Monitoring and Characterization Technology for Coffee Fermentation Aromas: A Data-Driven Approach

The coffee fermentation process is a crucial step in the production of high-quality coffee. However, the traditional methods of monitoring the fermentation process are subjective, expensive, and time-consuming. In this study, we developed a novel approach using electronic CO2 and temperature sensors, combined with a 3-D-printed encapsulation, to monitor and characterize the coffee fermentation process. Our methodology involved the following steps: Development of a sensor probe for aroma characterization during the coffee fermentation process, implementation of a robust data processing pipeline, including clustering techniques and principal component analysis (PCA), to effectively identify and classify aromas, collection of data from the sensor probe throughout the fermentation process, and analysis of the collected data to identify patterns and trends that correlate with different stages of the fermentation process. The results of our study demonstrate that our proposed approach is an effective and reliable tool for monitoring and characterizing the coffee fermentation process. Our findings suggest that the use of electronic sensors and data processing techniques has the potential to significantly improve the quality and efficiency of coffee production.