Increasing the Sustainability of the Coffee Agro-Industry: Spent Coffee Grounds as a Source of New Beverages
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Material and Chemicals
2.2. Extraction Process and Fermentation Medium
2.3. Microorganism and Inoculum Preparation
2.4. Fermentation and Distillation Conditions
2.5. Analytical Methods
2.6. Sensory Analysis
3. Results
3.1. Beverage Production
3.2. Volatile Composition of Fermented and Spirit Beverages
3.3. Sensory Analysis of Fermented and Spirit Beverages
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Compound | F1 | F2 | D1 | D2 | ||||
---|---|---|---|---|---|---|---|---|
C/(mg/L) | SD | C/(mg/L) | SD | C/(mg/L) | SD | C/(mg/L) | SD | |
acetaldehyde | 339.6 | 22.2 | 192.5 | 2.1 | 6.3 | 0.5 | 19.6 | 1.0 |
ethyl acetate | 73.5 | 1.7 | 72.1 | 11.4 | 7.8 | 1.3 | 18.7 | 2.6 |
methanol | 30.1 | 1.3 | 44.1 | 1.6 | 14.0 | 1.3 | 7.6 | 1.0 |
1-propanol | 15.5 | 0.5 | 17.1 | 0.9 | 23.2 | 1.5 | 35.7 | 1.2 |
2-methyl-1-propanol | 152.1 | 1.4 | 231.7 | 6.3 | 49.4 | 2.2 | 222.0 | 6.6 |
2-methyl-1-butanol | 40.9 | 0.4 | 36.0 | 0.7 | 31.5 | 0.3 | 137.1 | 4.0 |
3-methyl-1-butanol | 106.8 | 2.0 | 97.1 | 2.5 | 191.1 | 4.2 | 633.2 | 19.2 |
2-phenylethanol | 34.7 | 4.6 | 38.2 | 4.4 | 35.6 | 3.8 | 21.5 | 2.1 |
Compound | F1 | F2 | D1 | D2 | |||||
---|---|---|---|---|---|---|---|---|---|
LRI | C/(µg/L) | SD | C/(µg/L) | SD | C/(µg/L) | SD | C/(µg/L) | SD | |
ethyl butyrate | 995 | 10.3 | 0.8 | 3.9 | 0.8 | tr | - | tr | - |
ethyl 2-methylbutyrate | 1052 | - | - | - | - | 17.0 | 2.4 | 33.7 | 3.9 |
ethyl 3-methylbutyrate | 1070 | - | - | - | - | 6.5 | 2.8 | 28.6 | 3.6 |
3-methylbutyl acetate | 1119 | 38.1 | 1.9 | 33.8 | 2.8 | - | - | 35.2 | 3.6 |
ethyl hexanoate | 1229 | 42.9 | 1.9 | 20.2 | 1.6 | 57.9 | 1.3 | 156.9 | 10.1 |
1-pentanol | 1239 | 21.0 | 1.2 | 16.9 | 0.7 | 19.6 | 2.4 | 37.9 | 1.7 |
2-methylpyrazine | 1255 | - | - | - | - | 13.8 | 0.6 | 13.0 | 0.8 |
2,6-dimethylpyrazine | 1318 | - | - | - | - | 36.5 | 3.9 | 42.9 | 2.0 |
2-ethylpyrazine | 1324 | - | - | - | - | 6.6 | 1.2 | 7.2 | 0.3 |
2,3-dimethylpyrazine | 1334 | - | - | - | - | 8.3 | 2.1 | 4.7 | 0.1 |
ethyl lactate | 1335 | 21.6 | 0.3 | 103.1 | 9.4 | 54.1 | 3.6 | 45.9 | 5.6 |
1-hexanol | 1344 | 23.9 | 0.9 | 19.3 | 2.6 | 10.5 | 1.5 | 44.1 | 4.5 |
