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Sensory and chemical analyses of spontaneously fermented coffees

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dc.contributor.author Borém, Flávio Meira
dc.contributor.author Alves, Ana Paula de Carvalho
dc.contributor.author Santos, Cláudia Mendes dos
dc.contributor.author Haeberlin, Luana
dc.contributor.author Salvio, Luís Gustavo Amaral
dc.date.accessioned 2024-08-29T00:43:42Z
dc.date.available 2024-08-29T00:43:42Z
dc.date.issued 2023-11-08
dc.identifier.citation BORÉM, F. M.; ALVES, A. P. de C.; SANTOS, C. M. dos; HAEBERLIN, L.; SALVIO, L. G. A. Sensory and chemical analyses of spontaneously fermented coffees. Coffee Science, Lavras, v. 18, p. 1-12, 2023. DOI: 10.25186/.v18i.2137. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2137. Acesso em: 28 aug. 2024. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri https://doi.org/10.25186/.v18i.2137 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/14601
dc.description.abstract Coffee fermentation has emerged as an innovative post-harvest process in recent years. The effectiveness of this process is in conferring sensory notes to the coffee that would please the consumer and allow for the positive differentiation of the coffees. This is achieved by monitoring the different parameters of the procedure of coffee fermentation. In this regard, the present study aimed to conduct a natural fermentation of the coffee fruit for up to 96 hours followed by the sensory (sensory characteristics for aroma, flavor, acidity, body and overall score of the 0 to 100) and chemical analyses (bioactive compounds, volatiles, organics, and fatty acids) to evaluate the influence of fermentation on sensory quality and on chemical compounds. The coffee (Coffeea arabica L.) samples for the study were collected from Presidente Olegário – MG (Harvest 2018/19) in the cerrado of Minas Gerais. The effects of fermentation and fermentation duration on the sensory quality and chemistry of coffee were evaluated. It was observed that after 48 h of fermentation, significant sensorial differentiation occurs, including an increase of the approximately two points in the final grade. In addition, time was revealed as the most relevant factor in the chemical analyses for the categorization of samples into different groups. Accordingly, it was concluded since coffees with subjected to 48, 72, and 96 h of fermentation got higher final grades, higher levels of palmitic fatty acid and characteristic compounds of fermented coffees (1,3-dioxolane 2,4,5-trimethyl, 2-furan methanol acetate, and butanoic acid) checking out the coffees wine-like notes and sweet notes to the beverage. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Universidade Federal de Lavras pt_BR
dc.relation.ispartofseries Coffee Science;v. 18, p. 1-12, 2023;
dc.rights Open access pt_BR
dc.subject Coffeea arabica L. pt_BR
dc.subject sensory evaluation pt_BR
dc.subject volatile composition pt_BR
dc.subject.classification Cafeicultura::Colheita, pós-colheita e armazenamento pt_BR
dc.title Sensory and chemical analyses of spontaneously fermented coffees pt_BR
dc.type Artigo pt_BR

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