{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,16]],"date-time":"2026-04-16T17:43:55Z","timestamp":1776361435586,"version":"3.51.2"},"reference-count":38,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2018,12,17]],"date-time":"2018-12-17T00:00:00Z","timestamp":1545004800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["SFRH\/BD\/75195\/2010"],"award-info":[{"award-number":["SFRH\/BD\/75195\/2010"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Beverages"],"abstract":"<jats:p>This work describes a new process for the production of beverages from spent coffee grounds (SCG), as well as the chemical and sensory profiles. The process consisted of the extraction of antioxidant phenolic compounds of SCG, followed by the fermentation of this extract supplemented with sucrose and fermented broth distillation. Thus, two fermented (10.4% and 10.0% of ethanol, by volume) and two distillated (38.1% and 40.2% of ethanol, by volume) beverages were obtained. A total of 45 and 59 volatile compounds (alcohols, esters, aldehydes, terpenes, lactones, pyrazines, norisoprenoids, volatile phenols and acids) identified and quantified by GC-MS characterized the aroma and flavor of the fermented and distilled beverages, respectively. Twenty sensory descriptors define the sensory profile of the two beverages which corroborated the pleasant smell and taste of coffee in the distillate beverage. Therefore, this work demonstrates that the fermented and distilled beverages obtained from spent coffee grounds have acceptable organoleptic qualities that make them suitable for human consumption.<\/jats:p>","DOI":"10.3390\/beverages4040105","type":"journal-article","created":{"date-parts":[[2018,12,18]],"date-time":"2018-12-18T02:15:59Z","timestamp":1545099359000},"page":"105","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":34,"title":["Increasing the Sustainability of the Coffee Agro-Industry: Spent Coffee Grounds as a Source of New Beverages"],"prefix":"10.3390","volume":"4","author":[{"given":"Erc\u00edlia","family":"Machado","sequence":"first","affiliation":[{"name":"CEB\u2013Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7182-6198","authenticated-orcid":false,"given":"Solange","family":"Mussatto","sequence":"additional","affiliation":[{"name":"Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitorvet, Building 220, 2800 Kongens Lyngby, Denmark"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4918-3704","authenticated-orcid":false,"given":"Jos\u00e9","family":"Teixeira","sequence":"additional","affiliation":[{"name":"CEB\u2013Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal"}]},{"given":"Mar","family":"Vilanova","sequence":"additional","affiliation":[{"name":"Misi\u00f3n Biol\u00f3gica de Galicia (CSIC), P.O. Box 28, 38080 Pontevedra, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9650-5876","authenticated-orcid":false,"given":"Jos\u00e9","family":"Oliveira","sequence":"additional","affiliation":[{"name":"CEB\u2013Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2018,12,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"661","DOI":"10.1007\/s11947-011-0565-z","article-title":"Production, composition and application of coffee and its industrial residues","volume":"4","author":"Mussatto","year":"2011","journal-title":"Food Bioprocess. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"368","DOI":"10.1016\/j.carbpol.2010.07.063","article-title":"A study on chemical constituents and sugars extraction from spent coffee grounds","volume":"83","author":"Mussatto","year":"2011","journal-title":"Carb. Polym."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"557","DOI":"10.1016\/j.lwt.2013.05.042","article-title":"Production, chemical characterization, and sensory profile of novel spirit elaborated from spent coffee ground","volume":"54","author":"Sampaio","year":"2013","journal-title":"LWT Food Sci. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1043","DOI":"10.1016\/j.lwt.2015.02.020","article-title":"Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation","volume":"62","author":"Coelho","year":"2015","journal-title":"LWT Food Sci. Technol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"210","DOI":"10.1016\/j.indcrop.2017.04.038","article-title":"Valorization of apple tree wood residues by polyphenols extraction: Comparison between conventional and microwave\u2013assisted extraction","volume":"104","author":"Moreira","year":"2017","journal-title":"Ind. Crops Prod."