Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee.

ABSTRACT: This study aimed to improve the brewing quality of commercial Arabica coffee through anaerobic germination. Changes in important compounds and cupping scores of germination roasting coffee with different germination degrees were investigated by ¹H NMR, HS-SPME-GC-MS and sensory analysis. Statistical analysis of multivariate analysis results indicated that 6 water-soluble chemical components and 8 volatile chemical components have the potential to be markers of germinated roasting coffee. In addition, germination significantly reduced caffeine content and acrylamide formation in roasted coffee. Sensory analysis according to the Specialty Coffee Association (SCA) cupping protocol demonstrated that anaerobic germination modified flavor attributes, improved the quality, and increase

SUBMITTER: Wang Y 

PROVIDER: S-EPMC9958430 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature