Effect of Prolonged Fermentations of Coffee Mucilage with Different Stages of Maturity on the Quality and Chemical Composition of the Bean
Abstract
:1. Introduction
2. Materials and Methods
2.1. Coffee Fruits
2.2. Temperature, pH, Degrees Brix, and Titratable Acidity
2.3. High-Performance Liquid Chromatography HPLC
2.4. Gas Chromatography
2.5. Total Chlorogenic Acids, Total Lipids, and Total Protein
2.6. Physical and Sensory Quality
2.7. Statistical Analysis
3. Results and Discussion
3.1. Temperature, pH, Degrees Brix, and Titratable Acidity
3.2. Physical Quality
3.3. Organic Acids
3.4. Total Lipids and Free Fatty Acids
3.5. Total Crude Protein and Alkaloids
3.6. Total Chlorogenic Acids
3.7. Sugars
3.8. Sensory Quality
4. Conclusions
Author Contributions
Funding
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Lip * (%) | Palm * (C16:0) (%) | Lino * (C18:2) (%) | Olei * (C18:1) (%) | Stea * (C18:0) (%) | Arac * (C20:0) (%) | Prot * (%) | Caf * (%) | Theob * (%) | Trig * (%) | CGA * (%) | |
---|---|---|---|---|---|---|---|---|---|---|---|
EM1T15t10 | 10.39 | 41.32 | 34.37 | 10.19 | 9.57 | 4.56 | 13.77 | 1.09 | 0.02 | 0.87 | 3.90 |
EM1T15t20 | 10.27 | 40.73 | 34.33 | 10.76 | 9.61 | 4.57 | 13.75 | 1.09 | 0.02 | 0.87 | 3.94 |
EM1T20t10 | 10.56 | 40.84 | 34.65 | 10.50 | 9.60 | 4.41 | 13.74 | 1.10 | 0.02 | 0.87 | 3.82 |
EM1T20t20 | 10.29 | 40.13 | 34.77 | 10.95 | 9.62 | 4.53 | 13.75 | 1.09 | 0.02 | 0.87 | 3.81 |
EM2T15t10 | 10.40 | 40.67 | 34.90 | 10.42 | 9.50 | 4.51 | 13.83 | 1.12 | 0.02 | 0.86 | 3.91 |
EM2T15t20 | 10.63 | 40.58 | 34.42 | 10.83 | 9.42 | 4.75 | 13.87 | 1.12 | 0.02 | 0.86 | 3.74 |
EM2T20t10 | 10.43 | 40.59 | 34.94 | 10.55 | 9.31 | 4.61 | 13.79 | 1.14 | 0.02 | 0.88 | 3.75 |
EM2T20t20 | 10.46 | 41.17 | 34.39 | 10.23 | 9.47 | 4.73 | 13.64 | 1.16 | 0.02 | 0.89 | 3.83 |
EM3T15t10 | 10.75 | 41.13 | 34.20 | 10.54 | 9.47 | 4.65 | 14.02 | 1.16 | 0.02 | 0.89 | 3.80 |
EM3T15t20 | 10.61 | 41.36 | 34.24 | 10.30 | 9.50 | 4.60 | 13.80 | 1.14 | 0.02 | 0.88 | 3.84 |
EM3T20t10 | 10.44 | 41.62 | 33.88 | 10.37 | 9.40 | 4.73 | 13.65 | 1.14 | 0.02 | 0.88 | 3.62 |
EM3T20t20 | 10.79 | 42.25 | 33.03 | 10.22 | 9.65 | 4.85 | 14.02 | 1.16 | 0.02 | 0.88 | 3.65 |
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Osorio Pérez, V.; Álvarez-Barreto, C.I.; Matallana, L.G.; Acuña, J.R.; Echeverri, L.F.; Imbachí, L.C. Effect of Prolonged Fermentations of Coffee Mucilage with Different Stages of Maturity on the Quality and Chemical Composition of the Bean. Fermentation 2022, 8, 519. https://doi.org/10.3390/fermentation8100519
Osorio Pérez V, Álvarez-Barreto CI, Matallana LG, Acuña JR, Echeverri LF, Imbachí LC. Effect of Prolonged Fermentations of Coffee Mucilage with Different Stages of Maturity on the Quality and Chemical Composition of the Bean. Fermentation. 2022; 8(10):519. https://doi.org/10.3390/fermentation8100519
Chicago/Turabian StyleOsorio Pérez, Valentina, Cristina Inés Álvarez-Barreto, Luis Gerónimo Matallana, José Ricardo Acuña, Luz Fanny Echeverri, and Luis Carlos Imbachí. 2022. "Effect of Prolonged Fermentations of Coffee Mucilage with Different Stages of Maturity on the Quality and Chemical Composition of the Bean" Fermentation 8, no. 10: 519. https://doi.org/10.3390/fermentation8100519
APA StyleOsorio Pérez, V., Álvarez-Barreto, C. I., Matallana, L. G., Acuña, J. R., Echeverri, L. F., & Imbachí, L. C. (2022). Effect of Prolonged Fermentations of Coffee Mucilage with Different Stages of Maturity on the Quality and Chemical Composition of the Bean. Fermentation, 8(10), 519. https://doi.org/10.3390/fermentation8100519