Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821

Wibowo NA, Mangunwardoyo W, Santoso TJ, Yasman. 2021. Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821. Biodiversitas 22: 3922-3928. Fermentation is one of the post-harvest steps that influence the quality of coffee. This study aims to determine the sensory quality of Liberica coffee beans cv. Liberoid Meranti (LiM) fermented using a consortium of bacteria from saliva Arctictis binturong Raffles, 1821 with varying fermentation periods. Fermentation was performed in a wet process for 0, 4, 8, 12-hours in triplicate. The parameters observed were caffeine, protein, and fat content. The sensory quality of brewed coffee was conducted refers to the standard Speciality Coffee Association (SCA). The data obtained were processed with Minitab version 16 for Windows and analyzed using ANOVA with a level of 5% and followed by a post hoc test. The results showed that coffee fermented for 0, 4, 8, 12 hours has protein content of 15.31-15.67%; 15.09-16.62%; 12.71-13.07%; 14.64-14.69%; fat content of 9.48%; 10.20%; 9.96%; 10.21%; and caffeine content of 1.05%; 0.99%; 0.96%; 1.02%, respectively. The length of the fermentation period affects significantly (p<0.05) the content of protein, fat, and caffeine. The final score of cupping test in coffee fermented for 0, 4, 8, and 12 h were 77.63; 78.13; 82; and 80.25, respectively. A fermentation period of 8 and 12 hours improve the flavor score that categorized fermented Liberica coffee as specialty coffee (8.00 - <9.00 = superior).

Influences of Age, Sex and Smoking Habit on Flavor Recognition in Healthy Population

(1) Background: Flavor is one of the main factors influencing food preferences and dietary choices, and a reduction in flavor recognition has been associated with several diseases. A novel quantitative test to assess flavor has been recently developed and validated. The aim of the present work was to define the standard of flavor recognition in the general healthy population. (2) Methods: Three hundred and forty-eight healthy volunteers (18–80 years) performed the flavor test (FT). The test consisted of the oral administration of aqueous aromatic solutions, identifying 21 different compounds. Flavor score (FS) was calculated as the sum of the properly recognized flavors (range 0–21). (3) Results: Normal ranges for FT were produced. Flavor recognition was found to decrease with age. Females obtained slightly higher scores than males, mostly at older ages. Cigarette smoking seemed not to influence flavor recognition. (4) Conclusion: The normal values found for the flavor test in the healthy population will allow its usage as a diagnostic tool in several diseases.

Roasted Peanut Flavor Intensity Variations Among U.S. Genotypes1

Roasted flavor should be a critical factor in the acceptance of a peanut cultivar edible use. A 5-yr study was made on variation in roasted peanut flavor intensity of U.S. peanut cultivars and advanced breeding lines. Sixty-one genotypes were evaluated with sufficient location and replication observations (4) to have a 40% chance of detecting a true difference of 0.5 sensory units in flavor score with P = 0.05. Cultivars Florunner, NC 7, and Pronto were used as comparison standards for the roasted peanut attribute in the runner, Virginia, and Spanish market types, respectively. The adjusted mean difference between control and test germplasm was largest within the Virginia type, with an adjusted mean difference of +0.7 units for roasted peanut attribute intensity. Runner types were next with a difference of +0.3 units and Spanish types were not different. Broad-sense heritability for the roasted peanut attribute among germplasm sources was 9.3%, which compares favorably with previously published values of 10.6 and 24.3%. Heritability of the sweet sensory attribute was determined to be 25.9%, compared to previously published values of 14.3 and 37.0%. This suggests a potential for improving the roasted peanut and sweet attribute levels through using proper breeding strategies.

721 PB 435 EFFECT OF ANAEROBIC CONDITIONS ON VOLATILE COMPOUNDS OF RIPENING BANANA

Ripening bananas (color stage 5) were placed in closed jars held at 20°C. Nitrogen (99.99%, 100 ml/min) or air were flowed through the jars. SPME (Solid Phase Micro Extraction) was used for sampling dynamic headspace and analyzed by GC-MS and GC-FID. Several volatile compounds decreased with time in the nitrogen treatment. Production of isobutyl butyrate, 3-methyl-1-butanol, methyl heptanoate, pentyl acetate, and 2-pentanol which were present in air treatments, were absent in the nitrogen treatment. Ethanol rapidly increased until the last day. Off-flavors were detected by most panelists after three days of N2 treatment and off-flavors increased in the following days. Reversibility of off-flavor after exposing the bananas to air was not detected by panelists. Correlations were low between the main compounds in the nitrogen treatment and the off-flavor score.

