Liberica coffee enriched with Cinnamon (Cinnamomum verum): synergetic study of sensory, antioxidant activity, and chemical components

Authors

DOI:

https://doi.org/10.25186/.v18i.2149

Abstract

Innovations in adding spices to coffee are developing and many are being carried out to obtain new aromas and tastes as well as to enrich the properties of coffee so that it becomes a functional drink for the body.  One type of spice that has health effects or values ​​is cinnamon. Liberica coffee with cinnamon flavor can be an alternative to coffee-based products with the addition of spices that still maintain the distinctive taste and aroma of coffee. This study explores how adding cinnamon to liberica coffee affects coffee sensory, chemical compound profiles, and antioxidant activity. The analysis included phenolic content, flavonoid content, antioxidant test, caffeine content, chlorogenic acid content, chemical compound analysis, moisture content, ash content, fat content, protein content, and carbohydrate content. Data were analyzed statistically using one-way analysis of variance (One Way ANOVA) with a 95% confidence level, and to see significant differences between treatments, Duncan's advanced test was used. The results of this study indicate that Liberica coffee mixed with cinnamon affects liberica coffee sensory, where the coffee that the panelists like the most are aimed at coffee with spices. In addition, all spiced coffee formulations contain higher levels of phenolics, flavonoids, antioxidants, and compounds than the original liberica coffee. Caffeine and chlorogenic acid levels in allspice coffee formulations are lower than in the original liberica coffee.

Key words: Liberica coffee; Cinnamon; Spiced coffee.

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Published

2023-12-15

How to Cite

TARIGAN, I. L. .; MUNAWAROH, S.; SUTRISNO; YUSNAIDAR; LATIEF, M. Liberica coffee enriched with Cinnamon (Cinnamomum verum): synergetic study of sensory, antioxidant activity, and chemical components. Coffee Science - ISSN 1984-3909, [S. l.], v. 18, p. e182149, 2023. DOI: 10.25186/.v18i.2149. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2149. Acesso em: 12 apr. 2024.