Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans
Abstract
:1. Introduction
2. Material and Methods
2.1. Microorganism and Inoculum Preparation
2.2. Farm Experiments
2.3. Sampling and pH Measurement
2.4. HPLC Analysis of Fermenting Coffee Pulp
2.5. GC Analysis of Fermenting Coffee Pulp
2.6. GC/MS Analysis of Fermented Coffee Beans
2.7. Statistical Analysis
3. Results and Discussion
3.1. Field Experiment
3.2. Coffee Beans Chemical Composition
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Compounds | Aroma Perception | Fermented Ripe Coffee Beans | |||
---|---|---|---|---|---|
Spontaneous | P. fermentans | P. acidilactici | P. fermentans + P. acidilactici | ||
Organic acids (3) | |||||
Butanoic acid, 3-methyl | - | 7.02 ± 1.00 a | 6.88 ± 1.48 a | 6.10 ± 1.74 a | 6.91 ± 0.18 a |
Butanoic acid, 2-methyl | Fruity, dirty, acidic with a dairy buttery | 1.77 ± 0.35 a | 1.98 ± 0.28 a | ND | 1.79 ± 0.28 a |
Hexanoic acid | Sour, fatty, sweat, cheesy | ND | 1.34 ± 0.61 a | 0.99 ± 0.23 a | 1.67 ± 0.88 a |
Higher alcohols (7) | |||||
2-Heptanol | Fresh, lemon grass, herbal | 10.21 ± 0.00 a | ND | ND | 12.12 ± 0.10 b |
5-Methyl-2-Hexanol | - | 6.09 ± 2.66 | ND | ND | ND |
1-Hexanol | Green, fruity, apple-skin and oily | 15.90± 2.36 a | 16.95 ± 2.23 a | 17.10 ± 2.36 a | 18.24 ± 0.17 a |
1-Octen-3-ol | Earthy, green, oily, umami sensation | 0.82 ± 0.00 a | 0.80 ± 0.17 a | ND | 0.86 ± 0.03 a |
3-Octanol | Musty, mushroom, earthy, creamy dairy | ND | 0.50 ±0.14 a | 0.58 ± 0.00 a | 0.67 ± 0.00 a |
Benzylalcohol | Sweet, fruity with balsamic nuances | 2.58 ± 0.05 a | 3.26 ± 0.36 a | 3.20 ± 0.68 a | 4.31 ± 0.17 b |
Phenylethyl alcohol | Floral, sweet and bready | 9.52 ± 0.73 a | 10.34 ± 0.41 a | 12.17 ± 0.25 b | 12.60 ± 1.31 b |
Esters (3) | |||||
Butanoic acid, 2-methyl, ethyl ester | - | 0.58 ± 0.26 a | 0.34 ± 0.00 a | ND | 0.54 ± 0.20 a |
Butanoic acid, 3-methyl- ethyl ester | - | 4.62 ± 0.59 a | 3.66 ± 1.71 a | ND | 4.70 ± 0.57 a |
Methyl salicylate | Wintergreen, mint-like | ND | 0.28 ± 0.01 | ND | ND |
Aldehydes (6) | |||||
2-Heptenal | Sweet, fresh fruity apple skin nuances | ND | 0.80 ± 0.00 a | ND | 0.80 ± 0.00 a |
Benzaldehyde | Fruity, cherry | ND | 0.32 ± 0.00 a | 2.15 ± 0.84 a | 2.56 ± 0.69 a |
Dodecanal | Soapy, waxy, citrus, orange mandarin | ND | ND | 0.23 ± 0.14 | ND |
Nonanal | With a fresh green lemon peel-like nuance | 0.95 ± 0.05 a | 0.93 ± 0.35 a | 0.81 ± 0.06 a | 0.84 ± 0.27 a |
Benzeneacetaldehyde | Almond, fruity, powdery, nutty | 1.83 ± 0.29 a | 2.80 ± 0.73 a | 2.28 ± 0.04 a | 6.94 ± 0.00 b |
Decanal | Sweet, aldehydic, orange, waxy and citrus rind | ND | 0.37 ± 0.11 a | 0.37 ± 0.09 a | 0.34 ± 0.07 a |
Ketone (1) | |||||
2-Heptanone | Fruity, spice, herbal | 3.49 ± 0.69 a | 2.92 ± 0.28 a | 2.29 ± 0.90 a | 4.38 ± 1.75 a |
Pyridine (2) | |||||
Pyridine, 2,3-dimethyl | - | ND | 1.55 ± 0.94 a | 1.44 ± 0.26 a | 1.25 ± 0.63 a |
Pyridine, 2,6-Lutidine | Nutty, amine, woody, bready and vegetable-like | 1.85 ± 0.19 | ND | ND | ND |
Lactone (1) | |||||
Butyrolactone | Creamy, oily, fatty, caramellic | 5.28 ± 0.10 a | 6.17 ± 1.04 a | 4.86 ± 1.13 a | 6.09 ± 0.13 a |
Terpenes (3) | |||||
Linalool | Citrus, orange, lemon | 2.36 ± 0.29 a | 2.27 ± 0.21 a | 2.22 ± 0.82 a | 2.92 ± 0.17 b |
D-Limonene | Sweet, orange, citrus | ND | 1.29 ± 0.60 a | 1.37 ± 0.49 a | 1.42 ± 0.35 a |
Anethole | - | 4.10 ± 1.00 b | 1.87 ± 0.26 a | 1.96 ± 0.66 a | 3.13 ± 0.20 a,b |
Hydrocarbons (2) | |||||
Styrene | Sweet, balsamic, floral | ND | 2.89 ± 0.00 a | ND | 3.15 ± 0.00 a |
