Dados do Trabalho

Título

YEAST MICROENCAPSULATION AND THEIR INFLUENCE ON THE SENSORY PROFILE OF COFFEES FERMENTED BY SELF-INDUCED ANAEROBIOSIS (SIAF)

Introdução

Microencapsulation provides a practical solution for commercializing and storing epiphytic coffee yeasts, ensuring excellent stability, longer shelf life, and lower contamination risks. Thus, this work aimed to investigate the influence of microencapsulated yeasts on the sensory profile of coffee fermented by self-induced anaerobiosis (SIAF).

Material e Métodos

Saccharomyces cerevisiae CCMA0543 and Torulaspora delbrueckii CCMA0684 were microencapsulated by spray drying. Coffee cherries were manually selected, and two processes were performed: natural and pulped. The method used was self-induced anaerobiosis fermentation (SIAF), and the yeasts were inoculated into coffee at a concentration of 107 cells/g. Four treatments were carried out: fresh S. cerevisiae (FS), fresh T. delbrueckii (FT), microencapsulated S. cerevisiae (MS), and microencapsulated T. delbrueckii (MT). The coffees were toasted, and the sensory profile was evaluated using temporal dominance of sensations (TDS). Three trained coffee experts with Q-Grader Coffee Certificates evaluated the samples.

Resultados e Discussão

In natural processing, the coffee inoculated with FS showed fruity (from 4.8 to 5.2 s), and caramel (from 8.1 to 20 s) notes. Conversely, MS coffees showed fruity (from 4.5 to 5.5 s), caramel (from 7.5 to 9 s), and nuts (from 9.0 to 10.9 s) notes. FT coffees showed dominant notes of nuts (from 7.5 to 11.5 s) and caramel (from 8.9 to 20.0 s). In comparison, MT coffees showed only notes of caramel (from 10.1 to 20.0 s). Regarding pulped coffee, both coffees inoculated with S. cerevisiae showed dominant notes of caramel and honey. FT coffees showed dominant notes of nuts (from 4.5 to 5.9 s), caramel (5.9 to 8.0 s), chocolate (12.5 to 15.5 s), and floral (17.5 to 18.5 s). MT coffees showed notes of caramel (from 6.5 to 7.5 and 8.3 to 9.6 s), honey (from 9.5 to 11.3 s), and nuts (from 12.1 to 20.0 s).

Conclusão

Despite the differences, both microencapsulated yeasts contributed to developing specific and desirable flavors in the beverage and can be used as a starter culture in the coffee fermentation process. These results could pave the way for further exploration and application of innovative techniques in the coffee industry.