Quality characteristics of in vitro luwak coffee produced using enzyme and microbial complexes

In vitro luwak coffee was produced using enzyme-microbial complexes. The quality of non-fermented beans (NFC) and fermented (FC) compared. total free amino acid content higher in FC than NFC. levels glutamic γ-amino-n-butyric NFC were those FC; however, the contents essential acids, such as lysine, leucine, valine, During fermentation, sucrose decreased, whereas fructose glucose increased (p<0.001). chromaticity extract showed lightness (L), redness (a), yellowness (b) values caffeine significantly lower (696.94±0.04 μg/mL) compared to that (1,130.22±1.55 Conversely, polyphenol chlorogenic ​​in Electronic nose analysis indicated considerable differences between volatile aromatic components FC. Sensory scores for Therefore, fermentation complexes altered chemical components, which promoted Maillard reaction during bean roasting process. These results suggest possibility producing with better flavor content.