{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,28]],"date-time":"2026-02-28T11:15:21Z","timestamp":1772277321255,"version":"3.50.1"},"reference-count":76,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2022,10,10]],"date-time":"2022-10-10T00:00:00Z","timestamp":1665360000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Research Council","award":["#309091\/2016-0"],"award-info":[{"award-number":["#309091\/2016-0"]}]},{"name":"National Research Council","award":["E-26\/2018#241762"],"award-info":[{"award-number":["E-26\/2018#241762"]}]},{"name":"National Research Council","award":["E-26\/2021#259919"],"award-info":[{"award-number":["E-26\/2021#259919"]}]},{"name":"National Research Council","award":["NORTE-01-0145-FEDER-000041"],"award-info":[{"award-number":["NORTE-01-0145-FEDER-000041"]}]},{"name":"National Research Council","award":["UIDB\/04423\/2020"],"award-info":[{"award-number":["UIDB\/04423\/2020"]}]},{"name":"Rio de Janeiro ResearchSupport Foundation","award":["#309091\/2016-0"],"award-info":[{"award-number":["#309091\/2016-0"]}]},{"name":"Rio de Janeiro ResearchSupport Foundation","award":["E-26\/2018#241762"],"award-info":[{"award-number":["E-26\/2018#241762"]}]},{"name":"Rio de Janeiro ResearchSupport Foundation","award":["E-26\/2021#259919"],"award-info":[{"award-number":["E-26\/2021#259919"]}]},{"name":"Rio de Janeiro ResearchSupport Foundation","award":["NORTE-01-0145-FEDER-000041"],"award-info":[{"award-number":["NORTE-01-0145-FEDER-000041"]}]},{"name":"Rio de Janeiro ResearchSupport Foundation","award":["UIDB\/04423\/2020"],"award-info":[{"award-number":["UIDB\/04423\/2020"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["#309091\/2016-0"],"award-info":[{"award-number":["#309091\/2016-0"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["E-26\/2018#241762"],"award-info":[{"award-number":["E-26\/2018#241762"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["E-26\/2021#259919"],"award-info":[{"award-number":["E-26\/2021#259919"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["NORTE-01-0145-FEDER-000041"],"award-info":[{"award-number":["NORTE-01-0145-FEDER-000041"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["UIDB\/04423\/2020"],"award-info":[{"award-number":["UIDB\/04423\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Coffee is one of the most produced and consumed food products worldwide. Its production generates a large amount of byproducts with bioactive potential, like the fruit skin and pulp, popularly called cascara. This study aimed to evaluate the volatile and sensory profiles and the consumption potential of commercial Coffea arabica cascara teas by Rio de Janeiro consumers. Analyses of volatile organic compounds in unfermented (n = 2) and fermented (n = 4) cascara tea infusions were performed by GC-MS. RATA and acceptance sensory tests were performed with untrained assessors (n = 100). Fifty-three volatile organic compounds distributed in 9 classes were identified in different samples. Aldehydes, acids, alcohols, esters, and ketones prevailed in order of abundance. With mild intensity, the most cited aroma and flavor attributes were sweet, herbal, woody, prune, fruity, honey, toasted mat\u00e9 and black tea for unfermented teas. For the fermented teas, sweet, woody, black tea, prune, herbal, citric, fruity, honey, raisin, peach, toasted mat\u00e9, tamarind, and hibiscus were rated as intense. A good association between the attributes selected by the assessors and the volatile compounds was observed. Unfermented teas, with a mild flavor and traditional characteristics, showed better mean acceptance (6.0\u20135.9 points) when compared to fermented teas (6.0\u20135.3 points), with exotic and complex attributes. These were well accepted (&gt;8.0 points) by only about 20% of the assessors, a niche of consumers that appreciate gourmet foods.<\/jats:p>","DOI":"10.3390\/foods11193144","type":"journal-article","created":{"date-parts":[[2022,10,10]],"date-time":"2022-10-10T03:07:28Z","timestamp":1665371248000},"page":"3144","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries"],"prefix":"10.3390","volume":"11","author":[{"given":"Juliana","family":"DePaula","sequence":"first","affiliation":[{"name":"Laborat\u00f3rio de Qu\u00edmica e Bioatividade de Alimentos & N\u00facleo de Pesquisa em Caf\u00e9 Professor Luiz Carlos Trugo\u2014NuPeCaf\u00e9, Instituto de Nutri\u00e7\u00e3o Josu\u00e9 de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-902, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4320-2318","authenticated-orcid":false,"given":"Sara C.","family":"Cunha","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laborat\u00f3rio de Bromatologia e Hidrologia, Departamento de Ci\u00eancias Qu\u00edmicas, Faculdade de Farm\u00e1cia da Universidade do Porto, 4099-030 Porto, Portugal"}]},{"given":"Adriano","family":"Cruz","sequence":"additional","affiliation":[{"name":"Instituto Federal de Educa\u00e7\u00e3o, Ci\u00eancia e Tecnologia do Rio de Janeiro, Rio de Janeiro 20260-100, Brazil"}]},{"given":"Amanda L.","family":"Sales","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de Qu\u00edmica e Bioatividade de Alimentos & N\u00facleo de Pesquisa em Caf\u00e9 Professor Luiz Carlos Trugo\u2014NuPeCaf\u00e9, Instituto de Nutri\u00e7\u00e3o Josu\u00e9 de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-902, Brazil"}]},{"given":"Ildi","family":"Revi","sequence":"additional","affiliation":[{"name":"Purity Coffee, Greenville, SC 29609, USA"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8565-2942","authenticated-orcid":false,"given":"Jos\u00e9","family":"Fernandes","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laborat\u00f3rio de Bromatologia e Hidrologia, Departamento de Ci\u00eancias Qu\u00edmicas, Faculdade de Farm\u00e1cia da Universidade do Porto, 4099-030 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8424-1431","authenticated-orcid":false,"given":"Isabel M. P. L. V. O.","family":"Ferreira","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laborat\u00f3rio de Bromatologia e Hidrologia, Departamento de Ci\u00eancias Qu\u00edmicas, Faculdade de Farm\u00e1cia da Universidade do Porto, 4099-030 Porto, Portugal"}]},{"given":"Marco A. L.","family":"Miguel","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de G\u00f3es, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-902, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7584-5564","authenticated-orcid":false,"given":"Adriana","family":"Farah","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de Qu\u00edmica e Bioatividade de Alimentos & N\u00facleo de Pesquisa em Caf\u00e9 Professor Luiz Carlos Trugo\u2014NuPeCaf\u00e9, Instituto de Nutri\u00e7\u00e3o Josu\u00e9 de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-902, Brazil"}]}],"member":"1968","published-online":{"date-parts":[[2022,10,10]]},"reference":[{"key":"ref_1","unstructured":"International Coffee Organization (2022, July 19). World Coffee Production. Available online: https:\/\/ico.org\/prices\/po-production.pdf."},{"key":"ref_2","unstructured":"Hii, C.L., and Bor\u00e9m, F.M. 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