed at 38°C for 120 hours, achieving a sensory score of 83.25. A total of 92 volatile compounds were identified, with key contributors such as pyrazines, phenols, and heptanol associated with higher sensory quality under these conditions. Principal component analysis highlighted the significant role of temperature in shaping the volatile profile, while Pearson correlation demonstrated strong associations between specific compounds and sensory attributes. These findings underscore the potential of optimizing fermentation parameters in carbonic maceration to enhance the quality of Coffea canephora. Further research into microbial dynamics during fermentation could pave the way for process standardization and broader application of this technique.