Coffee fermentation as a tool for quality improvement: an integrative review and bibliometric analysis-Reference-Cited by-同舟云学术

Coffee fermentation as a tool for quality improvement: an integrative review and bibliometric analysis

Published:2024-07-25 Issue:9 Volume:59 Page:5912-5925
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Silva Marcelo Edvan dos Santos¹^ORCID,de Oliveira Rodrigo Lira²^ORCID,de Lucena Rodrigo Mendonça³,da Silva Suzana Pedroza²^ORCID,Porto Tatiana Souza¹⁴^ORCID

Affiliation:

1. Northeast Biotechnology Network/RENORBIO Federal Rural University of Pernambuco (UFRPE) Dom Manoel de Medeiros, Dois Irmãos 52171‐900 Recife PE Brazil

2. School of Food Engineering Federal University of the Agreste of Pernambuco/UFAPE Av. Bom Pastor, Boa Vista, s/n 55296‐901 Garanhuns PE Brazil

3. Academic Unit of Garanhuns/UAG Federal Rural University of Pernambuco (UFRPE) Av. Bom Pastor, s/n, Boa Vista 55296‐901 Garanhuns PE Brazil

4. Department of Animal Morphology and Physiology Federal Rural University of Pernambuco (UFRPE) Dom Manoel de Medeiros, Dois Irmãos 52171‐900 Recife PE Brazil

Abstract

SummaryFermentation has been studied to improve the chemical composition and sensory profile of coffee, of interest to the food industry and farmers seeking competitiveness in the international market. This study addresses the influence of biotransformation on the synthesis of flavour precursor compounds and correlates subsequent processes, such as roasting, and chemical mechanisms responsible for the formation of coffee's sensory profiles. The results indicate that coffee fermentation contributes to the formation of precursor metabolites of volatile compounds and the different fermentation techniques favour the production of high‐quality coffee. Bibliometrics analysis from 2012 to 2022 highlighted Brazil and China with a high number of research, scientific collaborations, and international cooperation, indicating a current trend in research focused on sensory modulation. Fermentation technologies point to a promising scenario with the possibility of producing coffee with previously defined sensory characteristics. This market is in full development and corroborates the growing pace of coffee consumption.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

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