Optimizing commercial Arabica coffee quality by integrating flavor precursors with anaerobic germination strategy.

ABSTRACT: This study attempted to improve commercial Arabica coffee quality by integrating flavor precursors with anaerobic germination. Using raw coffee beans as materials, anaerobic germination was conducted with 5 g/100 g of flavor precursors (sucrose, glucose, fructose). The chemical composition and sensory quality of roasted coffee beans were analyzed. Results showed that adding flavor precursors facilitated the harmonization of water-soluble chemical components and altered aroma characteristics. Specifically, the inclusion of flavor precursors significantly increased the levels of 5-Hydroxymethylfurfural and volatile aldehydes. Principal component analysis (PCA) on chemical composition dataset revealed 48.7% variability. Sensory analysis, employing the Specialty Coffee Association (SCA) cuppin

SUBMITTER: Wang Y 

PROVIDER: S-EPMC11327483 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature