Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions

Hadj Salem Fatma, Achir Nawel, Sieczkowski Nathallie, Boulanger Renaud, Collignan Antoine. 2023. Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions. Journal of Food Engineering, 343:111303, 9 p.

https://doi.org/10.1016/j.jfoodeng.2022.111303

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

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Résumé : Models of increasing complexity were developed to identify and represent mechanisms affecting the evolution of the concentration of 3 aroma compounds (2-phenylethanol, isoamyl acetate and butanal) usually produced by yeasts and transferred to coffee beans during the fermentation. Model parameters were identified from simulated wet treatment performed with four media (M1: dehulled beans, M2: demucilaginated beans, M3: depulped beans, M4: depulped beans with yeast), at 25 °C using labeled aroma compounds. The transfer of 2-phenylethanol was well described by a model including evolving resistance over time (R2 = 0.98) while the accumulation of isoamyl acetate and butanal was better described by a model including two first order reactions in parallel (r2 = 0.87–0.66 and r2 = 0.80–0.67, respectively). The model development contributed to understand several mechanisms involved during fermentation such as the evolutive parchment resistance and the complex degradation reactions that take place simultaneously and have a significant impact on the compounds transfer.

Mots-clés Agrovoc : composé aromatique, fève de café

Mots-clés libres : Fermentation, Mass transfer, Coffee, Model, Aroma compounds

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Agences de financement hors UE : Lallemand

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