Metabolomics and volatile fingerprint of yeast fermented robusta coffee: A value added coffee was written by Prakash, Inderjit;R, Shankar S.;P, Sneha H.;Kumar, Punil;Om, Hari;Basavaraj, K.;Murthy, Pushpa S.. And the article was included in LWT–Food Science and Technology in 2022.Name: Ethyl 2-hydroxybenzoate This article mentions the following:
Coffee fermentation is pivotal in post-harvest process to attain quality brew. Exploration of improved coffee profile was carried out by solid state fermentation with Yeast, Saccharomyces cerevisiae as starter (Y) on Robusta coffee (CXR variety). The microbial ecol., metabolism, volatomics and organoleptics of Y along with natural fermentation (NF) were evaluated. The proximate composition of mucilage was recorded to have 43.3 Kcal/100g. Fermentation was accelerated by Y populace (13 cfu log/g). The fermentation with Y was 52 h and NF 60h. The green beans displayed 12% moisture, uniform color, size and shape. Changes in alkaloids and chlorogenic acid content were insignificant. The GC-MS accorded addnl. 10 compounds in Y green coffee (GC), contributing 50.62% of total volatiles compared to NF. The aldehydes (30.1%), alcs. (13.8%), fatty acids (10.7%), and carboxylic acids (10%) are the major volatiles in Y fermented GC followed by Pyrazines and Furans in both the groups. The principal component anal. (PCA) of Y and NF volatilomics denoted 62.10% variance between GC and 99.38% in Roasted coffee (RC). The sensory contours 8 for Y, 6.5 in NF (scale of 0-10). Y can be a determining factor for flavor modulation and quality. In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxybenzoate (cas: 118-61-6Name: Ethyl 2-hydroxybenzoate).
Ethyl 2-hydroxybenzoate (cas: 118-61-6) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Name: Ethyl 2-hydroxybenzoate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics