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This research focused on the impact of drying techniques on the physicochemical and aromatic profile of honey coffee, which involves simultaneous fermentation and drying of coffee beans. Sun drying (SN), low temperature and low humidity drying (LTLH), polyhouse/solar tunnel drying (SD), and shade drying (SH) were carried out. Insignificant effect on physical quality was recorded. Chemical characterization of the raw coffee revealed that the LTLH-dried beans had higher carbohydrates (15.53%), which affected the coffee aroma. The roasted coffee contained caffeine (2.86%) and chlorogenic acid (2.50%), the primary bioactive components, contributing to strength, astringency and bitterness. The coffee brews had improved chemical metabolites such as carbohydrates (16.06%), total polyphenols (6.36%), flavonoids (0.7%) and antioxidants (5.4%). Furthermore, PCA correlates a total variance of 99.2% on green coffee, 97.3% on roasted coffee and 99.8% on brew. SPME–GC–MS revealed 75 volatiles in the roasted coffee and 95 in the infusions. Individual value plot graphs were introduced to assess the effect of volatiles on drying modes. Pyrazines and ketones were key molecules contributing to roasted walnut notes with fruity, floral and honey undertones. E-Nose profiles excellently overlaid GCMS results. SIMCA represented a positive correlation between LTLH coffee and volatile compounds. Thus, the LTLH technique (45–50 °C and 30–40% RH) for honey coffee facilitated an appropriate fermentation of coffee beans thereby improving the overall quality which, in turn, leads to global attention for innovative coffee processing technologies. [ABSTRACT FROM AUTHOR]

Coffee flavor is profoundly influenced by numerous factors, including the origin's terroir and variety, as well as post-harvest processing, drying, and sorting. Even specialty coffee beans, carefully selected for their high quality, can exhibit a wide range of flavor profiles depending on how they are roasted and ground. Traditionally, the coffee industry has used the Brewing Control Chart, which considers total dissolved solids (TDS) and extraction (E), to guide professionals toward achieving consistent flavors. However, this chart has limitations in representing the complex chemical composition and its influence on the sensory attributes of coffee. This study explores a more comprehensive approach to evaluating coffee quality by utilizing a taste sensing system (electronic tongue) to measure acidity and bitterness for full-immersion brewing. We investigate the impact of brew ratio and grind size on these taste attributes, while also considering the influence of roast level. Our findings demonstrate that finer grind sizes significantly affect TDS and E, while roast level and grind size significantly affect sensory attributes, as measured by the taste sensing system. This approach complements the traditional Brewing Control Chart by providing a more nuanced understanding of how roast level and grind size influence coffee flavor. [ABSTRACT FROM AUTHOR]

Coffee, one of the most widely consumed commodities globally, embodies a sensory experience deeply rooted in social, cultural, and hedonic contexts. The cold brew (CB) method, characterized by cold extraction, is a refreshing and unique alternative to traditional coffee. Despite its growing popularity, CB lacks defined preparation parameters and comprehensive analysis of its aromatic composition. In this study, we aimed to obtain a representative extract of the volatile matrix of CB and characterize the aroma of sensory-active compounds using advanced techniques such as headspace–solid-phase Microextraction (HS-SPME) and headspace-solid-phase extraction (HS-SPE) for volatile compound extraction, followed by gas chromatography–olfactometry–mass Spectrometry (GC-O-MS) for compound identification. Optimization of the HS-SPME parameters resulted in the identification of 36 compounds, whereas HS-SPE identified 28 compounds, which included both complementary and similar compounds. In HS-SPME, 15 compounds exhibited sensory activity with descriptors such as floral, caramel, sweet, and almond, whereas seven exhibited sensory activity with descriptors such as chocolate, floral, coffee, and caramel. This comprehensive approach to HS-SPME and HS-SPE aroma extraction with GC-O-MS offers an efficient methodology for characterizing the aroma profile of CB, paving the way for future research and quality standards for this innovative coffee beverage. [ABSTRACT FROM AUTHOR]

Spent Coffee Ground (SCG) is the main coffee industry by-product, rich in dietary fibers and polyphenols. The extractable material of SCG was fractionated, and the phenolic compounds were identified and quantified. Chlorogenic and neochlorogenic acids were identified as the main phenolic components, and the Total Phenolic Content (TPC) of SCG was determined to be 2.16% (dry SCG basis). Furthermore, SCG was characterized in terms of Total Dietary Fiber content, which amounted to 66%. The SCG was valorized for the development of a bakery product (cookie) enhanced with fiber and bioactive polyphenols. Cookies were produced with the addition of 4% and 7% dry and defatted SCG (baked cookie basis). The produced cookie prototypes presented TPC and dietary fiber dependent on the addition level of SCG. TPC values were determined at 588 and 1017 ppm, while dietary fiber values were at 2.7 and 4.6%, respectively. The shelf life of the cookies was monitored over 143 days at three different temperatures (25 °C, 35 °C, and 45 °C) in terms of texture (hardness), color, Peroxide Value (PV), and TPC. It was observed that the PV value significantly increased in samples with incorporated SCG, stored at 45 °C, while in those stored at 25 °C and 35 °C, PV remained at low levels. The TPC of the SCG-enriched samples remained practically constant during the shelf life analysis, while color and hardness increased (mathematically modeled). SCG-added cookies were characterized by increased darkness, increased hardness, and a mild (desirable) coffee flavor. The overall sensory impression scores for 0%, 4%, and 7% SCG-added cookies were 7.5, 8.0, and 8.2, respectively. Based on sensory evaluation test results, the shelf lives of 0%, 4%, and 7% SCG at 25 °C were 359, 435, and 471 days, respectively. Overall, SCG is a potentially valuable ingredient that can be used to develop innovative food (baked) products with enhanced nutritional value and increased shelf life. [ABSTRACT FROM AUTHOR]

To accurately describe the quality differences between different cigar tobacco raw materials, a sensory quality evaluation method for domestic cigar tobacco raw materials was developed. The evaluation content of this method included four parts: style characteristics, impurities, quality characteristics and overall evaluation. The Analytic Hierarchy Process and expert consultation method were mainly used to calculate and refine the weights of the four dimensions of quality characteristics of different types of cigar tobacco raw materials (aroma characteristics, smoke characteristics, aftertaste characteristics and combustion characteristics), the weighted quality characteristic comprehensive score were calculated and six types of cigar tobacco raw materials were evaluated. The results showed that for eggplant core (eggplant cover) tobacco leaves, the weights of aroma characteristics, smoke characteristics, aftertaste characteristics and combustion characteristics were 0.50, 0.15, 0.20, and 0.15, respectively. For eggplant tobacco leaves, the weights of aroma characteristics, smoke characteristics, aftertaste characteristic, and combustion characteristics were 0.10, 0.15, 0.20, and 0.55, respectively. The quality characteristic score was consistent with the expert comprehensive evaluation results. All six cigar tobacco leaf samples exhibited distinct style, with Chuxue 26 having a stronger concentration, while the rest having a moderate concentration. Hainan No. 1 and Haiyan 103 had sweet honey aromas in their main aroma, Chuxue 14 and Chuxue 26 had nutty aromas, and Dexue 4 and Chuanxue 2 had coffee aromas. Among the selected samples, there were 3 samples with slight protein impurities. Among the eggplant core varieties, Chuxue 14 had the best quality characteristics, while the eggplant coat variety Chuxue 26 had the best quality characteristics. This method could comprehensively and accurately describe the sensory quality differences of different varieties of cigar tobacco raw materials, providing reference for the development and application of cigar tobacco raw materials, cigar formula design and maintenance, etc. [ABSTRACT FROM AUTHOR]