},{"key":"ref_6","unstructured":"Machado, E.M.S. (2018). Extraction of Valuable Compounds from Spent Coffee Grounds and Its Use in the Preparation of Fermented and Distilled Beverages. [Ph.D. Dissertation, University of Minho]."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"449","DOI":"10.1016\/j.foodchem.2007.08.058","article-title":"Application of gas chromatography\u2013olfactometry (GC\u2013O) in analysis and quality assessment of alcoholic beverages\u2014A review","volume":"107","author":"Plutowska","year":"2008","journal-title":"Food Chem."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Lawless, H.T., and Heymann, H. (2010). Sensory Evaluation of Food: Principle and Practices, Springer. [2nd ed.].","DOI":"10.1007\/978-1-4419-6488-5"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1016\/j.seppur.2011.09.036","article-title":"Extraction of antioxidant phenolic compounds from spent coffee grounds","volume":"83","author":"Mussatto","year":"2011","journal-title":"Sep. Purif. Technol."},{"key":"ref_10","unstructured":"Machado, E.M.S. (2009). Reaproveitamento de Res\u00edduos da Ind\u00fastria do Caf\u00e9 Como Mat\u00e9ria-Prima para a Produ\u00e7\u00e3o de Etanol. [Master\u2019s Dissertation, Universidade do Minho]."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"499","DOI":"10.1021\/i560156a015","article-title":"Qualitative test for carbohydrate material","volume":"18","author":"Dreywood","year":"1946","journal-title":"Ind. Eng. Chem. Anal."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"300","DOI":"10.1016\/j.aca.2005.12.029","article-title":"C6-alcohols as varietal markers for assessment of wine origin","volume":"563","author":"Oliveira","year":"2006","journal-title":"Anal. Chim. Acta"},{"key":"ref_13","unstructured":"International Organization for Standardization (1988). Norme ISO 8589\u2014Sensory Analysis: General Guidance for the Design of Test Rooms, International Organization for Standardization."},{"key":"ref_14","unstructured":"International Organization for Standardization (1994). Norme ISO 11035\u2014Sensory Analysis: Identification and Selection of Descriptors for Establishing a Sensory Profile by a Multidimensional Approach, International Organization for Standardization."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1093\/chemse\/3.2.191","article-title":"Comparison of odours directly and through profiling","volume":"2","author":"Dravnieks","year":"1978","journal-title":"Chem. Senses"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"929","DOI":"10.1016\/j.foodchem.2008.07.005","article-title":"Characterization of volatile compounds in an alcoholic beverage produced by whey fermentation","volume":"112","author":"Dragone","year":"2009","journal-title":"Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"182","DOI":"10.1016\/j.foodchem.2015.03.124","article-title":"Coffee fermentation and flavor. An intricate and delicate relationship","volume":"15","author":"Lee","year":"2015","journal-title":"Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.ijfoodmicro.2014.07.008","article-title":"Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process","volume":"188","author":"Soccol","year":"2014","journal-title":"Int. J. Food Microbiol."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"431","DOI":"10.1038\/sj.jim.7000005","article-title":"The selection of yeast strains for the production of premium quality South African brandy base products","volume":"24","author":"Steger","year":"2000","journal-title":"J. Ind. Microbiol. Biotechnol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1016\/j.foodcont.2004.01.005","article-title":"Differences in concentration of principal volatile constituents in traditional Greek distillates","volume":"16","author":"Apostolopoulou","year":"2005","journal-title":"Food Control"},{"key":"ref_21","unstructured":"Dragone, G., Mussato, S.I., Vilanova, M., Oliveira, J., Teixeira, J.A., and Silva, J. (2009). Obten\u00e7\u00e3o e caracteriza\u00e7\u00e3o de bebida destilada a partir da fermenta\u00e7\u00e3o do soro de queijo. Braz. J. Food Technol., 120\u2013124. Available online: http:\/\/bjft.ital.sp.gov.br\/edicao_especial.php."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"72","DOI":"10.1006\/jfca.1996.0008","article-title":"Volatile contents of grape marcs in Portugal","volume":"9","author":"Silva","year":"1996","journal-title":"J. Food Comp. Anal."