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

https://doi.org/10.22146/ifnp.52241

Kresna Mulya Santosa(1), Supriyadi Supriyadi(2*), Sri Anggrahini(3), Yudi Rahmadian(4)

(1) Department of Food Science and Technology, Faculty of Agricultural Technology Universitas Gadjah Mada
(2) Department of Food Science and Technology, Faculty of Agricultural Technology Universitas Gadjah Mada
(3) Department of Food Science and Technology, Faculty of Agricultural Technology Universitas Gadjah Mada
(4) Department of Food Science and Technology, Faculty of Agricultural Technology Universitas Gadjah Mada
(*) Corresponding Author

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.


Keywords


Arabica coffee; sugar fermentation; sensory attributes; non-volatile compounds; coffee flavour

Full Text:

PDF


References

Amorim, H.V and Amorim, V.L. 1977. Coffee enzymes and coffee quality. In: Enzymes in Food and Beverage Processing, pp. 259-274.

Anonymous. 2005. AOAC (Association of Official Analytical Chemists). Official Methods of Analysis of the Association of Official Analytical Chemist. Chemist Inc. New York.

Avallone, S., Guyot, B., Brillouet, JM, Olguin, E., and Guiraud, J.P. 2001. Microbiological and biochemical study of coffee fermentation. Current Microbiology. 42(4):252-256.

Baggenstoss, J., Poisson, L., Kaegi, R., Perren, R., and Escher, F. 2008. Coffee roasting and aroma formation: Application of different time-temperature conditions. Journal of Agricultural and Food Chemistry. 56(14):5836-5846.

Bressani, A.P.P., Martinez, S.J., Evangelista, S.R., Dias, D.R. and Schwan, R.F., 2018. Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods. LWT- Food Science and Technology. 92:212-219.

Bytof, G., Peter, S.K. 2005. Influence of processing on the generation of g -aminobutyric acid in green coffee beans. 245-250.

Chen, D.W. and Zhang, M. 2007. Non-volatile taste-active compounds in the meat of Chinese mitten crab (Eriocheir sinensis). Food Chemsitry. 104(3):1200-1205.

Chen, X., Kitts, D.D., Ji, D. and Ding, J. 2019. Free radical scavenging activities of phytochemical mixtures and aqueous methanolic extracts recovered from processed coffee leaves. International Journal of Food Science & Technology. 54(10):2872-2879. https://doi.org/10.1111/ijfs.14099.

Clarke, R.J. and Macrae, R. 1987. Coffee chemestry. Volume 1. New York, USA: Elsevier Applied Science.

Clarke, R. and Vitzthum, O.G. 2008. Coffee: Recent developments. London: John Wiley and Sons.

Clifford, M.N. 1972. The phenolic compounds of green and roasted coffee beans. Glasgow: University of Strathclyde.

Clifford, M.N. 1999. Chlorogenic acids and other cinnamates - Nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture. 79(3):362-372.

Clifford, M.N. 2000. Chlorogenic acids and other cinnamates - Nature, occurrence, dietary burden, absorption and metabolism. Journal of the Science of Food and Agriculture. 80(7):1033-1043.

De Maria, C.A.B., Trugo, L.C., Moreira, R.F.A., and Petracco, M. 1995. Simultaneous determination of total chlorogenic acid, trigonelline and caffeine in green coffee samples by high performance gel filtration chromatography. Food Chemistry. 52:447-449.

Dong, W., Hu, R., Chu, Z., Zhao, J., and Tan, L. 2017. Effect of different drying techniques on bioactive components, fatty acid, compotition, and volatile profile of Robusta coffee beans. Food Chemistry. 234:121-130.

Dorfner, R., Ferge, T., Kettrup, A., Zimmermann, R., and Yeretzian, C. 2003. Real-time monitoring of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting by resonant laser ionization time-of-flight mass spectrometry. Journal of Agricultural and Food Chemistry. 51(19):5768-5773.

Duarte, G.S., Pereira, A.A. and Farah, A. 2010. Chlorogenic acids and other compounds relevant in Brazilian coffees are processed by semi-dry and wet post-harvesting methods. Food Chemistry. 118(3):851-855.

Evangelista, S.R., Miguel, M.G.P.C., Silva, C.F., Pinheiro, A.C.M. and Schwan, R.F. 2015. Microbiological diversity associated with the spontaneous fermentation of wet method of coffee. International Journal of Food Microbiology. 210:102-112.

FAO. 2004. Fermentation of coffee control of operation. Rome, Italy: Food and Agricultural Organization.

Farah, A., de Paulis, T., Trugo, L.C. and Martin, P.R. 2005. Effect of roasting on the formation of chlorogenic acid lactones in coffee. Journal of Agricultural and Food Chemistry. 53(5):1505-1513. http://dx.doi.org/10.1021/jf048701t.

Farah, A., de Paulis, T., Moreira, D.P., Trugo, L.C. and Martin, P.R., 2006. Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees. Journal of Agricultural and Food Chemistry. 54(2):374-381.

