Data/hora: 13/06/2024 23:06:01

Biblioteca(s): | Biblioteca Rui Tendinha.
Data corrente: | 18/04/2023
Data da última atualização: | 18/04/2023
Autoria: | SOUSA, L. H. B. P. de; LUZ, J. M. R. da; SILVA, M. de C. S. da; MORELI, A. P.; VELOSO, T. G. R.; GUARÇONI, R. G.; MOREIRA, T. R.; BARROS, M. V. P.; KAUYA, M. C. M.; MARCATE, J. P. P.; BRIOSCHI JUNIOR, D.; GOMES, W. dos S.; PEREIRA, L. L.; OLIVEIRA, E. C. da S.
Afiliação: | Luiz Henrique Bozzi Pimenta de Sousa, IFES; José Maria Rodrigues da Luz; Marliane de Cássia Soares da Silva, UFV; Aldemar Polonini Moreli, Ifes Venda Nova do Imigrante; Tomás Gomes Reis Veloso, UFV; Rogerio Carvalho Guarçoni, Incaper; Taís Rizzo Moreira, UFES; Marcos Vinícius Pereira Barros, UFV; Maria Catarina Megumi Kasuya, UFV; João Paulo Pereira Marcate, IFES; Dério Brioschi Júnior, IFES; Willian dos Santos Gomes, UFES; Lucas Louzada Pereira, IFES; Emanuele Catarina da Silva Oliveira, IFES.
Título: | Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods.
Ano de publicação: | 2023
Fonte/Imprenta: | Food Chemistry Advances, v. 2, p. 1-10, 2023.
DOI: | 10.1016/j.focha.2023.100259
Idioma: | Inglês
Conteúdo: | Microorganisms influence the sensory quality of the coffee beverage through the compounds degradation or release of metabolites that diffuse into the fruit. However, type and duration of fermentation can contribute to the growth and diversity of microorganisms. Thus, the objective of this study was to analyze the microbial and sensory profile of Arabica coffees under different fruit-processing conditions and fermentation by Saccharomyces cerevisiae. Coffee cherries were used in the dry fermentation and washed fermentation at 28°C. Fermentation time ranged from 36 to 288 hours. A panel of sensory attributes was evaluated by 9 Q-graders. Mid-infrared spectra were obtained in the wavenumber range from 4000 to 650 cm?1. Microbial analyses were performed by denaturing gradient gel electrophoresis. Total sensory score for fermented coffee was higher than for unfermented coffee. In 108 and 216 hours of fermentation, the total score was higher in washed fermentation than in dry fermentation, which also shows the influence of post-harvest processing and the removal of husk on the quality of fermented coffee. Balance and body were the sensory attributes that most contributed to group formation in dry fermentation. Thus, induced fermentation increases the sensory classification of coffee beverages with positive effects on chemical and sensory profiles.
Palavras-Chave: | Análise sensorial.
Thesagro: | Café; Fermentação; Qualidade; Sabor.
Thesaurus NAL: | Coffea.
Categoria do assunto: | --
URL: | https://biblioteca.incaper.es.gov.br/digital/bitstream/item/4430/1/fermented-coffee.pdf
Registro original: | Biblioteca Rui Tendinha (BRT)
Exemplares: | BRT - (24968-1) - UMT - AP - DD -  -  -  - DIS