| Title: | Aroma-Active Compounds in Robusta Coffee Pulp Puree-Evaluation of Physicochemical and Sensory Properties |
| Author(s): | Buck N; Wohlt D; Winter AR; Ortner E; |
| Address: | "Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, 85354 Freising, Germany. Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander-University Erlangen-Nurnberg, Henkestrasse 9, 91054 Erlangen, Germany. Institute of Food Technology, Weihenstephan-Triesdorf University of Applied Sciences, Am Staudengarten 11, 85354 Freising, Germany" |
| DOI: | 10.3390/molecules26133925 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed of in the processing units. To reduce this waste and the associated environmental burden, an alternative strategy would be to exploit the coffee pulp to produce a durable and stable consumable product. Accordingly, a puree produced from Robusta coffee pulp was investigated in relation to its physicochemical and sensory properties. After thermal and chemical stabilization, the obtained puree (pH 3.6) was found to exhibit a multimodal particle size distribution, shear-thinning behavior, and lower discoloration, as well as an antioxidant capacity of 87.9 micromol(TE)/g(DM). The flavor of the puree was examined by sensory evaluation and the corresponding analyses of aroma-active volatile compounds, as determined using aroma extract dilution analyses (AEDA) and gas chromatography-mass spectrometry/olfactometry (GC-MS/O). The puree was characterized by dominant fruity (4.4), floral (3.4), citrusy (3.3) and hay-like (3.3) odor impressions. The aroma-active compounds were predominantly aldehydes, acids, and lactones, whereby (E)-beta-damascenone, geraniol, 4-methylphenol, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, and 4-hydroxy-3-methoxybenzaldehyde exhibited the highest flavor dilution (FD) factor (1024), thereby indicating their high impact on the overall aroma of the puree. This study demonstrates an approach to stabilize coffee pulp to produce a sweet, fruity puree with comparable physical properties to other fruit purees and that can be used as a new and versatile flavoring ingredient for various food applications" |
| Keywords: | Coffee/*chemistry/classification Gas Chromatography-Mass Spectrometry Molecular Structure Odorants/*analysis Olfactometry Plant Extracts/analysis/chemistry Volatile Organic Compounds/*analysis/chemistry Coffea canephora aroma extract dilution analysis by-; |
| Notes: | "MedlineBuck, Nina Wohlt, Daria Winter, Anne Ruth Ortner, Eva eng 031B0220/German Ministry of Education and Research (BMBF)/ Switzerland 2021/07/03 Molecules. 2021 Jun 27; 26(13):3925. doi: 10.3390/molecules26133925" |
