Sensory Analysis, Caffeine, Chlorogenic Acid and Non-Volatile Taste Compounds of Arabica Coffee (Coffea arabica) Fermented with Sugar Addition for Brew Taste

Abstract

Arabica coffee is the most popular variety of coffee among the people because it has a more complex flavor than other coffee varieties. This study aims to determine sensory properties and non-volatile components in Arabica coffee fermented with sugar addition. The sensory assessment showed that the best cupping score was the samples fermented with the addition of 0.55% fructose with a total score of 85.25 compared to honey (H) and Fullwash (FW) samples. Fermentation with the addition of 0.55% fructose could produce better coffee compared to samples (H) and (FW). Fermentation with the sugar addition of 0.55% could affect non-volatile components such as soluble sugars, organic acids, amino acids, caffeine, and chlorogenic acid. The content of chlorogenic acid and caffeine analysed by HPLC was found relatively stable in green and roasted beans. Amino acids analysed by LCMS showed glutamate was the highest amino acid in all samples and were supposed to have a role in Maillard reaction contributing to coffee flavor. In conclusion, fermentation with the addition of 0.55% sugar in coffee processing could generally enhance the coffee flavor for brew taste with its potential as functional drink.

Identification of Chlorogenic Acid, Caffeine, Melanoidin, Sucrose, and Protein Content of Local Indonesia Arabica Coffee Base on Its Cupping and Variety Variation

“…The contribution of protein in producing flavor in food or beverages is less intense than some other compounds. The flavor contribution of protein depends on the type of amino acid that dominates in the polypeptide chain [25]. Protein content in the varieties Ateng, Lini S, and Sigararutang were 65.43 mg/g, 61.18 mg/g, and 57.95 mg/g.…”

“…However, the flavor contribution from protein may vary depending on the type of amino acids contained in the protein. The fundamental components of proteins are amino acids, some of which can also contribute more pronounced flavors, like the sour taste of aspargine [25]. Variety is one of the factors that can affect the content of compounds in coffee.…”

Improvement of Bread Nutrition With The Addition of Coffee Silverskin as a Source Of Dietary Fiber And Antioxidants

“…Robusta coffee silverskin has a high caffeine and chlorogenic acid content, 53.3 mg/g and 56.5 (Iriondo-DeHond et al, 2019). Caffeine and chlorogenic acid result in a bitter taste (Santosa et al, 2020), so give a bitter taste in bread with more coffee silverskin.…”

Postharvest effects on the physical quality and sensory characteristics of Coffea canephora

“…Darkroasted coffees are associated with tasting notes of chocolate, caramelized sugars, almonds, smoke, malt, and molasses. Off-flavours like onion taste and butyric and propionic acids adversely affect the quality of coffee beans (Haile and Kang, 2019;Santosa et al, 2021).…”