BACKGROUND: Roasting is an important process in the formation of coffee flavor characteristics, which determines the quality of coffee and consumer acceptance. However, the influence of roasting degree on the flavor characteristics of cold brew coffee has not been fully described. RESULTS: In the present study, the flavor characteristics of cold brew coffee with different roasting degrees were compared in detail by using chromatographic and electronic sensory approaches, and the flavor changes induced by freeze‐drying were investigated. Pyrazine and heterocyclic compounds were the main aroma compounds in coffee, and gradually dominated with the increase of roasting. Pyridine was consistently present in cold brew coffees of different roasting degrees and showed significant gradient of quantity accumulation. Aroma compounds such as pyrazine, linalool and furfuryl acetate were the main contributors to coffee roasting, floral and fruity flavor. Freeze‐drying preserved the fruity and floral aromas of medium‐roasted cold brew coffee, whereas reducing the bitterness, astringency and acidity properties that are off‐putting to consumers. CONCLUSION: The higher consumer acceptance and enjoyment in medium roast cold brew coffee may be related to its stronger floral and fruity aroma. The aroma profile qualities of freeze‐drying processed medium roasted cold brewed coffee were more dominant and more suitable for freeze‐drying processing than medium dark roasting. Application of freeze‐drying for cold brew coffee will promote the convenience of drinking. The present study provides valuable technical guidance in improving the flavor and quality of cold brew coffee, and also promotes its commercialization process. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The semi-dry fermentation processing (SFP) of Coffea arabica is a traditional primary processing method in the coffee industry, which crucially impacts the coffee's flavor. To further obtain useful information on microbial communities and chemical compounds during the SFP of C. arabica from Yunnan, China, the microbial community structures and the differentially changed non-volatile compounds (DCnVCs) were comprehensively analyzed. The results showed that Tatumella, Staphylococcus, Klebsiella, Brevundimonas, and Gluconobacter were the most prevalent bacteria genera, and Candida, Hannaella, Hanseniaspora, Pichia, and Lachancea were the most abundant fungal genera. Furthermore, 117 DCnVCs were found in the fermentation-finished samples compared to the raw materials. Therefore, this study can provide useful information for understanding the SFP of coffee beans, and its impact on coffee's quality parameters. [ABSTRACT FROM AUTHOR]

To improve the overall sensory evaluation of regular coffee, a mixture of β-CD/flavour CD powder was prepared by a freeze-drying method. Cyclodextrin inclusion complexes consist of eight compounds that are naturally present in coffee, specifically: 2,5-dimethylpyrazine, benzaldehyde, citral, linalool, limonene, phenethyl acetate, furfural, and ethyl acetate. These eight compounds naturally occur in coffee, making them safer than using other compounds. Moreover, these eight compounds are the primary active ingredients in coffee, significantly influencing its flavour profile. Therefore, choosing to complex these eight compounds with cyclodextrins can effectively enhance the taste of the coffee. XRD, FT-IR, and SDE-GC-FID were presented to study the formation of inclusion CD powder, the storage stability, chemical composition changes, and safety. Results show that by the cyclodextrin method of freeze-drying, the CD powder showed a stable encapsulated structure and increased stability of flavour compounds. Based on the coffee aroma analysis results, prepared CD powder can enhance the coffee's aroma score by 3.0–4.0 points and increase the flavour score by 2.1–3.5 points, and it can achieve preservation for a minimum of 181 days at 25 °C. Furthermore, under the requirements of the China national standard for additives, the mixture of β-CD/flavour CD powder was used for the cup testing with four regular coffees to obtain improved coffees. With the full score is 10, improved coffees could score extra 3.0–4.0 points on aroma and 2.1–3.5 on flavour compared to regular coffee. In addition, the CD powder also improves the quality of the coffee in terms of aftertaste, body, and sweetness. Overall, β-CD/flavour CD powders provide several advantages over the currently popular coffee bean processing methods, including improved reproducibility, enhanced controllability, and increased flexibility, while prioritizing safety. And it should be explored further with appropriate compounds given its potential for coffee aroma modulation. [ABSTRACT FROM AUTHOR]

Coffee is a critical agricultural commodity and is used to produce premium beverages enjoyed by people worldwide. The microbiome of coffee beans has proven to be an essential tool that improves the flavor profile of coffee by creating aromatic flavor compounds through natural fermentation. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand in order to identify the correlation between microbial diversity and biochemical characteristics including flavor, aroma, and metabolic attributes. Our study found 64 genera of bacteria and 59 genera of yeast/fungi present during the fermentation process. Group of microbes, mainly yeast and lactic acid bacteria, that predominated in the process were significantly correlated with preferable flavor and aroma compounds, including linalyl formate, linalool, cis-isoeugenol, trans-geraniol, and (-)-isopulegol. Some of the detected metabolites were found to be active compounds which could play a role in health. [ABSTRACT FROM AUTHOR]

Background Results Conclusion Yeast and lactic acid bacteria (LAB) play an important part in the post‐harvest fermentation of coffee. This study applied lab‐scale fermentation to commercial green coffee beans using dry coffee pulp as the substrate, with the aim of modifying coffee‐bean flavor. In addition to spontaneous fermentation, yeast and LAB isolated from coffee beans and dried coffee pulp were added during fermentation.Co‐inoculation of yeast and LAB showed a significant effect on the chlorogenic acid content after between 24 and 72 h of fermentation. Acetic, citric, malic, lactic, and quinic acids were shown to be affected significantly (P < 0.05) by fermentation and inoculation. Gas chromatography detected that esters, alcohols, aldehydes, furans, and pyrazines were the primary compounds in the coffee beans. Certain volatile groups were present in greater concentrations and broader varieties within the inoculated beans. The highest cupping scores were given to beans that had been co‐inoculated with yeast and LAB.Overall, the use of yeasts and LAB starters showed potential to create coffee beverages with desirable characteristics by standardized fermentation. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Coffee is one of the most consumed beverages in the world, with unique organoleptic characteristics of aroma and flavor, also varying according to the several extraction methods. Therefore, the objective of this study was to investigate whether the different Arabic coffee genotypes prepared by various extraction methods would influence amateur consumers' perception of sensory and hedonic judgments of specialty coffee. A large-sample experiment (n = 270) was conducted in a coffee shop at the Universidade Federal de Lavras and participants were divided into three groups according to the evaluated genotypes (Bourbon Amarelo, Pacamara and Híbrido de Timor), who tasted four samples, varying to the extraction methods ('Conventional Brewed', Hario V60, French Press and Espresso). From the results obtained, it is possible to conclude that there is a change in the sensory perception of aromas and flavors of coffees in all genotypes studied in the four extraction methods, as well as in the acceptance and purchase intention by consumers. [ABSTRACT FROM AUTHOR]

