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© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Among the different strategies adopted to improve the quality of Coffea canephora, fermentation is considered a promising technology to modulate the organoleptic characteristics of the beverage. Considering the possibility of providing a change in sensory profile through fermentation, this study aims to evaluate the chemical and sensory changes promoted by carbonic maceration in C. canephora whose effect is still unknown. The study was implemented in anaerobic conditions with different fermentation times (24, 48, 72, 96, and 120 h) and temperatures (18, 28, and 38 °C). The processed grains were subject to sensory analysis and medium infrared spectroscopy. Significant linear functional relationships were observed between total score and temperature for fermentation times of 24, 72, and 96 h and that the total score increased with fermentation temperature. Although a clear connection with sensory results was not observed, infrared analysis was able to point out important correlations with quality through stretches observed in infrared spectrum regions. Thus, there is feasibility of applying the carbonic maceration technique for grain processing of C. canephora.

Details

Title
Changes in the Chemical and Sensory Profile of Coffea canephora var. Conilon Promoted by Carbonic Maceration
Author
Willian dos Santos Gomes 1   VIAFID ORCID Logo  ; Lucas Louzada Pereira 2 ; Filete, Cristhiane Altoé 2   VIAFID ORCID Logo  ; Taís Rizzo Moreira 3   VIAFID ORCID Logo  ; Rogério Carvalho Guarçoni 4 ; Emanuele Catarina da Silva Oliveira 2 ; Moreli, Aldemar Polonini 2 ; Cleidiana Vieira Guimarães 2 ; Marinalva Maria Bratz Simmer 2 ; Valdemar Lacerda Júnior 5 ; Romão, Wanderson 6 ; Eustaquio Vinicius Ribeiro de Castro 5 ; Partelli, Fábio Luiz 7   VIAFID ORCID Logo 

 Genetic Improvement Program, Federal University of Espírito Santo, S/N Guararema, Alegre 29375-000, Brazil 
 Federal Institute of Education Science and Technology of Espírito Santo, Venda Nova do Imigrante 29375-000, Brazil 
 Center for Agrarian Sciences and Engineering, Federal University of Espírito Santo, Avenida Governador Lindemberg, 316—Centro, Jerônimo Monteiro, Vitória 29375-000, Brazil 
 Capixaba Institute for Research, Technical Assistance and Rural Extension, Venda Nova do Imigrante, Vitória 29375-000, Brazil 
 Laboratory of Research and Methodologies Development for Petroleum Analysis, Chemistry Department, Federal University of Espírito Santo, Av. Fernando Ferrari, 514, Goiabeiras, Vitória 29075-910, Brazil 
 Federal Institute of Education Science and Technology of Espírito Santo, Vila Velha 29106-010, Brazil 
 Department of Agrarian and Biological Sciences (DCAB), University Center of Northern Espírito Santo (CEUNES), Federal University of Espírito Santo (UFES), Rod. BR 101 Norte, Km 60, Bairro Litorâneo, São Mateus 29932-540, Brazil 
First page
2265
Publication year
2022
Publication date
2022
Publisher
MDPI AG
e-ISSN
20734395
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2728417454
Copyright
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.