Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee

Yanbing Wang; Xiaoyuan Wang; Guilin Hu; Abdulbaset Al-Romaima; Xingrong Peng; Jinhong Li; Xuehui Bai; Zhongrong Li; Minghua Qiu

Current Research in Food Science (Jan 2023)

Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee

Yanbing Wang,
Xiaoyuan Wang,
Guilin Hu,
Abdulbaset Al-Romaima,
Xingrong Peng,
Jinhong Li,
Xuehui Bai,
Zhongrong Li,
Minghua Qiu

Affiliations

Yanbing Wang: State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China; Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, 678600, Yunnan, PR China; College of Agriculture, Guangxi University, Nanning, 530004, Guangxi, PR China
Xiaoyuan Wang: State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China; Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, 678600, Yunnan, PR China; College of Agriculture, Guangxi University, Nanning, 530004, Guangxi, PR China; Corresponding author. State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China.
Guilin Hu: State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China
Abdulbaset Al-Romaima: State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China
Xingrong Peng: State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China
Jinhong Li: Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, 678600, Yunnan, PR China
Xuehui Bai: Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, 678600, Yunnan, PR China
Zhongrong Li: State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China
Minghua Qiu: State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China; Corresponding author. State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China.

Journal volume & issue: Vol. 6
p. 100461

Abstract

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This study aimed to improve the brewing quality of commercial Arabica coffee through anaerobic germination. Changes in important compounds and cupping scores of germination roasting coffee with different germination degrees were investigated by 1H NMR, HS-SPME-GC-MS and sensory analysis. Statistical analysis of multivariate analysis results indicated that 6 water-soluble chemical components and 8 volatile chemical components have the potential to be markers of germinated roasting coffee. In addition, germination significantly reduced caffeine content and acrylamide formation in roasted coffee. Sensory analysis according to the Specialty Coffee Association (SCA) cupping protocol demonstrated that anaerobic germination modified flavor attributes, improved the quality, and increased sensory scores. Furthermore, anaerobic sprouting increased fruity descriptors, but over-sprouting did not improve overall attributes while producing both fermentative and vegetable descriptors. Therefore, suitable anaerobic germination of green coffee beans can be used as a new strategy to improve the flavor of commercial Arabica coffee.

Published in Current Research in Food Science

ISSN: 2665-9271 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/current-research-in-food-science

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