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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

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Autor(es):
Iamanaka, B. T. [1] ; Teixeira, A. A. [2] ; Teixeira, A. R. R. [2] ; Vicente, E. [1] ; Frisvad, J. C. [3] ; Taniwaki, M. H. [1] ; Bragagnolo, N. [4]
Número total de Autores: 7
Afiliação do(s) autor(es):
[1] ITAL, Inst Food Technol, Campinas, SP - Brazil
[2] Assicafe Assessoria & Consultoria Agr Ltda, Sao Paulo - Brazil
[3] Tech Univ Denmark, Dept Syst Biol, DK-2800 Lyngby - Denmark
[4] Univ Estadual Campinas, UNICAMP, Sch Food Engn, Dept Food Sci, Campinas, SP - Brazil
Número total de Afiliações: 4
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 64, p. 166-170, OCT 2014.
Citações Web of Science: 13
Resumo

Fungi are known producers of a large number of volatile compounds (VCs). Several VCs such as 2,4,6 trichloroanisole (TCA), geosmin and terpenes have been found in coffee beverages, and these compounds can be responsible for off-flavor development. However, few studies have related the fungal contamination of coffee with the sensory characteristics of the beverage. The aim of this research was to investigate the production of VCs by fungi isolated from coffee and their potential as modifiers of the sensory coffee beverage quality. Three species were isolated from coffee from the southwest of Sao Paulo state and selected for the study: Penicillium brevicompactum, Aspergillus luchuensis (belonging to section Nigri) and Penicillium sp. nov. (related to Penicillium crustosum). VCs produced by the fungal inoculated in raw coffee beans were extracted and tentatively identified by SPME-GC-MS. Different VCs that may interfere in the coffee beverage quality were detected in the raw coffee beans inoculated with these fungal species (mainly A. luchuensis). Oct-1-en-3-ol was detected in the raw coffee inoculated with A. luchuensis. This compound, which is characterized by earthy and moldy/mushroom aroma, can be related to negative characteristics of coffee beverage in sensory analysis. On the other hand, the presence of some fungal species in the coffee, even at a high percentage of infection, did not necessarily result in loss of the sensorial quality of the beverage, since the samples with a high infection of P. brevicompactum showed positive sensory evaluation. (C) 2014 Elsevier Ltd. All rights reserved. (AU)

Processo FAPESP: 05/00321-5 - Influência dos metabólitos voláteis fúngicos no aroma do café
Beneficiário:Marta Hiromi Taniwaki
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 05/50642-2 - Influencia dos metabolitos volateis fungicos no aroma do cafe.
Beneficiário:Beatriz Thie Iamanaka
Linha de fomento: Bolsas no Brasil - Doutorado