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The chemical substances responsible for the kokumi taste of green tea infusion are still unclear. Here, we isolated the kokumi compound-containing fractions from green tea infusion through ultrafiltration, and the major kokumi compounds were characterized as γ-Glu-Gln and γ-Glu-Cys-Gly (GSH) through ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS). The results indicated that peptides and amino acids were essential compounds in the kokumi-enriched fractions for conducting the sense of kokumi. L-theanine had an enhancing effect on the kokumi taste of green tea infusion, which was confirmed in the sensory reconstitution study. Thus, peptides, especially γ-Glu-Gln and GSH, are the major kokumi compounds in green tea infusion, which has the potential of improving the flavor of tea beverages. [ABSTRACT FROM AUTHOR]

Tooth whitening has recently become one of the most popular aesthetic dentistry procedures. Beyond classic hydrogen peroxide-based whitening agents, photo-catalysts and piezo-catalysts have been demonstrated for non-destructive on-demand tooth whitening. However, their usage has been challenged due to the relatively limited physical stimuli of light irradiation and ultrasonic mechanical vibration. To address this challenge, we report here a non-destructive and convenient tooth whitening strategy based on the pyro-catalysis effect, realized via ubiquitous oral motion-induced temperature fluctuations. Degradation of organic dyes via pyro-catalysis is performed under cooling/heating cycling to simulate natural temperature fluctuations associated with intake and speech. Teeth stained by habitual beverages and flavorings can be whitened by the pyroelectric particles-embedded hydrogel under a small surrounding temperature fluctuation. Furthermore, the pyro-catalysis-based tooth whitening procedure exhibits a therapeutic biosafety and sustainability. In view of the exemplary demonstration, the most prevalent oral temperature fluctuation will enable the pyro-catalysis-based tooth whitening strategy to have tremendous potential for practical applications. Tooth whitening becoming a common cosmetic treatment has led to the development of catalytic whitening solutions. Here, the authors report upon a thermally triggered, pyrocatalytic, catalyst which can use temperature changes from normal oral activity to breakdown stains and whiten teeth. [ABSTRACT FROM AUTHOR]

Our objectives were to determine the level of milk-derived whey protein (MDWP) removal necessary to achieve no detectable sulfur/eggy flavor in ultrapasteurized fat-free micellar casein concentrate (MCC) beverages (6.5% protein) and in the same beverages containing 1 and 2% milk fat. Micellar casein concentrate with 95% MDWP removal was produced from skim milk (50°C) with a 3×, 3-stage ceramic microfiltration (MF) process using 0.1-µm pore size graded permeability membranes (n = 3). In experiment 1, MCC-based beverages at about 6.5% (wt/wt) true protein were formulated at a fat content of 0.15% fat (wt/wt) at 4 different levels of MDWP removal percentages (95.2%, 91.0%, 83.2%, and 69.3%). In experiment 2, a similar series of beverages at 3 MDWP removal percentages (95.2%, 83.2%, and 69.3%) with 0.1, 1, and 2% fat content were produced. The purity (or completeness of removal of whey protein by MF) of MCC was determined by the Kjeldahl method and sodium dodecyl sulfate (SDS)-PAGE. Sensory properties of beverages were documented by descriptive sensory analysis, and volatile sulfur compounds were evaluated using solid-phase microextraction followed by gas chromatography-triple quadrupole mass spectrometry. The purity of MCC measured by the Kjeldahl method (casein as a percentage of true protein) was higher after thermal treatment than before, whereas MCC purity evaluated by SDS-PAGE was unchanged by heat treatment. The purity of MCC had an effect on the flavor profile of thermally processed beverages at 6.5% protein made with fresh liquid MCC. No sulfur/eggy flavor was detected in MCC beverages when 95% of the MDWP was removed (MCC purity about 93 to 94%) from skim milk by microfiltration at 0.1, 1, and 2% fat. As the fat content of 6.5% protein beverages produced with MCC increased, sulfur/eggy flavor intensity and hydrogen sulfide concentration decreased. However, the effect of increasing milk fat on reducing sulfur/eggy flavor in MCC-based beverages at 6.5% protein was less than that of increasing MDWP removal from MCC. Sulfur off-flavors in neutral-pH dairy protein beverages can be mitigated by use of high-purity MCC or by incorporation of fat in the beverage, or both. [ABSTRACT FROM AUTHOR]

