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Table 3 Carbohydrates and organic acids during the wet processing of Ouro Amarelo, Mundo Novo e Catuaí Vermelho varieties, effects of different samples and p value

From: Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation

Compounds (mg g−1) and varieties

Samples

p value

SEM*

Fermentation

 

Variety (V)

Samples (S)

V × S

Pulped coffee (PC)

Demucilled coffee (DMC)

Dried coffee (DC)

Glucose

 Ouro Amarelo

7.69aA

5.28aB

4.31bB

< 0.01

< 0.01

< 0.01

0.27

 Mundo Novo

7.90aA

5.53aB

3.63bC

 Catuaí Vermelho

8.83aA

4.30aB

8.60aA

Fructose

 Ouro Amarelo

9.48aB

11.69aA

8.66bB

0.06

< 0.01

< 0.01

0.31

 Mundo Novo

9.48aB

12.19aA

8.52bB

 Catuaí Vermelho

7.55bB

12.09aA

13.57aA

Sucrose

 Ouro Amarelo

11.63aB

10.35aB

40.06aA

0.40

< 0.01

0.01

1.44

 Mundo Novo

11.76aB

14.74aB

46.54aA

 Catuaí Vermelho

17.37aB

21.03aB

33.53bA

Citric acid

 Ouro Amarelo

3.85aB

2.94aB

6.86bA

0.07

< 0.01

< 0.01

0.25

 Mundo Novo

3.66aB

3.89aB

8.94bA

 Catuaí Vermelho

4.64aA

4.54aA

5.69aA

Malic acid

 Ouro Amarelo

0.55aB

0.44aB

1.04bA

0.95

< 0.01

< 0.01

0.02

 Mundo Novo

0.48aB

0.35aB

1.24aA

 Catuaí Vermelho

0.63aB

0.52aB

0.91bA

Succinic acid

 Ouro Amarelo

2.61bA

0.74bB

2.14aA

< 0.01

< 0.01

< 0.01

0.18

 Mundo Novo

3.76aA

3.85aA

1.78aB

 Catuaí Vermelho

4.42aA

3.37aB

1.66aC

Acetic acid

 Ouro Amarelo

1.55bA

1.04cA

0.83aA

< 0.01

< 0.01

< 0.01

0.11

 Mundo Novo

2.23aB

7.00aA

0.83aC

 Catuaí Vermelho

2.65aA

2.10bA

0.62aB

  1. Data are presented as mean. For each column, mean values with different lowercase letters are significant at p < 0.05 by Scott-Knott test. For each row, mean values with different capital letters are significant at p < 0.05 by Scott-Knott test. *Standard error of the means. PC, pulped coffee; DMC, demucilled coffee; DC, dried coffee
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Annals of Microbiology

ISSN: 1869-2044

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