Influence of the use of yeast in the fermentation of coffee pulp on its aromatic and sensory quality
DOI:
https://doi.org/10.18633/biotecnia.v27.2244Keywords:
Coffee subproducts, S. cerevisiae, volatile organic compounds, sensory evaluationAbstract
Coffee processing generates by-products, mainly coffee pulp, which represents 45 - 50 % of the weight of the fruit. There is interest in using this by-product in food formulation since it contains bioactive compounds with potential health benefits. A S. cerevisiae strain was studied to ferment coffee pulp and evaluate its impact on the volatile fraction, physicochemical composition, and sensory quality. Four treatments were studied: natural dry and submerged fermentation (FN, FNS), and fermentation with dry and submerged S. cerevisiae (L1, L1S). Volatile organic compounds (VOCs) were identified by HS-SPME-GC-FID; caffeine and chlorogenic acids were quantified by HPLC, and a sensory analysis was performed. Seventy-one VOCs distributed in 13 chemical families were identified; treatment L1 presented the highest concentration of VOCs with fruity and pleasant notes; FN was distinguished by its herbal notes. All treatments presented similar concentrations of polyphenols and chlorogenic acids. The infusion of treatment L1 presented sensory notes of hibiscus and tamarind that were corroborated by identifying linalool, geraniol, benzaldehyde, (z)-3-hexenal and ץ-undecalactone. Using a starter culture like S. cerevisiae is a promising alternative to improve the sensory quality of coffee pulp beverages and increase its commercial value.
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