Enhancing coffee sensory quality: Unleashing synergistic effects of selected microorganism starter cultures and ohmic heating technology

Abstract

Abstract The sensory characteristics of coffee play a pivotal role in determining its consumer appeal and global market potential. The flavor quality of coffee is influenced by a range of factors, including genetic attributes, geographic variables, agricultural practices, and post-harvest processes. Among these, the post-harvest phase, which includes fermentation, stands out as a critical determinant of coffee quality. Notably, controlled wet fermentation techniques and the introduction of specialized starter cultures have demonstrated a significant capacity to enhance the flavor and unique sensory profiles of coffee, capturing the interest of consumers. Utilizing yeast cultures, such as Saccharomyces cerevisiae and Torulaspora delbrueckii , alongside lactic acid bacteria like Lactobacillus sp., has been scientifically substantiated as a means to elevate coffee quality. The application of ohmic heating technology during the coffee fermentation process presents an innovative approach to maintaining the fermentation process at the desired temperature. When synergistically applied in tandem with carefully selected microorganism starter cultures, this approach holds the promise of delivering a substantial enhancement in coffee quality.

Access to Document

Other files and links

• Link to publication in Scopus
• Open Access Version Available

Fingerprint