[Display omitted] • Lemon oil composition impacts surface activity and oil loading. • Type and content of co-solvent are fundamental for microemulsion formation. • Interactions between aqueous and oil phases are observed. • Compatibility-based development of dilutable clear emulsions is feasible. Clear emulsions are used as flavor carriers by the beverage industry because of their favorable optical properties. A transparent microemulsion with small droplets requires a high concentration of surfactants, and is often non-dilutable, posing a significant challenge to their application in the food industry. The formation of dilutable microemulsions by modulating the compatibility of oil composition and co-solvents was studied. While single-fold lemon oil exhibited poor loading capacity overall, no precipitation occurred due to the stronger interaction between monoterpenes and sucrose monopalmitate (SMP). Conversely, emulsification of five-fold lemon oil with 20 % ethanol demonstrated a higher loading capacity and a stronger dilution stability than other lemon oils. This is likely due to the balanced composition of surface-active monoterpenes and other components in five-fold lemon oil which facilitated the effective use of micellar space and aided in the retention of both surfactants and co-solvents post-dilution. The emulsification of higher-folded lemon oil, however, was favored by the use of propylene glycol as a surfactant exhibiting stronger dilution stability than ethanol, though it required twice as much co-solvent. The high concentration of surface-active monoterpene in the lower-folded lemon oils competes with propylene glycol for interfacial incorporation. This study demonstrated that co-solvents and oil composition play interactive roles in producing dilutable optically clear emulsions, and it provides a blueprint for the food industry to design colloidal systems using a minimum of surfactants. [ABSTRACT FROM AUTHOR]

[Display omitted] • A chitosan-based coating for paper packaging to store specialty coffee is presented. • Chitosan-based film enhanced the mechanical and permeability properties of paper. • Coffee beverage differs in flavor regarding the two samples of chitosan used as coating in packaging. Cellulose-based packaging has received great attention due to its characteristics of biodegradability, sustainability, and recyclability. Natural polymer coatings are usually applied to the paper surface to enhance the barriers to water vapour and improve the mechanical properties. A chitosan-based coating for paper packaging was developed in this work to store specialty roasted coffee beans, evaluating two samples of chitosan (Sigma® and molasses chitosan), and following the physico-chemical and microbiological characteristics of coffee beans along a period of 60 days. Sensory tests (Ranking Descriptive Analysis and Preference Test) were applied to the beverage prepared with the roasted and ground coffee beans stored in each packaging. Thin chitosan films provided good coverage and adhesion on the paper. Improved mechanical properties and lower water permeability were observed in the chitosan-coated papers. The physicochemical and microbiological characteristics of the coffee beans were not influenced by the packaging along 60 days of storage. The molasses chitosan coating resulted in slightly darker roasted beans. In sensory evaluation, there is a clear difference between the chitosan samples, so that molasses chitosan-coated packaging had higher scores compared to Sigma® chitosan treatment for flavor and global impression in the preference analysis of the beverage. The molasses chitosan-coated packaging had three to four more consumers attributing the highest scores for the beverage prepared with the roasted beans stored in this type of packaging. [ABSTRACT FROM AUTHOR]

[Display omitted] • Green tea manufacturing process improved Penthorum chinense leaf tea (PLT) flavor for beverages. • Grassy odor reduced due to dodecanal and geranylacetone decrease with 1-hexadecanol increasing. • Bitterness was weakened by flavonols reduction and masked by increased dihydrochalcones. • Increasing of pinocembrins and catechins maintained the NAFLD-alleviation effects of PLT. • New-identified functional agents: norbergenin, gomisin K2, pseudolaric acid B and tanshinol B. The green-tea manufacturing process showed good effect of flavor improving, debittering and shaping in making Penthorum chinense Pursh leaf (PL) tea (PLT), which serves as a polyphenol dietary supplement and beverage raw material. GC–MS results showed that its unpleasant grassy odor decreased by 42.8% due to dodecanal, geranylacetone, and (E)-2-nonenal reduction, coupled with 1-hexadecanol increasing. UPLC-ESI-TOF-MS identified 95 compounds and showed that the debittering effect of green-tea manufacturing process was attributed to decreasing of flavonols and lignans, especially quercetins, kaempferols and luteolins, and increasing of dihydrochalcones which act as sweeteners bitterness-masking agents, while astringency was weakened by reducing delphinidin-3,5- O -diglucoside chloride, kaempferol-7- O -β- d -glucopyranoside, and tannins. The increase of pinocembrins and catechins in aqueous extracts of PLT, maintained its hepatoprotective, NAFLD-alleviation, and hepatofibrosis-prevention activities similar to PL in high fat–diet C57BL/6 mice, with flavonoids, tannins, tannic acids, and some newfound chemicals, including norbergenin, gomisin K2, pseudolaric acid B, tanshinol B, as functional ingredients. [ABSTRACT FROM AUTHOR]

