View More View Less
  • a Semmelweis University, H-1088 Budapest, Vas utca 17, Hungary
  • b Szent István University, H-1118 Budapest, Somlói út 14-16, Hungary

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.

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • Apak, R., Güçlü, K., Demirata, B., Ozyürek, M., Celik, S.E., … & Ozyurt, D. (2007): Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. Molecules, 12 (7), 14961547.

    • Search Google Scholar
    • Export Citation
  • Baeza, G., Sarriá, B., Bravo, L. & Mateos, R. (2017): Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages. J. Sci. Food Agr., 98 (4), 13971406.

    • Search Google Scholar
    • Export Citation
  • Belitz, H.D., Grosch, W. & Schieberle, P. (2009): Food chemistry. 4th ed., Springer-Verlag Berlin Heidelberg, pp. 949950.

  • Benzie, I.F. & Strain, J.J. (1996): The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem., 239 (1), 7076.

    • Search Google Scholar
    • Export Citation
  • Bondia-Pons, I., Aura, A.M., Vuorela, S., Kolehmainen, M., Mykkanen, H. & Poutanen, K. (2009): Rye phenolics in nutrition and health. J. Cereal Sci., 49 (3), 323336.

    • Search Google Scholar
    • Export Citation
  • Brand-Williams, W., Cuvelier, M.E. & Berset, C. (1995): Use of a free radical method to evaluate antioxidant activity. LWT- Food Sci. Technol., 28, 2530.

    • Search Google Scholar
    • Export Citation
  • Carvalho, D.O., Correia, E., Lopes, L. & Guido, L.F. (2014): Further insights into the role of melanoidins on the antioxidant potential of barley malt. Food Chem., 160, 127133.

    • Search Google Scholar
    • Export Citation
  • Contreras-Calderón, J., Mejía-Díaz, D., Martínez-Castaño, M., Bedoya-Ramírez, D., López-Rojas, N., … & Vega-Castro, O. (2016): Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning. Food Chem., 209, 162170.

    • Search Google Scholar
    • Export Citation
  • Echavarría, A.P., Pagán, J. & Ibarz, A. (2013): Antioxidant activity of the melanoidin fractions formed from D-glucose and D-fructose with L-asparagine in the Maillard reaction. Scientia Agropecuaria, 4, 4554.

    • Search Google Scholar
    • Export Citation
  • Gere, A., Kovács, S., Pásztor-Huszár, K., Kókai, Z. & Sipos, L. (2014): Comparison of preference mapping methods: A case study of flavoured kefirs. J. Chemometr., 28 (4), 293300.

    • Search Google Scholar
    • Export Citation
  • Gere, A., Sipos, L. & Héberger, K. (2015a): Generalized pairwise correlation and method comparison: Impact assessment for JAR attributes on overall liking. Food Qual. Prefer., 43, 8896.

    • Search Google Scholar
    • Export Citation
  • Gere, A., Sipos, L., Losó, V., Györey, A., Kovács, S., … & Kókai, Z. (2015b): Applying parallel factor analysis and Tucker-3 methods on sensory and instrumental data to establish preference maps: Case study on sweet corn varieties. J. Sci. Food Agr., 94 (15), 32133225.

    • Search Google Scholar
    • Export Citation
  • Gonzalo-Diago, A., Dizy, M. & Fernández-Zurbano, P. (2014): Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines. Food Chem., 154, 187198.

    • Search Google Scholar
    • Export Citation
  • Gorjanović, S., Komes, D., Laličić-Petronijevič, J., Pastor, F.T., Belščak-Cvitanović, A., … & Sužnjevic, D.L. (2017): Antioxidant efficiency of polyphenols from coffee and coffee substitutes – electrochemical versus spectrophotometric approach. J. Food Sci. Tech., 54, 23242331.

    • Search Google Scholar
    • Export Citation
  • Heimler, D., Isolani, L., Vignolini, P. & Romani, A. (2009): Polyphenol content and antiradical activity of Cichorium intybus L. from biodynamic and conventional farming. Food Chem., 114 (3), 765770.

    • Search Google Scholar
    • Export Citation
  • Kókai, Z., Heszberger, J., Kollár-Hunek, K. & Kollár, G. (2002): A new VBA software as a tool of food sensory tests. Hung. J. Ind. Chem. (HJIC), 30, 235239.

    • Search Google Scholar
    • Export Citation
  • Komes, D., Bušić, A., Vojvodić, A., Belščak-Cvitanović, A. & Hruškar, M. (2015): Antioxidative potential of different coffee substitute brews affected by milk addition. Eur. Food Res. Technol., 241, 115125.

    • Search Google Scholar
    • Export Citation
  • Leclercq, E (1992): Sesquiterpene lactones and inulin from chicory roots: Extraction, identification, enzymatic release and sensory analysis. PhD. thesis, Landbouwuniversiteit te Wageningen.

    • Search Google Scholar
    • Export Citation
  • Losó, V., Gere, A., Györey, A., Kókai, Z. & Sipos, L. (2012): Comparison of the performance of a trained and an untrained sensory panel on sweetcorn varieties with the PanelCheck software. Applied Studies in Agribusiness and Commerce – APSTRACT, 12, 7783.

    • Search Google Scholar
    • Export Citation
  • Majcher, M.A., Klensporf-Pawlik, D., Dziadas, M. & Jeleñ, H.H. (2013): Identification of aroma active compounds of cereal coffee brew and its roasted ingredients. J. Agr. Food Chem., 61, 26482654.

    • Search Google Scholar
    • Export Citation
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. & Rice-Evans, C. (1999): Antioxidant activity applying an improved ABTS radical cation decolourization assay. Free Radical Bio. Med., 26 (9/10), 12311237.

    • Search Google Scholar
    • Export Citation
  • Sahan, Y., Gurbuz, O., Guldas, M., Degirmencioglu, N. & Begenirbas, A. (2017): Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey. Food Chem., 217, 483489.

    • Search Google Scholar
    • Export Citation
  • Singleton, V.L. & Rossi, J. A. Jr. (1965): Colourimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult., 16, 144158.

    • Search Google Scholar
    • Export Citation
  • Sipos, L., Kovács, Z., Sági-Kiss, V., Csiki, T., Kókai, Z., … & Héberger, K. (2012): Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis. Food Chem., 135, 29472953.

    • Search Google Scholar
    • Export Citation
  • Sunarharum, W.B., Williams, D.J. & Smyth, H.E. (2014): Complexity of coffee flavour: A compositional and sensory perspective. Food Res. Int., 62, 315325.

    • Search Google Scholar
    • Export Citation
  • Szőke, A., Losó, V., Sipos, L., Geösel, A., Gere, A. & Kókai, Z. (2012): The effect of brand/type/variety knowledge on the sensory perception. Acta Alimentaria, 41 (Suppl. 1), 197204.

    • Search Google Scholar
    • Export Citation
  • Várvölgyi, E., Gere, A., Szöllősi, D., Sipos, L., Kovács, Z., … & Korány, K. (2015): Application of sensory assessment, electronic tongue and GC-MS to characterize coffee samples. Arab. J. Sci. Eng., 40 (1), 125133.

    • Search Google Scholar
    • Export Citation

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Sep 2020 0 6 2
Oct 2020 0 13 13
Nov 2020 0 16 16
Dec 2020 0 8 11
Jan 2021 0 6 5
Feb 2021 0 5 7
Mar 2021 0 0 0