Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties
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. Accord...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-06-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/13/3925 |
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| author | Nina Buck Daria Wohlt Anne Ruth Winter Eva Ortner |
| author_facet | Nina Buck Daria Wohlt Anne Ruth Winter Eva Ortner |
| author_sort | Nina Buck |
| collection | DOAJ |
| description | 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 µmol<sub>TE</sub>/g<sub>DM</sub>. 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 <i>fruity</i> (4.4)<i>, floral</i> (3.4), <i>citrusy</i> (3.3) and <i>hay-like</i> (3.3) odor impressions. The aroma-active compounds were predominantly aldehydes, acids, and lactones, whereby (<i>E</i>)-<i>β</i>-damascenone, geraniol, 4-methylphenol, 3-hydroxy-4,5-dimethylfuran-2(<i>5H</i>)-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 <i>sweet, fruity</i> 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. |
| first_indexed | 2024-03-09T04:48:37Z |
| format | Article |
| id | doaj.art-2d800f8eb7c2434d8cf7f1a59cc769e2 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T04:48:37Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-2d800f8eb7c2434d8cf7f1a59cc769e22023-12-03T13:12:03ZengMDPI AGMolecules1420-30492021-06-012613392510.3390/molecules26133925Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory PropertiesNina Buck0Daria Wohlt1Anne Ruth Winter2Eva Ortner3Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, GermanyFraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, GermanyFraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, GermanyFraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, GermanyWet 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 µmol<sub>TE</sub>/g<sub>DM</sub>. 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 <i>fruity</i> (4.4)<i>, floral</i> (3.4), <i>citrusy</i> (3.3) and <i>hay-like</i> (3.3) odor impressions. The aroma-active compounds were predominantly aldehydes, acids, and lactones, whereby (<i>E</i>)-<i>β</i>-damascenone, geraniol, 4-methylphenol, 3-hydroxy-4,5-dimethylfuran-2(<i>5H</i>)-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 <i>sweet, fruity</i> 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.https://www.mdpi.com/1420-3049/26/13/3925aroma extract dilution analysisby-product<i>Coffea canephora</i>coffee cherrygas chromatography-olfactometryresidue |
| spellingShingle | Nina Buck Daria Wohlt Anne Ruth Winter Eva Ortner Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties Molecules aroma extract dilution analysis by-product <i>Coffea canephora</i> coffee cherry gas chromatography-olfactometry residue |
| title | Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties |
| title_full | Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties |
| title_fullStr | Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties |
| title_full_unstemmed | Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties |
| title_short | Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties |
| title_sort | aroma active compounds in robusta coffee pulp puree evaluation of physicochemical and sensory properties |
| topic | aroma extract dilution analysis by-product <i>Coffea canephora</i> coffee cherry gas chromatography-olfactometry residue |
| url | https://www.mdpi.com/1420-3049/26/13/3925 |
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