Mid infrared spectroscopy for comparative analysis of fermented arabica and robusta coffee

• Published in: Food control Vol. 121; p. 107625
• Main Authors: Fioresi, Deusélio Bassini, Pereira, Lucas Louzada, Catarina da Silva Oliveira, Emanuele, Moreira, Taís Rizzo, Ramos, Alessandro Coutinho
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.03.2021
• Subjects: Coffee; Fermentation; Infrared; Statistic; Infrared; Statistic; Coffee; Fermentation
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2020.107625

Coffee is one of the most widely consumed beverages in the world. When compared to the arabica variety, robusta coffee has a lower market value due to several factors, especially those related to sensory analysis. Thus, this study examined fermentation processing techniques for Arabica and Robusta coffees using medium infrared analyzes to identify differences in their chemical compositions, which suggested specific fermentation routines for each variety. The samples of both varieties, collected in proper regions of the Brazilian state of Espírito Santo, were subjected to different wet-processing methods (Washed, Yeast fermentation, Dry fermentation, and Dry fermentation with yeast). The obtained spectra were divided into spectral regions, which were compared by specific statistical tests that revealed differences between them for the varieties and processing methods. Yeast Fermentation demonstrated to be the most recommendable processing technique for the robusta variety, considering the obtained secondary compounds associated with final coffee quality. •Infrared spectroscopy and fermentation show similarities between arabica and conilon.•Statistical tests show differences in the structure of coffee varieties.•Secondary compounds generated by fermentation are related to coffee quality.•The induced fermentation approximates the quality of conilon to arabica coffee.