« Previous AbstractApplication of fluorescence to the study of crude petroleum    Next AbstractFemale odors and aggression among male Microtus »

Foods

Title:		Coffee Leaf Tea from El Salvador: On-Site Production Considering Influences of Processing on Chemical Composition
Author(s):		Steger MC; Rigling M; Blumenthal P; Segatz V; Quintanilla-Belucci A; Beisel JM; Rieke-Zapp J; Schwarz S; Lachenmeier DW; Zhang Y;
Address:		"Department of Flavor Chemistry, University of Hohenheim, Fruwirthstr. 12, Verfugungsgebaude 221, 70599 Stuttgart, Germany. Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany. Chemisches und Veterinaruntersuchungsamt (CVUA), Weissenburger Strasse 3, 76187 Karlsruhe, Germany. Hochschule fur Angewandte Wissenschaften Coburg, Friedrich-Streib-Strasse 2, 96450 Coburg, Germany. Finca La Buena Esperanza, Pasaje Senda Florida Norte 124, San Salvador, El Salvador. Rubiacea Research and Development GmbH, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany"
Journal Title:		Foods
Year:		2022
Volume:		20220823
Issue:		17
Page Number:		-
DOI:		10.3390/foods11172553
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"The production of coffee leaf tea (Coffea arabica) in El Salvador and the influences of processing steps on non-volatile compounds and volatile aroma-active compounds were investigated. The tea was produced according to the process steps of conventional tea (Camellia sinensis) with the available possibilities on the farm. Influencing factors were the leaf type (old, young, yellow, shoots), processing (blending, cutting, rolling, freezing, steaming), drying (sun drying, oven drying, roasting) and fermentation (wild, yeast, Lactobacillus). Subsequently, the samples were analysed for the maximum levels of caffeine, chlorogenic acid, and epigallocatechin gallate permitted by the European Commission. The caffeine content ranged between 0.37-1.33 g/100 g dry mass (DM), the chlorogenic acid was between not detectable and 9.35 g/100 g DM and epigallocatechin gallate could not be detected at all. Furthermore, water content, essential oil, ash content, total polyphenols, total catechins, organic acids, and trigonelline were determined. Gas chromatography-mass spectrometry-olfactometry and calculation of the odour activity values (OAVs) were carried out to determine the main aroma-active compounds, which are beta-ionone (honey-like, OAV 132-927), decanal (citrus-like, floral, OAV 14-301), alpha-ionone (floral, OAV 30-100), (E,Z)-2,6-nonadienal (cucumber-like, OAV 18-256), 2,4-nonadienal (melon-like, OAV 2-18), octanal (fruity, OAV 7-23), (E)-2 nonenal (citrus-like, OAV 1-11), hexanal (grassy, OAV 1-10), and 4-heptenal (green, OAV 1-9). The data obtained in this study may help to adjust process parameters directly to consumer preferences and allow coffee farmers to earn an extra income from this by-product"
Keywords:		Coffea arabica caffeine coffee by-products coffee leaf tea epigallocatechin gallate novel food;
Notes:		"PubMed-not-MEDLINESteger, Marc C Rigling, Marina Blumenthal, Patrik Segatz, Valerie Quintanilla-Belucci, Andres Beisel, Julia M Rieke-Zapp, Jorg Schwarz, Steffen Lachenmeier, Dirk W Zhang, Yanyan eng Switzerland 2022/09/10 Foods. 2022 Aug 23; 11(17):2553. doi: 10.3390/foods11172553"