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<p>Coffee fermentation is a critical step in developing distinct sensory attributes; however, the influence of fermenter type has not been systematically investigated. Under standardized fermentation conditions, we evaluated the physical, sensory, and volatile profiles of coffees fermented in three fermenter types: plastic bag (PB), plastic tank (FM), and stainless steel (KG). Physical quality metrics, including yield, moisture content, bulk density, defect rate, and water activity, showed no differences among fermenter types (p &gt; 0.05). Headspace Sampling-Gas Chromatography-Mass Spectrometry (HS-GC–MS, static headspace) identified 72 volatile compounds, with carboxylic acids and ketones as the most abundant groups, showing significant variation (p &lt; 0.05) across fermenter types. Multivariate analyses confirmed distinct chemical separation among samples, with all treatments achieving “very good specialty” scores (SCA 84.00–84.50; p &gt; 0.05). Sensory evaluation revealed that flavor profile varied by fermenter type: PB was characterized by a sweet-chocolate profile with honey nuances; FM displayed a fruit-forward profile dominated by yellow and red fruits with citric and fermented notes; KG exhibited a chocolate-dominant profile with balanced fruit attributes. The results demonstrate that, under standardized on-farm conditions, fermenter type selection can be strategically used to modulate volatile composition and flavor expression in Arabica coffee without compromising physical quality. This study provides actionable insights for producer-scale fermenter selection and establishes a basis for process-driven flavor optimization and value-added differentiation within the specialty coffee sector.</p> Graphical abstract <p></p>

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Physical, chemical, and sensory characteristics in yellow caturra coffee: a comparison between fermenters

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年2月13日

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  • Gloria Hernández-Alcántara,
  • Enrique Alarcón-Gutiérrez,
  • Samuel Ronzón-Soto,
  • José Antonio García-Pérez,
  • Cristhiane Altoé Filete,
  • Rogério Carvalho Guarçoni,
  • Emanuele Catarina Da Silva Oliveira,
  • Lucas Louzada Pereira

摘要

Coffee fermentation is a critical step in developing distinct sensory attributes; however, the influence of fermenter type has not been systematically investigated. Under standardized fermentation conditions, we evaluated the physical, sensory, and volatile profiles of coffees fermented in three fermenter types: plastic bag (PB), plastic tank (FM), and stainless steel (KG). Physical quality metrics, including yield, moisture content, bulk density, defect rate, and water activity, showed no differences among fermenter types (p > 0.05). Headspace Sampling-Gas Chromatography-Mass Spectrometry (HS-GC–MS, static headspace) identified 72 volatile compounds, with carboxylic acids and ketones as the most abundant groups, showing significant variation (p < 0.05) across fermenter types. Multivariate analyses confirmed distinct chemical separation among samples, with all treatments achieving “very good specialty” scores (SCA 84.00–84.50; p > 0.05). Sensory evaluation revealed that flavor profile varied by fermenter type: PB was characterized by a sweet-chocolate profile with honey nuances; FM displayed a fruit-forward profile dominated by yellow and red fruits with citric and fermented notes; KG exhibited a chocolate-dominant profile with balanced fruit attributes. The results demonstrate that, under standardized on-farm conditions, fermenter type selection can be strategically used to modulate volatile composition and flavor expression in Arabica coffee without compromising physical quality. This study provides actionable insights for producer-scale fermenter selection and establishes a basis for process-driven flavor optimization and value-added differentiation within the specialty coffee sector.

Graphical abstract