The Impact of Wet Fermentation on Coffee Quality Traits and Volatile Compounds Using Digital Technologies

The Impact of Wet Fermentation on Coffee Quality Traits and Volatile Compounds Using Digital Technologies

Fermentation is critical for developing coffee’s physicochemical properties. This study aimed to assess the differences in quality traits between fermented and unfermented coffee with four grinding sizes of coffee powder using multiple digital technologies. A total of N = 2 coffee treatments—(i) dry...

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Bibliographic Details
Main Authors:	Hanjing Wu, Claudia Gonzalez Viejo, Sigfredo Fuentes, Frank R. Dunshea, Hafiz A. R. Suleria
Format:	Article
Language:	English
Published:	MDPI AG 2023-01-01
Series:	Fermentation
Subjects:	coffee arabica fermentation colour volatiles electronic nose gas chromatography
Online Access:	https://www.mdpi.com/2311-5637/9/1/68

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