Coffee Science最新文献_第4页

Sensory and chemical analyses of spontaneously fermented coffees 自然发酵咖啡的感官和化学分析

Coffee Science Pub Date : 2023-01-01 DOI: 10.25186/.v18i.2137

Flávio Meira Borém, Ana Paula de Carvalho Alves, Cláudia Mendes dos Santos, Luana Haeberlin, Luís Gustavo Amaral Salvio

{"title":"Sensory and chemical analyses of spontaneously fermented coffees","authors":"Flávio Meira Borém, Ana Paula de Carvalho Alves, Cláudia Mendes dos Santos, Luana Haeberlin, Luís Gustavo Amaral Salvio","doi":"10.25186/.v18i.2137","DOIUrl":"https://doi.org/10.25186/.v18i.2137","url":null,"abstract":"Coffee fermentation has emerged as an innovative post-harvest process in recent years. The effectiveness of this process is in conferring sensory notes to the coffee that would please the consumer and allow for the positive differentiation of the coffees. This is achieved by monitoring the different parameters of the procedure of coffee fermentation. In this regard, the present study aimed to conduct a natural fermentation of the coffee fruit for up to 96 hours followed by the sensory (sensory characteristics for aroma, flavor, acidity, body and overall score of the 0 to 100) and chemical analyses (bioactive compounds, volatiles, organics, and fatty acids) to evaluate the influence of fermentation on sensory quality and on chemical compounds. The coffee (Coffeea arabica L.) samples for the study were collected from Presidente Olegário – MG (Harvest 2018/19) in the cerrado of Minas Gerais. The effects of fermentation and fermentation duration on the sensory quality and chemistry of coffee were evaluated. It was observed that after 48 h of fermentation, significant sensorial differentiation occurs, including an increase of the approximately two points in the final grade. In addition, time was revealed as the most relevant factor in the chemical analyses for the categorization of samples into different groups. Accordingly, it was concluded since coffees with subjected to 48, 72, and 96 h of fermentation got higher final grades, higher levels of palmitic fatty acid and characteristic compounds of fermented coffees (1,3-dioxolane 2,4,5-trimethyl, 2-furan methanol acetate, and butanoic acid) checking out the coffees wine-like notes and sweet notes to the beverage. Key words: Coffeea arabica L.; sensory evaluation; volatile composition.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"233 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135560759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Implementation of green supply chain management for sustainable agroindustry in coffee processing unit, a case of Indonesia 咖啡加工单位可持续农业绿色供应链管理的实施，以印尼为例

Coffee Science Pub Date : 2023-01-01 DOI: 10.25186/.v17i.2042

Ida Bagus Suryaningrat, E. Novita

引用次数: 0

Characterization of active-aroma wheel in contemporary coffee processes via gas chromatography–olfactometry, and sensory perspective 通过气相色谱-嗅觉法和感官视角表征当代咖啡加工中的活性香气轮

Coffee Science Pub Date : 2023-01-01 DOI: 10.25186/.v18i.2059

W. Jitjaroen, D. Chaisri, L. Panjai

引用次数: 2

Bioactive compounds in blends of coffee defects originating from the harvesting 咖啡混合物中的生物活性化合物源自采收

Coffee Science Pub Date : 2023-01-01 DOI: 10.25186/.v17i.2027

Rafael Carlos Eloy Dias, Sebastian Ed Wieland Opitz, C. Yeretzian

引用次数: 0

Analysis and technical optimization of processing condition for better quality of robusta coffee production 罗布斯塔咖啡品质加工条件分析及工艺优化

Coffee Science Pub Date : 2023-01-01 DOI: 10.25186/.v18i.2080

U. Ahmad, Khalimatus Sa’diyah, Sathivel Subramaniam

引用次数: 0

Initial growth of Coffea canephora: Simulation of organomineral system and Limnoperna fortunei as soil improvement 咖啡早期生长:有机系统模拟及沙蚕改良土壤

Coffee Science Pub Date : 2023-01-01 DOI: 10.25186/.v18i.2106

Mariana Cristina Barbosa, Karla Nascimento Sena, Kátia Luciene Maltoni

引用次数: 0

Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process 半碳浸渍咖啡豆的香气特征及杯化特性

Coffee Science Pub Date : 2023-01-01 DOI: 10.25186/.v18i.2119

W. Jitjaroen, Rungtiwa Kongngoen, L. Panjai

{"title":"Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process","authors":"W. Jitjaroen, Rungtiwa Kongngoen, L. Panjai","doi":"10.25186/.v18i.2119","DOIUrl":"https://doi.org/10.25186/.v18i.2119","url":null,"abstract":"The goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature. Five different variations of SCM processes were investigated: pulped natural process (control); at 15 o C for 10 days (SCM-15); at 20 o C for 10 days (SCM-20); with 0.01 g.L -1 pectinases A (polygalacturonase, pectin esterase and pectin lyase); at 20 o C for 5 days (SCM-PA); and with 0.03 g.L -1 pectinases B (polygalacturonase, pectin esterase, pectin lyase and ß-glucanase) at 20 o C for 5 days (SCM-PB). The chemical composition of intact mucilage and green bean coffee were analyzed. The environments created by using SCM fermentation process at 20 o C combined with pectinase A and pectinase B produced green bean coffee with higher content of acidity and reducing sugar. The volatile compounds of roasted coffee were examined by Gas Chromatography-Mass Spectrometry (GC-MS). Fifty-one volatile compounds belonging to 12 chemical classes were identiﬁed. The different total peak area, indicates that most volatile compounds, increases during SCM, and SCM process combined with enzymatic method. The Specialty Coffee Association of America; SCAA sensory analysis was performed by ten trained specialty coffee judges. The ﬁnal product of coffee beans, which has been treated with SCM process at 15 and 20 o C have obtained the highest score in fragrance, flavor, aftertaste, body, balance and overall impression. While the enzyme treatment has attained the highest scores in acidity. This study demonstrates that the proposed process may be useful for the improvement of the cup quality.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69263524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fermented natural coffee followed by pulping: Analysis of the initial sensory quality and after six months of storage 发酵后的天然咖啡:初始感官品质分析和六个月后的储存

Coffee Science Pub Date : 2023-01-01 DOI: 10.25186/.v18i.2120

Luís Gustavo Amaral Salvio, Marcelo Ângelo Cirillo, Flávio Meira Borém, Ana Paula de Carvalho Alves, Juliana Maria Campos Palumbo, Cláudia Mendes dos Santos, Luana Haeberlin, Rosane Freitas Schwan, Makoto Nakajima, Ryosuke Sugino

引用次数: 2

Factor analysis for plant and production variables in Coffea canephora in the Western Amazon 亚马孙西部canephora咖啡植物和生产变量的因子分析

Coffee Science Pub Date : 2022-01-01 DOI: 10.25186/.v17i.1985

Gabi Nunes Silva, Laís Mayara Azevedo Barroso, Cosme Damião Cruz, Rodrigo Barros Rocha, Fábio Medeiros Ferreira

引用次数: 2

The role of entomopathogenic fungi in controling the coffee berry borer (Hypothenemus hampei Ferrari) at various altitudes of Arabica coffee plantations 昆虫病原真菌在控制不同海拔阿拉比卡咖啡种植园咖啡浆果蛀虫中的作用

Coffee Science Pub Date : 2022-01-01 DOI: 10.25186/.v17i.2002

H. Husni, J. Jauharlina, N. Maulidia

引用次数: 0