Journal
FOOD CHEMISTRY
Volume 394, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.133475
Keywords
Baobab seeds; Coffee beans; Volatile aroma compounds; Sensory properties
Funding
- Key-Area Research and Development Program of Guangdong Province [2020B0202010004]
- National Natural Science Foundation of China [32001799]
- Natural Science Foundation of Zhejiang Province, China [LQ20C200014]
- National Key Research & Development Program of China [2018YFD0400700]
- Zhejiang University
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This study reports the physicochemical, sensory, and key volatile composition of brews from coffee beans and baobab seeds subjected to different roasting conditions. Roasting affects certain properties of coffee and baobab brews, while baobab contains several key coffee odorants which contribute to its sensory acceptance.
The seeds of Africa's majestic baobab are often discarded or poorly utilized. Few studies explored its potential as a coffee substitute, while the key volatile compounds are still unknown. These compounds were hypothesized to be responsible for baobab's sensory acceptance. In this study, the physicochemical, sensory, and key volatile composition of brews from coffee beans and baobab seeds subjected to different roasting conditions were reported. Roasting increases pH while reducing acidity, total soluble solids, lightness (L*), redness/greenness (a*), and yellowness/blueness (b*) in coffee and baobab brews. Phenolic contents increased significantly (p < 0.05) with increased roasting intensity in baobab while degrading in coffee. Significant variability of volatile composition existed among coffee and baobab matrices and the roasting conditions. Nevertheless, the presence of several key coffee odorants in baobab from pyrazines, phenols, and furans chemical families, owing to their odour active value >= 1, likely contributed to its sensory acceptance.
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