Coffee fermentation as a tool for quality improvement: an integrative review and bibliometric analysis

被引：2

作者：

Silva, Marcelo Edvan dos Santos ^{[1
]}

de Oliveira, Rodrigo Lira ^{[2
]}

de Lucena, Rodrigo Mendonca ^{[3
]}

da Silva, Suzana Pedroza ^{[2
]}

Porto, Tatiana Souza ^{[1
,4
]}

机构：

[1] Fed Rural Univ Pernambuco UFRPE, Northeast Biotechnol Network RENORBIO, BR-52171900 Recife, PE, Brazil

[2] Fed Univ Agreste Pernambuco UFAPE, Sch Food Engn, Av Bom Pastor,Boa Vista S-N, BR-55296901 Garanhuns, PE, Brazil

[3] Fed Rural Univ Pernambuco UFRPE, Acad Unit Garanhuns UAG, Av Bom Pastor S-N, BR-55296901 Garanhuns, PE, Brazil

[4] Fed Rural Univ Pernambuco UFRPE, Dept Anim Morphol & Physiol, BR-52171900 Recife, PE, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2024年 / 59卷 / 09期

关键词：

Bibliometrics; bioactive potential; coffee fermentation; coffee quality; sensory modulation; VOSviewer; CAFFEINE;

D O I：

10.1111/ijfs.17381

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fermentation has been studied to improve the chemical composition and sensory profile of coffee, of interest to the food industry and farmers seeking competitiveness in the international market. This study addresses the influence of biotransformation on the synthesis of flavour precursor compounds and correlates subsequent processes, such as roasting, and chemical mechanisms responsible for the formation of coffee's sensory profiles. The results indicate that coffee fermentation contributes to the formation of precursor metabolites of volatile compounds and the different fermentation techniques favour the production of high-quality coffee. Bibliometrics analysis from 2012 to 2022 highlighted Brazil and China with a high number of research, scientific collaborations, and international cooperation, indicating a current trend in research focused on sensory modulation. Fermentation technologies point to a promising scenario with the possibility of producing coffee with previously defined sensory characteristics. This market is in full development and corroborates the growing pace of coffee consumption. Coffee fermentation processes: Bibliometric analysis and implications for chemical and sensorial quality due to different bioprocessing pathways. image

引用

页码：5912 / 5925

页数：14