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GC/MS-based metabolic profiling for the evaluation of solid state fermentation to improve quality of Arabica coffee beans

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Abstract

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.

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Acknowledgement

This study was supported by the Grant from Ministry of Research and Higher Education, Republic of Indonesia for “World Class Professor 2019” scheme.

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Authors and Affiliations

  1. School of Life Sciences and Technology, Institut Teknologi Bandung, Jl. Ganesha 10, Jawa Barat, 40132, Indonesia

    Pingkan Aditiawati, Dea Indriani Astuti, Jayen Aris Kriswantoro, Shafira Mutia Khanza,  Kamarisima & Sastia Prama Putri

  2. Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan

    Tomoya Irifune, Fitri Amalia, Eiichiro Fukusaki & Sastia Prama Putri

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  1. Pingkan Aditiawati
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  2. Dea Indriani Astuti
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Correspondence to Sastia Prama Putri.

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Human and animal rights

This article does not contain any studies with animal performed by any of the authors. In conducting the cupping testing, we are using the trained and certified assessor from Indonesia Coffee and Cocoa Research Institute (ICCRI).

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Aditiawati, P., Astuti, D.I., Kriswantoro, J.A. et al. GC/MS-based metabolic profiling for the evaluation of solid state fermentation to improve quality of Arabica coffee beans. Metabolomics 16, 57 (2020). https://doi.org/10.1007/s11306-020-01678-y

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