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VOL. 11, ISSUE 1 (2026)
A review: Enzymes used in honey coffee production
Authors
Nhi Y Dinh, Phu H Le
Abstract
Honey processing combines wet and dry
processing, removing the pulp but keeping mucilage before drying. Thus,
impurities from pulp could be avoided and potentially allow the well-controlled
fermentation of the mucilage around the coffee seeds. Enzymes play a central
role in this process by driving key biochemical transformations that regulate
mucilage degradation, fermentation dynamics, and flavor precursor formation.
This paper reviews the composition of coffee mucilage, the major types and
sources of enzymes involved in honey coffee production, and the mechanisms
through which these enzymes act during fermentation and drying. Particular
emphasis is placed on pectinases, cellulases, proteases, glycosidases, and
oxidative enzymes, which collectively influence sugar metabolism, mass
transfer, microbial activity, and phenolic transformations. The intentional
application of commercial enzymes is also discussed as a strategy to improve
process control, reduce drying time, and enhance consistency in sensory quality.
Evidence from the literature indicates that enzyme-assisted honey coffee
processing can improve sweetness, fruity and caramel-like notes, and flavor
uniformity while reducing defects associated with uneven fermentation and
prolonged drying. However, challenges related to enzyme optimization, cost,
sustainability, and producer adoption remain. Overall, understanding enzymatic
roles in honey coffee processing provides a scientific foundation for improving
processing efficiency, sensory quality, and reproducibility in specialty coffee
production.
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Pages:159-164
How to cite this article:
Nhi Y Dinh, Phu H Le "A review: Enzymes used in honey coffee production". International Journal of Food Science and Nutrition, Vol 11, Issue 1, 2026, Pages 159-164
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