Cristhiane Altoé Filete, Willian Dos Santos Gomes, José Maria Rodrigues da Luz, Taís Rizzo Moreira, Emanuele Catarina da Silva Oliveira, Marinalva Maria Bratz Simmer, Rogério Carvalho Guarçoni, Michel Mendonça Dos Santos, Lucas Louzada Pereira
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Chemical and sensorial profile of Coffea arabica cultivars fermented by different post-harvest processing methods.
Climatic conditions, genotypes, and post-harvest processing methods influence coffee quality. Microbial fermentation during post-harvest processing has sparked researchers' interest due to the modulation of the sensory characteristics of coffee. However, the influence of microbial fermentation on different coffee genotypes has been little investigated. The objective of this study was to evaluate the chemical and sensory changes of Coffea arabica cultivars caused by different post-harvest processing and fermentations. Catucaí 785 and Catucaí Açú cultivars had better sensory evaluation than the Arara cultivar in the two years of sampling. However, dry fermentation proved to be a promising alternative to improve the sensory analysis of the Arara cultivar. Inoculation of Saccharomyces pastorianus yielded positive results in the chemical and sensory of the Catucaí Açú cultivar. Each coffee genotype is capable of expressing unique sensory and chemical attributes depending on the different post-harvest processing and fermentations applied.
期刊介绍：
The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.
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