Functioning of Saccharomyces cerevisiae in honey coffee (Coffea canephora)and their effect on metabolites, volatiles and flavor profiles

Aswathi, K. N and Ayusha, Shirke and Aishwarya, Praveen and Pushpa, S. Murthy (2024) Functioning of Saccharomyces cerevisiae in honey coffee (Coffea canephora)and their effect on metabolites, volatiles and flavor profiles. Food Research International, 180. pp. 1-10.

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Abstract

Post-harvesting and microbial activity of coffee play a critical role in the metabolites and the sensory quality of the brew. The pulped natural/honey coffee process is an improvised semi-dry technique consisting of prolonged fermentation of depulped coffee beans excluding washing steps. The starter culture application in coffee industry plays an important role to enhance the cup quality. This work focuses on the fermentation of pulped natural/ honey Robusta coffee with a starter culture (Saccharomyces cerevisiae MTCC 173) and the identification of fermentation patterns through 1H NMR, microbial ecology, volatomics and organoleptics of brew. Fermentation was accelerated by yeast populace (10 cfu log/mL) for 192 h. Principal compound analysis performed on 1H NMR led to the investigation of metabolites such as sugars, alkaloids, alcohols, organic acids and amino acids. Detection of some sugars and organic acids represented that the starter cultures imparted few metabolic changes during the process. A major activity of sugars in fermentation with 83.3 % variance in PC 1 and 16.7 % in PC 2 was observed. The chemical characteristics such as carbohydrates (41.88 ± 0.77 mg/g), polyphenols (34.16 ± 0.79 mg/g), proteins (58.54 ± 0.66 mg/g), caffeine (26.54 ± 0.06 mg/g), and CGA (21.83 ± 0.04 mg/g) were also evaluated. The heatmap-based visualization of GC–MS accorded characterization of additional 5 compounds in treated (T) coffee contributing to sweet, fruity and caramelly odor notes compared to untreated (UT). The sensory outlines 72.5 in T and 70.5 in UT scores. Preparation of honey coffee with Saccharomyces cerevisiae is the first report, which modulated the flavor and quality of coffee.

Item Type:	Article
Uncontrolled Keywords:	Coffee, Honey coffee, NMR, Sensory, Yeast, Starter
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 06 Sensory Science 600 Technology > 07 Beverage Technology > 04 Coffee 600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	24 Apr 2024 06:18
Last Modified:	24 Apr 2024 06:18
URI:	http://ir.cftri.res.in/id/eprint/17509

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