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The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality

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Abstract

This study investigates the impact of wet fermentation on flavor volatiles and sensory quality of coffee beans and beverage. Pulped coffee beans were kept underwater for 36 h before air-drying and roasting, and volatiles in the beans were characterized by solid-phase microextraction and gas chromatography–mass spectrometry. A total of 79 volatiles were identified. Fermented roasted beans had higher concentrations of ethanol, isoamyl alcohol, 3-methylbutanal, benzaldehyde, acetaldehyde, and ethyl acetate compared with mechanically processed (no fermentation) beans; whereas, ketones, pyrazines, pyrroles, pyridines, furans and sulfides were not significantly different between the two treatments. Coffee made with fermented beans was rated significantly higher in flavor, aroma, acidity, body and uniformity scores with noted fruity aroma compared with beverage made with mechanically processed beans in sensory evaluation (cup test) by a 3 Q-Grade Coffee Certification Panel. The findings demonstrated wet fermentation played an important role in coffee flavor, aroma and sensory quality.

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Acknowledgements

The authors gratefully acknowledge Mr. Benji Salim Ang, Director of The Q Coffee Trading, for assisting in preparing the coffee beans and arranging the sensory evaluation tests.

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Authors and Affiliations

  1. Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW, 2052, Australia

    Hosam Elhalis, Julian Cox & Jian Zhao

  2. Commonwealth Scientific Industry and Research Organisation (CSIRO), 11 Julius Ave, North Ryde, NSW, 2113, Australia

    Damian Frank

Authors
  1. Hosam Elhalis
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  2. Julian Cox
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  3. Damian Frank
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  4. Jian Zhao
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Contributions

HE designed and conducted experiments, perform the data analysis and wrote the manuscript. JZ and DF supervised the experiments progress, interpreted the scientific values of the obtained data and proofread the manuscript. JC supervised work. All authors read and approved the manuscript.

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Correspondence to Jian Zhao.

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The authors confirm that they have no conflicts of interest with respect to the work described in this manuscript.

Ethical approval

This experiment was conducted at the University of New South Wales Sydney with human ethics approval by the HREAP Executives (HC Number HC190689).

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Elhalis, H., Cox, J., Frank, D. et al. The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality. Eur Food Res Technol 247, 485–498 (2021). https://doi.org/10.1007/s00217-020-03641-6

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  • DOI: https://doi.org/10.1007/s00217-020-03641-6

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