Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas

• Published in: Foods Vol. 12; no. 14; p. 2710
• Main Authors: Sales, Amanda Luísa, Cunha, Sara C., Morgado, Jéssika, Cruz, Adriano, Santos, Thiago F., Ferreira, Isabel M.P.L.V.O., Fernandes, José O., Miguel, Marco Antonio L., Farah, Adriana
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 15.07.2023; MDPI
• Subjects: Acceptance tests; Acetic acid; acetone; Aldehydes; Beverages; Bioactive compounds; Black tea; Brazil; butyrates; Byproducts; Cascara; Chromatography; Coffea arabica; Coffee; coffee by-products; coffee husk; Coffee industry; consumer acceptance; Damascenone; Esters; Ethanol; Ethyl acetate; Ethyl butanoate; Ethyl butyrate; Ethyl hexanoate; Fermentation; fermented beverages; Fermented food; Fingerprinting; Flavors; Food; Food industry; Food science; fruits; Headspace; hedonic scales; honey; Instrument industry; Ions; isoamyl alcohol; Isopentyl alcohol; Ketones; kombucha; Limonene; Linalool; Microorganisms; Nicaragua; Nonalactone; Octanoic acid; people; Phenylacetaldehyde; Phenylethyl alcohol; Sensory properties; solid phase microextraction; Solid phases; sucrose; Sugar; Sustainable practices; Sweetness; Tea; VOCs; volatile compounds; Volatile organic compounds; volatilome; Yeast; Brazil; United States; Nicaragua; Rio de Janeiro Brazil; United States > US; Europe; volatilome; coffee husk; fermentation; fermented beverages; novel foods; black tea; coffee by-products

Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive compounds are discarded annually. Using this by-product to produce potentially healthy and acceptable foods is a sustainable practice that aggregates value to coffee production and may help improve people’s...