Fermentation processes are known to play a key role in the development of flavor profiles in various beverages, including speciality coffee. This review paper aims to investigate the impact of well-fermented coffee on flavor profiles and health benefits. The following objectives are defined within the scope, and a summary of the intended pathway is provided. The controlled fermentation process has a number of differences compared to the traditional method: in controlled fermentation, a predetermined pH value may be governed. A crafted microbial community can then enhance desirable aromatic precursors and repress off-flavors and disease-causing characteristics, maintaining yeast and bacteria diversity. Controlled pectinolytic mold growth on coffee cherries has been highlighted as an essential part of improving desirable flavors and most likely health-beneficial properties such as chlorogenic acid as a bioactive compound. There is a need for further investigation of consumer preferences for novel specialty roasted and especially brewed beverages with respect to microorganism-modified coffee, so their preferences or rejections can be used as guidelines for coffee innovation activities. Public-private partnerships will be crucial for ensuring that the coffee industry continues to thrive. In this manner, expert coffee scientists, product innovators, and coffee-loving customers will be able to help coffee farmers thrive in a shifting coffee culture and industry.
Author (s) Details
Afriliana, A.
Department of Agricultural Product Technology, Faculty of Agriculture
Technology, University of Jember, Indonesia.
Nazir, N.
Department of Processing Agricultural Product Technology, Faculty of
Agriculture Technology, Andalas University, Indonesia.
Kusnadi, J.
Department of Biotechnology, Faculty of Agriculture Technology, Brawijaya
University, Indonesia.
Harada, H.
Department of Life and Environmental Science, Prefectural University of
Hiroshima, Japan.
Jayus
Department of Agricultural Product Technology, Faculty of Agriculture
Technology, University of Jember, Indonesia.
Diniyah, N.
Department of Agricultural Product Technology, Faculty of Agriculture
Technology, University of Jember,
Indonesia.
Purbasari, D.
Department of Agricultural Product Technology, Faculty of Agriculture
Technology, University of Jember,
Indonesia.
Lindriati, T
Department of Agricultural Product Technology, Faculty of Agriculture
Technology, University of Jember, Indonesia.
Please see the book here:- https://doi.org/10.9734/bpi/rpmab/v8/3357
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