Pulped natural/honey robusta coffee fermentation metabolites, physico-chemical and sensory profiles.

Aswathi, K. N. and Ayusha, Shirke and Aishwarya, Praveen and Sachin, R. Chaudhari and Pushpa, S. Murthy (2023) Pulped natural/honey robusta coffee fermentation metabolites, physico-chemical and sensory profiles. Food Chemistry, 429. p. 136897.

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Abstract

The pulped natural/honey coffee (HC) of Coffea canephora (Robusta) is an innovative modified semi-dry technique. Studies have focused on HC and washed coffee (WC) fermentation, microbial metabolites, quality of green and roasted, using 1H NMR, GC–MS, and sensory investigation. Pipecolate and 3-hydroxy-3-methyglutarate have been identified for the first time. Principal Component Analysis (PCA) variability of the roasted beans, with PC 1 depicting 87.4 % and 12.6 % PC 2 respectively highlights the impact of major sugars and secondary metabolites acquired through HC. The HC fermentation (192 h) influenced carbohydrates, organic acids, and secondary metabolites besides flavor precursors compared to WC (72 h). Although HC and WC beans share similar physical qualities, enhanced volatile compounds, enriched concentration, organoleptics with pleasant, sweet, tea rose and chocolaty flavors attributes were embodied in HC than WC. The pulped natural post-harvest technique in robusta is a value addition with quality that can fetch a better premium.

Item Type:	Article
Uncontrolled Keywords:	Honey coffee Fermentation NMR Sensory Volatiles Quality
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 07 Beverage Technology > 04 Coffee
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Dec 2023 09:13
Last Modified:	05 Dec 2023 09:13
URI:	http://ir.cftri.res.in/id/eprint/16751

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