Tolerance of `Valencia' Oranges to Controlled Atmospheres, as Determined by Physiological Responses and Quality Attributes

`Valencia' oranges [Citrus sinensis (L.) Osbeck] tolerated up to 20 days of exposure to 0.5%, 0.25%, or 0.02% O2, at 5 or 10C followed by holding in air at 5C for 7 days without any detrimental effects on external and internal appearance. Oranges stored in 0.5%, 0.25%, or 0.02% O2 had lower respiration rates, but higher resistance to CO, diffusion and higher ethanol evolution rates than those stored in air at 10C. Similar, but less pronounced, effects of the low O2 atmospheres were observed at O and SC. Respiration rates, internal CO2 concentrations, and ethanol evolution rates were generally higher at 10C than at 0C, while resistance to CO2 diffusion was lower at the higher temperature. `Valencia' oranges kept in 60% CO2 at 5C for 5 to 14 days followed by holding in air at 5C for 7 days developed slight to severe injury that was characterized by skin browning and lowered external appearance scores. Juice color, soluble solids content, pH, titratable acidity, and ascorbic acid content were not significantly influenced by either the low O2 or the high CO2 treatments. However, these treatments increased ethanol and acetaldehyde contents, which correlated with the decrease in flavor score of the fruits. Ethanol content of the oranges transferred to air following low 02 treatment correlated with CO2 production rate of the fruits at the transfer temperature and was related to ethanol evolution and probably production rates after the transfer.

Microbial Decontamination of Calf Carcasses by Lactic Acid Sprays

Six experiments were done with a total of 73 veal calves. Two pilot experiments were concerned to determine the maximal concentrations of lactic acid sprays that were acceptable in terms of fat cover color score and flavor score of lean Longissimus muscle. These pilot experiments indicated that concentrations up to 1.25% (vol/vol) of L-lactic acid did not produce unacceptable discoloration, and concentrations up to 2.00% (vol/vol) were not significantly different from controls in terms of flavor. In four additional experiments, the bactericidal properties of 1.25% L-lactic acid sprays were quantified. When measured 24 h postmortem, aerobic colony counts (3 d, 30°C) were reduced by 0.8 and 1.3 log10 CFU/cm2 on breast and perineum, respectively. Enterobacteriaceae counts, that were approximately 1.8 log10 CFU/cm2 initially, were reduced below their limit of detection (&lt;1.3 log10 CFU/cm2) as a result of lactic acid treatment. All tests for Salmonella were negative. Few, if any, Lactobacillaceae were isolated both in treatment and control groups.

Effect of Pasteurization Tempertaure on Susceptibility of Milk to Light-Induced Flavor

Milk pasteurized at 73, 80 and 90°C for 16.2 s and homogenized than exposed to 50-foot-candle intensity of fluorescent light in clear glass bottles was compared for flavor and concentrations of acetaldehyde, propanal, n-pentanal and n-hexanal with similarly treated milk in foil-covered glass bottles. Flavor (hedonic scaling by five judges) was influenced by pasteurization temperatures, storage time and exposure to light. Milk pasteurized at 73°C and held in foil-covered bottles through 10 d at 2°C had the most acceptable flavor. However, when milk was pasteurized at this temperature but exposed to light, it had the least desirable flavor during 10 d. At 14 d, flavor score of the 73°C, unexposed milk declined, and that of the irradiated milk increased so that both were almost identical. At pasteurization temperatures of 80 and 90°C, the adverse effect of irradiation was either reduced or eliminated and the incidence of oxidized flavor lessened. Poorer flavor at these pasteurization temperatures from unexposed milks reflected greater intensities of cooked flavor. Concentrations of acetaldehyde, propanal, n-pentanal and n-hexanal increased much more in the light-treated samples than those kept in the dark. However, high-heat treatment (90°C) lessened those increases in propanal and n-hexanal but enhanced increases in acetaldehyde and n-pentanal.