Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile Platform
Sophia Jiyuan Zhang1, Nicole Page-Zoerkler1, Aliénor Genevaz1
1Nestlé Research, Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland.
Journal of Agricultural and Food Chemistry
|March 14, 2023
Summary
Native coffee yeasts significantly impact coffee flavor. This study identified key aroma compounds from various yeast strains, offering a pathway to develop specific yeast cultures for enhanced coffee sensory profiles.
Area of Science:
- Food Science
- Microbiology
- Sensory Science
Background:
- Postharvest processing significantly influences coffee cup quality.
- Yeasts play a crucial role in modulating coffee's sensory attributes through fermentation.
Purpose of the Study:
- To enumerate and characterize native coffee yeasts from Nicaraguan Arabica and Robusta beans.
- To investigate the biovolatile generation potential of selected endogenous yeast strains under simulated postharvest conditions.
Main Methods:
- Isolation and identification of 90 endogenous yeast strains.
- High-throughput fermentation and biovolatile compound analysis using SPME-GC-MS.
- Characterization of volatile profiles at strain and species levels.
Main Results:
- Identified key aroma compounds generated by coffee yeasts.
- Demonstrated significant strain- and species-level variability in volatile production among genera like *Pichia*, *Candida*, and *Hanseniaspora*.
- Established a fermentation platform and biovolatile database for coffee yeasts.
Conclusions:
- Native yeasts possess diverse volatile generation capabilities impacting coffee aroma.
- The developed platform facilitates the selection of yeast strains for targeted flavor development.
- This research accelerates the creation of yeast starter cultures for desired coffee sensory attributes.
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