Influence of the pectin-transeliminase enzyme on fermentation times and on the organoleptic quality of robust coffee

Coffee is the most consumed beverage in the world, after water. Robust washed coffees (Coffea canephora Pierre ex Froehner) have a growing demand in market niches of specialty coffee. In the preparation of washed coffees, a critical factor is the natural fermentation of the mucilage being an alternative the use of enzymes. The purpose of the study was to evaluate the influence of the enzyme pectin-transeliminase on fermentation times and on the organoleptic quality of Ecuadorian robusta coffee, for which five treatments were tested: Three coffees washed using enzymes in doses: E1=100 mL.t(-1), E2=200 mL.t(-1) and E3=300 mL.t(-1) of coffee cherry, a conventional washed coffee (HC) and a natural coffee (VS). The experiment was carried out in the localities: Guayas (L1), Santa Elena (L2) and Orellana (L3). The sensory evaluation was carried out by a panel of four tasters applying the SCAA standards The experimental evidence allowed to determine that the fermentation of the mucilage without enzymes took 1200 min and using enzymes was reduced to 39-42 min. Among the members of the panel of tasters, there were no significant statistical differences (p> 0.05). In Orellana, the sensory quality was 80.35 +/- 0.30 points, which was statistically higher compared to Guayas and Santa Elena. Washed coffees had higher sensory scores than natural coffee: E1=E2=E3=HC>VS (p<0.01). The attributes fragrance/aroma, flavor, residual taste, salt/acidity balance, bitter/ sweet balance, body, balance and taster score correlated positively with the sensory score (p <0.05). The sensory attributes were not adversely affected by the use of pectolytic enzymes.