In Chinese dairy products, various saccharides including sugar substitutes are often added to modified milk or milk beverages to enhance flavor or increase benefits. That might result in the formation of furfural compounds due to the Maillard reaction between reducing sugars and proteins during heat treatment of milk. The contents of furfural compounds in dairy products vary depending on the type and proportion of sugars added, as well as the strength of heat treatment. Three monosaccharides, four disaccharides and two polysaccharides were selected to study the influences of saccharides on furfurals in modified milk. Kinetics parameters for the formation of furfural compounds were also studied under pilot processing conditions. The contents of furfurals in milk increased with the addition of monosaccharide, in the following order (from high to low) of type: fructose > galactose > glucose, and increased with the decrease in the polymerization degree of the added saccharides. The resulted prediction equations could be used to estimate the contents of furfurals in modified milk added with glucose, maltose or glucan after heat treatment at 115 °C–135 °C. This paper could provide a reference for the prediction and control of furfurals when applying saccharides in the dairy industry. • Furfural compounds in modified milk added with various saccharides were studied. • The influences of saccharide type, addition ratio and heat processing were studied. • Contents of furfurals in modified milk could be estimated by prediction equations. • It may be helpful for control of furfurals in modified milk added with saccharides. [ABSTRACT FROM AUTHOR]

This study aimed to investigate consumer expectation of flavored water and potential consumer segments. The results showed flavored water was ranked the fourth most popular drink, after plain water, tea, and coffee, by 901 participants. Consumers highly expected functional flavored water with refreshing (87.4% selection), thirst-quenching (73.7%), and tasty (65.7%) qualities, containing vitamins, minerals, and antioxidants, and providing energy. Expected flavored water sensory qualities included temperature (62.4%), flavor (52.4%), and sweet taste (47.4%); lemon, berry, and lime flavors were most preferred, while bitterness, irritation, astringency, and sourness were least preferred. Pure sugar and honey were rated highest as the sweeteners for flavored water. Likewise, consumers were mostly concerned with taste followed by calories. Single demographic variables (age, reported health condition, drinking frequency, educational level) significantly influenced (p ≤ 0.05) flavored water function, sensory quality, and sugar reduction expectations. Females had higher expectation of flavored water's refreshing and antioxidant functions. Cluster analysis revealed two consumer segments. The younger, low-education, self-reportedly less healthy cluster (mainly college students) expected various functions and flavors such as low temperature, cooling taste, diverse flavors, and sweet taste (and disliked bitterness). The older, educated, employed, self-reportedly healthy cluster had lower expectations of flavored water functions, were less sensitive to bitterness, and preferred no sweetness or little sweetness. These findings provide informative data to establish marketing and sales strategies for promoting flavored water. [ABSTRACT FROM AUTHOR]

Hydrogen peroxide has a significant effect on the flavor of tea beverages. In this study, the yield of hydrogen peroxide in (–)-epigallocatechin gallate (EGCG) solution was first investigated and found to be significantly enhanced under specific conditions, and the above phenomenon was amplified by the addition of linalool. Then, an aqueous hydrogen peroxide solution was added to a linalool solution and it was found that the concentration of linalool was significantly reduced in the above-reconstituted system. These findings were verified by extending the study system to the whole green tea infusions. The results suggested that the production of hydrogen peroxide in tea beverages may be dominated by catechins, with multiple factors acting synergistically, thereby leading to aroma deterioration and affecting the quality of tea beverages. The above results provided a feasible explanation for the deterioration of flavor quality of green tea beverages with shelf life. [ABSTRACT FROM AUTHOR]

Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C. [ABSTRACT FROM AUTHOR]

Background: Tea is one of the most popular non-alcoholic beverages in the world for its flavors and numerous health benefits. The tea tree (Camellia sinensis L.) is a well-known aluminum (Al) hyperaccumulator. However, it is not fully understood how tea plants have adapted to tolerate high concentrations of Al, which causes an imbalance of mineral nutrition in the roots. Results: Here, we combined ionomic and transcriptomic profiling alongside biochemical characterization, to probe the changes of metal nutrients and Al responsive genes in tea roots grown under increasing concentrations of Al. It was found that a low level of Al (~ 0.4 mM) maintains proper nutrient balance, whereas a higher Al concentration (2.5 mM) compromised tea plants by altering micro- and macro-nutrient accumulation into roots, including a decrease in calcium (Ca), manganese (Mn), and magnesium (Mg) and an increase in iron (Fe), which corresponded with oxidative stress, cellular damage, and retarded root growth. Transcriptome analysis revealed more than 1000 transporter genes that were significantly changed in expression upon Al exposure compared to control (no Al) treatments. These included transporters related to Ca and Fe uptake and translocation, while genes required for N, P, and S nutrition in roots did not significantly alter. Transporters related to organic acid secretion, together with other putative Al-tolerance genes also significantly changed in response to Al. Two of these transporters, CsALMT1 and CsALS8, were functionally tested by yeast heterologous expression and confirmed to provide Al tolerance. Conclusion: This study shows that tea plant roots respond to high Al-induced mineral nutrient imbalances by transcriptional regulation of both cation and anion transporters, and therefore provides new insights into Al tolerance mechanism of tea plants. The altered transporter gene expression profiles partly explain the imbalanced metal ion accumulation that occurred in the Al-stressed roots, while increases to organic acid and Al tolerance gene expression partly explains the ability of tea plants to be able to grow in high Al containing soils. The improved transcriptomic understanding of Al exposure gained here has highlighted potential gene targets for breeding or genetic engineering approaches to develop safer tea products. [ABSTRACT FROM AUTHOR]

Cachaça is a beverage of great cultural and economic importance for Brazil. It is made up of several substances that are responsible for the flavor of the beverage. Countless substances of a toxic nature can also be present, such as polycyclic aromatic hydrocarbons (PAHs). These contaminants are commonly found in beverages and food. They have been studied because their toxicity is related to their mutagenic and carcinogenic properties, and they pose a risk to human health. The PAHs can be formed in cachaça during different stages of processing. In this work, the presence of PAHs (naphthalene, acenaphene, fluorene, phenanthrene, anthracene, fluoranthene, pyrene, benzo[a]anthracene, acephenylene, and benzo[a]pyrene) was investigated during the storage of the beverage in plastic containers. Thus, samples from five producers of cachaça in the state of Minas Gerais were stored for up to 8 months in polyethylene terephthalate (PET) packaging from three different manufacturers. Samples stored for 4 and 8 months were analyzed by high‐performance liquid chromatography, and 10 PAHs (naphthalene, acenaphene, fluorene, phenanthrene, anthracene, fluoranthene, pyrene, benzo[a]anthracene, acephenylene, and benzo[a]pyrene) were identified and quantified. An increase in PAH concentration in cachaça samples with the storage time in plastic containers was observed. The three different packages contributed to the contamination of the cachaça samples with different PAHs. The highest concentration (approximately 11.0 µg L–1) of fluorene was observed in sample A from the three packages and during the two storage times. Thus, it can be inferred that the storage of cachaça in bottles of PET is inadequate for maintaining the quality of the beverage. Practical Application: Therefore, it can be inferred from the results of the analysis that PET packages are sources of PAHs, and the storage time in these packages contributed to the increase in the concentration of these contaminants in the beverage. These results suggest that a review of the legislation regarding the use of PET packaging for beverage storage is necessary, as these compounds are carcinogenic. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Microbiological, chemical, and sensory analyses were coupled to understand the origins of kombucha organoleptic compounds and their implication in the flavor of the kombucha beverage. By isolating microorganisms from an original kombucha and comparing it to monocultures and cocultures of two yeasts (Brettanomyces bruxellensis and Hanseniaspora valbyensis) and an acetic acid bacterium (Acetobacter indonesiensis), interaction effects were investigated during the two phases of production. 32 volatile compounds identified and quantified by Headspace-Solid Phase-MicroExtraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS) were classified according to their origin from tea or microorganisms. Many esters were associated to H. valbyensis , while alcohols were associated to both yeasts, acetic acid to A. indonesiensis , and saturated fatty acids to all microorganisms. Concentration of metabolites were dependent on microbial activity, yeast composition, and phase of production. Sensory analysis showed that tea type influenced the olfactive perception, although microbial composition remained the strongest factor. Association of B. bruxellensis and A. indonesiensis induced characteristic apple juice aroma. [ABSTRACT FROM AUTHOR]

