Production and characterization of a new distillate obtained from fermentation of wet processing coffee by-products was written by Lopes, Ana Claudia Alencar;Andrade, Rafaela Pereira;de Oliveira, Lauany Caroline Carvalho;Lima, Lidiany Mendonca Zacaroni;Santiago, Wilder Douglas;de Resende, Mario Lucio Vilela;das Gracas Cardoso, Maria;Duarte, Whasley Ferreira. And the article was included in Journal of Food Science and Technology in 2020.Related Products of 2198-61-0 The following contents are mentioned in the article:
Abstract: Coffee is one of the most important commodities worldwide. The industrial processing of coffee cherries generates a considerable volume of byproducts such as wastewater, coffee pulp, mucilage, and husk. These byproducts have sugars and nutrients that can be converted into value-added products via microbial action. In this study, for the first time, we evaluated the potential of coffee pulp and coffee wastewater as substrate for alc. fermentation produce a distilled beverage. The must composed by dry or wet coffee pulp and coffee wastewater added of com. sucrose or sugarcane molasses was fermented by S. cerevisiae. After a screening step, a larger fermentation was carried out with the wet pulp added of sucrose due to its higher alc. fermentation efficiency. The distilled beverage contained 38% (volume/volume) ethanol and 0.2 g/L of acetic acid. The contaminants furfural, hydroxymethylfurfural and Et carbamate were below detection level. Among the 48 volatile compounds detected, the majority (21) were Et esters usually associated with floral and sweet aromas. Et decanoate (996.88μg/L) and Et dodecanoate (1088.09μg/L) were the most abundant esters. Coffee spirit presented taste acceptance of 80% and sugarcane spirit, 70%. The tasters indicated an aroma acceptance of 86% for the coffee spirit and 78% for the sugarcane spirit. The results of this work demonstrate the potential for using coffee byproducts to produce a good quality distilled beverage. Considering our results, especially sensorial anal., we can infer that the produced coffee beverage represents a new alternative for adding value to the coffee production chain. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Related Products of 2198-61-0).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Related Products of 2198-61-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics