Abstract
This work aims to assess the physicochemical characteristics and final sensory quality of Yellow Catuai IAC 62 Arabica coffee fermented with Saccharomyces cerevisiae. For such a purpose, a Composite Central Rotational Design (CCRD) was performed to investigate how fermentation time,temperature and pH conditions, moisture content and concentration of sugars and organic acids affect its sensory quality on two different roast levels in accordance with Specialty Coffee Association (SCA) protocols. It was found that fructose concentration decreased from 12 g/L to around 5 g/L during fermentation, regardless of temperature condition. Furthermore, longer fermentation times and higher temperatures have lowered sucrose and glucose concentrations from 4 to 2 g/L and 7 g/L to zero, respectively. Glycerol concentration was higher as time and temperature increased, and optimal conditions ranged at temperatures between 24 °C and 32 °C from 35 to 45 h of fermentation time. pH decreased as fermentation time elapsed, but there was a more significant reduction due to higher temperatures, starting at around pH 5 and, lower than 4 under extreme conditions. Contents of organic acids such as acetic, propionic, succinic, and lactic acids, were measured at the final stage of each fermentation process under studied conditions. It was observed that coffee samples achieved final scores ranging from 81 to 85 (SCA score), even in longer times and extreme temperature conditions, thus all samples have been classified as specialty coffees. This work described the initial step towards parameterizing fermentation processes, given that the response variables of temperature and fermentation time, were optimal and enhanced the sensory quality of coffee as beverage. Saccharomyces cerevisiae, a commercial product which has already been made available for producers, can ensure an increase in the sensory quality of coffee.
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Acknowledgements
The authors would like to thank the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001, Conselho Nacional de Desenvolvimento Cientítico e Tecnológico (CNPq) and Fundação de Amparo à Pesquisa de Minas Gerais (FAPEMIG). The authors are also grateful to the managers of the Farroupilha Group—Patos de Minas/MG, who kindly ceded the coffee laboratory for conducting sensory analysis sessions for this study, and the managers of the Veloso Coffee laboratory—Carmo do Paranaíba/MG, who kindly gave up the space to conduct sensory analysis sessions. Moreover, Lallemand Brazil, gently supplies yeast. Study with University-Industry-Farms integration.
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C.J.T.V.: Writing, Research, Methodology. L.S.M.: Writing, Review, Editing. R.C.S.: Validation, Software. M.A.S.: Formal analysis, Supervision, Validation, Review, Editing. M.F.Z.: Formal analysis, Supervision, Validation, Review, Editing. C.Z.G.: Formal analysis, Supervision, Validation, Review, Editing, Software. All authors reviewed the manuscript.
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Carlos Johnantan Tolentino Vaz declares that he has no conflict of interest. Larissa Soares de Menezes declares that she has no conflict of interest. Ricardo Corrêa de Santana declares that he has no conflict of interest, Michelle Andriati Sentanin declares that she has no conflict of interest. Marta Fernanda Zotarelli declares that she has no conflict of interest and Carla Zanella Guidini declares that she has no conflict of interest.
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The present work is consonance with the ethical regulations of the institution and the country, having been approved by the Ethics Committee in Research with Human Beings under No. CAAE 55909622.0.0000.5152.
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Vaz, C.J.T., de Menezes, L.S., de Santana, R.C. et al. Effect of fermentation on the physicochemical characteristics and sensory quality of Arabica coffee. 3 Biotech 13, 403 (2023). https://doi.org/10.1007/s13205-023-03768-9
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DOI: https://doi.org/10.1007/s13205-023-03768-9