Volatile fingerprinting, sensory characterization, and consumer acceptance of pure and blended arabica coffee leaf teas

DePaula, Juliana; Cunha, Sara C.; Ferreira, Isabel M. P. L. V. O.; Porto, Ana Carolina Vieira; Cruz, Adriano G.; Petrarca, Mateus Henrique; Trevisan, Maria Tereza Salles; Revi, Ildi; Farah, Adriana

doi:10.1016/j.foodres.2023.113361

Cited by 4 publications

(18 citation statements)

References 45 publications

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“…Additional compounds identified only in TM were benzophenone, 2,6,6-trimethylcyclohexanone, phtalolactone, 2-heptenal, 1-penten-3-ol, p-mentha-1,5,8triene, and 2-methylallyl butyrate. These compounds were identified in toasted maté by DePaula et al [14].…”

Section: Volatile Organic Compoundsmentioning

confidence: 98%

“…These VOCs can be generated by the Maillard reaction during C. sinensis tea manufacturing [96] and also during coffee roasting [97]. Furfural, 5-methylfurfural, 2-ethylfuran, and 1-furfurulpyrrole have been previously identified in toasted maté infusions [14]. Another volatile Maillard reaction product is 4,5-Dimethyl-2-propyloxazole [98].…”

Section: Volatile Organic Compoundsmentioning

confidence: 99%

“…We also evaluated the VOCs from BT K starter culture, given that all kombucha beverages contained 10% of it. Although the area does not directly reflect the concentration of the compound, it serves an indicator of its relative abundance and, together with the total areas of the VOCs, provides the volatile profile, which is useful for comparison purposes [14]. The potential impact of the compounds will be presented later in this section.…”

Section: Volatile Organic Compoundsmentioning

confidence: 99%

“…These chemical changes result in the development of aroma and flavor. While BT, CL, TM, and CL-TM infusions can be characterized as having herbal/green leaf and woody aroma and flavor [14], kombucha production develops richer fruity and sometimes flowery aromas and flavors [75]. Common metabolic pathways include those of carbohydrates, amino acids, fatty acids, and other lipidic components, among other classes.…”

Section: Volatile Organic Compoundsmentioning

confidence: 99%

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Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas

Sales,

Cunha,

Ferreira

et al. 2024

Foods

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Kombucha is a fermented beverage traditionally made from the leaves of Camelia sinensis. The market has drastically expanded recently, and the beverage has become more elaborated with new, healthy food materials and flavors. Pruning and harvesting during coffee production may generate tons of coffee leaves that are discarded although they contain substantial amounts of bioactive compounds, including those found in maté tea and coffee seeds. This study characterized the changes in volatilome, microbial, and sensory profiles of pure and blended arabica coffee leaf tea kombuchas between 3–9 days of fermentation. Acceptance was also evaluated by consumers from Rio de Janeiro (n = 103). Kombuchas (K) were prepared using black tea kombucha starter (BTKS) (10%), sucrose (10%), a symbiotic culture of Bacteria and Yeasts (SCOBY) (2.5%), and a pure coffee leaf infusion (CL) or a 50:50 blend with toasted maté infusion (CL-TM) at 2.5%. The RATA test was chosen for sensory profile characterization. One hundred volatile organic compounds were identified when all infusions and kombucha samples were considered. The potential impact compounds identified in CL K and CL-TM K were: methyl salicylate, benzaldehyde, hexanal, nonanal, pentadecanal, phenylethyl-alcohol, cedrol, 3,5-octadien-2-one, β-damascenone, α-ionone, β-ionone, acetic acid, caproic acid, octanoic acid, nonanoic acid, decanoic acid, isovaleric acid, linalool, (S)-dihydroactinidiolide, isoamyl alcohol, ethyl hexanoate, and geranyl acetone. Aroma and flavor descriptors with higher intensities in CL K included fruity, peach, sweet, and herbal, while CL-TM K included additional toasted mate notes. The highest mean acceptance score was given to CL-TM K and CL K on day 3 (6.6 and 6.4, respectively, on a nine-point scale). Arabica coffee leaf can be a co-product with similar fingerprinting to maté and black tea, which can be explored for the elaboration of potentially healthy fermented beverages in food industries.

