Todhanakasem, Tatsaporn

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Todhanakasem, Tatsaporn
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tatsaporn.to@kmitl.ac.th

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    Item type:Publication,
    The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products
    (2024-08-01)
    Todhanakasem, Tatsaporn
    ;
    Van Tai, Ngo
    ;
    Pornpukdeewattana, Soisuda
    ;
    Charoenrat, Theppanya
    ;
    Young, Briana M.
    Coffee is a critical agricultural commodity and is used to produce premium beverages enjoyed by people worldwide. The microbiome of coffee beans has proven to be an essential tool that improves the flavor profile of coffee by creating aromatic flavor compounds through natural fermentation. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand in order to identify the correlation between microbial diversity and biochemical characteristics including flavor, aroma, and metabolic attributes. Our study found 64 genera of bacteria and 59 genera of yeast/fungi present during the fermentation process. Group of microbes, mainly yeast and lactic acid bacteria, that predominated in the process were significantly correlated with preferable flavor and aroma compounds, including linalyl formate, linalool, cis-isoeugenol, trans-geraniol, and (-)-isopulegol. Some of the detected metabolites were found to be active compounds which could play a role in health.
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    Item type:Publication,
    Physicochemical characteristics and metabolite content of roasted arabica coffee in relation to consumer preference
    (2025-02-01)
    Todhanakasem, Tatsaporn
    ;
    Van Tai, Ngo
    ;
    Kunyanee, Kannika
    ;
    Pitinidhipat, Nateepat
    Roasting is probably the most important step in developing the complex flavors that make coffee enjoyable. During the roasting process, the beans undergo many complex reactions that change their biochemical and physical properties as well as form the substances responsible for the sensory qualities of the beverage. This study investigated the impact of roasting level (light, medium-light, or medium) on the evolution of coffee aroma, biochemical compounds, physical properties, and sensory characteristics in arabica coffee. The degree of roasting was directly correlated to the intensity of color development. The main volatile compounds that were commonly generated during roasting were 2-furancarboxaldehyde, furancarboxaldehyde-5-methyl, 2-furanmethanol, 2-furanmethanol-acetate, nonanal, camphor, 2-hexadecen-1-ol,3,7,11,15-tetramethyl-R-R∗,R∗-E, 2-furanmethanol, 2-furancarboxaldehyde-5-methyl, 2-furancarboxaldehyde, 2- furanmethanol-acetate, linalyl formate, citronellyl isobutyrate, and furfuryl pentanoate. Roasting coffee altered amino acid composition and the presence of bioactive compounds, including compounds potentially beneficial and unbeneficial with respect to human health. Regarding the sensory evaluation, there was no significant difference among roasting levels in overall liking, liking of overall aroma, coffee flavor, sourness, bitterness, body, or coffee aftertaste. However, the medium-light condition generated sensory attributes of roasted, bitter, jasmine, coffee aftertaste, smoky, nutty, and coffee flavor that tended to be more favorable to the consumer. This study provides valuable enlightenment on the impact of roasting degree in relation to coffee quality.