title: Coffee fermentation and flavor--An intricate and delicate relationship.
abstract: The relationship between coffee fermentation and coffee aroma is intricate and delicate at which the coffee aroma profile is easily impacted by the fermentation process during coffee processing. However, as the fermentation process in coffee processing is conducted mainly for mucilage removal, its impacts on coffee aroma profile are usually neglected. Therefore, this review serves to summarize the available literature on the impacts of fermentation in coffee processing on coffee aroma as well as other unconventional avenues where fermentation is employed for coffee aroma modulation. Studies have noted that proper control over the fermentation process imparts desirable attributes and prevents undesirable fermentation which generates off-flavors. Other unconventional avenues in which fermentation is employed for aroma modulation include digestive bioprocessing and the fermentation of coffee extracts and green coffee beans. The latter is an area that should be explored further with appropriate microorganisms given its potential for coffee aroma modulation.
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore.
authors.forename: Liang Wei
authors.initials: LW
authors.lastname: Lee
authors.affiliation: Firmenich Asia Pte Ltd., 10 Tuas West Road, Singapore 638377, Singapore.
authors.forename: Mun Wai
authors.initials: MW
authors.lastname: Cheong
authors.affiliation: Firmenich Asia Pte Ltd., 10 Tuas West Road, Singapore 638377, Singapore.
authors.forename: Philip
authors.initials: P
authors.lastname: Curran
authors.affiliation: Agilent Technologies Singapore Pte Ltd., 1 Yishun Avenue 7, Singapore 768923, Singapore.
authors.forename: Bin
authors.initials: B
authors.lastname: Yu
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China. Electronic address: chmLsq@nus.edu.sg.
authors.forename: Shao Quan
authors.initials: SQ
authors.lastname: Liu
mesh_terms: D003069:Coffee; D005285:Fermentation; D009812:Odorants / Q000032:analysis; D013649:Taste
chemical_list: D003069:Coffee
keywords: Civet cat coffee; Coffee; Extracellular enzymes; Fermentation; Flavor; Fungus