Production and characterization of a new distilled beverage from green coffee seed residue

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorLopes, Ana Claudia Alencar-
Autor(es): dc.creatorAndrade, Rafaela Pereira-
Autor(es): dc.creatorCasagrande, Marcelo dos Reis-
Autor(es): dc.creatorSantiago, Wilder Douglas-
Autor(es): dc.creatorResende, Mario Lúcio Vilela de-
Autor(es): dc.creatorCardoso, Maria das Graças-
Autor(es): dc.creatorVilanova, Mar-
Autor(es): dc.creatorDuarte, Whasley Ferreira-
Data de aceite: dc.date.accessioned2026-02-09T12:14:20Z-
Data de disponibilização: dc.date.available2026-02-09T12:14:20Z-
Data de envio: dc.date.issued2022-06-23-
Data de envio: dc.date.issued2022-06-23-
Data de envio: dc.date.issued2022-05-30-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/50330-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.foodchem.2021.131960-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1157269-
Descrição: dc.descriptionThis study evaluated green coffee seed residue (GCSR) as an alternative substrate for producing distilled beverages. Two proportions of GCSR, 10% and 20% (w/v), were fermented and distilled in a copper alembic still. The spirits were characterized by GC-FID, HS-SPME GC–MS, and sensory analysis by trained panelists. Most of the 62 identified volatile compounds were affected by the GCSR concentration. Total terpenes, higher alcohols, and acetals showed the highest concentrations in the 10% GCSR spirit. Esters, acetates, and aldehydes were most abundant in the 20% GCSR. In the sensory analysis, the 10% GCSR spirit was characterized by floral, dairy, and almond aromas, while the 20% GCSR spirit was embodied coffee, vegetable, hazelnut, cooked cabbage, and nut descriptors. The results demonstrate the potential of GCSR as a substrate for producing coffee spirits with chemical and sensory qualities, with the 10% GCSR being the better option for fermentation.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Chemistry-
Palavras-chave: dc.subjectCoffee byproducts-
Palavras-chave: dc.subjectCoffee spirit-
Palavras-chave: dc.subjectVolatile compounds-
Palavras-chave: dc.subjectGreen coffee seed residue-
Palavras-chave: dc.subjectSubprodutos do café-
Palavras-chave: dc.subjectEspírito de café-
Palavras-chave: dc.subjectCompostos voláteis-
Palavras-chave: dc.subjectResíduo de semente de café verde-
Título: dc.titleProduction and characterization of a new distilled beverage from green coffee seed residue-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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