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Food Micro > Fermented Cocoa, Tea & Coffee products > Flashcards

Fermented Cocoa, Tea & Coffee products Flashcards

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1
Q

Name the 5 parts of the coffee beans

A
  • pulp
  • bean
  • silverskin
  • parachment
  • mucilage
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2
Q

Coffee beans are also called _______

A

coffee cherry

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3
Q

Coffee beans are produced by the genus ________

A

Coffea

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4
Q

Name 2 common coffee species available on the market: _______________

A

C.arabica and C.robusta

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5
Q

It takes approximately ______ from flowering for the coffee cherries to reach maturity

A

1-year

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6
Q

It is necessary to first remove the _________ and the _____ layer to obtain the green coffee beans, which can then be dried, roasted, milled, and used for making coffee

A

parchment

pulp

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7
Q

Explain the Dry process of coffee cherries:

A

Coffee cherries can be dried in the sun, during the drying the sugars and flavors from the pulp are absorbed by the bean. This process yields natural coffee

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8
Q

Explain the Wet process of coffee cherries:

A

Coffee cherries can undergo 5-7 days of fermentation, which allows the pulpy fruit that surrounds the bean to soften and separate, this enhances acidity and provides a final floral aromatic property to the coffee bean. This process yields washed coffee

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9
Q

Coffee beans undergo a fermentation step to prepare the fruit for ___________

A

commercial use

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10
Q

This fermentation involves _____________________ that originate from the surface of the fruit and soil

A

molds, yeasts, several LAB species, and a few Gram - bacteria

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11
Q

The fermentation of coffee causes the degradation or breakdown of _________ around the parchment skin, which gives the bean a better appearance

A

the mucilage

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12
Q

The mucilage is mostly composed of pectin, therefore the microorganisms that are involved in this reaction must have _________

A

pectinases

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13
Q

The fermentation reactions is conducted in __________ 1 to 10 m deep, with the bottom of the tank able to allow the water to drain

A

concrete tanks or bins

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14
Q

depending on the climatic conditions, the fermentation lasts ___________

A

24-90 houra

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15
Q

The end of the fermentation is based on what:

A

when the mucilaginous tissues changes from viscous to liquid

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16
Q

Most of the microorganisms detected during these fermentation steps belong to ______ and _______

A

Enterobacter

Escherichia

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17
Q

Pectinolytic species then colonize and dominate the fermentation including __________ (4)

A

Bacillus, Fusarium, Penicillium, Aspergillus

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18
Q

The rate at which demucilagination occurs can depend on altitude and temperature and due to its thicker mucilage, _________ takes longer for complete demucilagination

A

robusta coffee

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19
Q

How is Civet Coffee produced?

A
  • This coffee is produced following consumption of ripe coffee cherries by the civet
  • The coffee cherries undergo fermentation in the animals gastrointestinal tract and the animal excretes the hard indigestible coffee beans
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20
Q

________ is a necessary step for the preparation of the final bean

A

roasting

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21
Q

Industrial roasting ranges from ___ s to ___ min, while handcrafted roasting may range between 18-20 minutes

A

90

6

22
Q

Roasting conducted using rotary drums at temperatures from _______

A

200-250C

23
Q

What is the main reason for the fermentation of cocoa beans ?

A

induce biochemical transformations within the beans that lead to the color, aroma, and flavor precursors of chocolate

24
Q

The white carbohydrate rich mucilaginous pulp is the substrate for the fermentation of _______

A

cocoa beans

25
Q

As the cocoa bean fermentation advances LAB (increase or decrease), AAB (increase or decrease) and Yeasts (increase or decrease)

A

increase
increase
decrease

26
Q

The carbohydrate rich pulp has a pH of ______ and is ______ because the pulp/bean mass is stored in heaps or boxes

A

3.0-4.0
anaerobic
-this favors the growth of yeast

27
Q

The yeasts in coca bean fermentation initiate an anaerobic alcoholic fermentation and convert carbohydrates (sucrose and glucose) into ___________

A

ethanol and CO2

28
Q

__________ are also produced by the yeast and they degrade pectin allowing the air to progress into the mass during fermentation since the pulp becomes less viscous and begins to drain

