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Peanut coffee: Enhancement of nutritional, physicochemical, and sensory characteristics in coffee brewed with conventional and high-oleic peanut extracts

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posted on 2020-01-01, 00:00 authored by Tracy LeeTracy Lee, S J Hong, J J Cho, C G Boo, D S Kim, E C Shin
This study investigated nutritional, physicochemical, and sensory characteristics of coffee brewed with conventional and high-oleic peanut extracts. Compared to normal coffee, peanut coffee exhibited more diverse amino acids compositions. In constituent amino acids composition, peanut coffee exhibited increased proportions of glutamic and aspartic acids but decreased phenylalanine. Peanut coffee had higher thiamin, niacin, and sugar contents, improved antioxidant capacity, and lower caffeine contents. In electronic tongue analysis, peanut coffee showed an increased intensity of sweetness and umami taste but decreased bitterness, corresponding to the result of amino acids compositions and caffeine and sugar contents. In volatile compounds analysis using gas chromatography-mass spectrometry (GC/MS) with the sniffing test, peanut coffee had high concentrations of 2-ethyl-3,6-dimethylpyrazine, 2,2′-methylenebis-furan, and furfuryl propionate, which were perceived as peanut and roasted odors in the sniffing test. This study will provide informative data in extending the application of peanut to coffee and developing novel coffee, with added peanut, that is nutritionally beneficial.

History

Journal

Foods

Volume

9

Issue

11

Article number

1664

Pagination

1 - 15

Publisher

MDPI AG

Location

Basel, Switzlerland

eISSN

2304-8158

Language

eng

Publication classification

C1 Refereed article in a scholarly journal

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