Physicochemical properties and sensory quality of Motlopi (Boscia albitrunca) coffee prepared using different temperature-time combinations

Otsogile, Kenanao; Seifu, Eyassu; Bultosa, Geremew

doi:10.1016/j.heliyon.2022.e10829

Cited by 2 publications

(3 citation statements)

References 30 publications

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“…The color of coffee is affected by the rate of heat propagation in the roasting medium; the longer the roasting time, the darker the color of the coffee grounds as a result of the Maillard reaction that produces volatile compounds, the caramelization of carbohydrates, and the formation of CO 2 as a result of oxidation during roasting. According to Otsogile et al (2022), one element affecting the color of brewed coffee is the caramelization of sugar, which results in a dark color. ANOVA revealed that roasting time and the interaction between roasting time and sorbitol concentration had no significant influence on the hedonic test of Robusta coffee aroma attribute.…”

Section: Organoleptic Responsesmentioning

confidence: 99%

“…The post-hoc test revealed that the 10% sorbitol concentration was considerably different from 15% and 20%, where 15% sorbitol concentration was not substantially different from 20% concentration. According to Otsogile et al (2022), the characteristic aroma of coffee is influenced by the volatile compounds produced during the roasting process. Due to the presence of volatile chemicals produced by the Maillard process and sugar degradation, coffee emits its scent.…”

Section: Organoleptic Responsesmentioning

confidence: 99%

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Physicochemical and Sensory Attributes of Robusta Coffee as Influenced by Sorbitol Concentration and Roasting Time

Hidayat

Ikrawan

Harin

et al. 2023

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Many studies have reported several methods to improve the quality of Robusta coffee such as fermentation, but it takes a relatively long time. In this study, a new processing method for Robusta coffee quality enhancement was investigated. Robusta coffee cherry was immersed using sorbitol solution under different concentrations (10%, 15%, and 20%), then the green bean coffee was roasted with several roasting duration (1, 3, and 5 minutes after coffee beans cracking) to determine the characteristic of coffee produced. Characteristics examined were chemical responses consisted of water content, pH, caffeine content, and anti- oxidant activity (IC50); physical responses consisted of L* color attribute; and organoleptic responses consisted of color, aroma, taste, and aftertaste. Principal component analysis (PCA) was employed to examine the qualitative correlations between dependent variables. The results demonstrated that the concentration of sorbitol of 10% to 20% altered the organoleptic reaction but not the physical and chemical responses. The roasting time impacted the coffee’s water content, pH, antioxidant activity (IC50), color, flavor, and aftertaste, but not its caffeine content and aroma. The interaction between sorbitol concentration and roasting time influences the color, flavor, and aftertaste characteristics of coffee. This finding led to an improvement in the quality of Robusta coffee. Furthermore, PCA showed that IC50 value was positively correlated with pH value and was conversely correlated with water content and L*, and slightly correlated with caffeine. Sensory attributes had no correlation with variables of IC50, caffeine and pH, and L*.

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Section: Organoleptic Responsesmentioning

confidence: 99%

Section: Organoleptic Responsesmentioning

confidence: 99%

Physicochemical and Sensory Attributes of Robusta Coffee as Influenced by Sorbitol Concentration and Roasting Time

Hidayat

Ikrawan

Harin

et al. 2023

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“…Polyphenols contained in leaf cells will be oxidized with the help of polyphenol oxidase enzymes into highly reactive orthoquinone compounds. In the enzymatic oxidation reaction of polyphenols, part of the TF is converted to tearubigin (TR), which is reddish brown in color [25].…”

Section: Colormentioning

confidence: 99%

Utilization of pruning leaves of coffee plants as a functional drink

Khamidah,

Syafitri,

Handoko

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Pruning at coffee plants is very important to maintain productivity, growing optimal, healthy and continuous. During pruning, a lot of coffee leaves are wasted whereas coffee leaves contain bioactive compounds that can be used as a drink that tastes almost like coffee beans. The purpose of this research is to determine the influence of the type of leaf (location of the leaf on the branch) and the processing technique on the resulting coffee leaf drink. This research was conducted at Trenggalek from April to May 2020. This research used a factorial Randomized Block Design, with 2 factors, A = Type of Leaf [A1 = Top of the first leaf to the third below it ; A2 = fourth leaf to eighth (counted after the top of the leaf)]; B = Processing method, [B1 = Fermentation, B2 = Roasting (non-fermentation), B3 = Fresh processing]. Based on the panelist’s assessment, the most preferred coffee leaf drink is a made from the first leaves (starting from the top to the third leaves below it) through the fermentation process (treatment A1B1). In this treatment, the color’s value at 4.00 (like); flavors at 3,500 (likes); turbidity level 3.625 (likes); aroma 3,625 (likes) and overall parameters 3,750 (likes). This treatment produces a red drink color (typical of tea), a pleasant taste that is not too bitter, a distinctive aroma of tea and the appropriate level of turbidity (typical of tea). The results of the phytochemical screening for samples of dried coffee leaves showed that these coffee leaves contain flavonoids, tannins and saponins. Caffeine content of dry coffee leaves is 1.4%; Polyphenol content of 9.5% and antioxidants of 75.611%.

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Physicochemical properties and sensory quality of Motlopi (Boscia albitrunca) coffee prepared using different temperature-time combinations

Cited by 2 publications

References 30 publications

Physicochemical and Sensory Attributes of Robusta Coffee as Influenced by Sorbitol Concentration and Roasting Time

Physicochemical and Sensory Attributes of Robusta Coffee as Influenced by Sorbitol Concentration and Roasting Time

Utilization of pruning leaves of coffee plants as a functional drink

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