Mass Transfer Kinetics of Nonvolatile Compounds into Coffee Beans during Wet Processing: Study at the Laboratory Scale and in Real Conditions Using Two Yeast Strains

• Published in: ACS food science & technology Vol. 2; no. 5; pp. 852 - 861
• Main Authors: Salem, F. Hadj, Vasai, F., Duez, C., Sieczkowski, N., Boulanger, R., Collignan, A.
• Format: Journal Article
• Language: English
• Published: American Chemical Society 20-05-2022; ACS Publications
• Subjects: Food engineering; Life Sciences; germination; fermentation; parchment resistance; transfer kinetics; starter
• ISSN: 2692-1944; 2692-1944
• DOI: 10.1021/acsfoodscitech.2c00022

The transfer kinetics of four labeled aroma precursors were studied from a liquid medium into the coffee beans during a simulated wet treatment using four media (compositions of M1: dehulled beans, M2: demucilaged beans, M3: depulped beans, and M4: depulped beans with yeast) and then verified via fermentations in real conditions using two strains of Saccharomyces cerevisiae yeast (LSCC2 and LSCC3). Lactic acid, alanine, and glutamic acid were transferred continuously in M1 media, reaching, respectively, 4.8 ± 0.43, 6.4 ± 0.63, and 4.1 ± 0.34 mg/g of coffee in 48 h. Parchment resistance reduced the transfer of these precursors by up to 60%. Fructose underwent germination-related metabolic reactions, reducing its amount in the beans and reaching 1.9 ± 0.62 mg/g in 48 h. During fermentation in real conditions, lactic acid and alanine were produced and transferred into the coffee beans after a 12 h latency phase. The LSCC2 strain produced significantly more lactic acid and alanine and consumed fructose more slowly than LSCC3.