ethyl octanoate | 1429 | 13.2 | 1.5 | - | - | 239.4 | 11.1 | 698.0 | 88.7 |
furan linalool oxide, trans- | 1434 | - | - | - | - | tr | - | 4.8 | 0.6 |
1-heptanol | 1448 | 4.2 | 0.8 | 4.0 | 0.5 | 1.3 | 0.6 | 11.7 | 0.5 |
furfural | 1457 | 58.4 | 3.0 | 54.7 | 3.2 | 3054.9 | 187.5 | 2853.8 | 262.5 |
2-ethyl-1-hexanol | 1483 | 11.6 | 1.6 | 15.7 | 1.2 | - | - | 6.0 | 0.5 |
benzaldehyde | 1511 | 7.2 | 6.3 | 11.1 | 0.9 | 80.3 | 6.1 | 315.3 | 21.8 |
furfuryl acetate | 1532 | 9.1 | 1.3 | 5.2 | 0.4 | - | - | tr | - |
linalool | 1542 | - | - | - | - | tr | - | 22.3 | 0.9 |
propanoic acid | 1545 | 6.1 | 0.7 | 6.4 | 0.8 | - | - | tr | - |
5-methylfurfural | 1564 | 5.4 | 0.7 | 4.7 | 0.9 | 732.1 | 36.0 | 474.3 | 41.9 |
2-methylpropanoic acid | 1574 | 277.5 | 32.9 | 364.2 | 19.5 | 122.5 | 7.9 | 182.5 | 22.0 |
ethyl decanoate | 1632 | - | - | - | - | 17.8 | 1.9 | 324.1 | 47.6 |
2-furanmethanol | 1653 | 308.4 | 42.3 | 329.5 | 9.8 | 156.0 | 9.8 | 89.3 | 14.6 |
diethyl succinate | 1668 | 16.7 | 1.8 | 19.9 | 1.7 | 146.8 | 9.9 | 722.8 | 76.0 |
2-methylbutyric + 3-methylbutyric acids | 1675 | 187.0 | 8.1 | 175.0 | 6.7 | 534.6 | 34.4 | 564.3 | 76.4 |
γ-caprolactone | 1685 | 17.5 | 1.4 | 18.5 | 0.7 | 9.0 | 0.5 | 3.3 | 0.8 |
methionol | 1705 | 26.0 | 2.0 | 19.3 | 0.5 | - | - | - | - |
citronellol | 1759 | 8.1 | 0.6 | 2.4 | 0.2 | - | - | 12.8 | 1.3 |
ethyl phenylacetate | 1774 | 3.1 | 0.9 | 7.1 | 1.0 | 8.4 | 2.0 | 16.3 | 2.4 |
nerol | 1790 | 2.7 | 0.5 | 1.0 | 0.1 | - | - | tr | - |
2-phenylethyl acetate | 1801 | - | - | - | - | 104.7 | 5.6 | 126.4 | 14.3 |
β-damascenone | 1804 | - | - | - | - | - | - | tr | - |
hexanoic acid | 1850 | 239.2 | 23.1 | 203.0 | 2.7 | 453.0 | 23.6 | 425.4 | 32.9 |
guaiacol | 1851 | 31.5 | 3.1 | 33.5 | 1.4 | 138.8 | 6.2 | 89.9 | 9.8 |
benzyl alcohol | 1862 | 9.7 | 0.1 | 19.2 | 1.8 | 7.0 | 0.4 | 4.1 | 0.2 |
γ-nonalactone | 2009 | 67.0 | 2.8 | 62.0 | 3.3 | 168.7 | 9.6 | 106.2 | 11.1 |
4-ethylguaiacol | 2017 | 5.1 | 1.3 | 4.9 | 0.5 | 174.5 | 6.1 | 106.5 | 8.6 |
nerolidol, trans- | 2034 | - | - | - | - | 86.3 | 9.7 | 138.6 | 21.7 |
octanoic acid | 2065 | 246.0 | 6.5 | 168.0 | 5.1 | 5614.9 | 207.8 | 4179.0 | 348.5 |
γ-decalactone | 2122 | 6.9 | 0.1 | 3.7 | 0.1 | 28.7 | 1.0 | 27.8 | 3.4 |
4-vinylguaiacol | 2181 | 42.9 | 3.5 | 24.6 | 1.9 | 224.1 | 6.3 | 343.5 | 37.9 |
γ-undecalactone | 2237 | - | - | - | - | 9.2 | 1.1 | 6.8 | 0.9 |
