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GC/MS-based metabolic profiling for the evaluation of solid state fermentation to improve quality of Arabica coffee beans.
Metabolomics ( IF 3.6 ) Pub Date : 2020-04-23 , DOI: 10.1007/s11306-020-01678-y
Pingkan Aditiawati 1 , Dea Indriani Astuti 1 , Jayen Aris Kriswantoro 1 , Shafira Mutia Khanza 1 , Kamarisima 1 , Tomoya Irifune 2 , Fitri Amalia 2 , Eiichiro Fukusaki 2 , Sastia Prama Putri 1, 2
Affiliation  

INTRODUCTION Coffee fermentation has been reported as one key process in aroma and flavor development of coffee. However, natural fermentation often results in inconsistent quality of coffee. In this study, second fermentation using isolates from feces of civet (Luwak) and Cilembu sweet potato were used to improve the quality of Arabica green coffee beans. OBJECTIVES The aim of this research was to improve the quality of various Arabica coffee from different origins in Indonesia by controlled-second fermentation. METHOD The Arabica coffee beans used in this study were from three origins in Indonesia: Kintamani-Bali (I), Aceh-Gayo (II) and Nagarawangi-Sumedang (III). The second fermentation was done using three bacterial isolates coded as BF5C(2); UciSp14; and AF7E which belong to Bacillus genus. Quality assessment of fermented coffee was performed by cupping test following Specialty Coffee Association of America (SCAA) protocol by licensed Q graders, GC/MS metabolite profiling, and total polyphenol content measurement. RESULTS The controlled-second fermentation for 4-8 h was successful to increase total polyphenol content well as to improve the complexity of coffee taste and coffee quality (cupping score > 84). Comparative GC/MS analysis showed that fermentation of coffee beans resulted in alteration of metabolite profiles of coffee beans compared with control, while still maintaining the characteristics of coffee based on each origin. CONCLUSION The controlled-second fermentation was effective to increase the quality of coffee and alter metabolite composition of coffee that were associated with changes in taste profile of coffee. This report may serve as basis for producing coffee with better taste quality with higher polyphenols content through standardized fermentation production in industrial scale.

中文翻译:

基于GC / MS的代谢谱分析,用于评估固态发酵以改善阿拉比卡咖啡豆的质量。

引言据报道,咖啡发酵是咖啡香气和风味发展的关键过程之一。但是,自然发酵通常会导致咖啡质量不一致。在这项研究中,使用麝香(Luwak)粪便和Cilembu甘薯的分离物进行第二次发酵,以改善阿拉比卡绿色咖啡豆的质量。目的本研究的目的是通过控制秒发酵来改善印度尼西亚不同产地的各种阿拉比卡咖啡的质量。方法本研究中使用的阿拉比卡咖啡豆来自印度尼西亚的三个产地:金塔马尼-巴厘岛(I),亚齐-加约(II)和纳加拉万吉-苏梅丹(III)。使用三个编码为BF5C(2)的细菌分离株进行第二次发酵。UciSp14; 和属于芽孢杆菌属的AF7E。发酵的咖啡的质量评估是通过Q分级员根据美国专业咖啡协会(SCAA)协议进行的杯装测试,GC / MS代谢物谱分析和总多酚含量测量进行的。结果受控秒发酵4-8小时成功增加了总多酚含量,并改善了咖啡口味和咖啡品质的复杂性(杯形得分> 84)。对比GC / MS分析表明,与对照相比,咖啡豆的发酵导致咖啡豆的代谢产物谱改变,同时仍保持每个来源的咖啡特性。结论受控二次发酵有效提高了咖啡的品质并改变了咖啡的代谢产物,这与咖啡的口感变化有关。
更新日期:2020-04-23
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