## 3 Results and Discussion
### Coffee Beans Chemical Composition
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Compounds**} & \multirow{2}{*}{**Aroma Perception**} & \multicolumn{5}{c}{**Termented Ripe Coffee Beans**} \\ \cline{3-6}  & & **Spontaneous** & _P. fermentatas_ & _P. acidification_ & _P. fermentatas_ + _P. acidification_ \\ \hline _Pyridine (2)_ & & & ND & \(1.55\pm 0.94\) & \(1.44\pm 0.26\) & \(1.25\pm 0.63\) \\ \hline Pyridine, 2-6-Lutidine & Nutty, amine, woody, bready and vegetable-like & \(1.85\pm 0.19\) & ND & ND & ND \\ \hline _Lactone (1)_ & & & & & \\ \hline Butylrolactone & Creamy, only, fatty, caramelic & \(5.28\pm 0.10\) & \(6.17\pm 1.04\) & \(4.86\pm 1.13\) & \(6.09\pm 0.13\) \\ \hline _Typress (3)_ & & & & & \\ \hline Linoid & Citrus, orange, lomon & \(2.36\pm 0.29\) & \(2.27\pm 0.21\) & \(2.22\pm 0.82\) & \(2.92\pm 0.17\) & \\ \hline D-Limenen & Sweet, orange, citrus & ND & \(1.29\pm 0.60\) & \(1.37\pm 0.49\) & \(1.42\pm 0.35\) & \\ \hline _Anethole_ & - & \(4.10\pm 1.00\) & \(1.87\pm 0.26\) & \(1.96\pm 0.66\) & \(3.13\pm 0.20\) & \\ \hline _Hybrachrows (2)_ & & & & & \\ \hline Styrene & Sweet, balsamic, floral & ND & \(2.89\pm 0.00\) & ND & \(3.15\pm 0.00\) & \\ \hline Tetradecane & Wavy & \(0.91\pm 0.07\) & \(0.82\pm 0.06\) & \(0.88\pm 0.16\) & \(0.80\pm 0.06\) & \\ \hline _Pyridine (1)_ & & & & & \\ \hline Pyrazine, 2-methoxy-3-(2-methyl/propyl) & Rossted almond hazefnut peanut & \(0.92\pm 0.04\) & ND & \(0.93\pm 0.08\) & ND \\ \hline _Fears (1)_ & & & & & \\ \hline Furam, 2-pentyl & Wavy, with musty, cooked caramelic & \(1.16\pm 0.04\) & ND & ND & ND \\ \hline \hline \end{tabular}
\end{table} 
Table 1: _Cont._Interestingly, coffee beans generated from combined treatments showed significantly increased (\(p<0.05\)) of specific volatile compounds, such as benzeneacetaldehyde, 2-heptanol, and benzylalcohol. These findings are in accordance with [PERSON] et al. [18] and [PERSON] et al. [53], which evidences that mixed treatments of yeast and LAB starter cultures enable higher production of esters, aldehydes, and higher alcohols in sourdough and wine fermentations when compared to single inoculations. However, further studies are required to evidence the metabolic pathways associated with the positive interaction between these microorganisms in coffee products. Chemical analysis of immature coffee beans revealed a composition with lower diversity and concentration of volatile compounds (Table 2). A total of 19 compounds were detected, including higher alcohols (four compounds), organic acids (three compounds), and aldehydes (three compounds). _P. fermentants_-single inoculation resulted in coffee beans with significantly higher concentrations (\(p<0.05\)) of 2-hexanol, nonanal, and D-limonene when compared to the spontaneous process. These compounds are commonly attributed to _Pichia_ metabolism [54; 10; 55]. This corroborates with results from fermentation process monitoring, which demonstrated intense microbial activity of _P. fermentans_ in immature coffee pulp. On the other hand, coffee beans derived from _P. acidilactici_-pure culture and combined treatment showed no significant increase (\(p>0.05\)) in the volatile constituents when compared to the control (spontaneous process). This fact can be correlated to the insufficient growth of the LAB starter culture in the nutrient-scarce environment from the pulp of immature coffee beans. The auxotrophism of several amino acids turns LAB directly dependent on a rich growth medium for its full development [31]. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Compounds**} & \multirow{2}{*}{**Aroma Perception**} & \multicolumn{4}{c}{**Femmented Immuture Coffee Beans**} \\ \cline{2-5}  & & **Spontaneous** & _P. fermentations_ & _P. acidical_ & _P. fermentations_ + _P.