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<p>In Ethiopia’s eastern region, coffee is made from coffee leaves and husks in addition to coffee beans. This study examined the effects of Arabica coffee leaves drying methods (sun, oven and room-temperature) and altitudes (&lt; 1600 and 1600–1800&#xa0;m above sea level) on the sensory evaluation and biochemical composition. Data on sensory content (aromatic intensity, aromatic quality, acidity, astringency, bitterness, body, flavor and overall cup quality) and biochemical composition (caffeine, chlorogenic acids and trigonelline) were collected. The result indicated that the drying methods affected the sensory and biochemical compositions. However, the coffee leaves that was processed under oven-drying methods was found to have a maximum result of aromatic intensity, aromatic quality, acidity, astringency, bitterness, body, flavor and overall cup quality. On the other hand, sun-drying methods were found to have a maximum caffeine and trigonelline. In conclusion, the highest values of the cup quality attributes were recorded via the oven-dry processing method, whereas the highest values of the biochemical compositions recorded at sun-drying methods. To boost its acceptability as functional beverage in the future, the sensory and biochemical compositions of Arabica coffee leaves must be assessed for the same drying methods and altitudes at various locations and coffee tree ages.</p>

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Sensory analysis and biochemical composition of Arabica coffee leaves

  • 期刊论文

  • 发表日期：

    2026年2月18日

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  • Diriba Adugna,
  • Wassu Mohammed,
  • Weyessa Garedew,
  • Kassaye Tolessa,
  • Yibekal Alemayehu,
  • Behailu Woldesenbet,
  • Tadesse Woldemariam

摘要

In Ethiopia’s eastern region, coffee is made from coffee leaves and husks in addition to coffee beans. This study examined the effects of Arabica coffee leaves drying methods (sun, oven and room-temperature) and altitudes (< 1600 and 1600–1800 m above sea level) on the sensory evaluation and biochemical composition. Data on sensory content (aromatic intensity, aromatic quality, acidity, astringency, bitterness, body, flavor and overall cup quality) and biochemical composition (caffeine, chlorogenic acids and trigonelline) were collected. The result indicated that the drying methods affected the sensory and biochemical compositions. However, the coffee leaves that was processed under oven-drying methods was found to have a maximum result of aromatic intensity, aromatic quality, acidity, astringency, bitterness, body, flavor and overall cup quality. On the other hand, sun-drying methods were found to have a maximum caffeine and trigonelline. In conclusion, the highest values of the cup quality attributes were recorded via the oven-dry processing method, whereas the highest values of the biochemical compositions recorded at sun-drying methods. To boost its acceptability as functional beverage in the future, the sensory and biochemical compositions of Arabica coffee leaves must be assessed for the same drying methods and altitudes at various locations and coffee tree ages.