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In the coffee industry, the use of natural coffee extracts with differentiated attributes is desirable to drive new product development. This study evaluates the impact of ultrafiltration membrane processing on the sensory, metabolic, and physicochemical attributes of four commercially available coffee extracts: cold brew, lightly roasted, freeze concentrated and evaporated standard. The sensory analysis revealed an increase in acidity in the permeate across all extracts, with the most significant profile changes observed in the lightly roasted evaporated and evaporated extracts, accompanied by an enhancement of fruity and floral attributes. Furthermore, the permeate showed reduced total dissolved solids, while the caffeine concentration increased. Metabolomic analysis highlighted key coffee-related metabolites like cinnamic and coumaric acids, explaining observed variations due to their passage through the membrane. Our findings emphasize the potential of permeate as a coffee-based ingredient for ready-to-drink products development, providing a unique coffee experience with organoleptic profiles distinct from traditional beverages., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier Ltd.)

Coffee is one of the most popular beverages worldwide, valued for its sensory properties as well as for its psychoactive effects that are associated with caffeine content. Nevertheless, coffee also contains antioxidant substances. Therefore, it can be considered a functional beverage. The aim of this study is to evaluate the influence of four selected post-harvest coffee fruit treatments (natural, full washed, washed-extended fermentation, and anaerobic) on the antioxidant and psychoactive properties of Arabica coffee. Additionally, the impact of coffee processing on the selected quality parameters was checked. For this purpose, results for caffeine content, total phenolic content (TPC), DPPH assay, pH, titratable acidity, and water content were determined. The results show that natural and anaerobic processing allow the highest caffeine concentration to be retained. The selection of the processing method does not have a significant influence on the TPC or antiradical activity of coffee. The identified differences concerning water content and pH along with lack of significant discrepancies in titratable acidity may have an influence on the sensory profile of coffee.

Volatile and non-volatile compounds in coffee directly affect the beverage's quality. This study aimed to demonstrate how the organic acids and volatile profiles were impacted by coffee fermentation using four starter cultures (Meyerozyma caribbica (CCMA 0198), Saccharomyces cerevisiae (CCMA 0543), Candida parapsilosis (CCMA0544), and Torulaspora delbrueckii (CCMA 0684)) inoculated in two varieties of coffee (Bourbon Amarelo and Canário Amarelo) using natural and pulped natural processing methods and sensory perception. Real-time PCR (qPCR) was used to verify the dynamic behavior of yeast populations. Organic acids were detected using high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) was used to detected volatile compounds. Sensory analysis was performed on the roasted coffee. Citric, malic, succinic, lactic, oxalic, isobutyric, and propionic acids and 105 volatile compounds were detected. At the beginning of fermentation, treatments with natural processing presented higher number of volatiles compounds. After fermentation, the main compounds groups were acids, alcohols, and aldehydes. The perception of sensory attribute (fruity, nutty, cocoa) varied with the coffee variety, type of processing, and type of inoculum. The use of yeasts is an alternative for sensorial differentiation of coffee variety Canário Amarelo and Bourbon Amarelo. The stainless-steel containers showed good results for coffee fermentation., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

This study attempted to improve Robusta sensory properties by modifying the beans chemical composition. Building on our previous work, which modified bean pH through acid pre-treatment, a model system was developed where, sugar solutions (glucose, fructose, sucrose) were used to pre-treat Robusta coffee beans with the aim to modify the concentration/availability/location of these aroma precursors. Beans were then dried to equal water activity, subjected to equal roast intensity and ground to comparable particle size distributions. The treatment significantly impacted aroma generation during roasting leading to an altered level of pyrazines, furans, ketones, organic acid and heterocyclic nitrogen-containing compounds (p < 0.05). The optimum treatment was 15 g/100 g fructose. 80% treated Robusta could be blended with Arabica in coffee brew without significant aroma differences being perceived when compared to 100% Arabica brew. Furthermore the aroma of the fructose treated Robusta was more stable than Arabica over six weeks accelerated shelflife storage., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Coffee has been for decades the most commercialized food product and most widely consumed beverage in the world, with over 600 billion cups served per year. Before coffee cherries can be traded and processed into a final industrial product, they have to undergo postharvest processing on farms, which have a direct impact on the cost and quality of a coffee. Three different methods can be used for transforming the coffee cherries into beans, known as wet, dry, and semi-dry methods. In all these processing methods, a spontaneous fermentation is carried out in order to eliminate any mucilage still stuck to the beans and helps improve beverage flavor by microbial metabolites. The microorganisms responsible for the fermentation (e.g., yeasts and lactic acid bacteria) can play a number of roles, such as degradation of mucilage (pectinolytic activity), inhibition of mycotoxin-producing fungi growth, and production of flavor-active components. The use of starter cultures (mainly yeast strains) has emerged in recent years as a promising alternative to control the fermentation process and to promote quality development of coffee product. However, scarce information is still available about the effects of controlled starter cultures in coffee fermentation performance and bean quality, making it impossible to use this technology in actual field conditions. A broader knowledge about the ecology, biochemistry, and molecular biology could facilitate the understanding and application of starter cultures for coffee fermentation process. This review provides a comprehensive coverage of these issues, while pointing out new directions for exploiting starter cultures in coffee processing.

