Laboratório de Química e Bioatividade de Alimentos & Núcleo de Pesquisa em Café Professor Luiz Carlos Trugo - NuPeCafé, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, ZC 21941-902, Brazil.
LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
Food Res Int. 2023 Nov;173(Pt 2):113361. doi: 10.1016/j.foodres.2023.113361. Epub 2023 Aug 7.
Coffee leaves contain several bioactive compounds and have been traditionally consumed as a medicinal infusion in the East for centuries. Coffee production generates large amounts of leaves as by-products, which are often wasted in most producing countries because of the low acceptability in the West. Nevertheless, processing and blending coffee leaves may increase aroma and flavor complexity. This study evaluated the volatile and sensory profiles and consumer acceptance of coffee leaf teas compared to two among the most consumed teas (black and maté teas) in Rio de Janeiro. Infusions were made with one experimental and one commercial coffee leaf tea (CLT), two black teas (BT), and one toasted maté tea (TMT) for volatile (GC-MS/MS) and sensory profiles. As an attempt to improve coffee leaf tea acceptance, CLT were also blended (50%) with BT or TMT. Acceptance, Check All That Apply (CATA), and Projective Mapping sensory tests were performed with untrained assessors aged 18-49 (n = 100). Volatile data were standardized by centering and normalization. Sensory data were treated by ANOVA/Fisher test, PCA, and AHCMFA, considering differences at p < 0.05. Ninety-two volatile compounds distributed in 12 classes were identified in different samples. CLT, BT, and TMT infusions shared 19 compounds, including 9 potential impact compounds for aroma and flavor: α-ionone, β-ionone, hexanal, nonanal, decanal, benzaldehyde, trans-linalool oxide, linalool, and dihydroactinidiolide. The most cited flavor attributes for CLT infusions were herbs/green leaf, woody and refreshing. For TMT and BT, herbs/green leaf, woody, burnt, and fermented were the most cited. These attributes agreed with the volatile profiles. CLT shared 22 compounds with TMT and 28 with BT. Considering pure infusions, TMT presented the highest mean acceptance scores (6.7), followed by Com. and Exp. CLT (6.1 and 5.8, on a 9-point-hedonic scale, respectively). Blending with TMT increased mean acceptance of Exp. CLT (6.4), while blending with BT, downgraded the mean acceptance of Com. CLT (5.3). In Projective Mapping, CLT was considered to have a higher sensory resemblance with TMT than BT. If produced adequately, CLT was shown to have good market potential to support sustainable coffee production and promote health.
咖啡叶含有多种生物活性化合物，在东方传统上被用作药用浸剂已有几个世纪。咖啡生产产生大量的叶子作为副产物，由于在西方的接受度低，这些叶子在大多数生产国经常被浪费。然而，咖啡叶的加工和调配可能会增加香气和口感的复杂性。本研究评估了挥发性和感官特征以及消费者对咖啡叶茶的接受程度，与在里约热内卢最常饮用的两种茶（黑茶和马黛茶）进行了比较。用一种实验性和一种商业咖啡叶茶（CLT）、两种黑茶（BT）和一种烤马黛茶（TMT）制作了浸提液，用于挥发性（GC-MS/MS）和感官分析。为了尝试提高咖啡叶茶的接受度，还将 CLT 与 BT 或 TMT 以 50%的比例混合。对 18-49 岁的未受过训练的评估员进行了接受度、全选（CATA）和投影映射感官测试（n=100）。通过中心化和归一化对挥发性数据进行标准化。感官数据通过方差分析/ Fisher 检验、PCA 和 AHCMFA 进行处理，考虑到 p 值<0.05 的差异。在不同的样品中鉴定出了 92 种挥发性化合物，分布在 12 个类别中。CLT、BT 和 TMT 浸提液共有的化合物有 19 种，其中包括 9 种潜在影响香气和风味的化合物：α-紫罗兰酮、β-紫罗兰酮、己醛、壬醛、癸醛、苯甲醛、反式-芳樟醇氧化物、芳樟醇和二氢actinidiolide。CLT 浸提液最常被引用的风味属性是草药/绿叶、木质和清爽。对于 TMT 和 BT，最常被引用的风味属性是草药/绿叶、木质、烧焦和发酵。这些属性与挥发性图谱一致。CLT 与 TMT 共有 22 种化合物，与 BT 共有 28 种化合物。考虑到纯浸提液，TMT 的平均接受度得分最高（6.7），其次是 Com.和 Exp. CLT（分别为 6.1 和 5.8，在 9 分愉悦量表上）。与 TMT 混合可提高 Exp. CLT 的平均接受度（6.4），而与 BT 混合则降低了 Com. CLT 的平均接受度（5.3）。在投影映射中，CLT 被认为与 TMT 的感官相似度高于 BT。如果生产得当，CLT 有望具有良好的市场潜力，以支持可持续的咖啡生产和促进健康。
