Effect of Fermentation Duration on the Chemical Compounds of <i>Coffea arabica</i> from Ultra Performance Liquid Chromatography–Triple Quadrupole Mass Spectrometry and Gas Chromatography–Mass Spectrometry Analysis During the Washed Processing
The washed process is one of the traditional post-harvest processes of coffee beans, which include selective harvesting, flotation, pulping, submerged fermentation underwater, washing, and drying operations. During the washed processing, fermentation underwater can remove coffee mucilage and change...
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MDPI AG
2024-10-01
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| Series: | Fermentation |
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| author | Xiaojing Shen Qi Wang Tingting Zheng Biao Yuan Zhiheng Yin Kunyi Liu Wenjuan Yuan |
| author_facet | Xiaojing Shen Qi Wang Tingting Zheng Biao Yuan Zhiheng Yin Kunyi Liu Wenjuan Yuan |
| author_sort | Xiaojing Shen |
| collection | DOAJ |
| description | The washed process is one of the traditional post-harvest processes of coffee beans, which include selective harvesting, flotation, pulping, submerged fermentation underwater, washing, and drying operations. During the washed processing, fermentation underwater can remove coffee mucilage and change metabolites by microorganisms. Therefore, coffee fermentation is a key factor influencing coffee’s flavor. To compare the influence of fermentation duration in an open environment of <i>Coffea arabica</i> in 48 h during the washed processing on the coffee’s flavor, the sensory characteristics of the coffee at different fermentation durations were evaluated using the Specialty Coffee Association of America (SCAA) cupping protocol. Moreover, ultra performance liquid chromatography–triple quadrupole mass spectrometry (UHPLC–MS/MS) and gas chromatography–mass spectrometry (GC–MS) were combined to analyze and compare the chemical compounds of coffee samples from fermentation durations of 24 h (W24) and 36 h (W36) during the washed processing method. The results showed that W36 had the highest total cupping score with 77.25 in all different fermentation duration coffee samples, and 2567 non-volatile compounds (nVCs) and 176 volatile compounds (VCs) were detected in W36 and W24 during the washed processing method. Furthermore, 43 differentially changed non-volatile compounds (DCnVCs) and 22 differentially changed volatile compounds (DCVCs) were detected in W36 vs. W24. Therefore, suitable fermentation duration in an open environment is beneficial to coffee flavor, judging by chemical compound changes. For the washed primary processing of <i>C. arabica</i> from Yunnan, China, 36 h fermentation was the suitable fermentation duration in an open environment, which presented potential value as the reference for washed coffee processing in the food industry. |
| format | Article |
| id | doaj-art-529358498de84678b3f4cce90f29fba5 |
| institution | OA Journals |
| issn | 2311-5637 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-529358498de84678b3f4cce90f29fba52025-08-20T01:53:49ZengMDPI AGFermentation2311-56372024-10-01101156010.3390/fermentation10110560Effect of Fermentation Duration on the Chemical Compounds of <i>Coffea arabica</i> from Ultra Performance Liquid Chromatography–Triple Quadrupole Mass Spectrometry and Gas Chromatography–Mass Spectrometry Analysis During the Washed ProcessingXiaojing Shen0Qi Wang1Tingting Zheng2Biao Yuan3Zhiheng Yin4Kunyi Liu5Wenjuan Yuan6College of Science, Yunnan Agricultural University, Kunming 650201, ChinaSchool of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644100, ChinaPu’er Institute of Pu-erh Tea, Pu’er 665000, ChinaCollege of Science, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Science, Yunnan Agricultural University, Kunming 650201, ChinaSchool of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644100, ChinaCollege of Science, Yunnan Agricultural University, Kunming 650201, ChinaThe washed process is one of the traditional post-harvest processes of coffee beans, which include selective harvesting, flotation, pulping, submerged fermentation underwater, washing, and drying operations. During the washed processing, fermentation underwater can remove coffee mucilage and change metabolites by microorganisms. Therefore, coffee fermentation is a key factor influencing coffee’s flavor. To compare the influence of fermentation duration in an open environment of <i>Coffea arabica</i> in 48 h during the washed processing on the coffee’s flavor, the sensory characteristics of the coffee at different fermentation durations were evaluated using the Specialty Coffee Association of America (SCAA) cupping protocol. Moreover, ultra performance liquid chromatography–triple quadrupole mass spectrometry (UHPLC–MS/MS) and gas chromatography–mass spectrometry (GC–MS) were combined to analyze and compare the chemical compounds of coffee samples from fermentation durations of 24 h (W24) and 36 h (W36) during the washed processing method. The results showed that W36 had the highest total cupping score with 77.25 in all different fermentation duration coffee samples, and 2567 non-volatile compounds (nVCs) and 176 volatile compounds (VCs) were detected in W36 and W24 during the washed processing method. Furthermore, 43 differentially changed non-volatile compounds (DCnVCs) and 22 differentially changed volatile compounds (DCVCs) were detected in W36 vs. W24. Therefore, suitable fermentation duration in an open environment is beneficial to coffee flavor, judging by chemical compound changes. For the washed primary processing of <i>C. arabica</i> from Yunnan, China, 36 h fermentation was the suitable fermentation duration in an open environment, which presented potential value as the reference for washed coffee processing in the food industry.https://www.mdpi.com/2311-5637/10/11/560<i>Coffea arabica</i>washed processing methodfermentation durationcoffee flavor |
| spellingShingle | Xiaojing Shen Qi Wang Tingting Zheng Biao Yuan Zhiheng Yin Kunyi Liu Wenjuan Yuan Effect of Fermentation Duration on the Chemical Compounds of <i>Coffea arabica</i> from Ultra Performance Liquid Chromatography–Triple Quadrupole Mass Spectrometry and Gas Chromatography–Mass Spectrometry Analysis During the Washed Processing Fermentation <i>Coffea arabica</i> washed processing method fermentation duration coffee flavor |
| title | Effect of Fermentation Duration on the Chemical Compounds of <i>Coffea arabica</i> from Ultra Performance Liquid Chromatography–Triple Quadrupole Mass Spectrometry and Gas Chromatography–Mass Spectrometry Analysis During the Washed Processing |
| title_full | Effect of Fermentation Duration on the Chemical Compounds of <i>Coffea arabica</i> from Ultra Performance Liquid Chromatography–Triple Quadrupole Mass Spectrometry and Gas Chromatography–Mass Spectrometry Analysis During the Washed Processing |
| title_fullStr | Effect of Fermentation Duration on the Chemical Compounds of <i>Coffea arabica</i> from Ultra Performance Liquid Chromatography–Triple Quadrupole Mass Spectrometry and Gas Chromatography–Mass Spectrometry Analysis During the Washed Processing |
| title_full_unstemmed | Effect of Fermentation Duration on the Chemical Compounds of <i>Coffea arabica</i> from Ultra Performance Liquid Chromatography–Triple Quadrupole Mass Spectrometry and Gas Chromatography–Mass Spectrometry Analysis During the Washed Processing |
| title_short | Effect of Fermentation Duration on the Chemical Compounds of <i>Coffea arabica</i> from Ultra Performance Liquid Chromatography–Triple Quadrupole Mass Spectrometry and Gas Chromatography–Mass Spectrometry Analysis During the Washed Processing |
| title_sort | effect of fermentation duration on the chemical compounds of i coffea arabica i from ultra performance liquid chromatography triple quadrupole mass spectrometry and gas chromatography mass spectrometry analysis during the washed processing |
| topic | <i>Coffea arabica</i> washed processing method fermentation duration coffee flavor |
| url | https://www.mdpi.com/2311-5637/10/11/560 |
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