Influencia del uso de levaduras en la fermentación de la pulpa de café sobre su calidad aromática y sensorial
DOI:
https://doi.org/10.18633/biotecnia.v27.2244Palabras clave:
Subproductos de café, S. cerevisiae, Compuestos orgánicos volátiles, Evaluación sensorialResumen
El procesamiento del café genera subproductos principal mente la pulpa de café que representa un 45 - 50 % del peso del fruto. Existe interés para utilizar este subproducto en la formulación de alimentos ya que contiene compuestos bioactivos con potencial beneficio en la salud. Se estudió una cepa de S. cerevisiae para fermenter pulpa de café y evaluar su impacto sobre la fracción volatil, la composición fisicoquímica y su calidad sensorial. Se estudiaron cuatro tratamientos: fermentación natural seca y sumergida (FN, FNS) y fermentación con S. cerevisiae seca y sumergida (L1, L1S). Se identificaron los compuestos orgánicos volatiles (VOC’s) por HS-SPME-GC-FID; se cuantificaron la cafeína, los ácidos clorogénicos y se realizó un análisis sensorial. Se identificaron 71 VOC’s distribuídos en 13 familias químicas; el tratamiento L1 presentó la mayor concentración VOC’s con notas afrutadas y agradables, la FN destacó por sus notas herbales. Todos los tratamientos presentan concentraciones similares de polifenoles y ácidos clorogénicos. La infusion del tratamiento L1 presentó notas sensoriales a jamaica y tamarindo que se corroboró con la identificación de linalool, geraniol, benzaldehído, (z)-3-hexenal y la ץ-undecalactona. El uso de cultivos iniciadores como S. cerevisiae es una alternativa prometedora para mejorar la calidad sensorial de la bebida de pulpa de café y aumentar su valor comercial.
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