Tetradecane | Waxy | 0.91 ± 0.07 a | 0.82 ± 0.06 a | 0.88 ± 0.16 a | 0.80 ± 0.06 a |
Pyrzine (1) | |||||
Pyrazine, 2-methoxy-3-(2-methylpropyl) | Roasted almond hazelnut peanut | 0.92 ± 0.04 a | ND | 0.93 ± 0.08 a | ND |
Furan (1) | |||||
Furan, 2-pentyl | Waxy, with musty, cooked caramellic nuances | 1.16 ± 0.04 | ND | ND | ND |
Compounds | Aroma Perception | Fermented Immature Coffee Beans | |||
---|---|---|---|---|---|
Spontaneous | P. fermentans | P. acidilactici | P. fermentans + P. acidilactici | ||
Organic acids (3) | |||||
Butanoic acid, 3-methyl | - | 7.77 ± 1.05 a | 5.99 ± 2.31 a | 8.56 ± 1.57 a,b | 5.15 ± 0.98 a,c |
Butanoic acid, 2-methyl | Fruity, acidic with a dairy buttery | 1.32 ± 0.36 a | 1.24 ± 0.86 a | 1.65 ± 0.13 a,b | 0.69 ± 0.15 a,c |
Hexanoic acid | Sour, fatty, sweat, cheesy | ND | 0.63 ± 0.15 a | 0.50 ± 0.11 a | ND |
Higher alcohols (4) | |||||
1-Hexanol | Green, fruity, apple-skin and oily | 10.02 ± 0.26 a | 10.57 ± 1.33 a | 9.14 ± 1.51 a | 9.85 ± 1.17 a |
2-Hexanol | - | 0.36 ± 0.05 a | 0.75 ± 0.01 b | ND | 0.45 ± 0.10 a |
Benzylalcohol | Sweet, fruity with balsamic nuances | 0.54 ± 0.15 a | 0.62 ± 0.08 a | 0.51 ± 0.20 a | 0.61 ± 0.04 a |
Phenylethyl alcohol | Floral, sweet and bready | 2.54 ± 0.38 a | 2.78 ± 0.17 b | 2.24 ± 0.12 a | 2.20 ± 0.18 a |
Aldehydes (3) | |||||
Nonanal | Citrus, with a fresh green lemon peel-like nuance | 0.30 ± 0.08 a | 0.74 ± 0.04 b | 0.46 ± 0.07 c,d | 0.48 ± 0.05 d |
Benzeneacetaldehyde | Almond, fruity, powdery, nutty | 0.21 ± 0.00 a | 0.28 ± 0.01 a | 0.27 ± 0.13 a | 0.38 ± 0.00 a |
Decanal | Sweet, orange, waxy and citrus rind | 0.24 ± 0.09 a | 0.43 ± 0.06 a | 0.30 ± 0.10a | 0.42 ± 0.08 a |
Pyridines (2) | |||||
Pyridine, 2,3-dimethyl | - | ND | 1.45 ± 0.34 a | 0.62 ± 0.14 a | 1.10 ± 0.36 a |
Pyridine, 2,6-Lutidine | Nutty, woody, bready and vegetable-like | 0.95 ± 0.35 | ND | ND | ND |
Lactone (1) | |||||
Butyrolactone | Creamy, oily, fatty, caramellic | 0.92 ± 0.07 a | 0.46 ± 0.20 a | 0.66 ± 0.26 a | 0.49 ± 0.17 a |
Terpenes (1) | |||||
D-Limonene | Sweet, orange, citrus | 0.36 ± 0.06 a | 0.72 ± 0.16 b | 0.16 ± 0.09 c | 0.41 ± 0.19 a |
Furans (2) | |||||
Furan-2-pentyl | Waxy, cooked caramellic nuances | 0.57 ± 0.17 a | 0.74 ± 0.12 a | 0.58 ± 0.15 a | 0.69 ± 0.13 a |
2(3)-Furanone, dihydro-5-methyl | Creamy, waxy with a citrus fruity nuance | 0.55 ± 0.14 a | 0.38 ± 0.16 a | ND | 0.45 ± 0.15 a |
Hydrocarbons (2) | |||||
Hexadecane | - | ND | 0.55 ± 0.01 | ND | ND |
Tetradecane | Waxy | 0.62 ± 0.02 a | 0.24 ± 0.07 b | 0.30 ± 0.06 c | 0.76 ± 0.10 a,c |
Pyrzine (1) | |||||
Pyrazine, 2-methoxy-3-(2-methylpropyl) | Roasted almond hazelnut peanut | 0.78 ± 0.07 a | 0.80 ± 0.01 a | 0.85 ± 0.12 a | 0.92 ± 0.08 a |
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da Silva Vale, A.; de Melo Pereira, G.V.; de Carvalho Neto, D.P.; Rodrigues, C.; Pagnoncelli, M.G.B.; Soccol, C.R. Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans. Fermentation 2019, 5, 67. https://doi.org/10.3390/fermentation5030067
da Silva Vale A, de Melo Pereira GV, de Carvalho Neto DP, Rodrigues C, Pagnoncelli MGB, Soccol CR. Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans. Fermentation. 2019; 5(3):67. https://doi.org/10.3390/fermentation5030067
Chicago/Turabian Styleda Silva Vale, Alexander, Gilberto Vinícius de Melo Pereira, Dão Pedro de Carvalho Neto, Cristine Rodrigues, Maria Giovana B. Pagnoncelli, and Carlos Ricardo Soccol. 2019. "Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans" Fermentation 5, no. 3: 67. https://doi.org/10.3390/fermentation5030067