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- Title
Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods.
- Authors
Martinez, Silvia Juliana; Batista, Nádia Nara; Bressani, Ana Paula Pereira; Dias, Disney Ribeiro; Schwan, Rosane Freitas
- Abstract
Coffee quality is achieved by performing good practices. This study aimed to evaluate coffees from different altitudes fermented with the self-induced anaerobic method (SIAF) and processed via natural (N) and pulped natural (PN). Molecular (PCR-DGGE), chemical (HPLC, ABTS, DPPH, ATR-FTIR, and GC-MS), and sensory analyses were performed. Leuconostoc predominated both processes and all altitudes. Hanseniaspora and Pichia predominated both processes at 800 and 1200 m. Acids were higher in N coffees for all altitudes. Acetic, malic acid and alcohols were the most abundant. Higher sensory scores were obtained in N (mainly at 1400 m—88.13). Floral and spices were perceived in all samples. ABTS capacity in roasted coffee increased with altitude in PN (2685.71, 2724.03, and 3847.14 µM trolox/g); meanwhile, the opposite was observed in N. High sensory scores were obtained in high altitudes. Alcohols and acids in roasted beans increase with altitude. Leuconostoc and Pichia showed potential as future coffee starters.
- Subjects
COFFEE beans; ALTITUDES; COFFEE; MALIC acid; LEUCONOSTOC; PICHIA
- Publication
Foods, 2022, Vol 11, Issue 24, p3945
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods11243945