A

Pectinolytic enzymes

29
Q

The presence of air and ethanol then favors ________, which can ferment carbohydrates (glucose and fructose) via the ___________ pathway into lactic acid, or the ______________ pathway into lactic aid, acetic acid, ethanol, and CO2

A

LAB
homofermentative
heterofermentative

30
Q

In the final stages of cocoa bean fermentation the conditions become favorable to ______ due to the aeration caused by further breakdown of the pulp and the availability of ethanol and organic acids

A

AAB

31
Q

The AaB oxidize the _________ into _________

A

ethanol

acetic acid

32
Q

The acetic acid diffuses into the cocoa bean and is responsible for the __________, and this marks the end of the fermentation

A

death of the embryo

33
Q

In cocoa bean fermentation:

  • Glucose at the beginning of the reaction is used by _______ which is the best competitor for this nutrient
  • Glucose not used by yeast remains to be fermented by ____ into lactic acid, acetic acid, carbon dioxide, and ethanol
A

yeast

LAB

34
Q

(TRUE OR FALSE): Cocoa bean fermentation can take place in helps, boxes, baskets, stacks, or on platforms depending on which region is involved

A

TRUE

35
Q

Why is bean death such a critical event in cocoa fermentation?

A

it allows the biochemical reactions necessary for flavor development to occur within the cocoa bean

36
Q

The production of ___________ during anaerobic yeast growth correlates well with bean death

A

ethanol

37
Q

Death is important so that ________ will not use valuable components of the bean (cocoa butter)

A

germination

38
Q

From a flavor perspective, death also allows cellular membranes to ____ and permit _____________

A

leak

enzymes and substrates to react and form flavor precursor compounds

39
Q

___________ digest the purple anthocyanins that give the bean the deep purple colour. This results in a bleaching of the purple, and the release of further reducing sugars that participate in flavor development

A

Glycosidases

40
Q

___________ is the major oxidase in cocoa and is responsible for much of the brown colour that occurs, it becomes active when oxygen is able to penetrate the bean in the final stages of fermentation

A

Polyphenol oxidase

41
Q

___________________ are the major classes of polyphenols that are subject to oxidation in cocoa beans

A

Catechins and leucocyanidins

42
Q

Oxidation of __________ is responsible for the brown colour during cocoa bean fermentation

A

catechins

43
Q

When dried cocoa beans are roasted, _______________________, to produce flavor and color compounds that are characteristic of chocolate

A

non-enzymatic browning reactions

44
Q

After the beans are fermented they have a moisture content of 40-50%, and this must be reduced to ________ for safe storage (or mold growth may become an issue)

A

6 to 8%

45
Q

Dried beans may be stored for _________

A

3-12 months

46
Q

Wet processing (COFFEE) main characteristics:

A
  • After harvesting the mature beans are mechanically de-pulped
  • This is followed by a fermentation step to convert the remaining mucilage into water-soluble products that are removed by washing prior to the final drying
  • The de-pulped berries are held under water in wood or concrete bins
  • Once the sticky pulp layer is converted into water-soluble products the beans are washed with water and then sun dried or washed with a mechanical drier
47
Q

Dry processing (COFFEE) main characteristics:

A
  • The ”natural” drying process relies on partial dehydration of the pulp layer while the coffee fruit is ripening
  • After the fruit is harvested, it is subjected to additional drying
  • Berries are heaped up at night and re-spread every morning, it can take 10-25 days of sun drying
  • During this time microbial fermentation occurs, enzymes secreted by bacteria, yeasts, and pectinolytic molds break down the pulp and mucilage
  • There is no defined microbial succession that occurs with coffee maturation
48
Q

Kombucha is ___________________

A

a beverage obtained by fermenting tea (with added sugar) with a microbial consortium composed of several bacteria and yeasts

49
Q

SCOBY means ____________

A

Symbiotic Culture Of Bacteria and Yeast (it inhibits the growth of contaminating bacteria)

50
Q

COBY contains a mixture of several species of ___________________ (3)

A

yeast, acetic acid bacteria, and lactic acid bacteria

51
Q

cellulose pellicle due to the activity of certain _______________

A

Acetobacter sp

52
Q

The dominant bacteria in Kombucha are _____ (aerobic bacteria able to use alcohol as a substrate to produce acetic acid)

A

AAB

Food Micro (20 decks)

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