To enhance the flavor characteristics of milk coffee, steam distillation was applied to roasted ground coffee to obtain extracts that were then added to the hot water extract of the residue. The effects of different condensation temperatures for steam distillation on the volatile compounds of condensates and the flavor characteristics of the milk coffees prepared with each condensate were investigated. The volatile compounds were analyzed by gas chromatography/mass spectrometry, and principal component analysis (PCA) was performed on the mean peak areas of the volatiles that showed significant differences between the samples. The five types of milk coffees prepared with/without condensates were evaluated by consumer panelists using the check‐all‐that‐apply question combined with the milk coffee flavor lexicon. The results showed that the concentration of volatile compounds tended to be higher in response to decreasing condensation temperature in steam distillation. The volatile compounds were grouped into four patterns based on their concentration in the condensates, which was affected by the volatility of the compounds and the duration of the condensation process in steam distillation. PCA clarified the characteristic volatile compounds that contribute to differences between the three condensates. The check‐all‐that‐apply results indicated that the samples prepared with the condensates enhanced some specific coffee flavors, although acceptances for them were not enhanced. Implementing a steam distillation step in the milk coffee production process could lead to enhancing the coffee flavor strength of milk coffee products, and changing the condensation temperature for steam distillation was effective for providing different flavor characteristics of milk coffee. Practical Application: Changing the condensation temperature for steam distillation is effective in differentiating the flavor characteristics of milk coffee. Increasing the condensation temperature resulted in decreased concentrations of volatile compounds, which enhanced the milk and rich flavor. Decreasing the condensation temperature resulted in increased concentrations of volatile compounds, which provided a stronger coffee flavor to the milk coffee, possibly leading to a reduction in the use of coffee for milk coffee production. The check‐all‐that‐apply question combined with the milk coffee flavor lexicon could effectively evaluate consumers' perceptions of the milk coffee flavor characteristics and their acceptances in a single survey. [ABSTRACT FROM AUTHOR]

Recent investigations into the microbiota and fermentation of Coffea canephora fruits and beans have yielded limited advancements globally, highlighting a developing field of study. Consequently, this review seeks to consolidate existing literature through an analysis focusing on the microbiota and fermentation processes inherent in the postharvest processing of Canephora coffee. To this end, a comprehensive examination of the principal microorganisms inherent to this species, the application of starter cultures in fermentation, and the repercussions of fermentation on the chemical and sensory attributes of the beverage will be expounded. These investigations underscore the influence exerted by the fermentation process and the introduction of microorganism inoculation on Canephora coffees' chemical composition and sensory characteristics. Fermentation emerges as a mechanism facilitating the modification of coffee flavor and aroma, thereby presenting avenues for innovative enhancements in producing distinct Canephora coffee beverages. Research to assess the microbiota of Canephora coffees from various origins has the potential to advance our understanding of the microbial ecology specific to this species. Such studies will play a crucial role in identifying pertinent starter cultures that could be used to produce highquality coffees. [ABSTRACT FROM AUTHOR]

Background: The fruity aromatic bouquet of coffee has attracted recent interest to differentiate high value market produce as specialty coffee. Although the volatile compounds present in green and roasted coffee beans have been extensively described, no study has yet linked varietal molecular differences to the greater abundance of specific substances and support the aroma specificity of specialty coffees. Results: This study compared four Arabica genotypes including one, Geisha Especial, suggested to generate specialty coffee. Formal sensory evaluations of coffee beverages stressed the importance of coffee genotype in aroma perception and that Geisha Especial-made coffee stood out by having fine fruity, and floral, aromas and a more balanced acidity. Comparative SPME–GC–MS analyses of green and roasted bean volatile compounds indicated that those of Geisha Especial differed by having greater amounts of limonene and 3-methylbutanoic acid in agreement with the coffee cup aroma perception. A search for gene ontology differences of ripening beans transcriptomes of the four varieties revealed that they differed by metabolic processes linked to terpene biosynthesis due to the greater gene expression of prenyl-pyrophosphate biosynthetic genes and terpene synthases. Only one terpene synthase (CaTPS10-like) had an expression pattern that paralleled limonene loss during the final stage of berry ripening and limonene content in the studied four varieties beans. Its functional expression in tobacco leaves confirmed its functioning as a limonene synthase. Conclusions: Taken together, these data indicate that coffee variety genotypic specificities may influence ripe berry chemotype and final coffee aroma unicity. For the specialty coffee variety Geisha Especial, greater expression of terpene biosynthetic genes including CaTPS10-like, a limonene synthase, resulted in the greater abundance of limonene in green beans, roasted beans and a unique citrus note of the coffee drink. [ABSTRACT FROM AUTHOR]

This research aimed to investigate the occurrence and prevalence of possible changes in the sensory perception of individuals who presented total or partial loss of smell or taste when infected by SARS‐CoV‐2, comparing the results with those of individuals who were not diagnosed with the disease and did not show typical symptoms of the infection. One hundred volunteers were recruited, of whom 50 were from the group of people who had COVID‐19 and had signs of smell or taste dysfunction (COVID group), and 50 were from the group of people who did not have the disease and did not show symptoms of the disease (Control group). Gustatory tests were performed to evaluate four primary tastes: sweet, salty, sour, and bitter, and olfactory tests were performed to assess odors: coffee, pineapple, lime, and cinnamon. To determine the detection and recognition thresholds, three‐alternative forced‐choice sessions of tastes and odors were carried out, and intensity scales were used to verify the sensory perception of the participants. Significant differences were confirmed between the groups (Control and COVID) for the detection and recognition thresholds for all tastes and odors. Sour taste was significantly affected in terms of detection and recognition, suggesting that COVID group shows lower sensitivity concerning this taste. Pineapple odor was the most difficult of being recognized by COVID group. The intensity attributed to the stimuli by the COVID group were lower than those of the Control group and differed statistically at the highest concentrations. Data show that individuals in COVID group remained with gustatory and olfactory alterations in sensitivity, detection, and recognition capacity. Practical Applications: This research demonstrated the prevalence of symptoms of sensory‐processing disorders related to gustatory and/or olfactory functions in individuals who tested positive for COVID‐19, even after been cured of the infection. They had sensory alterations in terms of detection and recognition capacity, as well as sensitivity. In practice, several factors associated with quality of life are impaired due to sensory‐processing disorders, such as food, personal hygiene, safety, and physical or mental illnesses, which lead to a necessity of monitor these individuals as these factors are related to public health. [ABSTRACT FROM AUTHOR]

Coffee is one of the most consumed products worldwide. Among the varieties of this product, specialty coffee is a type of coffee that has been growing in the world market. This paper aims to assess the effects that the conditions derived from coffee roasting at different altitude levels have on the quality of the product. It was discovered that processing coffee at a higher altitude level yielded a smaller increase in bitterness. This led to a better Specialty Coffee Association (SCA) score in cupping and, consequently, to better preservation of the coffee quality. The storage time affected the aroma by associating roaster aromas with older coffees. Although the assessed origins had the same NIR spectra, differences in peak intensity lead to variations in the flavor and aroma of the coffee. Furthermore, although green beans prolong quality allowing a SCA score of 84.73 ± 2.81 after 4 months of storage, roasted coffee at higher altitudes could also maintain the quality between production and consumption (SCA score of 80.22 ± 0.91 after 2 months). Finally, this research found that the instrumental equipment helped to find minor changes in the sensorial profile, and with these changes correlated with the sensorial panel, the best conditions to preserve coffee quality were found. [ABSTRACT FROM AUTHOR]

The aim of this research was to apply an electronic device as indirect predictive technology to evaluate toxic chemical compounds in roasted espresso coffee. Fresh coffee beans were subjected to different thermal treatments and analyzed to determine volatile organic compounds, content of acrylamide and 5-hydroxymethylfurfural, sensory characteristics and electronic nose data. In total, 70 different volatile compounds were detected and grouped into 15 chemical families. The greatest percentage of these compounds were furans, pyrazines, pyridines and aldehydes. The positive aroma detected had the intensity of coffee odor and a roasted aroma, whereas the negative aroma was related to a burnt smell. A linear relationship between the toxic substances and the sensory defect was established. A high sensory defect implied a lower content of acrylamide and a higher content of 5-hydroxymethylfurfural. Finally, electronic signals were also correlated with the sensory defect. This relationship allowed us to predict the presence of these contaminants in the roasted coffee beverage with an indirect method by using this electronic device. Thus, this device may be useful to indirectly evaluate the chemical contaminants in coffee beverages according to their sensory characteristics. [ABSTRACT FROM AUTHOR]

