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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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/24/3945 |
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| author | Silvia Juliana Martinez Nádia Nara Batista Ana Paula Pereira Bressani Disney Ribeiro Dias Rosane Freitas Schwan |
| author_facet | Silvia Juliana Martinez Nádia Nara Batista Ana Paula Pereira Bressani Disney Ribeiro Dias Rosane Freitas Schwan |
| author_sort | Silvia Juliana Martinez |
| collection | DOAJ |
| description | 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. <i>Leuconostoc</i> predominated both processes and all altitudes. <i>Hanseniaspora</i> and <i>Pichia</i> 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. <i>Leuconostoc</i> and <i>Pichia</i> showed potential as future coffee starters. |
| first_indexed | 2024-03-09T16:43:14Z |
| format | Article |
| id | doaj.art-a2e50dfe81c045769c1c4fc4ab6e3172 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T16:43:14Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a2e50dfe81c045769c1c4fc4ab6e31722023-11-24T14:49:39ZengMDPI AGFoods2304-81582022-12-011124394510.3390/foods11243945Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing MethodsSilvia Juliana Martinez0Nádia Nara Batista1Ana Paula Pereira Bressani2Disney Ribeiro Dias3Rosane Freitas Schwan4Biology Department, Federal University of Lavras (UFLA), Lavras 37203-202, MG, BrazilBiology Department, Federal University of Lavras (UFLA), Lavras 37203-202, MG, BrazilBiology Department, Federal University of Lavras (UFLA), Lavras 37203-202, MG, BrazilFood Science Department, Federal University of Lavras (UFLA), Lavras 37203-202, MG, BrazilBiology Department, Federal University of Lavras (UFLA), Lavras 37203-202, MG, BrazilCoffee 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. <i>Leuconostoc</i> predominated both processes and all altitudes. <i>Hanseniaspora</i> and <i>Pichia</i> 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. <i>Leuconostoc</i> and <i>Pichia</i> showed potential as future coffee starters.https://www.mdpi.com/2304-8158/11/24/3945natural and pulped naturalSIAFDGGEvolatilescoffee quality |
| spellingShingle | Silvia Juliana Martinez Nádia Nara Batista Ana Paula Pereira Bressani Disney Ribeiro Dias Rosane Freitas Schwan Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods Foods natural and pulped natural SIAF DGGE volatiles coffee quality |
| title | Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods |
| title_full | Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods |
| title_fullStr | Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods |
| title_full_unstemmed | Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods |
| title_short | Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods |
| title_sort | molecular chemical and sensory attributes fingerprinting of self induced anaerobic fermented coffees from different altitudes and processing methods |
| topic | natural and pulped natural SIAF DGGE volatiles coffee quality |
| url | https://www.mdpi.com/2304-8158/11/24/3945 |
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