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Section: Volatile Organic Compoundsmentioning

confidence: 98%

Section: Volatile Organic Compoundsmentioning

confidence: 99%

Section: Volatile Organic Compoundsmentioning

confidence: 99%

Section: Volatile Organic Compoundsmentioning

confidence: 99%

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Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas

Sales,

Cunha,

Ferreira

et al. 2024

Foods

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“…Their phytochemical profile is influenced by multiple environmental, genetic, and climatic factors, but further variability is determined by postharvest handling, which can reduce, enhance, or modulate the relative abundance of compounds relevant for bioactive or organoleptic purposes . Recently, DePaula et al highlighted the possibility for coffee farmers and consumers worldwide to support sustainability in coffee production by means of coffee leaves’ tea products. Considering the similar signature of phytochemicals and the overlap in cultivation occurring in some areas of the world, previous reports have suggested that mimicking the different tea styles and postharvest managements available for Camellia sinensis leaves may lead to obtain distinct phytochemical profiles also from coffee leaves.…”

Section: Introductionmentioning

confidence: 99%

Untargeted HR-MS Profiling and Discrimination of Coffea arabica L. Leaves under Different Postharvest Production Processes

Rovelli,

Righetti,

Nucci

et al. 2024

ACS Food Sci. Technol.

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Coffee byproducts, such as coffee leaves, are components of the coffee plant that are still underexplored. Considering their potential application in the food chain, defining their phytochemical profile and its susceptibility to processing is essential. A comprehensive HR-MS profiling performed using ultrahigh-performance liquid chromatography coupled with traveling wave ion mobility spectrometry/quadrupole time-of-flight mass spectrometry was applied to dive into the phytochemicals occurring in Coffea arabica L. leaves (cv. red Caturra), following three postharvest approaches used to obtain an oxidized, a slightly oxidized, and a nonoxidized, herbal infusion-like botanical product. Coffee signature compounds, such as caffeine and 5-caffeoylquinic acid, were also quantified, evidencing that each processing step had a peculiar impact on the extracts. Slightly oxidized and oxidized samples showed comparable levels of caffeine and 5-caffeoylquinic acid, while the content of both compounds was significantly different in nonoxidized leaves. The untargeted HR-MS approach followed by chemometrics allowed a clear clustering of the three different treatments, and 472 identifications were putatively assigned. The large majority (95.4%) of the identified metabolites fall within 8 chemical superclasses, the most represented being phenylpropanoids (38.0%), sterol lipids (18.2%), and glycerophospholipids (17.7%). Among all of the identified metabolites, 45% are significantly overaccumulated in nonoxidized samples, 37% in the oxidized samples, and, finally, 18% in the slightly oxidized samples. Besides providing exhaustive profiling, such an approach confirms the suitability of untargeted HR-MS for discrimination of commercial batches of coffee leaves and highlights how its exploitation could support future investigations.

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Unveiling the Aromatic Symphony: Volatile Compounds of Chamomile (Matricaria recutita L.) Through HS-SPME/GG-MS Technology

Assefi,

Lewandrowski,

Sharafshah

et al. 2024

Methods and Protocols in Food Science

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Volatile fingerprinting, sensory characterization, and consumer acceptance of pure and blended arabica coffee leaf teas

Cited by 4 publications

References 45 publications

Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas

Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas

Untargeted HR-MS Profiling and Discrimination of Coffea arabica L. Leaves under Different Postharvest Production Processes

Unveiling the Aromatic Symphony: Volatile Compounds of Chamomile (Matricaria recutita L.) Through HS-SPME/GG-MS Technology

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