Amino acid and sensory profile of Kopi Luwak (Civet Coffee)

8th Annual International Conference 2018 on Science and Engineering

工业技术（总论）

Muzaifa, M.^1^2 ; Hasni, D.^2 ; Yunita, D.^2 ; Febriani^3 ; Patria, A.^2 ; Abubakar, A.^4

Doctoral Study Program of Agricultural Science, Syiah Kuala University, Darussalam, Banda Aceh

23111, Indonesia^1

Department of Agricultural Product Technology, Faculty of Agriculture, Syiah Kuala University, Darussalam, Banda Aceh

23111, