Aroma Profile of Arabica Coffee Based on Ohmic Fermentation-Reference-Cited by-同舟云学术

Aroma Profile of Arabica Coffee Based on Ohmic Fermentation

Published:2021-11-03 Issue: Volume: Page:
ISSN:
Container-title:Fermentation - Processes, Benefits and Risks
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Author:

Reta Reta,Salengke Salengke,Mursalim Mursalim,Muhidong Junaedi,Nurmiah Sitti,Sumule Ophirtus,Fitri Fitri

Abstract

Aromatic components contained in coffee are the important components. Several technologies can be used to improve the aroma quality of coffee, for example with ohmic technology. This study established a specialty coffee processing system focused on ohmic-based fermentation technology. The aim of this study was to identify the aroma compound in coffee that fermented by ohmic technology. The SPME method by gas chromatography-mass spectrometry is used in this study. The temperatures (30, 35, and 40°C) and fermentation time were set for this study (2, 6, 12, and 18 h). The results of the sensory test of sample coffee from Indonesia with specification of areas of origins Enrekang and Gowa in comparison with a sample of coffee from Japan can conclude that the panelist provided a rating profile liking the sample coffee from Japan, but the overall results of the quantitative descriptive analysis (QDA) of the second sample are similar or nonsignificantly different. Compound pyrazine identified in GC-MS is earthy odor which has a correlation with the results of sensory taste QDA on sample coffee from Japan.

Publisher

IntechOpen

Link

http://www.intechopen.com/download/pdf/77482

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