Ginz, M., Balzer, H.H., Bradbury, A.G.W. and Maier, H.G., 2000. Formation of aliphatic acids by carbohydrate degradation during roasting of coffee.European Food Research and Technology. 211(6):404-410. http://dx.doi.org/10.1007/s002170000215.

Hufnagel, J.C. and T. Hofmann. 2008. Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine. Journal of Agricultural and Food Chemistry. 56(19):9190-9199.

Hunter, I.R., Walden, M.K., Scherer, J.R. and Lundin, R.E. 1969. Preparation and properties of 1,4,5,6-Tetrahydro-2-acetopyridine, a cracker-odor constituent of bread aroma. Cereal Chemistry. 46:189- 195.

Illy, A. and Viani, R. 2005. Espresso coffee: The science of quality (2nd ed.). London, UK: Elsevier Academic Press.

Jackels, SC., Jackels, C.F., Vallejos, C., Kleven, S., Rivas, R. and Fraser-Dauphinee, S. 2006. Control of the coffee fermentation process and quality of the resulting roasted coffee: Studies in the field of laboratory and on small farms in Nicaragua during the 2005-06 harvest. In the 21st International Scientific Colloquium on Coffee - Post-harvest processing and green coffee quality. Montpellier, France.

Kleinwȁchter, M. and Selmar, D. 2010. Influence of drying on the content of sugars in processed wet green Arabica coffees. Food Chemistry. 119(2):500-504.

Knopp, S., Bytof, G., and Selmar, D. 2005. Influence of processing on the content of sugars in green Arabica coffee beans. European Food Research and Technology. 223(2):195-201.

Lee, L.W, Cheong, M.W., Curran, P., Yu, B. and Liu, S.Q. 2015. Coffee fermentation and flavor – An intricate and delicate relationship. Food Chemistry. 185:182-191.

Lee, L.W., Cheong, M.W., Curran, P., Yu, B., and Liu, S.Q. 2016. Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: I. Green coffee. Food Chemistry. 211:916-924.

Lin, C.C. 2010. Approach of improving coffee industry in Taiwan - Promote quality of coffee bean by fermentation. The Journal of International Management Studies. 5(1):154-159.

Mori, E.E.M., Bragagnolo, N., Morgano, M.A., Anjos, V.D.A., Yotsuyanagi, K., Faria, E.V. 2003. Brazilian coffee growing regions and quality of natural, pulped natural and washed coffees. Food and Food Ingredients Journal of Japan, 208 (1), 416-423.

Murkovic. M. and Derler, K. 2006. Analysis of amino acids and carbohydrates in green coffee. Journal of biochemical and biophysical methods. 69:25-32.

Perrone, D., Donangelo, C.M. and Farah, A. 2008. Fast simultaneous analysis of caffeine, trigonellin, nicotinic acid and sucrose in coffee by liquid chromatography-mass spectroscopy. Food Chemistry. 110 (4):1030-1035.

Perwita, Y. 2016. Identification of the type sugar, organic acid, organic acids, minerals, amino acids seed kabau (Archidendron microcarpum) fresh and boil as flavor components. Essay. Food Technology and Agricultural Products. Universitas Gadjah Mada.

Rahmadian, Y., Supriyadi., Santoso, U., Mahmudah, N.A. and Akbar Nur Ichsan, O., 2019. Non-volatile taste components and amino acid profile of jengkol (Pithecellobium jiringa) seed flour after steam blanching. International Journal of Food Properties. 22(1):1536-1547.

Ribeiro, L.S., Miguel, M.G.D.C.P., Evangelista, S.R., Martins, P.M.M., van Mullem, J., Belizario, M.H. and Schwan, R.F. 2017. Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage. Food Research International. 92:26-32. https://doi.org/10.1016/j.foodres.2016.12.011.

Specialty Coffee Association of America. 2009. SCAA Protocols: Cupping Specialty Coffee. Specialty Coffee Association of America. 7p.

Specialty Coffee Association of America. 2013. Coffee term from the specialty Coffee Association of America. The Specialty Coffee Event of the Year. Boston, USA.

Silva, C.F. 2014. Microbial activity coffee during fermentation. In: Cocoa and Coffee Fermentations, pp. 368-423. Schwan, RF and Fleet, GH, Eds., CRC Press, Boca Raton, FL.

Wootton, AE. 1974.The dry matter loss from parchment coffee during processing field. In: Proceedings of the “16eme Colloque International sur la Chimie des Caf'es Verts” ASIC Paris, pp 316-324.

Wong, K.H., Abdul Aziz, S. and Mohamed, S. 2008. Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. International journal of food science & technology. 43(9):1512-1519.

Yusianto and Widyotomo, S. 2013. Quality and flavor profiles of arabica coffee processed by some fermentation treatments: Temperature, containers, and fermentation agents addition. Pelita Perkebunan. 29(3):220-239.



DOI: https://doi.org/10.22146/ifnp.52241

Article Metrics

Abstract views : 3519 | views : 4974

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.