Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods

Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods

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)...

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Bibliographic Details
Main Authors: Silvia Juliana Martinez, Nádia Nara Batista, Ana Paula Pereira Bressani, Disney Ribeiro Dias, Rosane Freitas Schwan
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
natural and pulped natural
SIAF
DGGE
volatiles
coffee quality
Online Access:https://www.mdpi.com/2304-8158/11/24/3945

Internet

https://www.mdpi.com/2304-8158/11/24/3945

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