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Updated: Nov 19, 2025

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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New trends in specialty coffees - "the digested coffees".

Ashika Raveendran1,2, Pushpa S Murthy1

  • 1Department of Spices, and Flavour Science, CSIR-Central Food Technological Research Institute under, Mysore, India.

Critical Reviews in Food Science and Nutrition
|January 28, 2021
PubMed
Summary
This summary is machine-generated.

Specialty coffee, processed through animal digestive systems, offers unique flavors but faces challenges like animal welfare concerns and authenticity issues. Research explores microbial fermentation for improved coffee processing.

Keywords:
bio-processingcoffeeenzymesfermentationgastrointestinal tract

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Area of Science:

  • Food Science
  • Agricultural Science
  • Microbiology

Background:

  • Specialty coffee is increasingly popular due to its unique flavor and quality.
  • Distinct processing methods, including passage through animal digestive systems, differentiate specialty coffee.
  • High demand and novelty lead to premium pricing, limited availability, and lower productivity.

Purpose of the Study:

  • To review different types of specialty coffee.
  • To compare specialty coffee with traditional varieties.
  • To discuss the bio-processing of specialty coffee within animal digestive tracts and its sensory attributes.

Main Methods:

  • Literature review focusing on specialty coffee processing.
  • Analysis of microbial roles in coffee fermentation.
  • Examination of ethical considerations and authenticity in specialty coffee production.

Main Results:

  • Specialty coffee's unique taste profile is attributed to enzymatic and microbial activity during digestion.
  • Ethical concerns regarding animal welfare in captive processing are significant.
  • The market faces challenges with fake authenticity due to high demand.

Conclusions:

  • Bio-processing of coffee offers unique sensory profiles but necessitates ethical oversight.
  • Investigating microbial cultures from gastrointestinal tracts can enhance fermentation.
  • Further research is needed to ensure sustainable and authentic specialty coffee production.