Sensory Characteristics of Two Kinds of Alcoholic Beverages Produced with Spent Coffee Grounds Extract Based on Electronic Senses and HS-SPME-GC-MS Analyses

Wang, Lu; Xu, Yang; Li, Zhuoting; Lin, Xue; Hu, Xiaoping; Liu, Sixin; Li, Congfa

doi:10.3390/fermentation7040254

Cited by 8 publications

(8 citation statements)

References 44 publications

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“…Therefore, consumers who notice the product information could use these terms as part of their conceptualization. The term soft is related to the overall perceived alcohol intensity of a distilled product; it has been used as a sensory characteristic of different alcoholic beverages [ 49 ], and some consumers may use this characteristic as price criterion when purchasing alcoholic beverages.…”

Section: Discussionmentioning

confidence: 99%

Conceptualizing a Product with the Food-Related Lifestyle Instrument

Lazo

Guerrero

García-Barrón

2022

Foods

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Product perception is important for consumers’ acceptance, especially when it is associated with a geographical location. Consumers’ food-related lifestyles (FRLs) have been used to better identify the role that beverages have in people lives. The present study was conducted to understand the conceptualization of mezcal according to consumers’ FRLs. Four hundred mezcal consumers were surveyed in Mexico. Participants were asked to describe their experience with the product and consumption habits, to evaluate ten different FRL constructs, and to assess mezcal conceptualization using a check-all-that-apply test. A hierarchical cluster analysis was carried out on the composite variables of the evaluated constructs and their objective knowledge score to define segments. To visualize the relationships among FRL constructs and the terms used to describe mezcal, a multiple factorial analysis was carried out. The results showed four different mezcal clusters. The social and involved segment described the beverage with elements of traditional and food-related activities. The price–quality fixed segment was mainly associated with the product to handcraft process. Uninvolved consumers were not linked to specific terms and uninformed and unaware consumers were novice participants with mainly negative product connotations. Therefore, is important to consider consumers’ FRLs to have a better understanding of product conceptualization.

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Section: Discussionmentioning

confidence: 99%

Conceptualizing a Product with the Food-Related Lifestyle Instrument

Lazo

Guerrero

García-Barrón

2022

Foods

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“…The supernatants of FCW, NPCW, and SC7-PCW were filtered and derivatized using an Agilent automatic on-line derivatization method for the analysis of amino acids according to the previous study [ 19 , 20 ]. The primary and secondary amino acids were reacted with O-phthalaldehyde (OPA) and fluorene methoxycarbonyl chloride (FMOC), respectively.…”

Section: Methodsmentioning

confidence: 99%

Production of Bacterial Cellulose in the Medium with Yeasts Pre-Fermented Coconut Water or with Addition of Selected Amino Acids

Lin

Song

Jiang

et al. 2022

Foods

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The uncontrolled natural pre-fermentation process of coconut water represents great hidden safety hazards, unstable production, and impact on the quality of nata de coco–the trade name of bacterial cellulose (BC) in food industry. In this study, BC production from Komagataeibacter nataicola Q2 was conducted in the media of coconut water (50%, v/v) pre-fermented by 11 coconut-sourced yeast strains in static. Results suggested that coconut water pre-fermented by different yeast strains had varied effects on the production of BC. Compared with the use of fresh coconut water, the use of coconut water pre-fermented by Saccharomyces cerevisiae SC7 increased the BC yield by 165%. Both natural pre-fermentation and SC7 pre-fermentation altered the concentrations of amino acids in fresh coconut water. The addition of selected amino acids aspartic acid, glutamic acid, serine, methionine, threonine, isoleucine, phenylalanine, and proline at different concentrations had varied effects on the production of BC. The yield of BC was the highest when adding 3.0% (w/v) methionine. Moreover, adding 3.0% methionine allowed the production of BC with larger loops of looser aggregated microfibers, increased the crystallinity of BC from 64.8% to 69.4%, but decreased the temperature of maximum weight loss rate, hardness, and adhesiveness from 223 °C, 8.68 kg, and 92.8 g.sec to 212 °C, 7.01 kg, and 58.5 g.sec, respectively, in the test condition.

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“…SCG finds further use in the production of fermented alcoholic beverages, which are characterized by a delicate coffee flavor. Wang et al (2021) focused on the production of an alcoholic beverage using a yeast culture of Saccharomyces cerevisiae, specifically strain D254. To ensure the correct course of fermentation, it was necessary to add 20% sucrose to SCG, adjust pH to 4.0 using citric acid, ammonium phosphate in 0.20% was used as a source of nitrogen.…”

Section: Scg Use In the Food Industrymentioning

confidence: 99%

“…To ensure the correct course of fermentation, it was necessary to add 20% sucrose to SCG, adjust pH to 4.0 using citric acid, ammonium phosphate in 0.20% was used as a source of nitrogen. After completion of the main fermentation, the post-fermentation phase took place at 15 °C for 30 days (Wang et al, 2021).…”

Section: Scg Use In the Food Industrymentioning

confidence: 99%

Ways to Reuse Spent Coffee Ground: a Brief Overview

Dominika,

Dani,

Bohuslava

2023

Maso International – Journal of Food Science and Technology

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Currently, coffee is among the most consumed non-alcoholic beverages in the world. Due to the increased consumer demand for coffee, there is an excessive production of waste arising during this beverage preparation. The accumulated waste from coffee consumption is in literature named spent coffee grounds (SCG). The accumulation of SCG can adversely affect the environment. When significant amounts of SCG are disposed of inlandfills, their anaerobic degradation occurs, which leads to the formation and emissions of greenhouse gases such as methane and carbon dioxide. Furthermore, chemical substances are released into the environment, such as tannins, polyphenols or caffeine, which can affect soil fertility. In order to reduce the undesirable impact on the environment, various repeated methods of this by-product utilization and their application on the market are being studied. The aim of the work was to create an up-to-date overview of the use of SCG invarious branches of industry. The information obtained can be considered usable foundation and base for further research about SCG.

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Sensory Characteristics of Two Kinds of Alcoholic Beverages Produced with Spent Coffee Grounds Extract Based on Electronic Senses and HS-SPME-GC-MS Analyses

Cited by 8 publications

References 44 publications

Conceptualizing a Product with the Food-Related Lifestyle Instrument

Conceptualizing a Product with the Food-Related Lifestyle Instrument

Production of Bacterial Cellulose in the Medium with Yeasts Pre-Fermented Coconut Water or with Addition of Selected Amino Acids

Ways to Reuse Spent Coffee Ground: a Brief Overview

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