Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/25662
Título: | Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground |
Autor(es): | Sampaio, Armando Dragone, Giuliano Vilanova, Mar Oliveira, J. M. Teixeira, J. A. Mussatto, Solange I. |
Palavras-chave: | Saccharomyces cerevisiae Sensory descriptive analysis Spent coffee ground Spirit Volatile compounds |
Data: | 2013 |
Editora: | Elsevier |
Revista: | LWT - food science and technology |
Citação: | Sampaio, A., Dragone, G., Vilanova, M., Oliveira, J. M., Teixeira, J. A., & Mussatto, S. I. (2013, December). Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground. LWT - Food Science and Technology. Elsevier BV. http://doi.org/10.1016/j.lwt.2013.05.042 |
Resumo(s): | This study describes a process for the production of a spirit from spent coffee ground (SCG), the chemical composition, and sensory profile of this distillate. The process consisted in three steps starting with the extraction of aroma compounds by hydrothermal treatment of SCG, followed by the fermentation of this extract supplemented with sucrose to ethanol, and the fermented broth distillation. Seventeen volatile compounds were identified in the distillate (including alcohols, esters, aldehydes, and acids), all of them in concentrations able to promote pleasant characteristics to the product. Based on the chemical composition, \SCG\ spirit was considered as having organoleptic quality acceptable for human consumption. Twelve descriptors defined the sensory characteristics of this product, including clarity and brilliance (visual analysis), coffee, roasted, alcohol, elegance and frankly (olfactory analysis), bitter, astringent and pungent (gustatory analysis), and finesse (olfactory and gustatory analyses). Coffee was the most representative aroma by olfactory analysis. Based on the sensory analysis, \SCG\ spirit was considered as having features of a pleasant beverage, with smell and taste of coffee. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/25662 |
DOI: | 10.1016/j.lwt.2013.05.042 |
ISSN: | 0023-6438 |
Versão da editora: | https://www.sciencedirect.com/science/article/pii/S0023643813002065 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |