Influence of fungal volatile metabolites in coffee aroma

• Grant number: 05/00321-5
• Support Opportunities: Regular Research Grants
• Start date: July 01, 2005
• End date: April 30, 2008
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Marta Hiromi Taniwaki
• Grantee: Marta Hiromi Taniwaki
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil

Abstract

Coffee is a commodity of extreme economic and social importance to Brazil. For coffee to be consumed as a beverage, it passes through several processing steps. Several factors contribute for final quality, such as microbial population and the conditions which enable certain species to survive. Moreover, the coffee quality also depends on the care taken with the processing from coffee tree to beverage infusion; and as well as the interaction of factors which gives the final characteristics of flavour and aroma. There is evidence although still inconclusive that several fungi present in coffee, can produce some volatile metabolites that may affect the beverage quality. Among these metabolites trichloroanisole acid, geosmin, and terpenes have been isolated from the beverage while the presence of certain fungal species has not been totally elucidated. Therefore the present project has the following objectives: to investigate the impact of volatile metabolites produced by fungi in coffee; to analyze which fungi are responsible for the production of these metabolites; at which step of coffee processing these species occur most frequently and how to control the proliferation of these species in coffee. Besides these aspects, the fungal metabolites produced in coffee will be analyzed before and after processing and sensorial analysis with a trained team as well as with a sniffer will be carried out. (AU)

Scientific publications

(4)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

IAMANAKA, B. T.; TEIXEIRA, A. A.; TEIXEIRA, A. R. R.; VICENTE, E.; FRISVAD, J. C.; TANIWAKI, M. H.; BRAGAGNOLO, N.. Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage. Food Research International, v. 64, p. 166-170, OCT 2014. (05/00321-5)

IAMANAKA, B. T.; TEIXEIRA, A. A.; TEIXEIRA, A. R. R.; COPETTI, M. V.; BRAGAGNOLO, N.; TANIWAKI, M. H.. Reprint of ``The mycobiota of coffee beans and its influence on the coffee beverage{''}. Food Research International, v. 61, n. SI, p. 33-38, JUL 2014. (05/00321-5)

IAMANAKA, B. T.; TEIXEIRA, A. A.; TEIXEIRA, A. R. R.; COPETTI, M. V.; BRAGAGNOLO, N.; TANIWAKI, M. H.. The mycobiota of coffee beans and its influence on the coffee beverage. Food Research International, v. 62, p. 353-358, AUG 2014. (05/00321-5)

IAMANAKA, B. T.; TEIXEIRA, A. A.; TEIXEIRA, A. R. R.; COPETTI, M. V.; BRAGAGNOLO, N.; TANIWAKI, M. H.. Reprint of "The mycobiota of coffee beans and its influence on the coffee beverage". Food Research International, v. 61, p. 6-pg., 2014-07-01. (05/00321-5)