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1016\/j.foodcont.2004.04.003","article-title":"Volatile composition of traditional and industrial orujo spirits","volume":"16","author":"Gil","year":"2005","journal-title":"Food Control"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"1535","DOI":"10.1021\/jf0111514","article-title":"Selection of yeast starter culture strains for the production of marula fruit wines and distillates","volume":"50","author":"Fundira","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"271","DOI":"10.1016\/S0039-9140(00)00641-X","article-title":"Differentiation of white wines by their aromatic index","volume":"54","author":"Fernandez","year":"2001","journal-title":"Talanta"},{"key":"ref_26","unstructured":"(2018, March 15). EUR\u2013Lex. Available online: http:\/\/eur-lex.europa.eu\/."},{"key":"ref_27","unstructured":"Turek, I.A. (2010). The Effect of Microwave Extraction on the Chemical Composition and the Antioxidant Properties of the Coffee Residue. [Master\u2019s Thesis, Universidade de Aveiro]."},{"key":"ref_28","first-page":"49","article-title":"Terpenes in the aroma of grapes and wines: A review","volume":"4","author":"Marais","year":"1983","journal-title":"S. Afr. J. Enol. Vitic."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"625","DOI":"10.1016\/j.foodchem.2003.11.006","article-title":"Characterization and safety evaluation of the traditional Greek fruit distillate \u201cMouro\u201d by flavor compounds and mineral analysis","volume":"86","author":"Soufleros","year":"2004","journal-title":"Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"3516","DOI":"10.1021\/jf035341l","article-title":"Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values","volume":"52","author":"Escudero","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_31","first-page":"1721","article-title":"Fractionation and identification of volatile acids and phenols in the steam distillate of rice bran","volume":"41","author":"Fujimaki","year":"1977","journal-title":"J. Agric. Biol. Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"272","DOI":"10.1007\/s002170000169","article-title":"Sensory study of the character impact aroma compounds of a coffee beverage","volume":"211","author":"Mayer","year":"2000","journal-title":"Eur. Food Res. Technol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"5","DOI":"10.1002\/jib.288","article-title":"The analysis of raw spirits\u2014A review of methodology","volume":"122","author":"Dymerski","year":"2016","journal-title":"J. Inst. Brew."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"357","DOI":"10.1006\/fstl.1996.0054","article-title":"Changes in the major volatile compounds of cider distillates during maturation","volume":"29","author":"Mangas","year":"1996","journal-title":"LWT Food Sci. Technol."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1016\/j.foodres.2013.06.006","article-title":"Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees","volume":"61","author":"Vignoli","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1080\/19393210.2014.981601","article-title":"Furanic compounds and furfural in different coffee products by headspace liquid-phase micro-extraction followed by gas chromatography\u2013mass spectrometry: Survey and effect of brewing procedures","volume":"8","author":"Chaichia","year":"2015","journal-title":"Food Addit. Contam. Part B"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"695","DOI":"10.1021\/jf980759i","article-title":"Sensory study on the character impact odorants of roasted Arabica coffee","volume":"47","author":"Czerny","year":"1999","journal-title":"J. Agric. Food Chem."},{"key":"ref_38","first-page":"1681","article-title":"Characterization of Turkish-Style Boiled Coffee Aroma by Gas Chromatography and Mass Spectrometry and Descriptive Analysis Techniques","volume":"19","year":"2016","journal-title":"Int. J. Food Prop."}],"container-title":["Beverages"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2306-5710\/4\/4\/105\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T15:34:25Z","timestamp":1760196865000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2306-5710\/4\/4\/105"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018,12,17]]},"references-count":38,"journal-issue":{"issue":"4","published-online":{"date-parts":[[2018,12]]}},"alternative-id":["beverages4040105"],"URL":"https:\/\/doi.org\/10.3390\/beverages4040105","relation":{},"ISSN":["2306-5710"],"issn-type":[{"value":"2306-5710","type":"electronic"}],"subject":[],"published":{"date-parts":[[2018,12,17]]}}}