The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality
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ORIGINAL PAPER
The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality Hosam Elhalis1 · Julian Cox1 · Damian Frank2 · Jian Zhao1 Received: 2 September 2020 / Revised: 22 October 2020 / Accepted: 24 October 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
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. Keywords Coffee · Wet fermentation · Mechanical de-mucilage · Volatiles · Cup test
Introduction Coffee is one of the most popular beverages globally, with over 148 million cups consumed per year [1]. Much of this popularity is attributable to its rich and complex flavor and aroma, both of which are crucial aspects of coffee sensory quality. The sensory properties of coffee are influenced by many factors in the whole production chain, including geographical origin, species, climate, harvesting and primary processing methods, secondary processing techniques (mainly roasting), storage and brewing method [2]. Among these factors, primary processing methods can have a major impact on coffee quality including flavor and aroma, and coffee processors can exert a high degree of control over these processes. Postharvest primary processing of coffee is usually conducted by either dry or wet process, with the * Jian Zhao [email protected] 1
Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia
Commonwealth Scientific Industry and Research Organisation (CSIRO), 11 Julius Ave, North Ryde, NSW 2113, Australia
2
latter believed to produce coffee with high sensory quality [3, 4]. In the wet process, coffee cherries are pulped first, but some of the mucilage remains attached to the bean parchments, which are removed by a fermentation process where the pulped beans are submerged underwater for up to 3 days [3, 4]. A diverse range of microorganisms have been isolated from fermented coffee beans, including yeasts, lactic acid bacteria, acetic acid bacteria, Bacillus, Entero
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