Coffee pods and capsules require packaging that guarantees the optimal coffee preservation. The chemical composition of coffee can undergo quality decay phenomena during storage, especially in terms of lipidic and volatile components. Amongst coffee packaging, aluminum multilayer materials are particularly widely diffused. However, aluminum is a negative component because it is not recoverable in a mixed plastic structure and its specific weight gives significant weight to packaging. In this study, a multilayer film with a reduced content of aluminum was used to package coffe pods and capsules and compared to a standard film with an aluminum layer. Their influence on the peroxides and volatile organic compounds of two coffee blends, 100% Coffea arabica L., 50% Coffea arabica L., and 50% Coffea canephora var. robusta L., were studied during their 180-day shelf life. The predominant volatile organic compounds detected belonged to the class of furans and pyrazines. Both packaging materials used for both coffee blends in the pods and capsules showed no significant differences during storage. Thus, the alternative packaging with less aluminum had the same performance as the standard with the advantage of being more sustainable, reducing the packaging weight, with benefits for transportation, and preserving the coffee aroma during the shelf life. [ABSTRACT FROM AUTHOR]

In order to investigate the differences of aroma components and aroma profiles in segmented smoke of cigars, gas chromatography-mass spectrometry (GC-MS) was used to detect the aroma compounds of Great Wall No. 2 and Montecristo No. 4 cigars, supplemented by sensory evaluation and odor contribution weight to investigate the aroma characteristics of cigars, and the key aroma components in cigars were screened based on partial least squares discriminant analysis (PLS-DA). The results showed that the cigar was shorter, the interception effect was weakened, and the quantity and release of aroma components in cigar smoke were increased during smoking. In the odor contribution weight of segmented smoke of cigars, the bean and woody aromas of Great Wall No. 2 weakened and the coffee aroma increased as smoking proceeded, while the bean aroma of Montecristo No. 4 weakened and the spicy aroma increased. These changes in odor contribution weight were consistent with the results of the sensory evaluation. 12 key differential aroma components such as γ-hexalactone, 2-furoic acid, acetophenone, phenylacetic acid, 2,6-dimethylpyrazine were obtained during the smoking process of Great Wall No. 2, and 11 key differential aroma components such as cedrol, 2-methylbutyraldehyde, 2-methoxy-4-vinylphenol, guaiacol, γ-nonanolactone were obtained during the smoking process of Montecristo No. 4. The results of this study reflected the change rules of smoke composition in the smoking process of cigar and explained the reasons for the flavor changes in the smoking process of cigar. [ABSTRACT FROM AUTHOR]

This study describes the sensory profile of beverages of Coffea canephora hybrids (clones BRS 2314 and BRS 2357) in natural (N) and fermented (F) versions. Flash Profile and Temporal Dominance of Sensations were performed; physicochemical characteristics were evaluated. Increase in total titratable acidity and reduction in pH was observed with fermentation. BRS 2314 beverages had higher contents of 5‐caffeoylquinic acid and caffeine. Natural coffees were described as having brown/coffee color, coffee aroma and flavor, roasted aroma and flavor, sweet aroma, and sour taste, and presenting dominance of coffee and tobacco flavors, and bitter and sour tastes. Fermented coffees were described as full‐bodied and having non‐characteristic, fermented and herbal aromas, astringent sensation, bitter taste and bitter aftertaste, and residual flavors, with the dominance of chocolate, fermented and roasted flavors, and bitter taste. BRS 2357 beverages were characterized by bitter taste and bitter aftertaste. BRS 2314N beverage presented attributes considered positive for quality. Practical Applications: The results are relevant for the coffee production chain and consumers. Intervarietal hybrids of Conilon and Robusta are grown in an area characterized by family farming and with great prospects for sustainable production (in the Rondônia/BR state, Western Amazon) and are developed to express the best characteristics of both botanical varieties, as the high potential of Robusta coffees for fine cup beverages. The hybrid clones were successfully evaluated by experts, but the results do not necessarily correspond to the consumers' insights into coffee brew quality. In addition, fermentation allows to produce beverages with different nuances. The joint use of quick methodologies for static (Flash Profile) and temporal (Temporal Dominance of Sensations) sensory descriptions provided a closer representation of the consumers' perception of those products. This information brings new market perspectives for high‐yield Coffea canephora coffees that are now going through a moment of breaking paradigms regarding quality. [ABSTRACT FROM AUTHOR]

This article addresses the bioactive components in coffee aroma, their metabolism, and the mechanism of action in lowering the risk of various potential health problems. The main bioactive components involved in the perceived aroma of coffee and its related health benefits are caffeine, chlorogenic acid (CGA), trigonelline, diterpenes, and melanoids. These compounds are involved in various physiological activities. Caffeine has been shown to have anticancer properties, as well as the ability to prevent the onset and progression of hepatocellular carcinoma and to be anti‐inflammatory. CGA exhibits antioxidant action and is implicated in gut health, neurodegenerative disease protection, type 2 diabetes, and cardiovascular disease prevention. Furthermore, together with diterpenes, CGA has been linked to anticancer activity. Trigonelline, on the other side, has been found to lower oxidative stress by increasing antioxidant enzyme activity and scavenging reactive oxygen species. It also prevents the formation of kidney stones. Diterpenes and melanoids possess anti‐inflammatory and antioxidant properties, respectively. Consuming three to four cups of filtered coffee per day, depending on an individual's physiological condition and health status, has been linked to a lower risk of several degenerative diseases. Despite their health benefits, excessive coffee intake above the recommended daily dosage, calcium and vitamin D deficiency, and unfiltered coffee consumption all increase the risk of potential health concerns. In conclusion, moderate coffee consumption lowers the risk of different noncommunicable diseases. [ABSTRACT FROM AUTHOR]

Drying is one of the key steps in the coffee production process. It is necessary to dry the coffee extracts to prevent microbial growth and to prolong the storage time of coffee. To this date, mechanical drying methods have been developed and employed in industries to shorten the drying time. However, these drying methods could alter the physicochemical properties of coffee and the compounds present in coffee. Therefore, it is crucial to maintain these factors in the coffee production process as they affect the stability, reconstitution, and aroma of the coffee produced. These properties are crucial as they determine the final quality of coffee. This review will focus on the effect of spray-drying, freeze-drying, and spray-freeze–drying on the physicochemical properties of coffee such as morphology, particle size, moisture content, bulk density, and compound retention. Effects on organoleptic properties are also discussed. Possible advancements to these drying methods such as the encapsulation process, the use of a porous frozen sample, and total solid enhancement of the raw material have been highlighted. [ABSTRACT FROM AUTHOR]

The aim of this work is to discriminate between the volatile org9anic compound (VOC) characteristics of different qualities of green coffee beans (Coffea arabica) using two analysis approaches to classify the fresh product. High-quality coffee presented the highest values for positive attributes, the highest of which being fruity, herbal, and sweet. Low-quality samples showed negative attributes related to roasted, smoky, and abnormal fermentation. Alcohols and aromatic compounds were most abundant in the high-quality samples, while carboxylic acids, pyrazines, and pyridines were most abundant in the samples of low quality. The VOCs with positive attributes were phenylethyl alcohol, nonanal and 2-methyl-propanoic acid, and octyl ester, while those with negative attributes were pyridine, octanoic acid, and dimethyl sulfide. The aroma quality of fresh coffee beans was also discriminated using E-nose instruments. The PLS-DA model obtained from the E-nose data was able to classify the different qualities of green coffee beans and explained 96.9% of the total variance. A PLS chemometric approach was evaluated for quantifying the fruity aroma of the green coffee beans, obtaining an R P 2 of 0.88. Thus, it can be concluded that the E-nose represents an accurate, inexpensive, and non-destructive device for discriminating between different coffee qualities during processing. [ABSTRACT FROM AUTHOR]

