Characterization of active-aroma wheel in contemporary coffee processes via gas chromatography–olfactometry, and sensory perspective

This research is to study the difference in chemical changes during fermentation, between new fermentation processes. Aroma descriptors and sensorial assessments can be effectively used tailor made Coffee cherries (Coffea arabica L. var. Catimor) were treated with three different processes as followed: 1) Dry process (control), 2) Semi-carbonic maceration (SCM): Carbon dioxide gas was injected replace oxygen, 3) Yeast process: coffee fermented by commercial yeast strain Saccharomyces cerevisiae var cerevisiae. SCM both incubated at 17±1oC until mucilage of pulped pectin layer reached 4.2-4.3 pH value. Low air temperatures (20-33 oC), low relative humidity (25-60%) dry samples desired 12.5% moisture content used. The component intact fermentationwas analyzed. active-aroma attributes roasted qualified intensified chromatography–olfactometry, categorized Enzymatic, Sugar browning, distillation Aromatic, translated into an wheel. quality cup scores evaluated certified Q graders, according standard Specialty Association. Results shows that, when compared Control, had a greater potential it comes increasing (twenty, twenty-nine, twenty-two respectively). post composition cherry, decrease value, increase acidity ethanol. Both resulted improvement aromatic coffee, types intensities. In line quality’s final 81.50, 82.83 (specialty coffee), respectively, scored higher than process(79.42 score), from scoring highest significant difference. Key words: Coffee; wheel; semi-carbonic process; chromatography-olfactometry.