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TitleIncreasing the sustainability of the coffee agro-industry: spent coffee grounds as a source of new beverages
Author(s)Machado, E.
Mussatto, Solange I.
Teixeira, J. A.
Torre, M.
Oliveira, J. M.
Keywordsspent coffee grounds
Saccharomyces cerevisiae
fermented and distilled beverage
sensory analysis
volatile compounds
Issue date2018
CitationMachado, E.; Mussatto, Solange I.; Teixeira, José A.; Torre, M.; Oliveira, José Maria, Increasing the sustainability of the coffee agro-industry: spent coffee grounds as a source of new beverages. Beverages, 4(4), 105, 2018
Abstract(s)This work describes a new process for the production of beverages from spent coffee grounds (SCG), as well as the chemical and sensory profiles. The process consisted of the extraction of antioxidant phenolic compounds of SCG, followed by the fermentation of this extract supplemented with sucrose and fermented broth distillation. Thus, two fermented (10.4% and 10.0% of ethanol, by volume) and two distillated (38.1% and 40.2% of ethanol, by volume) beverages were obtained. A total of 45 and 59 volatile compounds (alcohols, esters, aldehydes, terpenes, lactones, pyrazines, norisoprenoids, volatile phenols and acids) identified and quantified by GC-MS characterized the aroma and flavor of the fermented and distilled beverages, respectively. Twenty sensory descriptors define the sensory profile of the two beverages which corroborated the pleasant smell and taste of coffee in the distillate beverage. Therefore, this work demonstrates that the fermented and distilled beverages obtained from spent coffee grounds have acceptable organoleptic qualities that make them suitable for human consumption.
Publisher version
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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