Coffee is more than flavor. Though many articles focus on assessing coffee's flavor, the coffee characteristics for the acidity, mouthfeel, and aftertaste form part of the industry‐standard assessment. The existing coffee flavor wheels provide commonly used terms for the assessment. However, there is limited discussion about the coffee acidity, mouthfeel, and aftertaste character. In this study, the terms used for describing coffee acidity, mouthfeel, and aftertaste were collated from published literature, coffee sensory panels, and internet material. A total of 679 unique sensory terms were identified for acidity, mouthfeel, and aftertaste and correlated into word maps. Based on word relationships and usage, the number of terms was reduced to a total of 95 for acidity, mouthfeel, aftertaste, and an overall grouping for shared terms. The reduced terms were arranged onto a coffee character wheel organized from broad to specific. The created character wheel provides a concise list of terms for coffee cuppers to assess acidity, mouthfeel, and aftertaste. Practical Applications: The coffee character wheel compliments the currently published coffee flavor wheels to provide explicit descriptors commonly used in the coffee industry. In addition to flavor, acidity, mouthfeel, and aftertaste are also used to assess coffee quality. Many sensory terms have been used to describe these attributes, but these used terms have not been summarized or discussed. Analysis of the used terms can assist in creating a common language surrounding the coffee character. The broad to specific terms on this coffee character wheel can help coffee cuppers to describe coffee acidity, mouthfeel, and aftertaste. [ABSTRACT FROM AUTHOR]

Specialty coffees from various geographical origins were processed using different extraction methods. Four extraction techniques were employed: cold brew (CB), espresso (ES), French press (FR), and aeropress (AE). The potential health benefits of coffee brews were linked to their antioxidant activity, as determined by the DPPH assay, and total polyphenol content (TPC) measured through the Folin–Ciocalteu reducing-capacity assay. The Columbia (C) espresso coffee type (omni-roasting) exhibited the highest antioxidant activity (86.31 ± 0.70) μmol/100 mL, with a TPC value of (44.41 ± 0.35) mg GAE/g. Quantitative analyses of caffeine and chlorogenic acid were conducted using high-performance liquid chromatography (HPLC). The evaluation of coffee aroma profiles involved the application of headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS) and was complemented by sensory analysis following the Specialty Coffee Association (SCA) standard protocol. The predominant volatile compounds found in all samples included furans, phenols, pyrazines, and terpenes. The EY espresso type (medium dark roasting) had the highest levels of most coffee volatiles. The C cold brew type (omni-roasting) was rated as the preferred coffee in terms of its sensory characteristics and flavour. In summary, ES and CB were found to be more effective extraction methods for the parameters assessed. [ABSTRACT FROM AUTHOR]

Most Indonesians choose robusta as a coffee that is often consumed, one type of robusta that is often consumed is arjuna and temanggung. With the increase in coffee consumption, there will also be a lot of coffee grounds left. Coffee has a distinctive aroma coffee also has several contents which include several flavonoid compounds and other chemical compounds. So that coffee grounds can still be utilized, one of which is as a substitute for cocoa powder in baked brownies. The purpose of this study was to determine the type of robusta coffee grounds and the best coffee grounds substitution on chemistry and organoleptic. This study used a Completely Randomized Design (CRD) which was arranged with factorial and consisted of two factors, namely robusta arjuno coffee and robusta temanggung with each concentration of 15 g, 22.5 g, 30 g per treatment. The results showed that the type of interaction effect of robusta coffee grounds with coffee grounds substitution had no significant effect on moisture content, ash content and fiber content. Organoleptic test based on Kruskal Wallis showed that the addition of coffee grounds did not significantly affect the parameters of color, aroma, taste and tenderness. The best treatment for brownie products is 30 g robusta arjuno coffee grounds with treatment code (R1A3), with the highest Result Value (NH) of 0.577. And has a non-parametric criteria value of aroma 4.90 (neutral), fiber 9.08%, water 9.08%, tenderness 4.96 (neutral), ash 2.80%, taste 5.32 (somewhat like), color 5.29 (somewhat like). [ABSTRACT FROM AUTHOR]

Solar drying and forced convection of hot air (mechanical drying) are traditionally used for the drying process of coffee beans. This work describes the changes of the concentration of sucrose and 11 fatty acids contained in Castillo® variety coffee beans during the drying process using HPLC and CG MS. A single‐factor experimental design with three blocks was carried out like this: three solar and three mechanical drying. A phenomenological mathematical model was developed allowing to know the evolution of chemical compounds concentration over time by using a parameter called characteristic time, which can be experimentally measured. For the 18‐h mechanical drying, sucrose concentration increased by 14.55 ± 0.20 mg/g db, while palmitic and linoleic fatty acids decreased by 0.372 ± 0.013 mg/g dry basis (db). For solar drying of 94, 120, and 218 h the initial sucrose concentration was reduced by 24.81 ± 0.23, 29.28 ± 0.27, and 47.10 ± 0.21 mg/g db, likewise palmitic and linoleic fatty acids were reduced by 0.442 ± 0.010, 0.680 ± 0.012, and 1.088 ± 0.014 mg/g db. These results suggest that a short drying time leads to a higher concentration of the analyzed chemical compounds in the coffee beans. Practical Applications: The coffee drying process impacts the concentration of chemical compounds that are of great interest in forming coffee aroma and flavor in the roasting process. This study highlights the impact of drying time on the concentration of sucrose and fatty acids in coffee beans. The main application of this research shows how in solar and mechanical drying variations organic compounds occur. The presence of these organic compounds in coffee beans is of great interest for the later coffee roasting process. The proposed phenomenological mathematical model allows a physical understanding in the effect of drying time on the concentration of sucrose and 11 fatty acids. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Although cold brew coffee is becoming increasingly popular among consumers, the long coffee extraction time is not conducive to the further development of the market. This study explored the feasibility of ultrahigh pressure (UHP) to shorten the time required for preparing cold brew coffee. The effects of pressure and holding time on the physicochemical characteristics and sensory evaluation of UHP-assisted cold brew coffee were also determined. The extraction yield; total dissolved solid, total phenol, and melanoid content; antioxidant capacity; and trigonelline and chlorogenic acid contents of UHP-assisted cold brew coffee increased as the pressure increased. The extraction yield and the total dissolved solid, total phenol, total sugar, and chlorogenic acid and trigonelline contents were higher when the holding time was longer. The HS-SPME-GC/MS analysis demonstrated that the furan, aldehyde, and pyrazine contents in coffee increased as the pressure and holding time increased. The pressure did not significantly impact the concentrations of volatile components of esters and ketones in coffee samples. However, the increase in holding time significantly increased the ester and ketone contents. The sensory evaluation results revealed that as pressure rose, the intensities of nutty, fruity, floral, caramel, and sourness flavors increased, whereas bitterness and sweetness decreased. Longer holding time increased nutty, caramel, sour, bitter, sweet, and aftertaste flavors. Principal component analysis (PCA) results indicated that holding time is a more crucial factor affecting the physiochemical indices and flavor characteristics of coffee. UHP can shorten the preparation time of cold brew coffee. Pressure and holding time significantly affected the physiochemical indices and volatile components of UHP-assisted cold brew coffee. UHP-assisted cold brew coffee had lower bitterness, higher sweetness, and a softer taste than conventional cold brew coffee. [ABSTRACT FROM AUTHOR]

