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Food Chem

Title:		Production and characterization of a new distilled beverage from green coffee seed residue
Author(s):		Lopes ACA; Andrade RP; Dos Reis Casagrande M; Santiago WD; de Resende MLV; das Gracas Cardoso M; Vilanova M; Duarte WF;
Address:		"Department of Biology, University of Lavras (UFLA), Campus Universitario, CEP 37200-900, Lavras, MG, Brazil. National Institute of Coffee Science and Technology/University of Lavras (UFLA), Campus Universitario, CEP 37200-900, Lavras, MG, Brazil. Cooperativa Regional de Cafeicultores de Guaxupe, CEP 37800-000, Guaxupe, MG, Brazil. Department of Chemistry, University of Lavras (UFLA), Campus Universitario, CEP 37200-900, Lavras, MG, Brazil. Instituto de Ciencias de la Vid y del Vino (ICVV). Consejo Superior de Investigaciones Cientificas CSIC-Universidad de La Rioja-Gobierno de La Rioja, Carretera de Burgos km 6, 26007 Logrono, Spain. Department of Biology, University of Lavras (UFLA), Campus Universitario, CEP 37200-900, Lavras, MG, Brazil; National Institute of Coffee Science and Technology/University of Lavras (UFLA), Campus Universitario, CEP 37200-900, Lavras, MG, Brazil. Electronic address: whasleyduarte@ufla.br"
Journal Title:		Food Chem
Year:		2022
Volume:		20211229
Issue:
Page Number:		131960 -
DOI:		10.1016/j.foodchem.2021.131960
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study evaluated green coffee seed residue (GCSR) as an alternative substrate for producing distilled beverages. Two proportions of GCSR, 10% and 20% (w/v), were fermented and distilled in a copper alembic still. The spirits were characterized by GC-FID, HS-SPME GC-MS, and sensory analysis by trained panelists. Most of the 62 identified volatile compounds were affected by the GCSR concentration. Total terpenes, higher alcohols, and acetals showed the highest concentrations in the 10% GCSR spirit. Esters, acetates, and aldehydes were most abundant in the 20% GCSR. In the sensory analysis, the 10% GCSR spirit was characterized by floral, dairy, and almond aromas, while the 20% GCSR spirit was embodied coffee, vegetable, hazelnut, cooked cabbage, and nut descriptors. The results demonstrate the potential of GCSR as a substrate for producing coffee spirits with chemical and sensory qualities, with the 10% GCSR being the better option for fermentation"
Keywords:		Beverages/analysis *Coffee Fermentation Gas Chromatography-Mass Spectrometry Odorants/analysis *Volatile Organic Compounds/analysis Coffee byproducts Coffee spirit Volatile compounds;
Notes:		"MedlineLopes, Ana Claudia Alencar Andrade, Rafaela Pereira Dos Reis Casagrande, Marcelo Santiago, Wilder Douglas de Resende, Mario Lucio Vilela das Gracas Cardoso, Maria Vilanova, Mar Duarte, Whasley Ferreira eng England 2022/01/04 Food Chem. 2022 May 30; 377:131960. doi: 10.1016/j.foodchem.2021.131960. Epub 2021 Dec 29"