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dc.creatorBressani, Ana Paula Pereira-
dc.creatorBatista, Nádia Nara-
dc.creatorFerreira, Gabriela-
dc.creatorMartinez, Silvia Juliana-
dc.creatorSimão, João Batista Pavesi-
dc.creatorDias, Disney Ribeiro-
dc.creatorSchwan, Rosane Freitas-
dc.date.accessioned2022-01-19T18:46:45Z-
dc.date.available2022-01-19T18:46:45Z-
dc.date.issued2021-12-
dc.identifier.citationBRESSANI, A. P. P. et al. Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species. Food Research International, Barking, v. 150, 110755, Dec. 2021. DOI: 10.1016/j.foodres.2021.110755.pt_BR
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2021.110755pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/48899-
dc.description.abstractSelected yeasts for coffee fermentation are correlated with changes in chemical compounds and beverage sensory characteristics. This work aimed to evaluate the chemical and sensory modifications of coffee fermented with one yeast (Saccharomyces cerevisiae CCMA 0543, Candida parapsilosis CCMA 0544, or Torulaspora delbrueckii CCMA 0684) and in co-inoculation (from two to two and the three together) by dry processing. Real-time PCR analyzes, total phenolic content and antioxidant activity (DPPH, ABTS, and FRAP), liquid and gas chromatography, and sensory analysis were performed. Caparaó coffees showed a higher C. parapsilosis (6.14 Log cell.g−1) population followed by S. cerevisiae (5.85 Log cell.g−1) and T. delbrueckii (4.64 Log cell.g−1). The total phenolic content has a strong and positive correlation with the fermentation time and the roasted beans and a moderate and positive correlation with DPPH, FRAP, and ABTS. Coffee inoculated with T. delbrueckii reduced caffeine concentration during the fermentation process. In co-cultivation, the trigonelline concentration showed the most significant decrease (around 4 mg.g-1) when inoculated with S. cerevisiae and T. delbrueckii. Detection of some organic acids and volatile compounds during fermentation may indicate that the starter cultures used different metabolic routes. All co-inoculation treatments presented the best sensory scores (>86 points). In the inoculated fermentation, fruity, citric, molasses, freshness, and wine notes appeared. The co-inoculated treatment with S. cerevisiae CCMA 0543, C. parapsilosis CCMA 0544, and T. delbrueckii CCMA 0684 was the best, considering the diversity of sensory notes descriptors and the final concentration of organic acids.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood Research Internationalpt_BR
dc.subjectSpecialty coffeespt_BR
dc.subjectCo-inoculationpt_BR
dc.subjectAnaerobic fermentationpt_BR
dc.subjectDry processingpt_BR
dc.subjectCoffee fermentationpt_BR
dc.subjectCafés especiaispt_BR
dc.subjectCo-inoculaçãopt_BR
dc.subjectFermentação anaeróbicapt_BR
dc.subjectProcessamento a secopt_BR
dc.subjectFermentação do cafépt_BR
dc.titleCharacterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts speciespt_BR
dc.typeArtigopt_BR
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DCA - Artigos publicados em periódicos

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