Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/25662

TitleProduction, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground
Author(s)Sampaio, Armando
Dragone, Giuliano
Vilanova, Mar
Oliveira, J. M.
Teixeira, J. A.
Mussatto, Solange I.
KeywordsSaccharomyces cerevisiae
Sensory descriptive analysis
Spent coffee ground
Spirit
Volatile compounds
Issue date2013
PublisherElsevier
JournalLWT - food science and technology
Abstract(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.
TypeArticle
URIhttp://hdl.handle.net/1822/25662
DOI10.1016/j.lwt.2013.05.042
ISSN0023-6438
e-ISSN0023-6438
Publisher versionwww.elsevier.com/locate/lwt
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Files in This Item:
File Description SizeFormat 
pp.pdf590,87 kBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID