Research
Science Center
Research produced in collaboration with Istanbul University.
Each article examines a different dimension of controlled fermentation through analytical evidence — chemical analysis, sensory quality, food safety, and microbiological mechanism.
Process
Process Characterization
A systematic characterization of the controlled liquid fermentation method — bioreactor architecture, LAB starter culture strategy, and alignment with international standards.
Chemistry
Chemical and Nutritional Effects
Caffeine reduction, increased antioxidant activity, B vitamins, and the organic acid profile — analytical results verified by HPLC, DPPH, and FRAP.
Sensory
Sensory Quality and Safety
Sensory evaluation via the SCA cupping protocol, mycotoxin risk reduction, and a framework for evidence-based consumer communication.
Caffeine
What Happens to Caffeine?
The change in caffeine concentration during fermentation — a roughly 10% reduction verified by HPLC, and the underlying mechanism.
Sensory
Why Smoother?
The sensory science behind fermented coffee's smoother taste — organic acid shift, lactic-acid dominance, and SCA verification.
Nutrition
Antioxidants and Fermentation
Increases in antioxidant activity measured by DPPH, FRAP, and TPC assays — mechanism and B-vitamin enrichment.
Safety
Mycotoxins and Safety
OTA and aflatoxin risk management — competitive exclusion mechanism, closed-bioreactor protection, and EU regulatory compliance.
Microbiology
LAB Science
The role of lactic acid bacteria in coffee fermentation — mechanism, safety, and the difference between spontaneous and controlled fermentation.