Background. Coffee quality is a complex trait influenced by many factors, including atmospheric conditions, shade, humidity, altitude, cultivation practices, and post-harvest processing. These factors ultimately affect bean size and shape, as well as density, color, and other quality parameters. Although coffee quality is wellstudied in some species, such as Coffea arabica, there is limited information about the species Coffea canephora. Therefore, this study aims to evaluate the physical and sensory quality (tasting notes) of the genetic groups Conilon and Robusta from different altitudes in Ecuador. Materials and methods. In this study, physical and organoleptic analyses were conducted on samples obtained from three different altitudes (12, 625, and 1,700 m.a.s.l.). The bean samples were subjected to three postharvest processing methods (dry, wet and honey), and American medium roast was prepared. Cuppers recorded favorable (e.g., chocolate, citrus) and unfavorable (bitter, herbaceous) characteristics for statistical analysis. Results. The study found that better quality scores in terms of bean size and tasting notes were observed for coffee samples obtained at altitudes up to 625 meters processed with all three post-harvest processing methods. Furthermore, there was no significant difference between the contribution of these factors to the physical and cup quality of coffee made from Conilon and Robusta. The study also found that post-harvest processing methods and elevation significantly affected screen retention. Conclusion. This study concluded that coffee quality is primarily related to bean size and lack of defects, as these characteristics are closely linked to taste, flavor, and price. Coffee flavor is directly influenced by the chemical composition of the beans, which is determined by the cultivar of the beans, farming practices, and post-harvest processing conditions such as fermentation, drying, storage, and roasting. Therefore, an understanding of the complexities of coffee production and a careful consideration of various factors are necessary to produce high-quality coffee. International guidelines for applying good manufacturing practices and criteria for certification and traceability should be followed to manage the quality and safety of coffee. [ABSTRACT FROM AUTHOR]

Quality coffee consumption is increasing nowadays; however, quality can only be achieved through appropriate cultivation and processing techniques. The study is aimed at using high-performance liquid chromatography (HPLC) and spectrophotometric techniques for evaluating different coffee varieties grown in Ethiopia based on caffeine, antioxidant, and polyphenol content. Despite coming from various coffee-growing regions, all of the tested coffee varieties (heirloom, forest coffee, heirloom 2, bourbon, mixed heirloom, and catuai) underwent wet processing. The data revealed that the caffeine content ranged from 0.14 to 0.37 mg/g, total antioxidant content from 63.75 to 78.05 mg AAE/g, and total polyphenol content from 27.08 to 31.04 mg GAE/g in the selected varieties. The findings show that the amount of the identified compounds is significantly (p ≤ 0.05) influenced by the variety type, growing area, and processing (intensity of roasting). The different coffee varieties were also tested for sensory quality, and the findings suggest that the typical coffee drinker prefers fruity flavors in their coffee, along with medium acidity and roasting intensity levels. The cultivation and processing technologies used in coffee production have a significant impact on the quality and sensory enjoyment of coffee. [ABSTRACT FROM AUTHOR]

Civet coffee is one of the world's most popular and expensive coffee types. The problem recently is the difficulty of finding natural civet coffee. The study of artificial civet coffee production using microorganisms to ferment the coffee in recent years has attracted the attention of many researchers. This study aims to characterize and identify yeast from civets and evaluate its potential as a starter in coffee fermentation. Three types of yeast isolated from civet feces have been isolated and characterized. They have varied morphological and biochemical characteristics. Only two yeast isolates Kh1 and Kh2 have the potential to be used as starters in fermentation due to the ability to degrade pectin and protein. The 18S rRNA gene fragment analysis results indicated that the isolates Kh1 and Kh2 were identified as Trichosporon asahii isolate E22922_ITS and Wickerhamomyces anomalus CNRMA10.1139. Applying both isolates as starters in coffee fermentation can improve the quality of coffee flavor and produce a higher score. Fermented coffee using W. anomalus starter provides more flavor, aftertaste, body, and overall advantages, while coffee fermentation using T. asahii isolate gives more value to the aroma. The highest cupping score was obtained for processed coffee using W. anomalus, reaching 84.42. Furthermore, it is necessary to carry out a more complex metabolite analysis to ensure the performance of the two isolates in modifying the chemical composition and taste of coffee. [ABSTRACT FROM AUTHOR]

Coffee fermentation is crucial for flavor and aroma, as microorganisms degrade mucilage and produce metabolites. This study aimed to provide a basis for understanding the impact of microorganisms on Coffea arabica from Yunnan, China, during washed processing. The microbial community structure and differentially changed metabolites (DCMs) of C. arabica beans during washed processing were analyzed. The results indicated that the top five predominant microorganisms at the genera level were Achromobacter, Tatumella, Weissella, Streptococcus, and Trichocoleus for bacteria and Cystofilobasidium, Hanseniaspora, Lachancea, Wickerhamomyces, and Aspergillus for fungi. Meanwhile, the relative content of 115 DCMs in 36 h samples decreased significantly, compared to non-fermentation coffee samples (VIP > 1, p < 0.05, FC < 0.65), and the relative content of 28 DCMs increased significantly (VIP > 1, p < 0.05, FC > 1.5). Furthermore, 17 DCMs showed a strong positive correlation with microorganisms, and 5 DCMs had a strong negative correlation (p < 0.05, |r| > 0.6). Therefore, the interaction and metabolic function of microbiota play a key role in the formation of coffee flavor, and these results help in clarifying the fermentation mechanisms of C. arabica and in controlling and improving the quality of coffee flavor. [ABSTRACT FROM AUTHOR]

The primary processing method of coffee plays a crucial role in determining its flavor profile. In this study, roasted coffee beans were subjected to three primary processing methods, i.e., natural processing (SC), washed processing (WC), and honey processing (MC), that were analyzed by LC-MS/MS and GC-MS metabolomics. Additionally, sensory evaluation was conducted by the Specialty Coffee Association of America (SCAA) to assess coffee flavor characteristics. The results showed that 2642 non-volatile compounds and 176 volatile compounds were detected across the three primary processing methods. Furthermore, significant differentially changed non-volatile compounds (DCnVCs) and volatile compounds (DCVCs) were detected among SC/WC (137 non-volatile compounds; 32 volatile compounds), MC/SC (103 non-volatile compounds; 25 volatile compounds), and MC/WC (20 non-volatile compounds; 9 volatile compounds). Notable compounds, such as lichenin, 6-gingerdiol 5-acetate, 3-fluoro-2-hydroxyquinoline, and 4-(4-butyl-2,5-dioxo-3-methyl-3-phenyl-1-pyrrolidiny)benzenesulfonamide, were identified as important DCnVCs, while ethyl alpha-D-glucopyranoside, 2,3-butanediol, maltol, and pentane-1,2,5-triol were identified as significant DCVCs in SC/WC. In MC/SC, 3-fluoro-2-hydroxyquinoline, etimicin, lichenin, and imazamox were important DCnVCs, whereas ethyl alpha-D-glucopyranoside, 2-pyrrolidinone, furfuryl alcohol, and pentane-1,2,5-triol were import DCVCs. Lastly, MC/WC samples exhibited notable DCnVCS, such as (S)-2-hydroxy-2-phenylacetonitrile O-[b-D-apiosyl-1->2]-b-D-glucoside], CMP-2-aminoethyphosphonate, talipexole, and neoconvallatoxoloside, along with DCVCS including citric acid, mannonic acid, gamma-lactone, 3-(1-hydroxy-1-methylethyl)benzonitrile, and maltol. Therefore, the primary processing method was a useful influence factor for coffee compositions. [ABSTRACT FROM AUTHOR]

