New propositions about coffee wet processing: Chemical and sensory perspectives

Abstract

The interactions between edaphoclimatic factors, forms of processing, drying, storage and roasting, directly affect the sensorial results. This study applied four forms of wet-processing in six different altitude strata, aiming to potentiate the final quality of the drink. The final quality of the coffees was measured using the sensory technique and HS-SPME-GC/MS analyses. Results indicate that the use of starter culture in the fermentation phase constitutes a relevant alternative for lower-altitude zones, and that spontaneous fermentations have a higher potential of sensorial results at above 900 m. In the sequence, the volatile compounds were affected according to the type of processing and the altitude. The compounds in general that contributed the most to the formation of the math models were: 2-furylmethanol, octadecanal, 2-acetyl-3-methylpyrazine, 2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) and caffeine. The positive effects of the fermentation corroborate with new sensory routes, modification of the flavor and volatile compounds, consequently, generating new fermentation strategies.

Keywords: Arabica coffee; Fermentation; HS-SPME-GC/MS; Sensory analysis.