ArticleMetabolomics : Official journal of the Metabolomic Society2020
GC/MS-based metabolic profiling for the evaluation of solid state fermentation to improve quality of Arabica coffee beans.
Article in Metabolomics : Official journal of the Metabolomic Society, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- The Modification of Coffee Beans Through a Combination of Microbial and Enzymatic Processes.Foods (Basel, Switzerland) · 2026Article
- Civet Robusta and natural Robusta coffee are different on key fatty acid methyl esters and total fat.Scientific reports · 2025Article
- Multidisciplinary approach combining food metabolomics and epidemiology identifies meglutol as an important bioactive metabolite in tempe, an Indonesian fermented food.Food chemistry · 2024Article
- Metabolomics as a tool for geographic origin assessment of roasted and green coffee beans.Heliyon · 2023Review
- Article
- Metabolite Profiling of Premium Civet Luwak Bio-Transformed Coffee Compared with Conventional Coffee Types, as Analyzed Using Chemometric Tools.Metabolites · 2023Article
- Does Coffee Have Terroir and How Should It Be Assessed?Foods (Basel, Switzerland) · 2022Review
- Gas chromatography/mass spectrometry-based metabolite profiling of coffee beans obtained from different altitudes and origins with various postharvest processing.Metabolomics : Official journal of the Metabolomic Society · 2021Article
- Brazilian Coffee Production and the Future Microbiome and Mycotoxin Profile Considering the Climate Change Scenario.Microorganisms · 2021Review
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Authors and funding
9 authors.
Funding
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Abstract
introductionCoffee fermentation has been reported as one key process in aroma and flavor development of coffee. However, natural fermentation often results in inconsistent quality of coffee. In this study, second fermentation using isolates from feces of civet (Luwak) and Cilembu sweet potato were used to improve the quality of Arabica green coffee beans.
objectivesThe aim of this research was to improve the quality of various Arabica coffee from different origins in Indonesia by controlled-second fermentation.
methodThe Arabica coffee beans used in this study were from three origins in Indonesia: Kintamani-Bali (I), Aceh-Gayo (II) and Nagarawangi-Sumedang (III). The second fermentation was done using three bacterial isolates coded as BF5C(2); UciSp14; and AF7E which belong to Bacillus genus. Quality assessment of fermented coffee was performed by cupping test following Specialty Coffee Association of America (SCAA) protocol by licensed Q graders, GC/MS metabolite profiling, and total polyphenol content measurement.
resultsThe controlled-second fermentation for 4-8 h was successful to increase total polyphenol content well as to improve the complexity of coffee taste and coffee quality (cupping score > 84). Comparative GC/MS analysis showed that fermentation of coffee beans resulted in alteration of metabolite profiles of coffee beans compared with control, while still maintaining the characteristics of coffee based on each origin.
conclusionThe controlled-second fermentation was effective to increase the quality of coffee and alter metabolite composition of coffee that were associated with changes in taste profile of coffee. This report may serve as basis for producing coffee with better taste quality with higher polyphenols content through standardized fermentation production in industrial scale.
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