Unlabelled: In this study, yeasts and lactic acid bacteria (LAB) were isolated from coffee fruits and identified via biochemical and molecular approaches. The isolates represented the Pichia, Debaryomyces, Candida, Clavispora, Yarrowia, Sporobolomyces, Klyveromyces, Torulaspora and Lactobacillus genera. Four isolates, namely Pichia fermentans LPBYB13, Sporobolomyces roseus LPBY7E, Candida sp. LPBY11B and Lactobacillus brevis LPBB03, were found to have the greatest antagonist activity against an ochratoxigenic strain of Aspergillus westerdijkiae on agar tests and were selected for further characterization. Applications of P. fermentans LPBYB13 in coffee cherries artificially contaminated with A. westerdijkiae showed efficacy in reducing ochratoxin A (OTA) content up to 88%. These results highlight that P. fermentans LPBYB13 fulfils the principle requirements of an efficient biological control of aflatoxigenic fungi in coffee beans and may be seen as a reliable candidate for further validation in field conditions., Significance and Impact of the Study: Studies based on microbial ecology and antagonistic interactions are important for the development of new strategies in controlling aflatoxin contamination of crops and are relevant to further biotechnological applications. This study shows that coffee fruit is a potential source for the isolation of microbial strains with antifungal ability. A new yeast strain, Pichia fermentans LPBYB13, showed efficacy in reducing growth and ochratoxin A production of Aspergillus westerdijkiae in coffee beans. Our results should encourage the use of this yeast strain on a large scale for biocontrol of aflatoxigenic fungi in coffee beans., (© 2015 The Society for Applied Microbiology.)

Coffee processing methods have a noteworthy impact on coffee quality. The aim of this study was to investigate the influence of coffee processing methods on raw and cup quality at Jimma, Gera and Tepi locations. Accordingly, the highest total raw quality (36.34 and 36.39%) was recorded under Tepi locations for washed and semi-washed coffee respectively followed by 35.57% for washed coffee in Jimma and 35.07% for washed coffee in Gera. However, the cup quality of dry processed coffee is significantly higher at Tepi (47.24) and Jimma (45.07) locations. But, under Gera, washed and semi-washed coffee scored the highest cup quality (45.37 and 45.07%), respectively. Highest caffeine (1.51 and 1.55 g/100 g) and lipid (14.46–15.03 g/100 g) were recorded for Tepi and Gera, respectively, which were attributed to location. In general, all processing methods can result in acceptable coffee quality, provided that carried out in accordance with expert advice. [ABSTRACT FROM AUTHOR]

The washed process is one of the traditional post-harvest processes of coffee beans, which include selective harvesting, flotation, pulping, submerged fermentation underwater, washing, and drying operations. During the washed processing, fermentation underwater can remove coffee mucilage and change metabolites by microorganisms. Therefore, coffee fermentation is a key factor influencing coffee's flavor. To compare the influence of fermentation duration in an open environment of Coffea arabica in 48 h during the washed processing on the coffee's flavor, the sensory characteristics of the coffee at different fermentation durations were evaluated using the Specialty Coffee Association of America (SCAA) cupping protocol. Moreover, ultra performance liquid chromatography–triple quadrupole mass spectrometry (UHPLC–MS/MS) and gas chromatography–mass spectrometry (GC–MS) were combined to analyze and compare the chemical compounds of coffee samples from fermentation durations of 24 h (W24) and 36 h (W36) during the washed processing method. The results showed that W36 had the highest total cupping score with 77.25 in all different fermentation duration coffee samples, and 2567 non-volatile compounds (nVCs) and 176 volatile compounds (VCs) were detected in W36 and W24 during the washed processing method. Furthermore, 43 differentially changed non-volatile compounds (DCnVCs) and 22 differentially changed volatile compounds (DCVCs) were detected in W36 vs. W24. Therefore, suitable fermentation duration in an open environment is beneficial to coffee flavor, judging by chemical compound changes. For the washed primary processing of C. arabica from Yunnan, China, 36 h fermentation was the suitable fermentation duration in an open environment, which presented potential value as the reference for washed coffee processing in the food industry. [ABSTRACT FROM AUTHOR]

Banyuwangi is one of the districts where the plantation sector with coffee supports economic activities as the main commodity. Coffee productivity in Banyuwangi is included in the top five categories in East Java Province, and its production has been exported to various countries. The coffee-producing center in Banyuwangi is in Kalipuro District, precisely in Gombengsari. This area is famous for its coffee production with Robusta coffee. The coffee processing process in Gombengsari is limited to coffee beans which are converted into powder or sold in the form of drinks. This research aims to determine the level of preference and organoleptic tests for fermented coffee, commonly known as wine coffee, and to determine the caffeine content in it. Based on laboratory test results, the coffee wine content is 1.1066 ± 0.0102%. The test result is lower compared to the caffeine content in regular coffee of 1, 1843 ± 0.0468%. The preference test of 40 untrained panelists resulted in 72.5% of panelists liking pure wine coffee and 75% liking wine coffee with added sugar. Meanwhile, the results of organoleptic test for pure wine coffee showed that the hedonic aroma test was the most preferred for wine coffee with the addition of sugar. The results were obtained for the best scores in the aroma, taste, sweetness level, and liking level tests. [ABSTRACT FROM AUTHOR]

Considering the health benefits of kombucha, already widely studied, the objective of this study was to develop kombucha beverages with the addition of an infusion of specialty arabica coffee from the first fermentation, varying the proportion of specialty coffee (2% to 13%), and evaluate their pH, volatile acidity, degree of alcohol, centesimal composition, sodium contents, and colour parameters to determine the acceptability of the beverages. Concerning the pH, all of the formulations conformed with the kombucha identity standard, but K3 (11% coffee) and K4 (13% coffee) were below the established minimum for volatile acidity. Except for K4, all of the other formulations were classified as alcoholic kombuchas, although their values were very close to the limit for non-alcoholic beverages. The formulations presented low sugar and sodium contents, which corroborated their low caloric value. Therefore, coffee-flavoured kombucha fermented for 18 days becomes an option for consumers looking for low-calorie, refreshing, and healthy drinks. The luminosity of the beverages decreased as the proportion of coffee increased, and consequently, the values for a* and b* increased, indicating a strong tendency for a yellowish-red colour. Sensorially, the formulations K4 and K3 were the most well accepted in all respects and can therefore be considered formulations with high commercialisation potential. [ABSTRACT FROM AUTHOR]

Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investigate how microbial communities interact and contribute to flavor development in coffee processing within humid subtropical climates. Employing Illumina sequencing for microbial dynamics analysis, and high-performance liquid chromatography (HPLC) integrated with gas chromatography–mass spectrometry (GC-MS) for metabolite assessment, the study revealed intricate microbial diversity and associated metabolic activities. Throughout the fermentation process, dominant microbial species included Enterobacter, Erwinia, Kluyvera, and Pantoea from the prokaryotic group, and Fusarium, Cladosporium, Kurtzmaniella, Leptosphaerulina, Neonectria, and Penicillium from the eukaryotic group. The key metabolites identified were ethanol, and lactic, acetic, and citric acids. Notably, the bacterial community plays a crucial role in flavor development by utilizing metabolic versatility to produce esters and alcohols, while plant-derived metabolites such as caffeine and linalool remain stable throughout the fermentation process. The undirected network analysis revealed 321 interactions among microbial species and key substances during the fermentation process, with Enterobacter, Kluyvera, and Serratia showing strong connections with sugar and various volatile compounds, such as hexanal, benzaldehyde, 3-methylbenzaldehyde, 2-butenal, and 4-heptenal. These interactions, including inhibitory effects by Fusarium and Cladosporium, suggest microbial adaptability to subtropical conditions, potentially influencing fermentation and coffee quality. The sensory analysis showed that the final beverage obtained a score of 80.83 ± 0.39, being classified as a specialty coffee by the Specialty Coffee Association (SCA) metrics. Nonetheless, further enhancements in acidity, body, and aftertaste could lead to a more balanced flavor profile. The findings of this research hold substantial implications for the coffee industry in humid subtropical regions, offering potential strategies to enhance flavor quality and consistency through controlled fermentation practices. Furthermore, this study contributes to the broader understanding of how microbial ecology interplays with environmental factors to influence food and beverage fermentation, a topic of growing interest in the context of climate change and sustainable agriculture. [ABSTRACT FROM AUTHOR]

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Recent investigations into the microbiota and fermentation of Coffea canephora fruits and beans have yielded limited advancements globally, highlighting a developing field of study. Consequently, this review seeks to consolidate existing literature through an analysis focusing on the microbiota and fermentation processes inherent in the postharvest processing of Canephora coffee. To this end, a comprehensive examination of the principal microorganisms inherent to this species, the application of starter cultures in fermentation, and the repercussions of fermentation on the chemical and sensory attributes of the beverage will be expounded. These investigations underscore the influence exerted by the fermentation process and the introduction of microorganism inoculation on Canephora coffees' chemical composition and sensory characteristics. Fermentation emerges as a mechanism facilitating the modification of coffee flavor and aroma, thereby presenting avenues for innovative enhancements in producing distinct Canephora coffee beverages. Research to assess the microbiota of Canephora coffees from various origins has the potential to advance our understanding of the microbial ecology specific to this species. Such studies will play a crucial role in identifying pertinent starter cultures that could be used to produce highquality coffees. [ABSTRACT FROM AUTHOR]

Coffee is one of the most consumed products worldwide. Among the varieties of this product, specialty coffee is a type of coffee that has been growing in the world market. This paper aims to assess the effects that the conditions derived from coffee roasting at different altitude levels have on the quality of the product. It was discovered that processing coffee at a higher altitude level yielded a smaller increase in bitterness. This led to a better Specialty Coffee Association (SCA) score in cupping and, consequently, to better preservation of the coffee quality. The storage time affected the aroma by associating roaster aromas with older coffees. Although the assessed origins had the same NIR spectra, differences in peak intensity lead to variations in the flavor and aroma of the coffee. Furthermore, although green beans prolong quality allowing a SCA score of 84.73 ± 2.81 after 4 months of storage, roasted coffee at higher altitudes could also maintain the quality between production and consumption (SCA score of 80.22 ± 0.91 after 2 months). Finally, this research found that the instrumental equipment helped to find minor changes in the sensorial profile, and with these changes correlated with the sensorial panel, the best conditions to preserve coffee quality were found. [ABSTRACT FROM AUTHOR]

The metataxonomic diversity and microbial composition of microorganisms during the coffee fermentation process as well as their relationship with coffee quality were determined across 20 farms in the department of Cesar, Colombia, by sampling coffee fruits from Coffea arabica; Var. Castillo General®, Var. Colombia, and Var. Cenicafé 1. In each farm, the fruits were processed and the fermentation process took place between 10 and 42 h following this. Three samples of mucilage and washed coffee seeds were collected per farm during the fermentation process. The microorganisms present in the mucilage were identified using metataxonomic methods by amplifying the 16S rRNA gene for bacteria and ITS for fungi. The microorganisms' morphotypes were isolated and identified. The analysis of bacteria allowed for the identification of the following genera: Gluconobacter, Leuconostoc, Acetobacter, Frateuria, Pantoea, Pseudomonas, Tatumella, and Weisella, as well as unclassified enterobacteria; the Lactobacillacea and Secundilactobacillus families were only identified in the Var. Cenicafé 1. For fungi, the top 11 genera and families found included Hanseniaspora, Candida, Meyerozyma, Wickerhamomyces, Pichia, f-Saccharomycodaceae, f-Nectriciae, unclassified fungi, and Saccharomycetaceae, which were only found in Cenicafé 1. A total of 92% of the coffee samples obtained scored between 80.1 and 84.9, indicating "Very Good" coffee (Specialty Coffee Association (SCA) scale). Farms with the longest fermentation times showed better coffee attributes related to acidity, fragrance, and aroma. During coffee fermentation, there is a central microbiome. The differences between the microorganisms' genera could be influenced by the coffee variety, while the specific conditions of each farm (i.e., altitude and temperature) and its fermentation processes could determine the proportions of and interactions between the microbial groups that favor the sensory characteristics responsible for coffee cup quality. [ABSTRACT FROM AUTHOR]

