Impact of microbial self-induced anaerobiosis fermentation (SIAF) on coffee quality

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorMota, Marcela Caroline Batista da-
Autor(es): dc.creatorBatista, Nádia Nara-
Autor(es): dc.creatorDias, Disney Ribeiro-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T12:18:50Z-
Data de disponibilização: dc.date.available2026-02-09T12:18:50Z-
Data de envio: dc.date.issued2022-07-21-
Data de envio: dc.date.issued2022-07-21-
Data de envio: dc.date.issued2022-06-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/50686-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.fbio.2022.101640-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1158790-
Descrição: dc.descriptionThe fermentation of natural (NC) and pulped coffee (PC) was performed with a conventional method (platform) and under self-induced anaerobic fermentation (SIAF). Of the 12 samples analyzed during the fermentation process, the highest temperature was obtained by the SIAF method (30.5 °C for NC and 29.67 °C for PC) with 87 h of fermentation. Nonvolatile compounds (36 samples) were evaluated by high-performance liquid chromatography. Fermentation in the SIAF method contributed to the maximum amount of citric acid (2.534 mg/g) in pulped coffee and acetic acid (6.04 mg/g) and lactic acid (2.533 mg/g) in NC. Furan was the primary chemical class detected, followed by ketones and pyrazines. All coffees (12 samples) were evaluated five times and classified as specialty coffees (>80 points) following Specialty Coffee Association (SCA) protocols. The pulped coffee processed by the SIAF method showed a 2.83-point increase in the sensory score compared to the conventional method. Therefore, the SIAF method is accessible to producers, contributes to coffees with differentiated sensory profiles, and increases beverage quality.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Bioscience-
Palavras-chave: dc.subjectBioreactor-
Palavras-chave: dc.subjectFermentative process-
Palavras-chave: dc.subjectSpecialty coffee-
Palavras-chave: dc.subjectAnaerobic conditions-
Palavras-chave: dc.subjectNatural processing-
Palavras-chave: dc.subjectBiorreator-
Palavras-chave: dc.subjectProcesso fermentativo-
Palavras-chave: dc.subjectCafé especial - Qualidade-
Palavras-chave: dc.subjectAnaerobiose auto-induzida-
Título: dc.titleImpact of microbial self-induced anaerobiosis fermentation (SIAF) on coffee quality-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.