Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process

The goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature. Five different variations SCM processes were investigated: pulped natural (control); 15 oC for 10 days (SCM-15); 20 (SCM-20); 0.01 g.L-1 pectinases A (polygalacturonase, pectin esterase lyase) 5 (SCM-PA); 0.03 B esterase, lyase ß-glucanase) (SCM-PB). chemical composition intact mucilage green bean analyzed. environments created using fermentation combined pectinase produced higher content acidity reducing sugar. volatile compounds roasted examined Gas Chromatography-Mass Spectrometry (GC-MS). Fifty-one belonging 12 classes identified. total peak area, indicates that most compounds, increases during SCM, method. Specialty Coffee Association America; SCAA sensory analysis was performed trained specialty judges. final product beans, which has been treated have obtained highest score in fragrance, flavor, aftertaste, body, balance overall impression. While enzyme treatment attained scores acidity. This study demonstrates proposed may be useful improvement cup quality. Key words: Coffee; process; pectinase; gas chromatography-mass spectrometry;