## 3 Results and Discussion
### Coffee Beans Chemical Composition
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Compounds**} & \multirow{2}{*}{**Aroma Perception**} & \multicolumn{4}{c}{**Femmented Ripe Coffee Beans**} \\ \cline{3-6}  & & **Spontaneous** & **P. _firmontans_ & **P. _acdallactic_** & **P. _firmontans_ + P. _acdallactic_ \\ \hline Organic acids (3) & & & & & \\ \hline Butanoic acid,3-methyl & - & 7.02 \(\pm\) 1.00 \({}^{\circ}\) & 6.88 \(\pm\) 1.48 \({}^{\circ}\) & 6.10 \(\pm\) 1.27 \({}^{\circ}\) & 6.91 \(\pm\) 0.18 \({}^{\circ}\) \\ \hline Butanoic acid,2-methyl & Fruity, dirty, acidic with a dairy buttertery & 1.77 \(\pm\) 0.35 \({}^{\circ}\) & 1.98 \(\pm\) 0.28 \({}^{\circ}\) & ND & 1.79 \(\pm\) 0.28 \({}^{\circ}\) \\ \hline Heanoic acid & Sour, fatty, sweat, cheesy & ND & 1.34 \(\pm\) 0.61 \({}^{\circ}\) & 0.99 \(\pm\) 0.23 \({}^{\circ}\) & 1.67 \(\pm\) 0.08 \({}^{\circ}\) \\ \hline _Higher alcohols (7)_ & & & & \\ \hline
2-Heptanol & Fresh, lemon grass, herbal & 102.21 \(\pm\) 0.00 \({}^{\circ}\) & ND & ND & 12.12 \(\pm\) 0.10 \({}^{\circ}\) \\ \hline
5-Methyl-2+Heanned & & 6.09 \(\pm\) 2.66 & ND & ND & ND \\ \hline
1-Heanned & Green, fruity, apple-skin and oily & 15.90 \(\pm\) 2.36 \({}^{\circ}\) & 16.95 \(\pm\) 2.23 \({}^{\circ}\) & 17.10 \(\pm\) 2.36 \({}^{\circ}\) & 18.24 \(\pm\) 0.17 \({}^{\circ}\) \\ \hline
1-Oxton-3-ol & Earthy; green, oily, unamision & 0.82 \(\pm\) 0.00 \({}^{\circ}\) & 0.80 \(\pm\) 0.27 \({}^{\circ}\) & ND & 0.86 \(\pm\) 0.03 \({}^{\circ}\) \\ \hline
3-Oxtonel & Musty, mushroom, earthy, creamy dairy & ND & 0.50 \(\pm\) 0.14 \({}^{\circ}\) & 0.58 \(\pm\) 0.00 \({}^{\circ}\) & 0.67 \(\pm\) 0.00 \({}^{\circ}\) \\ \hline Benzylalcohol & Sweet, frailty with balsamic nuances & 2.58 \(\pm\) 0.05 \({}^{\circ}\) & 3.26 \(\pm\) 0.36 \({}^{\circ}\) & 3.20 \(\pm\) 0.68 \({}^{\circ}\) & 4.31 \(\pm\) 0.17 \({}^{\circ}\) \\ \hline Phenylethyl alcohol & Floral, sweet and bebody & 9.52 \(\pm\) 0.73 \({}^{\circ}\) & 10.34 \(\pm\) 0.41 \({}^{\circ}\) & 12.17 \(\pm\) 0.25 \({}^{\circ}\) & 12.60 \(\pm\) 1.31 \({}^{\circ}\) \\ \hline _Esters_ (3) & & & & & \\ \hline Butanoic acid,2-methyl, ethyl ester & - & 0.58 \(\pm\) 0.28 \({}^{\circ}\) & 0.34 \(\pm\) 0.00 \({}^{\circ}\) & ND & 0.54 \(\pm\) 0.20 \({}^{\circ}\) \\ \hline Butanoic acid,3-methyl- ethyl ester & - & 4.62 \(\pm\) 0.59 \({}^{\circ}\) & 3.66 \(\pm\) 1.71 \({}^{\circ}\) & ND & 4.70 \(\pm\) 0.57 \({}^{\circ}\) \\ \hline Methyl salicylate & Wintergreen, mini-like & ND & 0.28 \(\pm\) 0.01 & ND & ND \\ \hline _Aldehydes (6)_ & & & & & \\ \hline
2-Heptenal & Sweet, fresh frailty apple skin nuances & ND & 0.80 \(\pm\) 0.00 \({}^{\circ}\) & ND & 0.80 \(\pm\) 0.00 \({}^{\circ}\) \\ \hline Benzaldehyde & Fruity, cherry & ND & 0.32 \(\pm\) 0.00 \({}^{\circ}\) & 2.15 \(\pm\) 0.84 \({}^{\circ}\) & 2.56 \(\pm\) 0.69 \({}^{\circ}\) \\ \hline Dodecanal & Sourgy, wavy, citrus, orange mandarin & ND & ND & 0.23 \(\pm\) 0.14 & ND \\ \hline Nonanal & With a fresh green meno peel-like & 0.95 \(\pm\) 0.05 \({}^{\circ}\) & 0.93 \(\pm\) 0.35 \({}^{\circ}\) & 0.81 \(\pm\) 0.06 \({}^{\circ}\) & 0.84 \(\pm\) 0.27 \({}^{\circ}\) \\ \hline Benzeneacetaldehyde & Almond, frailty, powdery, nutty & 1.83 \(\pm\) 0.29 \({}^{\circ}\) & 2.80 \(\pm\) 0.73 \({}^{\circ}\) & 2.28 \(\pm\) 0.04 \({}^{\circ}\) & 6.94 \(\pm\) 0.00 \({}^{\circ}\) \\ \hline Decanal & Sweet, aldehyde, orange, wavy and & & ND & 0.37 \(\pm\) 0.11 \({}^{\circ}\) & 0.37 \(\pm\) 0.09 \({}^{\circ}\) & 0.34 \(\pm\) 0.07 \({}^{\circ}\) \\ \hline _Kotner (1)_ & & & & & \\ \hline
2-Heptone & Fruity, spiro, herbal & 3.49 \(\pm\) 0.69 \({}^{\circ}\) & 2.92 \(\pm\) 0.28 \({}^{\circ}\) & 2.29 \(\pm\) 0.50 \({}^{\circ}\) & 4.38 \(\pm\) 1.75 \({}^{\circ}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Concentration of volatile compounds (Area*105) in ripe coffee beans after single cultures, a combined treatment, and a spontaneous assay. Means of triplicate in each row bearing the same lowercase letters (a,b) are not significantly different (\(p>0.05\)) from one another using Duncan’s Test (mean \(\pm\) standard variation).