Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Effects of different roast levels.
This study aims to evaluate how changes of the volatile and non-volatile profiles of green coffees induced by Rhizopus oligosporus fermentation of green coffee beans (Part I) translated to changes in the volatile and aroma profiles of light, medium and dark roasted coffees and non-volatile profile of roasted coffee where fermentation effects were most distinctive (light roast). R. oligosporus fermentation resulted in 1.7-, 1.5- and 1.3-fold increases in pyrazine, 2-methylpyrazine and 2-ethylpyrazine levels in coffees of all roast degrees, respectively. This corresponded with the greater extent of amino acids degradation in light roasted fermented coffee. Ethyl palmitate was detected exclusively in medium and dark roasted fermented coffees. The sweet attribute of light and dark roasted coffees were increased following fermentation along with other aroma profile changes that were roast degree specific. This work aims to develop a direct but novel methodology for coffee aroma modulation through green coffee beans fermentation.
Food Science and Technology Programme, Department of Chemistry, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore.
Liang Wei
LW
Lee
Kerry Ingredients Asia Pacific, 8 Biomedical Grove, #02-01/04 Neuros, Singapore 138665, Singapore.
Mun Wai
MW
Cheong
Firmenich Asia Pte Ltd., 10 Tuas West Road, Singapore 638377, Singapore.
Philip
P
Curran
Silesia Flavours South East Asia Pte Ltd., 41 Science Park Road, The Gemini, Science Park II, Singapore 117610, Singapore.
Bin
B
Yu
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.
Shao Quan
SQ
Liu
D003069:Coffee / Q000737:chemistry*; D005285:Fermentation; D012233:Rhizopus / Q000737:chemistry*; D013649:Taste
D003069:Coffee
Biotransformation; Coffee aroma; Fermentation; Rhizopus oligosporus; Roasted coffee; Volatile profile