Dysphagia is a dysfunction of the swallowing system and thickened beverages are widely prescribed as a treatment. The objective of this study was to determine the sensory characteristics of pre-thickened water products and determine sensory drivers of liking for those types of products. Pre-thickened water products (two starch-based and two gum-based) were tested in both nectar and honey thick versions. Based on product availability, one product was neutral water, and the others were water with lemon flavoring added. The sensory characteristics of the products were evaluated with a highly trained descriptive panel, and the viscosity of the products was evaluated with both the Bostwick consistometer and the line spread test. Previously published consumer data was used to determine preference maps with the descriptive data. All lemon-flavored products had similar flavor characteristics, except the Thick & Easy Clear that had a less lemon-related flavor than the others. After excluding the lemon-related flavor characteristics, all pre-thickened products had similar "base flavor" notes, no matter whether the products were starch-based or gum-based. This contrasts with literature, which reports differences in flavor of thickened beverages prepared using thickening agents. The thickness of the products varied between nectar and honey thickness, but also varied among products that were stated to be at the same level of thickness. External preference mapping showed that both lemon-related flavor and a thinner beverage texture are potential drivers of consumers acceptance of the product, which was expected based on other studies. In conclusion, pre-thickened beverages are good alternatives for self-mixed thickening agents but a standard for thickness should be agreed on and used by manufacturers. [ABSTRACT FROM AUTHOR]

Electronic nicotine delivery systems (ENDS) containing synthetic nicotine have yet to be classified as tobacco products; consequently, there is ambiguity over whether Food and Drug Administration (FDA) regulatory authority can be extended to include tobacco-free nicotine (TFN) e-cigarettes. In recent years, a more significant number of e-cigarette companies have been manufacturing TFN-containing e-cigarettes and e-liquids to circumvent FDA regulations. While studies have shown that aerosols generated from tobacco-derived nicotine-containing e-cigarettes contain significant reactive oxygen species (ROS) levels, no comparison studies have been conducted using TFN e-cigarettes. This study uses a single puff aerosol generator to aerosolize TFN and tobacco-derived nicotine-containing vape products and subsequently involves semi-quantifying the ROS generated by these vape products in H2O2 equivalents. We found that the differences between ROS levels generated from TFN and tobacco-derived nicotine-containing vape products vary by flavor. TFN tobacco flavored and fruit flavored products are more toxic in terms of ROS generation than menthol/ice and drink/beverage flavored products using TFN. Our study provides further insight into understanding how flavoring agents used in vape products impact ROS generation from e-cigarettes differently in TFN e-cigarettes than e-cigarettes using tobacco-derived nicotine. [ABSTRACT FROM AUTHOR]

