Biology Department, Federal University of Lavras, Lavras, Brazil.
J Sci Food Agric. 2019 Oct;99(13):5638-5645. doi: 10.1002/jsfa.9820. Epub 2019 Jul 1.
The aim of this study was to evaluate the performance of yeasts Saccharomyces cerevisiae CCMA 0200 and Torulaspora delbrueckii CCMA 0684 in Mundo Novo and Catuaí varieties processed by the wet method and the impact on sensory quality and compounds profile. The microbiota was evaluated by surface plating, and the compounds were evaluated by high-performance liquid chromatography and gas chromatography-mass spectrometry. Sensorial analysis was performed using the cupping test (Specialty Coffee Association).
T. delbrueckii CCMA 0684 was better adapted to the process and remained for up to 72 h of drying. Eighteen volatile compounds were detected in green coffee and 75 in roasted coffee. 2-Furanmethanol propanoate and 2-ethyl-3,5-dimethylpyrazine were identified only in the inoculated treatments, and these are important contributors to the coffee aroma. All treatments received scores greater than 80 in the sensory analysis.
T. delbrueckii CCMA 0684 presented better results in relation to the sensorial analysis and is preferable for the varieties and processing method studied. The use of starter cultures is a viable method with which to obtain high-quality coffees with a distinct flavor and thus add to value to the product. © 2019 Society of Chemical Industry.
本研究旨在评估酵母酿酒酵母 CCMA 0200 和毕赤酵母 CCMA 0684 在新世界和卡图伊品种湿加工中的性能，以及对感官质量和化合物谱的影响。通过表面平板法评估微生物区系，通过高效液相色谱法和气相色谱-质谱法评估化合物。使用杯测法（特种咖啡协会）进行感官分析。
T. delbrueckii CCMA 0684 更适应该过程，在干燥过程中可保持长达 72 小时。在绿咖啡中检测到 18 种挥发性化合物，在烘焙咖啡中检测到 75 种挥发性化合物。仅在接种处理中检测到 2-呋喃甲醇丙酸酯和 2-乙基-3,5-二甲基吡嗪，它们是咖啡香气的重要贡献者。所有处理在感官分析中得分均大于 80 分。
T. delbrueckii CCMA 0684 在感官分析方面表现更好，更适合所研究的品种和加工方法。使用发酵剂是获得具有独特风味的优质咖啡的可行方法，从而提高产品的附加值。 © 2019 英国化学工业学会。
