Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species

被引:23
|
作者
Pereira Bressani, Ana Paula [1 ]
Batista, Nadia Nara [2 ]
Ferreira, Gabriela [2 ]
Martinez, Silvia Juliana [2 ]
Pavesi Simao, Joao Batista [3 ]
Dias, Disney Ribeiro [1 ]
Schwan, Rosane Freitas [2 ]
机构
[1] Univ Fed Lavras, Food Sci Dept, BR-37200000 Lavras, MG, Brazil
[2] Univ Fed Lavras, Biol Dept, Campus Univ 3037, BR-37200000 Lavras, MG, Brazil
[3] Fed Inst Espirito Santo IFES, Undergrad Course Coffee Technol, BR-29520000 Alegre, ES, Brazil
关键词
Specialty coffees; Co-inoculation; Yeasts; Anaerobic fermentation designation of origin Caparao; Dry processing; ANTIOXIDANT ACTIVITY; ARABICA; GREEN; ACID; CAPACITY;
D O I
10.1016/j.foodres.2021.110755
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Selected yeasts for coffee fermentation are correlated with changes in chemical compounds and beverage sensory characteristics. This work aimed to evaluate the chemical and sensory modifications of coffee fermented with one yeast (Saccharomyces cerevisiae CCMA 0543, Candida parapsilosis CCMA 0544, or Torulaspora delbrueckii CCMA 0684) and in co-inoculation (from two to two and the three together) by dry processing. Real-time PCR analyzes, total phenolic content and antioxidant activity (DPPH, ABTS, and FRAP), liquid and gas chromatography, and sensory analysis were performed. Caparao coffees showed a higher C. parapsilosis (6.14 Log cell.g(-1)) population followed by S. cerevisiae (5.85 Log cell.g(-1)) and T. delbrueckii (4.64 Log cell.g(-1)). The total phenolic content has a strong and positive correlation with the fermentation time and the roasted beans and a moderate and positive correlation with DPPH, FRAP, and ABTS. Coffee inoculated with T. delbrueckii reduced caffeine concentration during the fermentation process. In co-cultivation, the trigonelline concentration showed the most significant decrease (around 4 mg.g(-1)) when inoculated with S. cerevisiae and T. delbrueckii. Detection of some organic acids and volatile compounds during fermentation may indicate that the starter cultures used different metabolic routes. All co-inoculation treatments presented the best sensory scores (>86 points). In the inoculated fermentation, fruity, citric, molasses, freshness, and wine notes appeared. The co-inoculated treatment with S. cerevisiae CCMA 0543, C. parapsilosis CCMA 0544, and T. delbrueckii CCMA 0684 was the best, considering the diversity of sensory notes descriptors and the final concentration of organic acids.
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页数:10
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