Lippia citriodora H.B.K is an herbal species which contains several aroma compounds and the leaves of the plant are utilized as a seasoning for food preparations and flavoring beverages. In this study, the essential oil composition of the L. citriodora growing in semi-arid ecological conditions in Diyarbakır Turkey was determined at different plant parts taken from the upper (leaves and flowers), middle (leaves), and lower portions (leaves). The highest essential oil content (3.7 µl/g in w/w) was obtained from the lower part of the plant. The essential oil of L. citriodora was analyzed by GC/MS and GC/FID. Although the major essential oil composition of the oil was obtained as caryophyllene oxide, limonene, geranial, and neral, caryophyllene oxide and limonene showed significant changes with respect to different plant parts. While the rate of caryophyllene oxide gradually decreases from the lower parts of the plant to the upper parts; it was observed that the limonene ratio increases towards the upper parts of the plant. Principal component analysis (PCA) on the basis of the contents of the 31 compounds showed that two principal components had an eigen value greater than 1 and the first principal component explained 80. 39% of the total variation. In addition to the remarkable chemical differences of L. citriodora essential oil regarding the caryophyllene oxide and limonene, the proportion of these compounds has been observed to be significantly higher than the literature values. [ABSTRACT FROM AUTHOR]

Sake is a traditional Japanese alcoholic beverage made from rice and water, fermented by the filamentous fungi Aspergillus oryzae and the yeast Saccharomyces cerevisiae. Yeast strains, also called sake yeasts, with high alcohol yield and the ability to produce desired flavor compounds in the sake, have been isolated from the environment for more than a century. Furthermore, numerous methods to breed sake yeasts without genetic modification have been developed. The objectives of breeding include increasing the efficiency of production, improving the aroma and taste, enhancing safety, imparting functional properties, and altering the appearance of sake. With the recent development of molecular biology, the suitable sake brewing characteristics in sake yeasts, and the causes of acquisition of additional phenotypes in bred yeasts have been elucidated genetically. This mini-review summarizes the history and lineage of sake yeasts, their genetic characteristics, the major breeding methods used, and molecular biological analysis of the acquired strains. The data in this review on the metabolic mechanisms of sake yeasts and their genetic profiles will enable the development of future strains with superior phenotypes. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Over the past two decades, the global beverage industry has developed rapidly. Especially, the global tea beverage market reached 37 million tons in 2016, an increase of 40% in five years, and is estimated to reach 45 million tons by 2021. According to the forecast of Statista, a business data platform, the global tea beverage market is estimated to be worth about US $44.3 billion by 2021. In the last 5 years, remarkable progress has been made in the research on tea beverages, including liquid tea beverage, instant tea powder, tea concentrate, kombucha, tea wine and other fermented tea beverages. This article highlights and critically reviews the recent advances in tea beverage research with specific focus on the processing methods for flavor enhancement. An overview on the innovation and development of tea drinks over the world is provided. Cold extraction, ultrasonic extraction and dynamic extraction have been employed in the production of tea beverage. Tannase, β -glucosidase, pectinase, amylase, lyticase and protease have been used to improve the flavor of tea beverage. Chromatography and electrochemical fingerprints and other analytical techniques have been used in flavor evaluation of tea beverages. Many new types of fermented tea beverages have been developed. • Novel extractions have been employed in the production of tea beverage. • Tannase and glycosidase have been used to improve the flavor of tea beverage. • Chromatography has been greatly used in flavor evaluation of tea beverage. • New fermented teas with different microbial starter cultures have been developed. [ABSTRACT FROM AUTHOR]

In this work, the hydrothermal extract of spent coffee grounds (SCG) was used to make alcoholic beverages with commercial S. cerevisiae strain D254. The sensory characteristics of the SCG alcoholic beverages were analyzed using sensory description, electronic nose, electronic tongue, and gas chromatography-mass spectrometry (GC-MS). The results suggested that the supplement of 0.20% (NH4)2HPO4 was effective at improving growth and alcohol fermentation of Saccharomyces cerevisiae D254 in SCG extract. SCG fermented beverages (SFB) and SCG distilled spirits (SDS) produced at the optimized fermentation conditions had appropriate physicochemical properties and different sensory characteristics. Fermentation aromas, especially esters, were produced in SFB, increasing the complexity of aroma and lowing the irritating aroma. The combination of original and fermentation components might balance the outstanding sourness, astringency, and saltiness tastes of SFB. The fermentation aroma was partially lost and the sourness, bitterness, astringency, and saltiness tastes were relieved in distillation, leading to the relatively more prominent aroma typicality of coffee and a soft taste. These findings lay a foundation for producing new high-quality coffee-flavored alcoholic beverages or flavoring liquors. [ABSTRACT FROM AUTHOR]