Model experiments for fermentation of purified coffee beans : the alteration of coffee flavor

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  • コーヒー生豆のモデル発酵とそれによる風味変化
  • コーヒー ナママメ ノ モデル ハッコウ ト ソレニ ヨル フウミ ヘンカ

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Abstract

The present study aimed to evaluate the alteration of coffee flavor by fermentation of purified coffee beans. We used following three model experiments : 1) fermentations by lactic bacteria or wine yeast using solution of powdered coffee cherry, 2) fermentaions by lactic acid bacteria using milk or by wine yeast using grape juice, and 3) flavoring using Japanese sake or red wine. Regarding wine yeast fermentation, both the coffee beans fermented with 1) coffee cherry solution and 2) grape juice showed higher sour taste and lower bitter taste scores by sensory evaluation as compared to those of unfermented beans. The analyses of yeast-fermented beans by GC/MS revealed that increased furanoids including furfuryl acetate might contribute to the alterations of the taste scores. In contrast, the fermentation by lactic acid bacteria showed higher roasted flavor due to its increased pyrazine compounds. Finally, the coffee beans 3) flavored using Japanese sake or red wine also showed higher sour taste and lower bitter taste scores by sensory evaluation and increased furanoids similar to those were observed in yeast fermentation. In all of three experiments, no correlations were observed neither between sour taste score and titratable acidity nor between bitter taste score and total polyphenol content. These results suggest that fermentation of purified coffee beans affects coffee flavor via modifying odor components rather than taste components.

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