Changes in the Chemical and Sensory Profile of <i>Coffea canephora</i> var. Conilon Promoted by Carbonic Maceration
Willian dos Santos Gomes,
Lucas Louzada Pereira,
Cristhiane Altoé Filete,
Taís Rizzo Moreira,
Rogério Carvalho Guarçoni,
Emanuele Catarina da Silva Oliveira,
Aldemar Polonini Moreli,
Cleidiana Vieira Guimarães,
Marinalva Maria Bratz Simmer,
Valdemar Lacerda Júnior,
Wanderson Romão,
Eustaquio Vinicius Ribeiro de Castro,
Fábio Luiz Partelli
Affiliations
Willian dos Santos Gomes
Genetic Improvement Program, Federal University of Espírito Santo, S/N Guararema, Alegre 29375-000, Brazil
Lucas Louzada Pereira
Federal Institute of Education Science and Technology of Espírito Santo, Venda Nova do Imigrante 29375-000, Brazil
Cristhiane Altoé Filete
Federal Institute of Education Science and Technology of Espírito Santo, Venda Nova do Imigrante 29375-000, Brazil
Taís Rizzo Moreira
Center for Agrarian Sciences and Engineering, Federal University of Espírito Santo, Avenida Governador Lindemberg, 316—Centro, Jerônimo Monteiro, Vitória 29375-000, Brazil
Rogério Carvalho Guarçoni
Capixaba Institute for Research, Technical Assistance and Rural Extension, Venda Nova do Imigrante, Vitória 29375-000, Brazil
Emanuele Catarina da Silva Oliveira
Federal Institute of Education Science and Technology of Espírito Santo, Venda Nova do Imigrante 29375-000, Brazil
Aldemar Polonini Moreli
Federal Institute of Education Science and Technology of Espírito Santo, Venda Nova do Imigrante 29375-000, Brazil
Cleidiana Vieira Guimarães
Federal Institute of Education Science and Technology of Espírito Santo, Venda Nova do Imigrante 29375-000, Brazil
Marinalva Maria Bratz Simmer
Federal Institute of Education Science and Technology of Espírito Santo, Venda Nova do Imigrante 29375-000, Brazil
Valdemar Lacerda Júnior
Laboratory of Research and Methodologies Development for Petroleum Analysis, Chemistry Department, Federal University of Espírito Santo, Av. Fernando Ferrari, 514, Goiabeiras, Vitória 29075-910, Brazil
Wanderson Romão
Federal Institute of Education Science and Technology of Espírito Santo, Vila Velha 29106-010, Brazil
Eustaquio Vinicius Ribeiro de Castro
Laboratory of Research and Methodologies Development for Petroleum Analysis, Chemistry Department, Federal University of Espírito Santo, Av. Fernando Ferrari, 514, Goiabeiras, Vitória 29075-910, Brazil
Fábio Luiz Partelli
Department of Agrarian and Biological Sciences (DCAB), University Center of Northern Espírito Santo (CEUNES), Federal University of Espírito Santo (UFES), Rod. BR 101 Norte, Km 60, Bairro Litorâneo, São Mateus 29932-540, Brazil
Among the different strategies adopted to improve the quality of Coffea canephora, fermentation is considered a promising technology to modulate the organoleptic characteristics of the beverage. Considering the possibility of providing a change in sensory profile through fermentation, this study aims to evaluate the chemical and sensory changes promoted by carbonic maceration in C. canephora whose effect is still unknown. The study was implemented in anaerobic conditions with different fermentation times (24, 48, 72, 96, and 120 h) and temperatures (18, 28, and 38 °C). The processed grains were subject to sensory analysis and medium infrared spectroscopy. Significant linear functional relationships were observed between total score and temperature for fermentation times of 24, 72, and 96 h and that the total score increased with fermentation temperature. Although a clear connection with sensory results was not observed, infrared analysis was able to point out important correlations with quality through stretches observed in infrared spectrum regions. Thus, there is feasibility of applying the carbonic maceration technique for grain processing of C. canephora.
