Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: A sensory perspective

- Sensory analysis of two varieties of coffee inoculated with yeasts.
- Strains of Saccharomyces cerevisiae and Torulaspora delbrueckii improve quality of beverage.
- TDS and cupping proof provided better descriptive results of sensory characteristics.
- S. cerevisiae CCMA 0543 improve acidity and nuts sensations in coffee of Ouro Amarelo variety.
- S. cerevisiae CCMA 0543 and T. delbrueckii reduced astringency sensation in Mundo Novo variety.

Sensory analysis is one of the most important techniques to assess coffee quality. This study aimed to evaluate the sensory effect of inoculating two varieties of coffee (Ouro Amarelo and Mundo Novo) processed by a semi-dry method, with three yeast strains (Saccharomyces cerevisiae CCMA 0200 and CCMA 0543 and Torulaspora delbrueckii CCMA 0684, respectively) obtained from the Culture Collection of Agriculture Microbiology (CCMA). Two sensory analysis techniques were used (cup taste and temporal dominance of sensations analysis). Pulped coffee beans were inoculated with the respective yeast strains and compared to a non-inoculated (control) sample. Ouro Amarelo showed the highest scores for the attributes evaluated compared to variety Mundo Novo. The use of strains CCMA 0543 and CCMA 0684 improved the beverage sensations of both coffee varieties. Variety Ouro Amarelo inoculated with CCMA 0543, highlighted acidity and nuts sensations and Mundo Novo inoculated with CCMA 0543 and CCMA 0684 treatments, respectively, reduced the astringency sensation. The addition of CCMA 0543 starter culture highlighted the acidity of the coffee, improving the sensory results among the yeast strains, for both coffee varieties. The use of two sensory analysis techniques provided better descriptive and comparative analysis of the sensory characteristics of the treatments.