Yeast-Fermented Coffee Beans for Higher Ethyl Tiglate Content
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing coffee beans lack the necessary compounds to produce flavorful coffee beverages, and there is a need for a method to enhance the aroma and taste of coffee.
Innovation Solution
Incorporating specific yeasts, such as Magnusiomyces and Saprochaete species, into coffee cherries or green coffee beans during fermentation to introduce ethyl tiglate and other aroma compounds like isobutyl acetate, ethyl 2-methylbutyrate, ethyl isovalerate, isoamyl alcohol, and isoamyl acetate, which are then measured using gas chromatography-mass spectrometry.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional coffee beans are used without specific fermentation, then the production process is simple, but the coffee lacks sufficient flavor and aroma compounds
Solution Approach 1:
The patent applies preliminary action by pre-selecting and inoculating specific yeast strains (Magnusiomyces and Saprochaete) onto coffee beans before fermentation. This preliminary preparation ensures that the desired ethyl tiglate and other aroma compounds are produced during fermentation, rather than relying on random natural fermentation processes.
Solution Approach 2:
The patent utilizes parameter changes by controlling fermentation conditions (temperature, time, yeast strain selection) to optimize the production of ethyl tiglate and other aroma compounds. By adjusting these parameters, the fermentation process efficiently produces the desired flavor profile without excessive complexity.
2Quantity of substance
If standard fermentation methods are used, then the process is straightforward, but the coffee beans do not contain sufficient ethyl tiglate or other desirable aroma compounds
Solution Approach 1:
The patent employs feedback by measuring the ethyl tiglate content and other aroma compound levels in the fermented coffee beans using gas chromatography-mass spectrometry. This analytical feedback allows for optimization of fermentation conditions to achieve the desired aroma profile with sufficient ethyl tiglate content (0.1-300 ppm).
Solution Approach 2:
The patent replaces traditional sensory evaluation methods with instrumental analysis (gas chromatography-mass spectrometry) to objectively measure and control aroma compound levels. This substitution provides precise quantitative data on ethyl tiglate and other compounds, enabling better manufacturing precision.
3Quantity of substance
If no specific yeast strains are used, then the fermentation process is simple, but the resulting coffee lacks enhanced flavor profiles
Solution Approach 1:
The patent applies universality by using yeast strains (Magnusiomyces and Saprochaete) that can simultaneously produce multiple desirable aroma compounds including ethyl tiglate, isobutyl acetate, ethyl 2-methylbutyrate, ethyl isovalerate, isoamyl alcohol, and isoamyl acetate. This multi-functional yeast inoculation achieves diverse flavor enhancement without requiring multiple separate fermentation processes.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in coffee beans with enhanced flavor profiles, producing a more flavorful coffee beverage by ensuring a minimum content of ethyl tiglate and other aroma compounds, which are not found in commercially available beans.
Implementation Method 1
fermenting the raw material beans containing the yeast added
Implementation Method 2
the hexane phase is measured to determine the content of ethyl tiglate by gas chromatography-mass spectrometry
Implementation Method 3
determine the content of ethyl tiglate by gas chromatography-mass spectrometry using a gas chromatography-mass spectrometer
Data Source
AI summary
The present invention provides: coffee beans containing a larger amount of ethyl tiglate, which affects the coffee flavor, than conventional ones; a method for producing the same, etc. An aspect of the present invention provides coffee beans containing 0.1 ppm or more of ethyl tiglate. Another aspect of the present invention provides a production method of coffee beans containing 0.1 ppm or more of ethyl tiglate, the production method including: step (i) for adding a yeast to starting beans, wherein the starting beans are coffee cherries, wet parchment obtained by removing outer skin and pulp from coffee cherries, unroasted coffee beans, or a combination of two or more thereof; and step (ii) for fermenting the starting beans containing the yeast added thereto.