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<p>The pulped natural/honey coffee process is an innovative semi-dry process combining the qualities of both wet and dry coffees, reducing excessive water wastage during processing. The work is intended to utilize banana peel residues in Robusta pulped natural/honey coffee fermentation. The present study mainly focused on the interaction of banana extracts (2.5% and 5%) with coffee beans and their physicochemical characteristics during processing. Fermentation and drying were observed for 8 days until the moisture reached 10–12%. Long-term fermentation with bananas impacted chemical properties like proteins, polyphenols, and carbohydrates. Carbohydrates (89.96 ± 0.54&#xa0;mg/g), proteins (32.66 ± 0.84&#xa0;mg/g), polyphenols (48.10 ± 1.13&#xa0;mg/g), caffeine (16 0.22 ± 0.15&#xa0;mg/g), and chlorogenic acid (CGA) (27.94 ± 0.40&#xa0;mg/g) were significantly observed in the roasted beans treated with 2.5% of banana extracts. The GC-MS identified 78 volatiles with 13 exclusive compounds, such as 2,4 (1&#xa0;H,3&#xa0;H)-pyrimidinedione, 5-hydroxy-, pyrazine, trimethyl-,1-(3&#xa0;H-Imidazol-4-yl)-ethanone, etc., in the treated coffee, contributing to sweet, fruity, caramel-like odor notes. The overall scores for the sensory outlines were 83.75 (T 2.5%), 82.50 (T 5%), and 77.75 (UT). This work introduced a novel fermentation approach by incorporating banana infusions to improve the flavor profile of honey-processed Robusta coffee.</p>

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Fruit residues as key flavor enhancers for honey coffee processing

  • 期刊论文

  • 发表日期：

    2026年3月20日

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  • K. N. Aswathi,
  • Ruchira Das,
  • Pushpa S. Murthy

摘要

The pulped natural/honey coffee process is an innovative semi-dry process combining the qualities of both wet and dry coffees, reducing excessive water wastage during processing. The work is intended to utilize banana peel residues in Robusta pulped natural/honey coffee fermentation. The present study mainly focused on the interaction of banana extracts (2.5% and 5%) with coffee beans and their physicochemical characteristics during processing. Fermentation and drying were observed for 8 days until the moisture reached 10–12%. Long-term fermentation with bananas impacted chemical properties like proteins, polyphenols, and carbohydrates. Carbohydrates (89.96 ± 0.54 mg/g), proteins (32.66 ± 0.84 mg/g), polyphenols (48.10 ± 1.13 mg/g), caffeine (16 0.22 ± 0.15 mg/g), and chlorogenic acid (CGA) (27.94 ± 0.40 mg/g) were significantly observed in the roasted beans treated with 2.5% of banana extracts. The GC-MS identified 78 volatiles with 13 exclusive compounds, such as 2,4 (1 H,3 H)-pyrimidinedione, 5-hydroxy-, pyrazine, trimethyl-,1-(3 H-Imidazol-4-yl)-ethanone, etc., in the treated coffee, contributing to sweet, fruity, caramel-like odor notes. The overall scores for the sensory outlines were 83.75 (T 2.5%), 82.50 (T 5%), and 77.75 (UT). This work introduced a novel fermentation approach by incorporating banana infusions to improve the flavor profile of honey-processed Robusta coffee.