Buck N, Wohlt D, Winter AR, Ortner E (2021)
Publication Type: Journal article
Publication year: 2021
Book Volume: 26
Article Number: 3925
Journal Issue: 13
DOI: 10.3390/molecules26133925
Wet coffee processing generates a large amount of coffee pulp waste that is mostly dis-posed of in the processing units. To reduce this waste and the associated environmental burden, an alternative strategy would be to exploit the coffee pulp to produce a durable and stable consumable product. Accordingly, a puree produced from Robusta coffee pulp was investigated in relation to its physicochemical and sensory properties. After thermal and chemical stabilization, the obtained puree (pH 3.6) was found to exhibit a multimodal particle size distribution, shear-thinning behavior, and lower discoloration, as well as an antioxidant capacity of 87.9 µmolTE/gDM. The flavor of the puree was examined by sensory evaluation and the corresponding analyses of aroma-active volatile compounds, as determined using aroma extract dilution analyses (AEDA) and gas chromatography-mass spectrometry/olfactometry (GC-MS/O). The puree was characterized by dominant fruity (4.4), floral (3.4), citrusy (3.3) and hay-like (3.3) odor impressions. The aroma-active compounds were pre-dominantly aldehydes, acids, and lactones, whereby (E)-β-damascenone, geraniol, 4-methylphenol, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, and 4-hydroxy-3-methoxybenzaldehyde exhibited the high-est flavor dilution (FD) factor (1024), thereby indicating their high impact on the overall aroma of the puree. This study demonstrates an approach to stabilize coffee pulp to produce a sweet, fruity puree with comparable physical properties to other fruit purees and that can be used as a new and versatile flavoring ingredient for various food applications.
APA:
Buck, N., Wohlt, D., Winter, A.R., & Ortner, E. (2021). Aroma-active compounds in robusta coffee pulp puree—evaluation of physicochemical and sensory properties. Molecules, 26(13). https://doi.org/10.3390/molecules26133925
MLA:
Buck, Nina, et al. "Aroma-active compounds in robusta coffee pulp puree—evaluation of physicochemical and sensory properties." Molecules 26.13 (2021).
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