Profiling the chemical and sensory properties of cascara beverages from different locations in Indonesia

Abstract

This study aimed to determine the chemical and sensory profiles of coffee cherry pulp (cascara) beverages from different locations in Indonesia. A total of thirteen samples were distinguished according to farming location, coffee variety, and postharvest processes. Cascara samples were brewed (3 g eq/50 mL) and used for chemical and sensory analysis. The results demonstrated presence of 3 chemical compounds at different quantities, e.g., total phenol (0.23 to 0.92 mg GAE/mL), caffeine (0.05 to 0.57 mg/mL), and 5-CQA (0.01 to 0.28 mg/mL). The antioxidant capacity of the samples was found at 0.24 – 0.95 mg of AAE/mL, and Cascara-Arabica-Kintamani showed the highest levels of 5-CQA and antioxidant activity. The quantitative descriptive analysis (QDA) method was used for sensory analysis. In general, cascara sensory properties were mostly determined by the coffee species rather than location and postharvest processing. Cascara from Arabica and Robusta coffee showed different profiles of taste and aroma. Sample with acidic taste and fruity aroma was mostly dominant in Arabica cascara samples, while bitter taste and assorted aroma (such as floral, black tea, and hay-like) dominated Robusta cascara samples.