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This study investigates the impact of different volcano fermentation methods on the chemical composition and sensory attributes of coffee. Four methods were evaluated: asphalt patio (E1), on pallets (E2), in steel containers under the sun (E3), and in steel containers in the shade (E4). The chemical composition was analyzed in terms of sugars (sucrose, glucose, fructose), organic acids (citric, malic, succinic, lactic, acetic) and alcohols (glycerol, ethanol). In addition, color differences (\u0394E) and sensory analysis of the fermented coffees were evaluated. The results of this study reveal that volcanic fermentation produces high-quality specialty coffees, but with divergent profiles of acids and alcohols, thus influencing the sensory characteristics of the resulting beverage. However, the different methods of volcanic fermentation did not significantly affect pH and soluble solids, indicating that the microbiota developed an efficient and consistent fermentation regardless of the solar exposure conditions. The most frequently mentioned sensory descriptors were chocolate, citrus fruits, honey\/molasses, caramel, floral, and brown sugar. These findings highlight the significant influence of the volcanic fermentation method on the chemical and sensory quality of coffee fermented.<\/jats:p>","DOI":"10.3390\/foods14081368","type":"journal-article","created":{"date-parts":[[2025,4,16]],"date-time":"2025-04-16T04:05:31Z","timestamp":1744776331000},"page":"1368","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Coffee Biotransformation in Volcanic Process: A Chemical and Sensory Analysis"],"prefix":"10.3390","volume":"14","author":[{"given":"Renata A. R.","family":"Rocha","sequence":"first","affiliation":[{"name":"Biotechnology Institute, Federal University of Uberl\u00e2ndia, Patos de Minas 38702-178, MG, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"L\u00edvia C. F.","family":"Silva","sequence":"additional","affiliation":[{"name":"Biotechnology Institute, Federal University of Uberl\u00e2ndia, Patos de Minas 38702-178, MG, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-6395-6439","authenticated-orcid":false,"given":"Marcelo A. D. da","family":"Cruz","sequence":"additional","affiliation":[{"name":"Biotechnology Institute, Federal University of Uberl\u00e2ndia, Patos de Minas 38702-178, MG, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luiza M. A. B.","family":"Cardoso","sequence":"additional","affiliation":[{"name":"Faculty of Chemical Engineering, Federal University of Uberl\u00e2ndia, Patos de Minas 38702-178, MG, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2817-3926","authenticated-orcid":false,"given":"Arlley de B. M.","family":"Sousa","sequence":"additional","affiliation":[{"name":"Faculty of Chemical Engineering, Federal University of Uberl\u00e2ndia, Patos de Minas 38702-178, MG, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Laila","family":"Alonso","sequence":"additional","affiliation":[{"name":"Faculty of Chemical Engineering, Federal University of Uberl\u00e2ndia, Patos de Minas 38702-178, MG, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5642-2454","authenticated-orcid":false,"given":"Marcela V. 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