Evaluation of sensory and antioxidant properties of commercial coffee substitutes

A. Torma; Cs. Orbán; Zs. Bodor; Cs. Benedek

doi:10.1556/066.2019.48.3.3

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Acta Alimentaria

Volume/Issue:: Volume 48: Issue 3

Evaluation of sensory and antioxidant properties of commercial coffee substitutes

Authors:

A. Torma

A. Torma Department of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis University, H-1088 Budapest, Vas utca 17. Hungary

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Cs. Orbán

Cs. Orbán Department of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis University, H-1088 Budapest, Vas utca 17. Hungary

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Zs. Bodor

Zs. Bodor Department of Physics and Control, Faculty of Food Science, Szent István University, H-1118 Budapest, Somlói út 14-16. Hungary

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Cs. Benedek

Cs. Benedek Department of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis University, H-1088 Budapest, Vas utca 17. Hungary

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Pages:: 297–305

Online Publication Date:: Sep 2019

Publication Date:: 01 Sep 2019

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/066.2019.48.3.3

Keywords:: coffee substitute; chicory; sensory analysis; polyphenols; antioxidant

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Sensory profiles of commercial coffee substitutes were determined and their possible interdependences with antioxidant characteristics (FRAP, DPPH, ABTS, and CUPRAC), total polyphenol content, and colour were investigated and compared to coffees. Statistically relevant relations were revealed between certain sensory attributes, colour, and antioxidant capacity.

Sensory attributes show distinct patterns for coffees, their blends, and substitutes, but no significant differences between substitutes from different raw materials were found, except for chicory. Although coffees have generally higher antioxidant capacities than their substitutes, these latter, especially chicory-based products, are also valuable antioxidant sources, as only half of them had significantly lower polyphenol and antioxidant contents when compared to coffee.

Principal component analysis was applied to reveal possible differentiation pattern between samples, based on both their sensory and antioxidant attributes.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

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Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
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Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher	Akadémiai Kiadó
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible Publisher	Chief Executive Officer, Akadémiai Kiadó
ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)