Coffee quality is critical to the industry and is influenced by a variety of factors both before and after harvest that ensure the final expression of the product's qualification, which is based upon a number of factors including genetics, climate, agronomic practices, harvesting (mature stages), and post-harvest handling from farm to cup. This review aims to stress the importance of coffee processing and how it affects coffee quality attributes as well as fermentation techniques. Fermentation is critical in the coffee processing process, not just for removing mucilage, but also for generating essential sensory quality attributes. If fermentation takes longer than expected, bacteria can degrade the product's quality by producing off-flavors and unappealing qualities. New coffee processing procedures, such as anaerobic and carbonic maceration, have become popular recently. Only a handful of the microorganisms present in natural coffee fermentation can be used as a starting culture. Most microbes recovered from spontaneous coffee fermentation lack sensory quality-enhancing properties. Green coffee beans from farms that employ any of the following processing processes are currently fermented with chosen microbes to improve the coffee's flavor and fragrance. Other molecular sciences can help us understand the chemical components produced during fermentation and their impact on coffee quality, resulting in more reliable and complex data.
| Published in | International Journal of Food Engineering and Technology (Volume 6, Issue 1) |
| DOI | 10.11648/j.ijfet.20220601.12 |
| Page(s) | 7-16 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Coffee, Fermentation, Processing, Quality
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APA Style
Bealu Girma, Abrar Sualeh. (2022). A Review of Coffee Processing Methods and Their Influence on Aroma. International Journal of Food Engineering and Technology, 6(1), 7-16. https://doi.org/10.11648/j.ijfet.20220601.12
ACS Style
Bealu Girma; Abrar Sualeh. A Review of Coffee Processing Methods and Their Influence on Aroma. Int. J. Food Eng. Technol. 2022, 6(1), 7-16. doi: 10.11648/j.ijfet.20220601.12
AMA Style
Bealu Girma, Abrar Sualeh. A Review of Coffee Processing Methods and Their Influence on Aroma. Int J Food Eng Technol. 2022;6(1):7-16. doi: 10.11648/j.ijfet.20220601.12
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Download@article{10.11648/j.ijfet.20220601.12,
author = {Bealu Girma and Abrar Sualeh},
title = {A Review of Coffee Processing Methods and Their Influence on Aroma},
journal = {International Journal of Food Engineering and Technology},
volume = {6},
number = {1},
pages = {7-16},
doi = {10.11648/j.ijfet.20220601.12},
url = {https://doi.org/10.11648/j.ijfet.20220601.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20220601.12},
abstract = {Coffee quality is critical to the industry and is influenced by a variety of factors both before and after harvest that ensure the final expression of the product's qualification, which is based upon a number of factors including genetics, climate, agronomic practices, harvesting (mature stages), and post-harvest handling from farm to cup. This review aims to stress the importance of coffee processing and how it affects coffee quality attributes as well as fermentation techniques. Fermentation is critical in the coffee processing process, not just for removing mucilage, but also for generating essential sensory quality attributes. If fermentation takes longer than expected, bacteria can degrade the product's quality by producing off-flavors and unappealing qualities. New coffee processing procedures, such as anaerobic and carbonic maceration, have become popular recently. Only a handful of the microorganisms present in natural coffee fermentation can be used as a starting culture. Most microbes recovered from spontaneous coffee fermentation lack sensory quality-enhancing properties. Green coffee beans from farms that employ any of the following processing processes are currently fermented with chosen microbes to improve the coffee's flavor and fragrance. Other molecular sciences can help us understand the chemical components produced during fermentation and their impact on coffee quality, resulting in more reliable and complex data.},
year = {2022}
}
TY - JOUR T1 - A Review of Coffee Processing Methods and Their Influence on Aroma AU - Bealu Girma AU - Abrar Sualeh Y1 - 2022/03/23 PY - 2022 N1 - https://doi.org/10.11648/j.ijfet.20220601.12 DO - 10.11648/j.ijfet.20220601.12 T2 - International Journal of Food Engineering and Technology JF - International Journal of Food Engineering and Technology JO - International Journal of Food Engineering and Technology SP - 7 EP - 16 PB - Science Publishing Group SN - 2640-1584 UR - https://doi.org/10.11648/j.ijfet.20220601.12 AB - Coffee quality is critical to the industry and is influenced by a variety of factors both before and after harvest that ensure the final expression of the product's qualification, which is based upon a number of factors including genetics, climate, agronomic practices, harvesting (mature stages), and post-harvest handling from farm to cup. This review aims to stress the importance of coffee processing and how it affects coffee quality attributes as well as fermentation techniques. Fermentation is critical in the coffee processing process, not just for removing mucilage, but also for generating essential sensory quality attributes. If fermentation takes longer than expected, bacteria can degrade the product's quality by producing off-flavors and unappealing qualities. New coffee processing procedures, such as anaerobic and carbonic maceration, have become popular recently. Only a handful of the microorganisms present in natural coffee fermentation can be used as a starting culture. Most microbes recovered from spontaneous coffee fermentation lack sensory quality-enhancing properties. Green coffee beans from farms that employ any of the following processing processes are currently fermented with chosen microbes to improve the coffee's flavor and fragrance. Other molecular sciences can help us understand the chemical components produced during fermentation and their impact on coffee quality, resulting in more reliable and complex data. VL - 6 IS - 1 ER -
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