A systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp)

Pua, Aileen; Choo, Wei Xian Desmond; Goh, Rui Min Vivian; Liu, Shao-Quan; Cornuz, Maurin; Ee, Kim-Huey; Sun, Jingcan; Lassabliere, Benjamin; Yu, Bin

doi:10.1016/j.lwt.2020.110630

Cited by 30 publications

(25 citation statements)

References 33 publications

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“…Cascara comprise up to 45% of the coffee cherry (Del Castillo et al, 2019;Esquivel and Jiménez, 2012) while silverskin accounts for approximately 1% ( Alves et al, 2017). Annually, this would represent at least 25 million tons in total of the mentioned waste, which are mostly inadequately disposed due to the lack of profitable uses (Pua et al, 2021) and as such pose an environmental hazard (Ateş and Elmacı, 2018). Within the concept of sustainable coffee production, alternative uses of coffee processing by-products are increasingly being investigated.…”

Section: Introductionmentioning

confidence: 99%

The assesement of bioactive potential and sensory acceptability of coffee and its byproducts- cascara and silverskin

Mandura

Pasquino

Cazalens

et al. 2021

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

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Through the decades, coffee has been representing one of the most consumed beverages worldwide and consequently, during the coffee cherry processing, significant amount of coffee byproducts is generating, thus ending as an agro- industrial waste. Besides macro and micronutrient content, coffee cascara and coffee silverskin are coffee by-products which can have valuable bioactive potential. For that purpose, ethanol extracts and water infusions (beverages) of green coffee, roasted coffee, coffee cascara and coffee silverskin were analysed for total phenolic content, antioxidant capacity and individual identification of polyphenolic compounds by High Performance Liquid Chromatography Analysis paired with Photo-Diode Array detector (HPLC- PDA), with further sensory analysis of beverages. Results showed that beverages were generally evaluated with the higher bioactive potential than ethanol extracts, while roasted coffee beverages exhibited the highest content of TPC and antioxidant capacity in comparison to the ethanol extract. Among all samples, green coffee beverage was evaluated as the most valuable source of 5-caffeoylquinic acid (36.7 mg/g dw), while coffee cascara (9.2 mg/g dw) contained the highest content of caffeine. Although roasted beverage expectedly scored as the highest acceptable (6.2), silverskin and cascara were evaluated with relatively satisfactory results of the overall acceptability (4.6- 5.2), thus showing the potential for the improvement in terms of preparation and, furthermore, greater consumer acceptance.

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Section: Introductionmentioning

confidence: 99%

The assesement of bioactive potential and sensory acceptability of coffee and its byproducts- cascara and silverskin

Mandura

Pasquino

Cazalens

et al. 2021

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

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“…AEDA was recently performed for a hot Arabica pulp infusion, whereby ( E )- β -damascenone and 3-hydroxy-4,5-dimethylfuran-2(5 H )-one were determined as having the highest FD factor, followed by 2-methoxyphenol [ 18 ]. The majority of the aroma-active compounds identified in the Robusta pulp puree and the Arabica pulp infusion were similar.…”

Section: Resultsmentioning

confidence: 99%

“…In contrast, the brews obtained from coffee seeds elicited higher intensities regarding their earthy odor and earthy , bitter and sour-roasted taste impressions [ 17 ]. Moreover, the aroma-active compounds in different cascara samples were recently evaluated using AEDA and identified by means of gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties

et al. 2021

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Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed 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 predominantly 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 highest 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.

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“…Cheng, Chen, Chen, Wu, Liu and Ye [58]; 2 Cheng, Chen, Chen, Xia, Liu and Ye [61]; 3 Pino and Roncal [53]; 4 Pua, Choo, Goh, Liu, Cornuz, Ee, Sun, Lassabliere and Yu [55]; 5 Ferreira, Garruti, Barin, Cichoski and Wagner [50]; 6 Lindhorst and Steinhaus [52]; 7 Yan, Shi, Ren, Tao, Ma, Li, Liu and Liu [42]; 8 Inga, García, Aguilar-Galvez, Campos and Osorio [54]; 9 Liu, An, Su, Yu, Wu, Xiao and Xu [49]; 10 Zhu, Wang, Xiao and Niu [44]; 11 Lu, Li, Quan, An, Zhao and Xi [41]; 12 Janzantti and Monteiro [16]; 13 Zhu and Xiao [57]; 14 Choi, Lee, Lee and Kim [64]; 15 Cuadrado-Silva, Pozo-Bayón and Osorio [39]; 16 Lasekan and See [60]; 17 Amanpour, Guclu, Kelebek and Selli [38]; 18 Du, Song, Baldwin and Rouseff [59]; 19 Mendoza-Enano, Stanley and Frank [66].…”

Section: Studies Of Aroma Composition Of Fruitsmentioning

confidence: 99%

A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis

et al. 2021

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Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds found in fruits. The odor-producing compounds of fruit aroma are derived from carbohydrates, lipids, phenolic compounds, and mono- and sesquiterpenes, among others. The identification of compounds responsible for fruit aroma is usually conducted using gas chromatography coupled with olfactometry (GC-O). This technique separates the chemical compounds from the aroma of foods using a chromatographic column and divides the resultant outflow between the physical detector and a testing outlet (sniffing port). Trained judges describe the perceived odor in terms of the intensity of the odor zones perceived according to their training method. Moreover, the use of GC-O coupled with a mass detector (GC-MS-O) allows for the retrieval of chemical information such as identification and quantification of compounds, which can be correlated to sensory information. This review aimed to demonstrate the application of GC-MS-O in the identification of precursor compounds in fruit aroma, considering important factors for the application, main results, and most recent advances in this field.

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A systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp)

Cited by 30 publications

References 33 publications

The assesement of bioactive potential and sensory acceptability of coffee and its byproducts- cascara and silverskin

The assesement of bioactive potential and sensory acceptability of coffee and its byproducts- cascara and silverskin

Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties

A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis

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