Tunable solvents represent a new generation of environmentally friendly solvents with potential applications in the effective extraction of bioactive compounds, including supramolecular solvents (SUPRAS). This study aimed to optimize caffeine extraction from coffee processing wastewater (CWW) using SUPRAS of various compositions. An extreme vertices design was employed to evaluate the SUPRAS composition. The synthesis of SUPRAS involved two amphiphiles (1‐hexanol and decanoic acid) in hydro‐organic solutions of tetrahydrofuran (THF). A statistical modeling approach was used to characterize the process and determine the optimal conditions for potential scale‐up within the coffee processing industry. The results indicated that SUPRAS offer a promising alternative to traditional solvents for extracting caffeine from CWW. The highest experimental extraction rate (~ 62%) was achieved using a 15% 1‐hexanol in a hydro‐organic solution of THF (47% v/v). This mixture corresponded to the optimum predicted by a special cubic statistical model (R2 = 0.9367; Adj‐R2 = 0.8608, and RSME = 3.2795). The percentage of caffeine extracted from CWW is considered acceptable, given the compound's affinity for water and the rapid (1 min) and straightforward approach employed. Moreover, the use of SUPRAS reduced solvent consumption, and the proposed statistical model identified conditions that maximized caffeine extraction while minimizing THF usage. This method can potentially lower process costs and solvent consumption. For large‐scale extraction, centrifugation can be substituted with spontaneous sedimentation. Overall, these findings have significant implications for the valorization of CWW, providing a sustainable and efficient method for the extraction of valuable compounds. [ABSTRACT FROM AUTHOR]

In the present research, the local and global dynamic advertising and competitive pricing are considered in the form of an integrated differential game model in the dual-channel supply chain of a coffee processing company. Furthermore, integrated mathematical analyses are presented to examine the equilibrium paths of the game. One of the main novelties of this study is to consider the state variable as the amount of credibility that is given to the customer by the global advertising of the manufacturer. According to the results, the equilibrium price of online sales is higher than the retail price. Furthermore, the advertisement volume of the manufacturer in the online channel is more than the local advertisement volume of the retailer, and the advertisement volume of the retailer is more than the global advertisement volume of the manufacturer. In this case, the profit of the manufacturer in the online channel is always more than the profit of the retailer in the traditional retail channel. Therefore, activities of the direct online channel can lead to an increase in profits, however, the conflict of channels could reduce the demands through the traditional retail channel. The sensitivity of equilibrium levels of optimal variables are also analyzed. [ABSTRACT FROM AUTHOR]

This study explores the variances in the organic, chemical, and sensory attributes of fermented coffee beans, specifically examining how post-harvest processes influence cup quality. Coffee fruits from the Catuaí IAC-144 variety were processed using both natural coffee (NC) and pulped coffee (PC) methods. The fruits were then subjected to self-induced anaerobic fermentation (SIAF) using one of the following fermentation methods: solid-state fermentation (SSF) or submerged fermentation (SMF). Within these methods, either spontaneous fermentation (SPF) or starter culture fermentation (SCF) was applied. Each method was conducted over periods of 24, 48, and 72 h. For this purpose, two-hundred-liter bioreactors were used, along with two control treatments. Numerous parameters were monitored throughout the fermentation process. A comprehensive chemical profiling and sensory analysis, adhering to the guidelines of the Specialty Coffee Association, were conducted to evaluate the influence of these fermentation processes on the flavor, aroma, and body characteristics of the coffee beverage across multiple dimensions. Data analysis and predictive modeling were performed using machine learning techniques. This study found that NC exhibited a higher production of acids (citric, malic, succinic, and lactic) compared to PC, resulting in distinct chemical and sensory profiles. The decision tree showed that fructose and malic and succinic acids were identified as the main factors enhancing sensory notes during cupping. SMF promoted higher concentrations of lactic acid, while SSF led to increased ethanol content. Consequently, the SIAF process enhances the sensory quality of coffee, adding value to the product by generating diverse sensory profiles. [ABSTRACT FROM AUTHOR]

Drying is one of the key steps in the coffee production process. It is necessary to dry the coffee extracts to prevent microbial growth and to prolong the storage time of coffee. To this date, mechanical drying methods have been developed and employed in industries to shorten the drying time. However, these drying methods could alter the physicochemical properties of coffee and the compounds present in coffee. Therefore, it is crucial to maintain these factors in the coffee production process as they affect the stability, reconstitution, and aroma of the coffee produced. These properties are crucial as they determine the final quality of coffee. This review will focus on the effect of spray-drying, freeze-drying, and spray-freeze–drying on the physicochemical properties of coffee such as morphology, particle size, moisture content, bulk density, and compound retention. Effects on organoleptic properties are also discussed. Possible advancements to these drying methods such as the encapsulation process, the use of a porous frozen sample, and total solid enhancement of the raw material have been highlighted. [ABSTRACT FROM AUTHOR]

Manual coffee brewing is the preferred method owing to its capacity to produce a more delicate and diverse range of flavors. While extensive research has been conducted on the process of coffee brewing, there has been limited discourse on the impact of agitation techniques on the quality of the steeping phase. The primary objective of this study is to explore the influence of agitation methods, specifically V60 and Kalita, on the quality of the steeping process. A survey-based investigation was conducted, analyzing sensory attributes such as flavor, aftertaste, acidity, body, balance, sweetness, overall flavor, acid intensity, and body level. A panel of twenty skilled baristas participated as evaluators. The findings of this research demonstrate that agitation plays a crucial role in achieving optimal extraction during the coffee brewing procedure. The particular agitation method employed distinguishes the brewing process and the final steeping outcome. Notably, the use of stirred agitation in the V60 method results in a well-balanced steeping flavor characterized by an acidic orange aroma and a subtle undertone of brown sugar, all without leaving a lingering, cloying aftertaste. The brewed coffee produced using this method exhibits a moderate level of acidity and body, alongside a subtly sweet flavor profile that contributes to an enhanced overall taste experience. [ABSTRACT FROM AUTHOR]

