A systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp)

Derived from the residues of coffee processing (pulp), cascara has been consumed traditionally as a tea-like infusion, in part due to its pleasant flavour and nutritional properties. In this study, the volatile and nonvolatile compositions of five cascaras (Coffea arabica) were systematically characterised to understand their organoleptic and antioxidant properties. Using solvent assisted flavour evaporation, 151 volatile compounds were identified by gas chromatography-mass spectrometry. Furthermore, 18 key odourants were elucidated by aroma extract dilution analysis, of which some were common odourants of dried fruits and black tea. Non-volatile compounds, including 7 sugars, 6 organic acids, 3 methylxanthines, and 35 polyphenols were detected and quantified via liquid chromatography techniques. Finally, the volatile and non-volatile compositions of the five cascaras were differentiated through principal component analysis. Therefore, this study expands the current knowledge about cascara and may facilitate further research on its application.

Automated summary

This study systematically characterized the volatile and nonvolatile compositions of five cascaras, identified key odourants and quantified non-volatile compounds to understand their organoleptic and antioxidant properties. Differentiation of the cascaras through principal component analysis may facilitate further research on their application.