| Title: | "Potential valorisation of baobab (Adansonia digitata) seeds as a coffee substitute: Insights and comparisons on the effect of roasting on quality, sensory profiles, and characterisation of volatile aroma compounds by HS-SPME/GC-MS" |
| Author(s): | Ismail BB; Huang R; Liu D; Ye X; Guo M; |
| Address: | "College of Biosystems Engineering and Food Science, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China; Department of Food Science & Technology, Faculty of Agriculture, Bayero University, Kano, PMB 3011, Kano, Nigeria. College of Biosystems Engineering and Food Science, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA. College of Biosystems Engineering and Food Science, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China; Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, China. College of Biosystems Engineering and Food Science, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China; Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, China. Electronic address: mingguo@zju.edu.cn" |
| DOI: | 10.1016/j.foodchem.2022.133475 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The seeds of Africa's majestic baobab are often discarded or poorly utilized. Few studies explored its potential as a coffee substitute, while the key volatile compounds are still unknown. These compounds were hypothesized to be responsible for baobab's sensory acceptance. In this study, the physicochemical, sensory, and key volatile composition of brews from coffee beans and baobab seeds subjected to different roasting conditions were reported. Roasting increases pH while reducing acidity, total soluble solids, lightness (L*), redness/greenness (a*), and yellowness/blueness (b*) in coffee and baobab brews. Phenolic contents increased significantly (p < 0.05) with increased roasting intensity in baobab while degrading in coffee. Significant variability of volatile composition existed among coffee and baobab matrices and the roasting conditions. Nevertheless, the presence of several key coffee odorants in baobab from pyrazines, phenols, and furans chemical families, owing to their odour active value >/= 1, likely contributed to its sensory acceptance" |
| Keywords: | *Adansonia/chemistry Gas Chromatography-Mass Spectrometry Hot Temperature Humans Odorants/analysis Phenols/analysis Seeds/chemistry Solid Phase Microextraction *Volatile Organic Compounds/analysis Baobab seeds Coffee beans HS-SPME/GC-MS analysis Sensory p; |
| Notes: | "MedlineIsmail, Balarabe B Huang, Rui Liu, Donghong Ye, Xingqian Guo, Mingming eng England 2022/06/20 Food Chem. 2022 Nov 15; 394:133475. doi: 10.1016/j.foodchem.2022.133475. Epub 2022 Jun 14" |
