a School of Food and Nutritional Sciences, University College Cork , Western Road, Cork , Ireland.
b Department of Food Science and Technology , Nestlé Research Centre, Vers-Chez-Les-Blanc , Lausanne , Switzerland.
Crit Rev Food Sci Nutr. 2017 Jan 22;57(2):259-274. doi: 10.1080/10408398.2014.902804.
Quality of coffee is a complex trait and is influenced by physical and sensory parameters. A complex succession of transformations during the processing of seeds to roasted coffee will inevitably influence the in-cup attributes of coffee. Germination and fermentation of the beans are two bioprocesses that take place during post-harvest treatment, and may lead to significant modifications of coffee attributes. The aim of this review is to address the current knowledge of dynamics of these two processes and their significance for bean modifications and coffee quality. The first part of this review gives an overview of coffee germination and its influence on coffee chemistry and quality. The germination process initiates while these non-orthodox seeds are still inside the cherry. This process is asynchronous and the evolution of germination depends on how the beans are processed. A range of metabolic reactions takes place during germination and can influence the carbohydrate, protein, and lipid composition of the beans. The second part of this review focuses on the microbiota associated with the beans during post-harvesting, exploring its effects on coffee quality and safety. The microbiota associated with the coffee cherries and beans comprise several bacterial, yeast, and fungal species and affects the processing from cherries to coffee beans. Indigenous bacteria and yeasts play a role in the degradation of pulp/mucilage, and their metabolism can affect the sensory attributes of coffee. On the other hand, the fungal population occurring during post-harvest and storage negatively affects coffee quality, especially regarding spoilage, off-tastes, and mycotoxin production.
咖啡的质量是一个复杂的特征，受到物理和感官参数的影响。在将种子加工成烤咖啡的过程中，一系列复杂的转化不可避免地会影响咖啡的杯测属性。种子的发芽和发酵是收获后处理过程中发生的两个生物过程，可能导致咖啡属性的重大改变。本综述的目的是探讨这两个过程的动态及其对咖啡豆改性和咖啡质量的意义的最新知识。本综述的第一部分概述了咖啡的发芽及其对咖啡化学和质量的影响。在樱桃内部，非正统种子仍在发芽过程中。这个过程是异步的，发芽的演变取决于豆子的加工方式。在发芽过程中会发生一系列代谢反应，从而影响豆子的碳水化合物、蛋白质和脂质组成。本综述的第二部分重点介绍了收获后与咖啡豆相关的微生物群，探讨了其对咖啡质量和安全的影响。与咖啡樱桃和豆子相关的微生物群包括几种细菌、酵母和真菌物种，并影响从樱桃到咖啡豆的加工过程。土著细菌和酵母在果肉/黏液的降解中发挥作用，其代谢可以影响咖啡的感官属性。另一方面，收获后和储存期间出现的真菌种群会对咖啡质量产生负面影响，特别是在变质、异味和霉菌毒素产生方面。
