Electric Literature of C6H8N2. The reaction of aromatic heterocyclic molecules with protons is called protonation. Aromatic heterocycles are more basic than benzene due to the participation of heteroatoms. Compound: 2-Ethylpyrazine, is researched, Molecular C6H8N2, CAS is 13925-00-3, about Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics. Author is da Silva, Bruna Lessa; Pereira, Priscila Vargas; Bertoli, Larissa Diirr; Silveira, Daila Lima; Batista, Nadia Nara; Pinheiro, Patricia Fontes; de Souza Carneiro, Joel; Schwan, Rosane Freitas; de Assis Silva, Samuel; Coelho, Jussara Moreira; Bernardes, Patricia Campos.
This work aimed to evaluate Coffea canephora’s microbiol., chem., and sensory characteristics at 300 and 600 m elevation plantations processed by the natural method inoculated with yeasts. The coffee was spread on suspended terraces and sprayed with approx. 107 cfu/mL of Meyerozyma caribbica CCMA 1738 or Pichia kluyveri CCMA 1743, sep. Cherries containing bark and parchment were collected during fermentation for microbial groups counting, qPCR, quantification of organic acids, and sugars (HPLC). Volatile compounds (GC-MS) and sensory analyses, cupping test with expert coffee tasters and triangular test with consumers, were performed on roasted coffee beans. The inoculated yeasts persisted during the entire fermentation process. M. caribbica reduced the filamentous fungal population by 63% and 90% in the 300- and 600-m coffees, resp. The 300-m coffee fruits showed higher concentrations of organic acids in all fermentation times when compared to the 600-m reaching out to 8 times more. Twenty-four volatile compounds were identified in the roasted coffee beans, with the predominance of pyrazines. The 600-m coffee inoculated with M. caribbica showed an increase of more than one point in the score given by certified tasters. Consumers noticed the M. caribbica inoculation in the 300- and 600-m-elevation coffees. M. caribbica is a promising starter culture for Conilon coffee with the potential to increase the beverage quality.
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