GC/MS-based metabolic profiling for the evaluation of solid state fermentation to improve quality of Arabica coffee beans

Coffee fermentation has been reported as one key process in aroma and flavor development of coffee. In this study, Prof. Dr. Pingkan Aditiawati and her team  examined second fermentation using isolates from feces of civet (Luwak) and Cilembu sweet potato to improve the quality of Arabica green coffee beans through solid state fermentation approach. This report may serve as basis for producing coffee with better taste quality with higher polyphenols content through standardized fermentation production in industrial scale.

Article Citation:

Aditiawati, P., Astuti, D.I., Kriswantoro, J.A., Khanza, S.M., Kamarisima, Irifune, T., Amalia, F., Fukusasi, E., Putri, S.P. 2020. GC/MS-based metabolic profiling for the evaluation of solid state fermentation to improve quality of Arabica coffee beans. Metabolomics, 16: 57.

Full paper is published in Metabolomics : https://doi.org/10.1007/s11306-020-01678-y

Image (first page):

Fermented Arabica Green Coffee Beans (background image)

FEROFFEE “Fermented Coffee” (Product of Prof. Dr. Pingkan Aditiawati)

(source: Prof. Dr. Pingkan Aditiawati and team personal documentation)

Profile of Prof. Dr. Pingkan Aditiawati : https://sith.itb.ac.id/id/pingkan-adiawati/

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