This work aims to assess the physicochemical characteristics and final sensory quality of Yellow Catuai IAC 62 Arabica coffee fermented with Saccharomyces cerevisiae. For such a purpose, a Composite Central Rotational Design (CCRD) was performed to investigate how fermentation time,temperature and pH conditions, moisture content and concentration of sugars and organic acids affect its sensory quality on two different roast levels in accordance with Specialty Coffee Association (SCA) protocols. It was found that fructose concentration decreased from 12 g/L to around 5 g/L during fermentation, regardless of temperature condition. Furthermore, longer fermentation times and higher temperatures have lowered sucrose and glucose concentrations from 4 to 2 g/L and 7 g/L to zero, respectively. Glycerol concentration was higher as time and temperature increased, and optimal conditions ranged at temperatures between 24 °C and 32 °C from 35 to 45 h of fermentation time. pH decreased as fermentation time elapsed, but there was a more significant reduction due to higher temperatures, starting at around pH 5 and, lower than 4 under extreme conditions. Contents of organic acids such as acetic, propionic, succinic, and lactic acids, were measured at the final stage of each fermentation process under studied conditions. It was observed that coffee samples achieved final scores ranging from 81 to 85 (SCA score), even in longer times and extreme temperature conditions, thus all samples have been classified as specialty coffees. This work described the initial step towards parameterizing fermentation processes, given that the response variables of temperature and fermentation time, were optimal and enhanced the sensory quality of coffee as beverage. Saccharomyces cerevisiae, a commercial product which has already been made available for producers, can ensure an increase in the sensory quality of coffee. [ABSTRACT FROM AUTHOR]

In many coffee‐producing countries, the ellipsoidal‐shaped seeds called peaberries are often labeled as a defect because of their shape and reduced size, going against the market demand for large‐sized standard coffee beans. Nevertheless, the peaberry natural occurrence on the coffee plantations is significant, accounting for 5%–7% of the total harvested coffee for Coffea arabica L. and Coffea canephora, the most planted species worldwide. Nevertheless, recent growth in the peaberry market has happened due to exceptional cupping scores for this specific bean type; however, the relationship between these scores and the shape of the bean was not yet recorded in the literature. Therefore, this research aimed to evaluate and compare the impact of the shape and size of the peaberry against the standard beans in different postharvest processes: Drying, roasting (colorimetry and inner roasting profiles), grinding (compressive and shear force tests) and overall quality by cupping analysis. Coffea arabica L. var. Cenicafé 1 was used throughout all the experiments, where advanced methods were used to increase the accuracy of the results and deeply characterize the process behavior. The results of this research allow to understand the peaberry postharvest behavior better and add significant value to this often‐underrated bean condition. The peaberries demonstrated shape influence in the different evaluated parameters, allowing them to dry faster, roast evenly, avoid burnt spots, and collapse at homogeneous forces while attaining the same high cup scores as a standard coffee bean. Practical applications: Understanding the peaberries' shape and size influence different postharvest processes is crucial to comprehend their value. By gaining insights, into how these unique beans interact with stages of processing, producers can control and predict their behavior leading to more consistent and optimized results. The findings of this research provide an opportunity to fully incorporate peaberries into the coffee product without considering them as defective beans or expanding market trends. Generally, peaberries were often seen as undesirable because they did not match the bean size and shape. However, their exceptional performance in drying, roasting, grinding and cupping dispels these misconceptions, highlighting their value and contribution to coffee quality. As a result, coffee producers can embrace peaberries as valuable beans without discarding or downgrading them. This newfound appreciation for peaberries does not only reduce waste, but it also diversifies coffee offerings to meet consumer preferences and enriches the industry. [ABSTRACT FROM AUTHOR]

Coffee processing is solely centred around isolating the seed of this sweet and fragrant stone fruit. Isolating the fruit seed from the waste stream does not denote excellent cherry quality and does not provide optimal financial benefit to the farmer. Only a fruit-centred coffee process will be both commercially viable and sustainable, supporting the farmers and preserving nature. [ABSTRACT FROM AUTHOR]

Coffee (Coffea arabica), produced and marketed in Ecuador and worldwide, can be organoleptically improved by means of microorganisms such as well-characterized yeasts. This study aimed to isolate and characterize yeasts from three postharvest fermentation processes (i.e., Natural aerobic at room temperature; Carbonic maceration with a CO2 atmosphere at room temperature; and Carbonic refrigerated maceration with a CO2 atmosphere to 10 °C) of coffee fruits in Ecuador. Phenotypic and molecular analyses were conducted on 329 yeast isolates obtained from coffee farms in Loja, Olmedo, and Gonzanamá. Three universal media were used for yeast isolation diversity, and phenotypic characterization included morphology, sugar fermentation, salt tolerance, and ethanol resistance. Molecular characterization involved DNA analysis. The isolated diversity was classified into 12 morphotypes, nine distinct biochemical groups and nine genetic species. Only six species (i.e., Kurtzmaniella quercitrusa, Hanseniaspora opuntiae, Pichia. kluyveri, Torulaspora delbrueckii, T. quercuum, and Wickerhamomyces anomalus) identified phylogenetically corresponded to the designated morphotypes. But surprisingly, nine genetic species matched with the nine biochemical groups determined phenotypically analyzed using principal component analysis (PCA). Most of this diversity was found in the coffee plantation located in Gonzanamá, in contrast to Olmedo and Loja, without statistical significance (p value: 0.08295). On the other hand, the richness is not similar statistically (p value: 0.02991) between postharvest fermentation treatments. The findings suggest that the application of biochemical tests is useful for species determination, although morphological data may be ambiguous. Notably, Pichia kluyveri, detected in this study, holds potential for biotechnological evaluation in coffee fermentation processes. [ABSTRACT FROM AUTHOR]

Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine the quality and sensory parameters (aw, pH, dry matter, TAC, TPC, fat, fatty acids profile, fiber, caffeine, chlorogenic acids, color, and sensory analysis) of different botanical origins of cascara (coffee husks) and silverskin (thin layer). The results of this study show that silverskin and cascara are a good source of TAC (1S 58.17 ± 1.28%, 2S 46.65 ± 1.20%, 1C 36.54 ± 1.84%, 2C 41.12 ± 2.11%). Cascara showed the presence of polyphenols (2C 49.135 g GAE·kg−1). Coffee co-products are good sources of fiber. Silverskin had higher values of caffeine than cascara. Palmitic, stearic, oleic, linoleic, and arachidic acids were the most represented acids in the samples. Given the obtained results, cascara can be considered "low-fat" (1C 4.240 g·kg−1 and 2C 5.4 g·kg−1). Based on the sensory evaluation, no sample reached the acceptable index value of 70%. Understanding the link between the character, identification properties, and composition of coffee co-products of different botanical origins can enable their application in the food industry. [ABSTRACT FROM AUTHOR]

Biochar is a carbon rich and low-cost material that has been used as electrode modifier due to the property of preconcentrate spontaneously both organic and inorganic species. In this work, a biochar from coffee husks is proposed for the first time to prepare a carbon paste modified electrode (BC-CPE), which was used for the simultaneous determination of Cd2+ and Pb2+ by differential pulse adsorptive stripping voltammetry (DPAdsV) as proof-of-concept. Different BC-CPE were prepared, characterized (by EIS, FTIR, SEM and SEM–EDS) and submitted to DPAdsV measurements in the presence of both metal ions. Using the optimized BC-CPE (25 wt% of BC pyrolyzed at 300 °C during 50 min) and optimal pre-concentration conditions (10 min under stirring in a solution at pH 7.0), good linear range and LOD's better than other BC-CPE from literature (1.7 and 0.2 µg L−1 for Cd2+ and Pb2+, respectively) were obtained, as well as stable responses (RSD < 4.5%; n = 5) and good inter-electrode reproducibility (RSD < 4.4%; n = 5). This optimized method was applied for the simultaneous determination of Pb2+ and Cd2+in water samples, being found good accuracy (recoveries between 81 and 122%). The good analytical features favor the determination of these and other heavy metal ions at trace levels using the proposed BC-CPE, due to the strong ion adsorption on biochar pyrolyzed from coffee processing residues, a novel eco-friendly, sustainable, and renewable biochar source. [ABSTRACT FROM AUTHOR]

Wine coffee processing is currently very popular in the Gayo Highlands. This study aims to analyze commercial wine coffee's physicochemical characteristics. Wine coffee samples were collected from 9 active producers in Central Aceh and Bener Meriah. Analysis was carried out on coffee beans and brewing, including analysis of bean size, moisture content, color, pH, total dissolved solids (TDS), and total phenolic content (TPC). The results found that Gayo arabica wine coffee has a medium size, moisture content of 8.53%-11.67%, and yellow to brown color. Physicochemical characteristics of brewed wine coffee also showed varying results. The pH of coffee wine brewing ranges from 4.68 to 4.95, TDS 3.93-4.5 oBrix, and TPC 12.82 to 30 GAE mg/g. Further research is needed to analyze the more complex chemical components of wine coffee (volatile and non-volatile) and their correlation with brewing quality to obtain more comprehensive scientific information on wine coffee quality. [ABSTRACT FROM AUTHOR]

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Coffee is the third-largest beverage with wide-scale production. It is consumed by a large number of people worldwide. However, acrylamide (AA) is produced during coffee processing, which seriously affects its quality and safety. Coffee beans are rich in asparagine and carbohydrates, which are precursors of the Maillard reaction and AA. AA produced during coffee processing increases the risk of damage to the nervous system, immune system, and genetic makeup of humans. Here, we briefly introduce the formation and harmful effects of AA during coffee processing, with a focus on the research progress of technologies to control or reduce AA generation at different processing stages. Our study aims to provide different strategies for inhibiting AA formation during coffee processing and investigate related inhibition mechanisms. [ABSTRACT FROM AUTHOR]

Post-harvest handling of coffee is one of the main factors in producing a high-quality coffee, including its processing techniques. This study aimed to conduct a sensory evaluation of arabica Gayo coffee flavour in various varieties and processing techniques. There were four selected coffee varieties in this study, namely Bor-bor, Tim Tim Aceh, Bergendal and Ateng Super, which were obtained from the garden of farmers in Gayo Highlands, Province of Aceh, Indonesia. The coffee processing methods used in this study were both dry and wet processing techniques. The sensory assessment of arabica Gayo coffee flavour was carried out by ten panelists by evaluating the acceptance of the product based on the level of preference. The sensory assessment of flavour included fragrance, flavour, after-taste, acidity, balance, body, and overall based on the panelist decision values using the exponential comparison method (ECM/MPE). Results showed that the wet processing technique was the most suitable technique for arabica Gayo coffee based on the preference of panelists compared to the dry processing technique. Arabica Gayo coffee varieties that have the highest acceptance value by panelists in sequence were Bor-bor varieties (1st choice), Tim Tim Aceh (2nd choice), Ateng Super (3rd choice), and Bergendal (4th choice). Therefore, the Bor-bor variety was the most important coffee variety recommended to be developed by the farmers compared to other coffee varieties. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This research aimed to enhance the antioxidant properties of instant gambir coffee by adding gambir catechin crude extract during coffee processing using natural anaerobic, full wash, and honey methods. The experiment used a completely randomized non-factorial design (RALNF), with each treatment replicated five times. The treatments consisted of nine formulations (F), namely F1= natural anaerobic 87.5% (w/w): gambir catechin crude 5% (w/w), F2 = natural anaerobic 82.5% (w/w): gambir catechin crude 10% (w/w), F3 = natural anaerobic 77.5% (w/w), gambir catechin crude 15% (w/w), F4 = honey 87.5% (w/w): gambir catechin crude 5% (w/w), F5 = honey 82.5% (w/w): gambir catechin crude 10% (w/w); F6 = honey 77.5% (w/w): gambir catechin crude 15% (w/w) F7 = full wash 87.5% (w/w): gambir catechin crude 5% (w/w); F8 = honey 82.5% (w/w): gambir catechin crude 10% (w/w), and F9 = honey 77.5% (w/w): gambir catechin crude 15% (w/w). The results showed that the formulation treatments significantly affected the instant gambir coffee's water content, solubility percentage, acidity level (pH), total phenols, and IC50. The characteristics of the resulting instant gambir coffee included water content, solubility percentage, pH, total phenols, and IC50 with values of 6.56-7.02%, 94.35-96.55%, 5.25-5.75, 24.91-40.35 mgGAE/g, and 31.46-121.75 mg/mL, respectively. [ABSTRACT FROM AUTHOR]

