Czech J. Food Sci., 2024, 42(6):391-404 | DOI: 10.17221/60/2024-CJFS

Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beansOriginal Paper

Deden Fardenan ORCID...1,2, Dian Angraini Suroto ORCID...1, Supriyadi Supriyadi ORCID...1
1 Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
2 Standardization Agency for Agricultural Instruments, Ministry of Agriculture of the Republic of Indonesia, Jakarta, Indonesia

The presence of immature coffee beans reduces the quality of the coffee brew. This study evaluated how the acetic acid affected the aroma and taste of immature compared to mature Robusta coffee. The naturally processed immature Robusta green beans were immersed in acetic acid (0–5%) for 30–90 min. The naturally processed mature Robusta green beans were used as a control treatment. The samples were roasted at a medium level (240 °C, 14 min). The sensory analysis was evaluated by the cupping test by a trained and certified panellist (Q-Grader). Acetic acid immersion significantly improved the sensory quality of immature beans (P < 0.05). Specifically, immersion in 3% acetic acid for 90 min yielded the highest sensory score of 84.92. According to the Coffee Quality Institute (CQI) classification, this score falls into the 'Fine' Robusta classification. The 0% 30-min, 3% 30-min, and 3% 90-min treated immature samples and an untreated control mature sample were analysed for pH, caffeine, chlorogenic acid, and volatile compounds. The treatment significantly decreased the chlorogenic acid (P < 0.05) and increased the volatile compound concentration of furans, ketone, pyrrole, aldehyde, and ester while decreasing pyrazines, sulphur, phenol, and alcohol. This study effectively enhanced immature Robusta taste and aroma quality to a degree comparable with mature Robusta coffee beans.

Keywords: cupping test; flavour; Fine Robusta coffee; pre-treatment; volatile compounds

Received: March 27, 2024; Revised: October 23, 2024; Accepted: October 31, 2024; Prepublished online: November 29, 2024; Published: December 18, 2024  Show citation

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Fardenan D, Suroto DA, Supriyadi S. Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beans. Czech J. Food Sci. 2024;42(6):391-404. doi: 10.17221/60/2024-CJFS.
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