Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee ( Coffea liberica var. dewevrei ) Prepared from Diverse Postharvest Processes.

Autor:	Herawati D; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia.; South-East Asia Food and Agricultural Science and Technology Center, IPB University, Bogor, Indonesia., Loisanjaya MO; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia.; South-East Asia Food and Agricultural Science and Technology Center, IPB University, Bogor, Indonesia., Kamal RH; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia.; South-East Asia Food and Agricultural Science and Technology Center, IPB University, Bogor, Indonesia., Adawiyah DR; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia.; South-East Asia Food and Agricultural Science and Technology Center, IPB University, Bogor, Indonesia., Andarwulan N; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia.; South-East Asia Food and Agricultural Science and Technology Center, IPB University, Bogor, Indonesia.
Jazyk:	angličtina
Zdroj:	International journal of food science [Int J Food Sci] 2022 Aug 18; Vol. 2022, pp. 2365603. Date of Electronic Publication: 2022 Aug 18 (Print Publication: 2022).
DOI:	10.1155/2022/2365603
Abstrakt:	The study is aimed at evaluating bioactive compounds, volatile compounds, and cup quality of Excelsa coffee ( Coffea liberica var. dewevrei ) from different postharvest processing procedures, i.e., natural, honey, semiwashed, and wine. The green beans from each procedure were roasted at light to medium levels. Sample analysis was performed using HPLC and GC-MS instruments for bioactive compounds and volatile compounds, respectively, followed by a cupping test. As the results, postharvest processing significantly altered content of bioactive compounds (caffeoylquinic acids (CQAs) and alkaloids) in Excelsa green beans; the lowest quantity of CQAs and alkaloids was found in wine and semiwashed green beans, respectively. Significant degradation of 5-CQA and its transformation to 3-CQA and 4-CQA occurred in all light-medium roasting levels. In general, alkaloids were stable during roasting, and only trigonelline was slightly declined. Roasting process also generated 17 potent volatile compounds in Excelsa beans including 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,5-dimethyl-3-ethylpyrazine, guaiacol, 4-vinyl-guaiacol, and isovaleric acid and its esters. Furthermore, cupping test revealed that Excelsa coffee samples obtained from different postharvest processing were categorized as very good coffee (cupping score > 80). This finding may encourage the commercialization of all observed Excelsa coffee beans. Competing Interests: All authors mentioned above do not have any conflict of interest. (Copyright © 2022 Dian Herawati et al.)
Databáze:	MEDLINE
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