Copyright of Revista Ciencia y Tecnología Agropecuaria is the property of Agrosavia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Arabica coffee (Coffea arabica L.) planted in the Arjsari area has the quality of being a specialty coffee that has superior taste and quality. Post-harvest processing can affect the content of the compounds in coffee such that it will affect the quality of the coffee beans. The post-harvest process from coffee cherries to green coffee beans in a natural, semi-washed, and full-washed manner affects the physical form and taste quality of the coffee beans. This study aimed to determine the antioxidant properties of green coffee beans processed by three different post-harvest processes. The test was carried out in vitro using the DPPH (2,2-diphenyl-1-picryl-hydrazyl) method. Antioxidant activity can be seen from the IC50 value. Vitamin C with an IC50 value of 6.1899 ppm was used in comparison. The test results showed that the three ethanolic extracts of green coffee beans had very strong antioxidant properties when compared with the Vitamin C, with the IC50 values of natural, full-washed, and semi-washed ethanolic extract of green coffee beans, respectively being - 33.8648; 27.1245; and 26.9975 ppm. [ABSTRACT FROM AUTHOR]

Choosing a suitable method of green coffee beans processing is one of the first steps that can significantly affect the final product. Thus, the objective of this study was to evaluate how the processing method affects the selected observed parameters (dry matter, water activity, pH, hardness, color). The postharvest processing of coffee cherries involves natural dry, semi-washed, or wet processing. On-farm postharvest coffee processing is essential for ensuring high quality of coffee cup and constitutes a chain of interlinked phases mainly aimed at removing the cherries' mucilage and drying the beans to a low moisture content of 10 to 12% (mass/mass). The coffee samples were of American origin Coffea arabica. A total of 12 samples from multiple regions were used. Samples of Coffea arabica were collected into three groups natural (dry), pulped natural (semi-washed), and wet processing (fully washed). The processing results, to some extent, influence the values of the monitored parameters. The highest dry matter value was indicated in dry processing, and the highest value of water activity was in wet processing. The average value of pH was 5.74. Natural processing showed the most significant differences between individual groups concerning color processing. On the other hand, wet and dry processing showed very similar colors. Values of hardness were in range 86549.05 - 100674.90 g. The final quality of the green coffee beans is thus dependent on the different agricultural, and farm practices applied, which depend on the coffee plant cultivar, geography, weather conditions, and available infrastructure. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee (Coffea arabica) samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), and on the colour parameters L*, a*, and b* was evaluated. Neither processing nor roasting affected caffeine content (p > 0.05). The degree of roasting accounted for 46% and 72% of explained variability of the CQA content and AA content, respectively (p < 0.05). AA content was in the range from 250 (wet-processed, light-roasted samples) to 305 µg·kg−1 (wet-processed, dark-roasted coffees), but the dark roasting only tended (p > 0.05) to increase AA content. Wet-processed, dry-roasted coffee had higher (p < 0.05) TPP content (48.5 mg·g−1) than its dry-processed, dry-roasted counterpart (42.5 mg·g−1); the method of processing accounted for 70% of explained variability of TPP. Both the method of processing and the degree of roasting affected the L*, a*, and b* values (p < 0.01), but the lower values (p < 0.05) of these parameters in the dark-roasted samples were found only within the wet processing. A negative correlation between the AA content and lightness (L*) was established (r = −0.39, p < 0.05). It was concluded that from the consumers' viewpoint, the results of the present study indicate relatively small differences in quality parameters of coffee irrespective of the method of processing or degree of roasting. [ABSTRACT FROM AUTHOR]

This study examines sustainability and gender dynamics of coffee value-chain development intervention in Ethiopia. The data were collected from male and female farmers and other stakeholders using key informant interviews, focus group discussions, and a questionnaire survey. The study found that some of the introduced technologies/practices were adopted and sustained whereas others were dropped or adapted depending on technical, institutional, and socio-economic factors. The value-chain intervention was generic and not gender-sensitive. Although the intervention generated positive changes and benefits for all household members (by improving coffee quality, market access, and their income), it had mixed outcomes for women. Although women were not primarily targeted by the intervention, their increased involvement in coffee harvesting and processing fostered women's skills, confidence, and decision-making power. However, some of the new technologies/practices required additional labour, while others were labour saving and eased their work. As a result of increasing the wholesale trading of coffee, the role for marketing largely shifted to men. This study underscores the need for a proper gender analysis and embedding gender-sensitive approaches in designing development interventions to ensure women's fair representation, and thus equitable and sustainable benefits. Such efforts should entail a paradigm shift from production to promoting women's role and integration into the entire value chain, as well as improving their access to productive resources and services. Moreover, value-chain development interventions should consider technical, institutional, social, and economic factors that could influence their effectiveness and sustainability. [ABSTRACT FROM AUTHOR]

A comprehensive examination of the physical and cup quality of Kafa Biosphere Reserve coffees was essential to identify the inherent qualities of the coffees in connection with the area's soil physical and chemical characteristics. As a result, preliminary coffee quality data was acquired from bean physical and cup quality examination of coffees derived through a three-stage nested design combining districts (Gimbo, Gawata, and Decha), coffee production systems (forest, semiforest, and garden), and coffee processing methods (wet, semiwet, and dry). Representative soil samples were collected according to the sampling structure and analyzed following the standard procedures. Multiple factor analysis and Pearson's correlation coefficient analysis were applied to the collected data. According to the results of multiple factor analysis, the Gimbo and Decha districts are not significantly different from each other in terms of coffee quality. However, they are substantially different from the Gawata district in terms of coffee quality. Similarly, within each district, there are no clear differences in coffee production systems. However, the production systems of districts varied significantly. The coffee processing method had a pronounced effect on the overall quality and preliminary grade, physical and raw quality variables of coffee. Screen retention (14) was correlated with soil iron, but it was related negatively to boron and sodium contents. A significant and positive relationship was observed between green coffee bean moisture content and soil potassium, calcium, magnesium, boron, sodium, organic carbon, silicon content, and soil pH. A positive and significant relationship between soil molybdenum and the coffee quality variable was observed across the studied districts whereas most soil micronutrients, specifically, zinc, sulfur, and manganese, were significantly and negatively related to the organoleptic qualities of the coffees. Further investigation that includes the effects of elevation is recommended in future studies. [ABSTRACT FROM AUTHOR]

