PO38 Fermentation and Development of Sensory Profiles in Coffee
DOI:
https://doi.org/10.3407/q4kdpw89Keywords:
fermentation, specialty coffee, microbial metabolism, volatile compounds, sensory quality, coffee biochemistryAbstract
Colombia, as one of the world's leading coffee producers, faces productivity challenges due to climate change and the degradation of natural resources. Although global production volatility has driven up coffee prices on the New York Stock Exchange, quality remains a key factor for competitiveness in specialized markets. In this context, fermentation has become a crucial strategy for enhancing the sensory profile of coffee, as it directly influences aromatic complexity and cup perception (De Bruyn et al., 2017).References
[1] De BRUYN, F., et al. (2017). Exploring the impacts of postharvest processing on the microbiota and metabolite profiles during green coffee bean production. Applied and Environmental Microbiology 83(1). [DOI]
[2] ZHAO, Z., et al. (2020). Role of yeast in coffee fermentation and its impact on coffee quality. Food Microbiology 90. [DOI]
[3] PEREIRA, G. V. M., et al. (2019). Microbial community and chemical dynamics of coffee bean fermentation: Implications for coffee quality. Food Research International 123:1-10. [DOI]
[4] ELHALIS, H., et al. (2020). The impact of yeast and bacteria on coffee fermentation: A systematic review. International Journal of Food Microbiology, 321. [DOI]
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