The Impact of Anaerobic Fermentation on Coffee Flavor: 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
Jalan Veteran 1, Malang 65113, Indonesia
*wbsunarharum[at]ub.ac.id
Abstract
This systematic review and meta-analysis examined the effect of anaerobic fermentation on the flavor of the coffee. Due to its potential to improve flavor complexity and quality, anaerobic fermentation has garnered considerable interest in the coffee industry. The review synthesizes findings from multiple research articles by comparing the flavor profiles of anaerobically fermented and conventionally processed coffees. The meta-analysis reveals that anaerobic fermentation significantly impacts the flavor of coffee, resulting in increased acidity, increased sweetness, intensified aroma complexity, enhanced body, and a more gratifying aftertaste. In addition, the study identifies fermentation parameters such as temperature, duration, and microbial strains as significant determinants of flavor results. These findings provide valuable insights for coffee producers, roasters, and enthusiasts, allowing them to comprehend and exploit the potential of anaerobic fermentation to accomplish the desired flavor characteristics. In addition, the review highlights the need for additional research to investigate the underlying mechanisms and refine fermentation practices based on specific coffee varieties and regional contexts. This study emphasizes anaerobic fermentation as a potent method for enhancing coffee flavor and advancing knowledge of coffee processing techniques.
