Identification of antioxidant and flavour marker compounds in Kalosi-Enrekang Arabica brewed coffee processed using different postharvest treatment methods

Yulianti Yulianti; Dede Robiatul Adawiyah; Dian Herawati; Dias Indrasti; Nuri Andarwulan

doi:10.1007/s13197-024-05948-8

Identification of antioxidant and flavour marker compounds in Kalosi-Enrekang Arabica brewed coffee processed using different postharvest treatment methods

J Food Sci Technol. 2024 Jun;61(6):1165-1179. doi: 10.1007/s13197-024-05948-8. Epub 2024 Mar 2.

Authors

Yulianti Yulianti^{1

2

3}, Dede Robiatul Adawiyah^{1

2}, Dian Herawati^{1

2}, Dias Indrasti^{1

2}, Nuri Andarwulan^{1

2}

Affiliations

¹ Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Dramaga Campus, Bogor, 16680 Indonesia.
² South-East Asia Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, Jl. Ulin No.1 IPB Dramaga Campus, Bogor, 16680 Indonesia.
³ Department of Agricultural Technology, Faculty of Agriculture, Gorontalo University, Gorontalo, 96211 Indonesia.

PMID: 38562591
PMCID: PMC10981654 (available on 2025-06-01)
DOI: 10.1007/s13197-024-05948-8

Abstract

This research aims to predict the presence of marker compounds that differentiate tubruk brew from coffee beans with different postharvest processing. This research also aims to predict compounds correlating with antioxidant activity and sensory flavour attributes. This research used Kalosi-Enrekang Arabica coffee beans, which were processed with three different postharvest processing (honey, full-washed and natural), roasted at medium level, and brewed using the tubruk method. Each brew was analyzed for chemical profiles using LC-MS and GC-MS, antioxidant analysis using the DPPH IC₅₀ and FRAP methods, and sensory analysis for flavour using the QDA and SCAA methods for cupping scores. OPLS-DA analysis revealed the presence of marker compounds from each brew, and the dried fruit flavour attribute was to be an inter-process marker. After that, OPLS analysis showed marker compounds that correlate to antioxidant activity and flavour attributes. Rhaponticin is thought to be one of the marker compounds in natural coffee brews and is one of the compounds that correlates to the antioxidant activity of the DPPH method (IC₅₀); prunin is thought to be one of the marker compounds for full-washed coffee brews and is one of the compounds that correlates to the activity antioxidants of FRAP method. Triacetin, which is thought to be a marker compound in natural brewed coffee, correlates with fruity flavour. 3-acetylpyridine, as a marker in honey-brewed coffee, correlates with nutty flavour. Even though there are differences in dominant flavours, the cupping score shows the brew is categorized as a specialty. This research shows that different post-harvest processing processes influence the compound profile, antioxidant activity and flavour attributes of Tubruk brewed coffee.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-05948-8.

Keywords: Antioxidant; Arabica coffee; Flavour; Marker compounds; Tubruk.

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