Influência do tipo de processamento nas características químicas e sensoriais de café conilon

• Ano de defesa: 2023
• Autor(a) principal: Benedicto, Diego Righi
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal do Espírito Santo; BR; Mestrado em Ciência e Tecnologia de Alimentos; Centro de Ciências Agrárias e Engenharias; UFES; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Fermentação; SIAF; Secagem; Compostos voláteis e análise sensorial; subject.br-rjbn; Ciência e Tecnologia de Alimentos
• Link de acesso: http://repositorio.ufes.br/handle/10/17280

Coffee is a popular drink around the world, with origins in Ethiopia a thousand years ago. Its introduction to the Americas occurred in the 17th century, becoming an essential economic crop in South and Central America, especially in countries such as Brazil and Colombia. The 2022 Brazilian harvest showed an increase of 6.7% compared to 2021, but with a drop of 19.3% compared to 2020 due to adverse weather conditions. The cultivation area in 2022 covered 2,242.1 thousand hectares, with increasing productivity, especially in Espírito Santo. Recent studies explore coffee fermentation in bioreactors under anaerobic conditions, resulting in distinct sensory profiles and improved beverage quality. Different cultures, such as Candida parapsilosis and Meyerozyma guilliermondii, have been used to improve the quality of coffee. Furthermore, coffee's quality is also influenced by drying conditions, as a temperature of 35 ºC is considered the most favorable for high quality. The use of direct fire dryers, with solid fuels and high temperatures, can negatively affect the quality of the coffee due to the formation of soot and undesirable compounds in the smoke. Coffee roasting involves several chemical reactions that result in significant transformations, including the decomposition of polysaccharides and proteins, loss of water and the formation of volatile compounds. The present work investigated changes in the chemical and sensorial composition of coffee subjected to fermentation by selfinduced anaerobiosis, with inoculation of Candida parapsilosis and Meyerozyma guilliermondii. Drying methods were also investigated, at room temperature and in dryers at 35ºC and 60ºC. During fermentation, 24 volatile compounds were identified, and after roasting, 35 volatile compounds were identified in the experiment with inoculated coffees. In the study of different drying methods, 32 volatile compounds were identified. The yeasts C. parapsilosis and M. guilliermondii were present in all samples, even without inoculation. The coffee from the treatment inoculated with M. guilliermondii obtained the best sensory score, highlighting notes of red fruits, molasses and vanilla. Also, slow drying at controlled temperatures below 40°C is recommended to preserve the quality of the coffee, as rapid drying at high temperatures negatively affected quality.