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Metagenomics and metabolomic profiles of Coffea canephora processed by honey/pulped natural technique.
Aswathi, K. N. and Shankar, S. R. and Keerthana, Sreenivasan and Inderjit, Prakash and Pushpa, S. Murthy (2022) Metagenomics and metabolomic profiles of Coffea canephora processed by honey/pulped natural technique. Innovative Food Science and Emerging Technologies, 79. p. 103058.
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Abstract
Post-harvest processing of coffee is the dominant factor affecting the metabolite composition and quality of the final brew. This study proposes a novel coffee processing method based on an established semi-dry process. Honey/pulped natural coffee (HC) process combines fermentation and drying excluding the washing stage thus conserving water, unlike wet method. Robusta coffee (Coffee canephora) mucilage was monitored for the evo�lution of bacterial and fungal diversity along with metabolites produced. Lactic acid bacteria (LAB) (48%) and the major fungal community of Wallemia (31%), a selective marker of Robusta coffee fermentation, were pre�dominant throughout the processing. The process modulates volatiles without significantly affecting the total polyphenols (4.66%), chlorogenic acid (2.07%), caffeine (1.66%), trigonelline (0.53%) and theophylline (0.16%). HC contained compounds like 2-methoxy-4-vinyl phenol, 2-furancarboxaldehyde, 5-methyl-, acetic acid, pyrazine, methyl-, 2-propanone, 1-hydroxy-, and furfural that promotes sweet, caramelly, nutty, pungent and hazelnut taste to coffee.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Robusta coffee Value addition Honey process Metagenomics Volatiles Quality |
| Subjects: | 600 Technology > 07 Beverage Technology > 04 Coffee 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Sep 2022 08:51 |
| Last Modified: | 13 Sep 2022 08:51 |
| URI: | http://ir.cftri.res.in/id/eprint/15740 |
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