Coffee flavor considerably depends on the fermentation process, with contributing factors including fermentation temperature, oxygen concentration, and microbial diversity. Efficient controlling of the fermentation can improve the quality of coffee beverages. Therefore, several studies on coffee fermentation processes have been conducted in various regions. The objective of this study was to assess the microbial diversity of coffee beans undergoing anaerobic fermentation at various temperatures (4 °C or 37 °C) and fermentation durations (12 h or 36 h) using full-length 16S rRNA sequencing. This analysis aimed to evaluate the inhibitory effects of the fermented metabolites against ochratoxin-producing Aspergillus niger. From our results, Acetobacter was identified as the dominant microbial community at higher fermentation temperatures, whereas Leuconostoc and Gluconobacter were the dominant genera at lower temperatures. However, at lower temperatures, changes in microbial communities were relatively slow. This study expands our knowledge of the microbial diversity involved in the anaerobic fermentation of coffee beans in Taiwan. The findings of this study can be used in future research to cultivate microorganisms linked to the quality and improve the quality of coffee beverages through fermentation. [ABSTRACT FROM AUTHOR]

To develop a process for low-cost and ecologically friendly coffee fermentation, civet gut bacteria were isolated and screened to be used for fermentation. Among 223 isolates from civet feces, two bacteria exhibited strong protease, amylase, lipase, pectinase, and cellulase activities. By analyzing 16S rDNA phylogeny, those bacteria were identified to be Lactiplantibacillus plantarum JT-PN39 (LP) and Paenibacillus motobuensis JT-A29 (PM), where their potency (pure or mixed bacterial culture) for fermenting 5 L of arabica parchment coffee in 48–72 h was further determined. To characterize the role of bacteria in coffee fermentation, growth and pH were also determined. For mixed starter culture conditions, the growth of PM was not detected after 36 h of fermentation due to the low acid conditions generated by LP. Coffee quality was evaluated using a cupping test, and LP-fermented coffee expressed a higher cupping score, with a main fruity and sour flavor, and a dominant caramel-honey-like aroma. Antioxidant and anti-foodborne pathogenic bacteria activity, including total phenolic compounds of PM and LP fermented coffee extracts, was significantly higher than those of ordinary coffee. In addition, LP-fermented coffee expressed the highest antibacterial and antioxidant activities among the fermented coffee. The toxicity test was examined in the murine macrophage RAW 264.7 cell, and all fermented coffee revealed 80–90% cell variability, which means that the fermentation process does not generate any toxicity. In addition, qualifications of non-volatile and volatile compounds in fermented coffee were examined by LC-MS and GC-MS to discriminate the bacterial role during the process by PCA plot. The flavors of fermented coffee, including volatile and non-volatile compounds, were totally different between the non-fermented and fermented conditions. Moreover, the PCA plot showed slightly different flavors among fermentations with different starter cultures. For both the cupping test and biological activities, this study suggests that LP has potential for health benefits in coffee fermentation. [ABSTRACT FROM AUTHOR]

The Bromo Tengger Semeru National Park (or Taman Nasional Bromo Tengger Semeru/TNBTS) is a popular tourist destination in Indonesia, and the local authorities encourage the development of new local specialty products. One locally available commodity is coffee. This study investigated the best formula for Tengger herbal coffee. The randomized block design (RBD) consisted of two factors, including the coffee types (i.e., Arabica, Robusta, and Arabica:Robusta (50:50)) and the proportion of coffee:fennel seed powders (i.e., 92:8, 90:10, and 88:12). Physicochemical and organoleptic quality parameters were analyzed. In all coffee types, the addition of fennel seed powder at different concentrations significantly affects the sensory attribute (i.e., color, taste, and aroma) and the physicochemical characteristics of Tengger herbal coffee. The blending of coffee with fennel seed powder improved the taste and aroma of the herbal coffee. The best formulation was obtained from A3B3, a mixture of 44% Arabica coffee: 44% Robusta coffee: 12% fennel seed powder. This formula resulted in Tengger herbal coffee with pH 4.9, 16.6 color lightness, 0.64% total insoluble solids (TIS), 0.07% caffeine content, 47.2 mg GAE/g total phenol, 0.49 ppm antioxidant activity (IC50), and 0.58% reducing sugar. The findings confirmed that Tengger herbal coffee offers health benefits from its antioxidant activity, alongside the potential as a traditional beverage product. [ABSTRACT FROM AUTHOR]

Defective coffee beans amount to 15-20% of the total produced coffee beans. The defective coffee bean contains caffeine, which can negatively affect the human body, such as increased heart rate, and thus sensitive to consumption by some people. This study aims to optimize the decaffeination process of defective coffee beans. The extraction of aroma and flavor compounds was done by maceration, and the decaffeination was carried out using palm oil as a solvent. The type of beans (green and roasted beans), the decaffeination contact time, and the ratio between coffee bean extract and solvent were varied in this study. The caffeine content was quantified, and the organoleptic and color tests were done on the concentrated coffee extracts. It was found that the higher the amount of solvent volume in decaffeination, the higher the caffeine decrease. In addition, the longer the green beans’ decaffeination time, the lower the caffeine decrease. Decaffeination using green coffee beans resulted in a greater reduction of caffeine (6.515-48.241%) than roasted coffee beans (8.495-24.272%). The optimum operating condition of green coffee bean decaffeination was the coffee bean extract and solvent ratio of 1:5.82 and the decaffeination time of 26.5 minutes. The organoleptic test result shows that decaffeinated coffee flavor had the same preferability as the commercial coffee flavor and was thus able to compete in the market. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The present paper discusses the use of a high-concentration-capacity tool, HiSorb, to investigate the impact of capsule material on the aroma profile of espresso-brewed coffee. The specific high-concentration-capacity probe used is characterized by a sorbent volume (63 μL) intermediate between the solid-phase microextraction (SPME) fiber (0.6 μL) and the stir-bar sorptive extraction rod (126 μL). The extraction performance of the HiSorb was compared, in terms of both absolute signal and compound coverage, with both an equivalent sorbent (polydimethylsiloxane) and a divinylbenzene/carboxen/polydimethylsiloxane SPME fiber using both targeted and untargeted approaches. The HiSorb showed superior extraction compared with the SPME fibers. The HiSorb was then optimized in terms of extraction time and temperature and used to investigate the volatile profile of 23 espresso-brewed coffees prepared with capsules made of different materials—aluminum, compostable, and aluminum multilayer pack—prepared using a refillable capsule. Comprehensive two-dimensional gas chromatography equipped with a reverse fill/flush flow modulator and coupled to mass spectrometry was used to obtain a chromatographic fingerprint of the volatile profile of the brewed coffee. The data were aligned and compared using a tile-based approach, and the results were obtained by performing raw data mining within the same software platform. The data mining enabled the extraction of informative features responsible for the differentiation between the different capsule materials, showing a significant depletion in aroma intensity in the compostable capsule. [ABSTRACT FROM AUTHOR]