decanoic acid | 2279 | 7.1 | 1.6 | 2.1 | 0.5 | 2995.4 | 211.8 | 2535.4 | 193.9 |
E,E-farnesol | 2344 | - | - | - | - | 54.2 | 9.4 | 133.3 | 15.8 |
dodecanoic acid | 2492 | - | - | - | - | 39.3 | 4.4 | 27.9 | 3.9 |
5-hydroxymethylfurfural | 2494 | - | - | - | - | 26.7 | 1.8 | 80.3 | 9.2 |
3-hydroxyl-β-damascone | 2513 | 6.3 | 0.5 | 4.5 | 0.3 | - | - | 4.3 | 0.1 |
vanillin | 2543 | 12.8 | 2.4 | 11.6 | 1.3 | 25.4 | 2.2 | 48.4 | 5.1 |
acetovanillone | 2615 | 41.8 | 4.3 | 45.0 | 1.9 | 26.5 | 0.7 | 20.3 | 3.6 |
tyrosol | 2989 | 18.4 | 5.0 | 16.9 | 2.1 | - | - | - | - |
Phases | Descriptor | Fermented (F) | Distillated (D) | ||||
---|---|---|---|---|---|---|---|
I/% | F/% | GM/% | I/% | F/% | GM/% | ||
Visual | Clarity | 53 | 100 | 73 | 51 | 100 | 71 |
Olfactory | Quality | 27 | 100 | 52 | 53 | 100 | 73 |
Intensity | 40 | 100 | 63 | 51 | 100 | 71 | |
Toasted | 13 | 20 | 16 | 0 | 0 | 0 | |
Caramel | 0 | 0 | 0 | 44 | 80 | 60 | |
Vanilla | 0 | 0 | 0 | 20 | 40 | 28 | |
Strawberry | 9 | 20 | 13 | 13 | 20 | 16 | |
Coffee | 0 | 0 | 0 | 20 | 40 | 28 | |
Apple | 9 | 20 | 13 | 9 | 20 | 13 | |
Gustatory | Quality | 27 | 100 | 52 | 44 | 100 | 67 |
Sweet | 13 | 60 | 28 | 18 | 80 | 38 | |
Salt | 16 | 60 | 31 | 22 | 80 | 42 | |
Acid | 38 | 100 | 61 | 31 | 100 | 56 | |
Bitter | 44 | 80 | 60 | 44 | 100 | 67 | |
Body | 9 | 40 | 19 | 38 | 80 | 55 | |
Persistence | 36 | 80 | 53 | 36 | 60 | 46 | |
Astringent | 18 | 60 | 33 | 29 | 60 | 42 | |
Global Value | 20 | 80 | 40 | 47 | 100 | 68 |
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Machado, E.; Mussatto, S.I.; Teixeira, J.; Vilanova, M.; Oliveira, J. Increasing the Sustainability of the Coffee Agro-Industry: Spent Coffee Grounds as a Source of New Beverages. Beverages 2018, 4, 105. https://doi.org/10.3390/beverages4040105
Machado E, Mussatto SI, Teixeira J, Vilanova M, Oliveira J. Increasing the Sustainability of the Coffee Agro-Industry: Spent Coffee Grounds as a Source of New Beverages. Beverages. 2018; 4(4):105. https://doi.org/10.3390/beverages4040105
Chicago/Turabian StyleMachado, Ercília, Solange I. Mussatto, José Teixeira, Mar Vilanova, and José Oliveira. 2018. "Increasing the Sustainability of the Coffee Agro-Industry: Spent Coffee Grounds as a Source of New Beverages" Beverages 4, no. 4: 105. https://doi.org/10.3390/beverages4040105