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Foods

Title:		Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries
Author(s):		DePaula J; Cunha SC; Cruz A; Sales AL; Revi I; Fernandes J; Ferreira I; Miguel MAL; Farah A;
Address:		"Laboratorio de Quimica e Bioatividade de Alimentos & Nucleo de Pesquisa em Cafe Professor Luiz Carlos Trugo-NuPeCafe, Instituto de Nutricao Josue de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-902, Brazil. LAQV/REQUIMTE, Laboratorio de Bromatologia e Hidrologia, Departamento de Ciencias Quimicas, Faculdade de Farmacia da Universidade do Porto, 4099-030 Porto, Portugal. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro, Rio de Janeiro 20260-100, Brazil. Purity Coffee, Greenville, SC 29609, USA. Laboratorio de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Goes, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-902, Brazil"
Journal Title:		Foods
Year:		2022
Volume:		20221010
Issue:		19
Page Number:		-
DOI:		10.3390/foods11193144
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Coffee is one of the most produced and consumed food products worldwide. Its production generates a large amount of byproducts with bioactive potential, like the fruit skin and pulp, popularly called cascara. This study aimed to evaluate the volatile and sensory profiles and the consumption potential of commercial Coffea arabica cascara teas by Rio de Janeiro consumers. Analyses of volatile organic compounds in unfermented (n = 2) and fermented (n = 4) cascara tea infusions were performed by GC-MS. RATA and acceptance sensory tests were performed with untrained assessors (n = 100). Fifty-three volatile organic compounds distributed in 9 classes were identified in different samples. Aldehydes, acids, alcohols, esters, and ketones prevailed in order of abundance. With mild intensity, the most cited aroma and flavor attributes were sweet, herbal, woody, prune, fruity, honey, toasted mate and black tea for unfermented teas. For the fermented teas, sweet, woody, black tea, prune, herbal, citric, fruity, honey, raisin, peach, toasted mate, tamarind, and hibiscus were rated as intense. A good association between the attributes selected by the assessors and the volatile compounds was observed. Unfermented teas, with a mild flavor and traditional characteristics, showed better mean acceptance (6.0-5.9 points) when compared to fermented teas (6.0-5.3 points), with exotic and complex attributes. These were well accepted (>8.0 points) by only about 20% of the assessors, a niche of consumers that appreciate gourmet foods"
Keywords:		coffee cherry tea coffee fruit coffee husk fermentation infusion volatile compounds;
Notes:		"PubMed-not-MEDLINEDePaula, Juliana Cunha, Sara C Cruz, Adriano Sales, Amanda L Revi, Ildi Fernandes, Jose Ferreira, Isabel M P L V O Miguel, Marco A L Farah, Adriana eng E-02/2017# 234092/Fundacao Carlos Chagas Filho de Amparo a Pesquisa do Estado do Rio de Janeiro/ FCT Portugal, #UID/QUI/50006/2019 and contract IF/01616/2015/Fundacao para a Ciencia e a Tecnologia/ Switzerland 2022/10/15 Foods. 2022 Oct 10; 11(19):3144. doi: 10.3390/foods11193144"