Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (6): 1208-1218.DOI: 10.3969/j.issn.1000-2561.2020.6.020

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Influence of Different Exogenous Fermentable Sugars and Amino Acids on Flavor and Sensory Quality of Coffee Pulp Wine

HU Rongsuo1,3,4,GAN Xiaohong2,DONG Wenjiang1,3,4,LONG Yuzhou1,3,4,*(),ZONG Ying1,3,4,CHU Zhong1,3,4   

  1. 1. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
    2. Yangtze Normal University, Chongqing 408100, China
    3. National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China
    4. Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China
  • Received:2019-03-22 Revised:2019-04-12 Online:2020-06-25 Published:2020-07-30
  • Contact: LONG Yuzhou


To explore the effect of coffee pulp wine flavor and sensory quality via different exogenous additives, coffee pulp wine was made by coffee pulp added fermentable sugars (glucose, fructose, maltose and sucrose) and fermentable amino acids (glutamic and arginine) respectively, and coffee pulp wine flavor and sensory quality on exogenous additives effects was detected by headspace solid phase micro extraction gas chromatography mass spectrometry (HS-SPME-GC/MS) and human sensory analysis. The results showed that a total of 9 categories of 75 flavor components was detected and the main compounds were esters and alcohols. Fermentable sugars could increase the alcohol contents of coffee pulp wine (23.99%-121.24%) significantly, and amino acids could also increase the esters contents (25.77%-28.18%), while the esters contents of fermented sugars were significantly reduced (10.81%-69.94%). The homogeneity of variance was tested at P=0.206>0.05, there was no significant difference in flavor components at the level of α=0.05, meanwhile it indicated that there was no significant difference between the samples by tukey post-hoc tests on one-way analysis of variance [P=(0.371-0.989)>0.05], nevertheless principal component analysis (PCA, PC1: 96.01%, PC2: 3.13%) could completely distinguish them. The results of sensory evaluation with fuzzy mathematics method showed that the coffee pulp wine brewed with arginine added had the highest comprehensive score (92.40), which was more suitable for people's taste, and had excellent overall style and preferable coordination, followed by glutamic added coffee pulp wine (80.80). The comprehensive score of fructose and sucrose was the same (78.20), and that of maltose was the lowest (74.20). In summary, amino acids and fermented sugars also could improve the flavor and taste of coffee pulp wines, while the effect of adding fermented sugar was not as good as that of amino acids.

Key words: additives, coffee pulp wine, flavor, sensory quality

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