Sensory Analysis, Caffeine, Chlorogenic Acid and Non-Volatile Taste Compounds of Arabica Coffee (Coffea arabica) Fermented with Sugar Addition for Brew Taste
نویسندگان
چکیده
Arabica coffee is the most popular variety of among people because it has a more complex flavor than other varieties. This study aims to determine sensory properties and non-volatile components in fermented with sugar addition. The assessment showed that best cupping score was samples addition 0.55% fructose total 85.25 compared honey (H) Fullwash (FW) samples. Fermentation could produce better (FW). affect such as soluble sugars, organic acids, amino caffeine, chlorogenic acid. content acid caffeine analysed by HPLC found relatively stable green roasted beans. Amino acids LCMS glutamate highest all were supposed have role Maillard reaction contributing flavor. In conclusion, fermentation processing generally enhance for brew taste its potential functional drink.
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ژورنال
عنوان ژورنال: Indonesian Food and Nutrition Progress
سال: 2021
ISSN: ['0854-6177', '2597-9388']
DOI: https://doi.org/10.22146/ifnp.52241