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to study the effects of four kinds of probiotics on the volatile components of fermented coffee. The fingerprints showed that 51 compounds were confirmed and quantified, including 13 esters, 11 aldehydes, 9 alcohols, 6 ketones, 3 furans, 5 terpenes (hydrocarbons), 2 organic acids, 1 pyrazine, and 1 sulfur-containing compound. After fermenting, the aroma of the green beans increases while that of the roasted beans decreases. After roasting, the total amount of aroma components in coffee beans increased by 4.48–5.49 times. The aroma differences between fermented and untreated roasted beans were more significant than those between fermented and untreated green beans. HS-GC-IMS can distinguish the difference in coffee aroma, and each probiotic has a unique influence on the coffee aroma. Using probiotics to ferment coffee can significantly improve the aroma of coffee and provide certain application prospects for improving the quality of commercial coffee beans. [ABSTRACT FROM AUTHOR]

BACKGROUND: l‐Leucine powder (LP) was added to green Robusta coffee beans in order to reduce the difference in flavour between Robusta and Arabica coffee. l‐Leucine was selected as an additive based on the Maillard reaction. The pre‐treatment method conducted in this study was a short soaking (M1) or spraying procedure (M2), then LP was added at varying levels up to 3% (w/w, 30 g kg−1). All samples were roasted (240 °C for 15 min) and extracted using an espresso machine. Volatile compounds were analysed by solid‐phase microextraction‐gas chromatography‐mass selective detection. RESULTS: Thirty volatile compounds (six pyrroles, eight pyrazines, three phenols, nine furans, two ketones, two aldehydes) were analysed. In 15 coffee samples, the levels of total volatile compounds (based on peak area ratios) ranged from 8.9 (M1‐1) to 15. Non‐treated Robusta had higher levels of bitter aroma compounds than Arabica coffee, and Robusta coffee had lower levels of bitter aroma compounds when pre‐treated with LP. The sum of bitter volatiles (phenols, pyrroles, pyrazines) was lowest in M1‐5 (3% LP), M2‐1 (1% LP; both dried at 50 °C for 15 min) and M2‐7 (3% LP, dried at 70 °C for 15 min) compared with non‐treated Robusta (P < 0.05). CONCLUSION: From the results of this study it can be shown that pre‐treatment with LP can improve the flavour of Robusta. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

A flavor lexicon of milk coffee was developed based on the perceptions of Japanese consumers. To collect an exhaustive set of sensory terms for milk coffee, sixty types of samples were prepared. The samples were presented to 203 untrained panelists, and 456 sensory terms were collected. Following qualitative and quantitative screening, 53 terms were selected. The validity of the 53 terms was confirmed by check-allthat-apply (CATA) questions for six samples. The results indicated that the frequency of use of 42 terms was significantly different for the samples, and all terms were used at least once. In addition, the configuration of the six samples in the correspondence analysis of the CATA results was similar to that for a quantitative descriptive analysis conducted on the same samples. The developed flavor lexicon and its application to CATA will provide a new means for evaluating milk coffee from the perspective of Japanese consumers. [ABSTRACT FROM AUTHOR]

The metabolic modulation of major flavor precursors during coffee cherry ripening is critical for the characteristic coffee flavor formation. However, the formation mechanism of flavor precursors during coffee cherry ripening remains unknown. In the present study, a colorimeter was employed to distinguish different maturity stages of coffee cherry based on the coffee cherry skin colors, and proteomics and metabolomics profiles were integrated to comprehensively investigate the flavor precursor dynamics involved in Arabica coffee cherry ripening. The data obtained in the present study provide an integral view of the critical pathways involved in flavor precursor changes during coffee cherry ripening. Moreover, the contributions of critical events in regulating the development of flavor precursors during the four ripening stages of coffee cherries, including the biosynthesis and metabolism pathways of organic acids, amino acids, flavonoids, and sugars, are discussed. Overall, a total of 456 difference express metabolites were selected, and they were identified as being concentrated in the four maturity stages of coffee cherries; furthermore, 76 crucial enzymes from the biosynthesis and metabolism of sugars, organic acids, amino acids, and flavonoids contributed to flavor precursor formation. Among these enzymes, 45 difference express proteins that could regulate 40 primary amino acids and organic acids flavor precursors were confirmed. This confirmation indicates that the metabolic pathways of amino acids and organic acids played a significant role in the flavor formation of Arabica coffee cherries during ripening. These results provide new insights into the protease modulation of flavor precursor changes in Arabica coffee cherry ripening. [ABSTRACT FROM AUTHOR]

The flavor of foods and beverages is generally composed of a mixture of volatile compounds, however not all the molecules that form an aroma are sensorially relevant. The odor-active compounds present in a mixture are different for each subject, both in quantitative and qualitative terms. This means that the ability of the human nose to act as a chemical sensor varies among individuals. In this study, we used the headspace of roasted coffee beans as a complex olfactory stimulus and, by means of the coupled Gas Chromatography-Olfactometry (GC-O) technique, the single components of coffee flavor were separated. Each subject, previously classified for his/her olfactory status (normosmic, hyposmic or anosmic) by means of the Sniffin' Sticks battery (composed of Threshold, Discrimination and Identification subtests), had to identify and evaluate each smelled molecule. The results show that the individual ability to detect individual compounds during the GC-O experiments and the odor intensity reported during the sniffing of pen #10 (the pen of the identification test) containing coffee aroma were related to TDI olfactory status (based on the score obtained from the sum composed of Threshold, Discrimination and Identification scores). We also found that the number of total molecules and of molecules smelling of coffee is linearly related to the TDI olfactory score. Finally, the odor intensity reported when sniffing pen #10 containing coffee aroma is positively correlated with the number of molecules detected and the average intensity reported. In conclusion, our findings show that the human perception of both individual compounds and complex odors is strongly conditioned by the olfactory function of subjects. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Aroma has a major role in coffee acceptance by consumers. This work has assessed the application of cold plasma technology to induce modifications in ground coffee beans without resorting to solvents or additives, thus applying a green chemistry approach. Cold plasma improved and modulated coffee aroma, increasing desirable and decreasing undesirable aroma notes. Ground coffee beans were subjected to dielectric-barrier discharge (DBD) plasma at different excitation frequencies. Its volatile chemical profile was determined by GC-MS. The odor activity value technique was used to evaluate the aroma profile. Extensive chemical changes occurred with aldehydes, furans, and pyrazine compounds. This work showed that setting proper excitation frequency enables modulating changes toward oxidation and C-C bond scission. Chemical reaction pathways were postulated and discussed. DBD plasma technology enhanced the importance of the desirable cocoa note from 74.4 to 88.6% and decreased the significance of the green and fruity notes from 8.5 to 3.2% and 2.7 to 1.9%, respectively. Plasma-induced reactions can help mitigating aroma defects. [ABSTRACT FROM AUTHOR]

The aroma of coffee is a complex mixture of more than 1000 compounds. The volatile compounds in green and roasted coffee were analyzed to detect several features related to quality, roasting level, origins, and the presence of specific defects. With respect to specialty coffee, the flavor profile and peculiarities of the aforementioned characteristics are even more relevant knowing the expectations of consumers to find, in a cup of coffee, unicity bestowed by its origin and post-harvesting processes. In this work, which dealt with 46 lots of specialty Arabica coffee, we used HS-SPME/GC–MS to detect the volatile compounds in green coffees together with those in the same coffees roasted at three different levels to identify whether differences in headspace composition were ascribable to the origin, the post-harvesting processes, and the roasting profiles. The main results are related to the discriminant power of the volatile compounds in green coffee, which are impacted by the origins more than the post-harvesting processes. Compounds such as linalool and 2,3-butanediol were more concentrated in natural coffees, while hexanal was more concentrated in washed varieties (p < 0.05). In roasted coffees, the differences in composition were due to roasting levels, countries of origin, and the post-harvesting processes, in descending order of significance. [ABSTRACT FROM AUTHOR]