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

Indonesian Food and Nutrition Progress Pub Date : 2021-06-02 DOI:10.22146/IFNP.52241

Kresna Mulya Santosa, S. Supriyadi, S. Anggrahini, Y. Rahmadian

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引用次数: 3

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.

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添加糖发酵阿拉比卡咖啡的感官分析、咖啡因、绿原酸和非挥发性味觉化合物

阿拉比卡咖啡是最受人们欢迎的咖啡品种，因为它的味道比其他咖啡品种更复杂。本研究旨在测定添加糖发酵的阿拉比卡咖啡的感官特性和非挥发性成分。感官评估显示，与蜂蜜（H）和Fullwash（FW）样品相比，添加0.55%果糖发酵的样品的拔罐得分最高，总分为85.25。与样品（H）和（FW）相比，添加0.55%果糖的发酵可以生产更好的咖啡。添加0.55%糖的发酵可能会影响非挥发性成分，如可溶性糖、有机酸、氨基酸、咖啡因和绿原酸。经高效液相色谱法分析，青豆和烤豆中的绿原酸和咖啡因含量相对稳定。LCMS分析的氨基酸表明，谷氨酸是所有样品中最高的氨基酸，并被认为在美拉德反应中对咖啡风味起作用。总之，在咖啡加工中添加0.55%的糖进行发酵，可以普遍提高咖啡的风味和冲泡口感，具有作为功能饮料的潜力。

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来源期刊

Indonesian Food and Nutrition Progress

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0.00%

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审稿时长

8 weeks