Characteristic and flavor profiles of specialty Arabica coffee derived from fermentation with protease, at different conditions
Coffee is one of the most popular beverages in the world. Development of coffee beans with specific flavor profiles can enhance the quality and value of the product. In this study, the flavor profiles of Arabica coffee (Coffea arabica L.) beans treated with protease, at different enzyme loading, tim...
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| Language: | English |
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EDP Sciences
2025-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/10/e3sconf_ri2c2025_02005.pdf |
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| author | Wongyai Intugon Suttisintong Khomson Thumthanaruk Benjawan Foophow Tita Yasutomo Tamaki Rungsardthong Vilai |
| author_facet | Wongyai Intugon Suttisintong Khomson Thumthanaruk Benjawan Foophow Tita Yasutomo Tamaki Rungsardthong Vilai |
| author_sort | Wongyai Intugon |
| collection | DOAJ |
| description | Coffee is one of the most popular beverages in the world. Development of coffee beans with specific flavor profiles can enhance the quality and value of the product. In this study, the flavor profiles of Arabica coffee (Coffea arabica L.) beans treated with protease, at different enzyme loading, time, and pH, were investigated using gas chromatography tandem mass spectrometry (GC-MS/MS). The coffee beverages were evaluated for their sensory characteristics by Q-Grader (professional coffee taster). The coffee beans obtained from protease hydrolysis exhibited specific and unique volatile compounds or flavor profiles than the control (coffee beans without enzyme loading). Specific volatile profiles in the enzymetreated coffee beans, such as isopropenyl acetate, 2-acetyl-5-methylfuran, and delta-dodecalactone were identified. Coffee beverages obtained from roasted coffee beans from protease fermentation with 0.84% protease, pH 6.2 at 41 h (R-FP5), and 1.00% protease, pH 5.0 at 30 h (R-FP8) were evaluated as specialty coffees (a score of 79.75 points), showing their specific aroma profiles as fruity, spice, mango, dry fruit, ripe fruit, nutty and tamarind notes. The present work revealed that enzymatic fermentation of the green Arabica coffee beans is a promising method for the modulating and improving of specialty coffee with specific acceptable flavors and aromas. |
| format | Article |
| id | doaj-art-1301a6de11df49dd9a9c721c44ac0fd2 |
| institution | Kabale University |
| issn | 2267-1242 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj-art-1301a6de11df49dd9a9c721c44ac0fd22025-02-05T10:50:20ZengEDP SciencesE3S Web of Conferences2267-12422025-01-016100200510.1051/e3sconf/202561002005e3sconf_ri2c2025_02005Characteristic and flavor profiles of specialty Arabica coffee derived from fermentation with protease, at different conditionsWongyai Intugon0Suttisintong Khomson1Thumthanaruk Benjawan2Foophow Tita3Yasutomo Tamaki4Rungsardthong Vilai5Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industrial Research Center, King Mongkut’s University of Technology North Bangkok, BangsueNational Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA)Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industrial Research Center, King Mongkut’s University of Technology North Bangkok, BangsueDepartment of Nutrition and Culinary Arts for Health Capability and Anti-aging Wellness, School of Culinary Arts, Suan Dusit UniversityDepartment of Bioresource Technology, National Institute of Technology, Okinawa National College of TechnologyDepartment of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industrial Research Center, King Mongkut’s University of Technology North Bangkok, BangsueCoffee is one of the most popular beverages in the world. Development of coffee beans with specific flavor profiles can enhance the quality and value of the product. In this study, the flavor profiles of Arabica coffee (Coffea arabica L.) beans treated with protease, at different enzyme loading, time, and pH, were investigated using gas chromatography tandem mass spectrometry (GC-MS/MS). The coffee beverages were evaluated for their sensory characteristics by Q-Grader (professional coffee taster). The coffee beans obtained from protease hydrolysis exhibited specific and unique volatile compounds or flavor profiles than the control (coffee beans without enzyme loading). Specific volatile profiles in the enzymetreated coffee beans, such as isopropenyl acetate, 2-acetyl-5-methylfuran, and delta-dodecalactone were identified. Coffee beverages obtained from roasted coffee beans from protease fermentation with 0.84% protease, pH 6.2 at 41 h (R-FP5), and 1.00% protease, pH 5.0 at 30 h (R-FP8) were evaluated as specialty coffees (a score of 79.75 points), showing their specific aroma profiles as fruity, spice, mango, dry fruit, ripe fruit, nutty and tamarind notes. The present work revealed that enzymatic fermentation of the green Arabica coffee beans is a promising method for the modulating and improving of specialty coffee with specific acceptable flavors and aromas.https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/10/e3sconf_ri2c2025_02005.pdf |
| spellingShingle | Wongyai Intugon Suttisintong Khomson Thumthanaruk Benjawan Foophow Tita Yasutomo Tamaki Rungsardthong Vilai Characteristic and flavor profiles of specialty Arabica coffee derived from fermentation with protease, at different conditions E3S Web of Conferences |
| title | Characteristic and flavor profiles of specialty Arabica coffee derived from fermentation with protease, at different conditions |
| title_full | Characteristic and flavor profiles of specialty Arabica coffee derived from fermentation with protease, at different conditions |
| title_fullStr | Characteristic and flavor profiles of specialty Arabica coffee derived from fermentation with protease, at different conditions |
| title_full_unstemmed | Characteristic and flavor profiles of specialty Arabica coffee derived from fermentation with protease, at different conditions |
| title_short | Characteristic and flavor profiles of specialty Arabica coffee derived from fermentation with protease, at different conditions |
| title_sort | characteristic and flavor profiles of specialty arabica coffee derived from fermentation with protease at different conditions |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/10/e3sconf_ri2c2025_02005.pdf |
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