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

Abstract

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.

Kajian Perbaikan Kualitas Air Limbah Pengolahan Kopi Menggunakan Metode Fitoremediasi Dengan Tanaman Eceng Gondok (Eichhornia Crassipes)

“…Sejalan dengan hal tersebut, berdasarkan parameter kimia berupa nilai awal BOD dan COD air limbah pengolahan kopi mengindikasikan adanya bahan organik yang cukup tinggi. Bahan organik tersebut diprediksikan berasal dari proses pemecahan senyawa-senyawa kompleks seperti karbohidrat, protein, dan lemak yang terdapat pada daging buah kopi pada saat proses fermentasi menjadi senyawa yang lebih sederhana seperti monosakarida (Buck et al, 2021). Karakteristik bahan organik pada air limbah pengolahan kopi dapat diindikasikan oleh perbandingan antara nilai BOD dan COD.…”

Bases for the Establishment of Robusta Coffee (Coffea canephora) as a New Crop for Colombia

“…Traditional areas of Arabica coffee production in the Andean zone down to 1500 masl and up to 2250 masl are surrounded by high biodiversity and it is neither possible nor desirable to substitute higher elevation forested regions for coffee production. Meanwhile the potential production regions for Robusta coffee are growing and widespread [9].…”

“…Regarding the labor required in the production process, this may come in part from the small farm population of the region, or colonists/refugees coming in from other regions of Colombia. The possibility of involving ex-paramilitary and guerilla fighters trained to now grow Robusta coffee [9][10][11][12][13] would reintegrate these people into society. The achievement of higher incomes and safety compared to illicit crops was an essential part of the peace agreement signed between previous combatants and the national government.…”

“…A reasonable question for potential investors in the Orinoquia is the following: How profitable would the production of Robusta coffee be compared to current products and production systems? An approximate answer is given by Leibovich and Llinás [9]. Coffee generates more income than corn and soybeans, although it is much less than palm oil, with palm being more attractive from an income point of view.…”

“…In the international market, the price of Robusta coffee is 25% lower than Arabica products, but this is offset by higher production, higher industrial conversion due to the high content of total soluble solids and a higher ratio of parchment "gold" beans compared to pulp or cherry. The Robusta beans are smaller, but heavier [9]. Most Robusta genotypes are resistant to rust and nematodes.…”