Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

Food Research International
Beatriz Thie IamanakaN Bragagnolo

Abstract

Fungi are known producers of a large number of volatile compounds (VCs). Several VCs such as 2,4,6 trichloroanisole (TCA), geosmin and terpenes have been found in coffee beverages, and these compounds can be responsible for off-flavor development. However, few studies have related the fungal contamination of coffee with the sensory characteristics of the beverage. The aim of this research was to investigate the production of VCs by fungi isolated from coffee and their potential as modifiers of the sensory coffee beverage quality. Three species were isolated from coffee from the southwest of São Paulo state and selected for the study: Penicillium brevicompactum, Aspergillus luchuensis (belonging to section Nigri) and Penicillium sp. nov. (related to Penicillium crustosum). VCs produced by the fungal inoculated in raw coffee beans were extracted and tentatively identified by SPME-GC-MS. Different VCs that may interfere in the coffee beverage quality were detected in the raw coffee beans inoculated with these fungal species (mainly A. luchuensis). Oct-1-en-3-ol was detected in the raw coffee inoculated with A. luchuensis. This compound, which is characterized by earthy and moldy/mushroom aroma, can be related to negative character...Continue Reading

Citations

Oct 30, 2016·Critical Reviews in Food Science and Nutrition·Aly Farag El Sheikha, Ramesh C Ray
Jul 1, 2016·Comprehensive Reviews in Food Science and Food Safety·Paulo R A B ToledoAline T Toci
Apr 21, 2021·Food Microbiology·Bruna Lessa da SilvaPatrícia Campos Bernardes

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