Uncovering the Flavors of Anaerobic Fermentation in Coffee: A systematic review and meta-analysis Annisa Aurora Kartika, Wenny Bekti Sunarharum*, Tunjung Mahatmanto
Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya
Abstract
This systematic study and meta-analysis investigated anaerobic fermentation^s impact on coffee flavor. Anaerobic fermentation has attracted a lot of interest in the coffee industry because it has the potential to enhance flavor complexity and quality. The review synthesizes findings from several research studies by contrasting the flavor profiles of coffees that have undergone anaerobic fermentation versus standard processing. According to the meta-analysis, anaerobic fermentation considerably impacts coffee flavor, increasing acidity, sweetness, complexity of the scent, body, and gratifyingness of the aftertaste. The study also highlights essential predictors of flavor outcomes as fermentation characteristics like temperature, time, and microbial strains. These discoveries give producers, roasters, and coffee lovers insightful information that will help them understand and fully utilize the potential of coffee. These discoveries provide producers, roasters, and coffee fans with helpful information to help them understand and use anaerobic fermentation capacity to produce the required flavor qualities. The paper also emphasizes the need to investigate fermentation techniques underlying mechanisms and refinement depending on particular coffee varietals and regional contexts. This study highlights anaerobic fermentation as a powerful strategy to improve coffee flavor and learn more about coffee processing methods.