Every product from the food and agriculture industry produces waste that can cause environmental pollution when carelessly discarded. Coffee husk and pulp are the main wastes generated by coffee processing. The secondary metabolites in these wastes can still be utilized, but their level can be affected by long storage. This research aims to determine the differences in the compounds obtained from old and fresh Gayo Arabica coffee pulp and husk. Coffee husk and pulp samples from Gayo Arabica coffee are extracted for GC-MS analysis to determine similarities between fresh and long-term stored Gayo Arabica coffee husk and pulp. Results show differences in level and type among the secondary metabolites. Among various compounds, caffeine is found in all the samples. The compounds obtained from Gayo Arabica coffee husk and pulp, such as caffeine, (Z,Z)-9,12-octadecadienoic acid, and palmitic acid, can be used in health and agriculture. [ABSTRACT FROM AUTHOR]

• Flower morphological traits can be used to differentiate Coffea spp. genotypes. • Among nine flower traits, four are explaining 70.8 % of the variation. • Floral trait evaluation was optimized by eliminating five of nine traits. • Some flower morphological traits of flowers in Coffea spp. are correlated. • Some C. canephora genotypes have flowers morphologically similar to C. arabica. The identification of key traits in optimization of phenotypic variability studies represents time savings in development of new cultivars. To attain this purpose, it was hypothesized that: 1) different coffee genotypes presented morphological variability in flower size and form, 2) various coffee flower size and form traits were correlated, 3) the exclusion of correlated flower morphological traits can facilitate future flower evaluations, without compromising the inference of phenotypic variability. A total of 36 Coffea canephora and the two C. arabica genotypes were studied. Nine floral traits were measured in 760 flowers. It was proven that the flower phenology can be used to differentiate Coffea spp. genotypes. Some genotypes of C. canephora , such as Beira Rio 8, Guarani, 8R, and Clementino, had the largest floral structures. On the other hand, the genotypes Z8, Verdim D, Ouro Negro 1, Tardio C, NV8, Ouro Negro 2, Bamburral, LB1, and Peneirão had the smallest floral structures. Among the nine evaluated floral traits, the five (petal length, anther length, stamen length, style length, and stigmatic lobe length) were strongly correlated with the traits of the greatest weight for data variability. The correlated traits had little contribution to the data variability, permitting that their exclusion had not compromised the inference of morphological flower variability in Coffea spp. genotypes. This suggested that studies aiming at differing the Coffea spp. genotypes based on floral structures may consider the four studied traits, tube length, tube diameter, corolla diameter, and the number of floral appendages (petals or stamens). The reduction of nine to these four traits can optimize time and efficiency in data collection. In the future works, the association of selected flower morphological traits with traits related to Coffea spp. production could additionally move ahead the process of coffee breeding programs. [Display omitted] [ABSTRACT FROM AUTHOR]

The characteristic flavor of Coffea arabica from Yunnan is largely attributed to the primary processing treatments through affecting the VOCs accumulation. Therefore, a rapid and comprehensive detection technique is needed to accurately recognize VOCs in green coffee beans with different pretreatment methods. Hence, we conducted volatile profiles and identified nine markers of three different primary processed green coffee beans from the major production areas in Yunnan with the combined of HS-SPME-GC-MS and PTR-TOF-MS. The relationships between the chemical composition and the content of VOCs in green coffee beans were elucidated. Among the markers, palmitic acid (F3), linoleic acid (F6), α -ethylidene phenylacetaldehyde (T4), and phytane (T8) contributed to the antioxidant activity of sun-exposed green coffee beans. In conclusion, the analytical technology presented here provided a general tool for an overall and rapid understanding of a detailed volatile profiles of green coffee beans in Yunnan. • Characterizing chemical classes in different primary processed green coffee beans. • Identified nine markers in different processed green coffee beans from three origins. • Confirmed the viability of rapid recognition of markers in green coffee beans. • Possible contributors of antioxidant activity were found in VOCs and markers. [ABSTRACT FROM AUTHOR]

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agronomía & Ambiente is the property of Universidad de Buenos Aires. Facultad de Agronomia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Coffee cascara is the first and most significant by-product of the coffee processing industry, whose valorization has become an urgent priority to reduce harmful environmental impacts. This work aimed to provide an improved understanding of phytochemicals and polysaccharides in coffee cascara in order to offer information for the better evaluation of potential applications. Phytochemicals in 20 different coffee cascara samples were ultrasonically extracted and analyzed by HPLC-UV and HPLC-MS/MS. Four novel compounds were isolated for the first time from coffee cascara, including two still unknown tautomers (337 Da), and two dihydroflavonol glycosides (dihydromyricetin glycoside and dihydromyricetin rhamnosylglycoside). Their presence can contribute to the design of new value-added applications of coffee cascara. Chemical characterization of two polysaccharides from two of the coffee cascara pulp samples showed that they were mainly composed of homogalacturonan, with rhamnose and arabinose as minor neutral sugars. In addition, principal component analysis results indicated that coffee cultivar and/or country significantly impacted the phytochemical composition of coffee cascara, although differences may be reduced by the external environment and processing method. It is suggested that processing method should be carefully designed when generating coffee cascara from the same cultivar and country/farm. [ABSTRACT FROM AUTHOR]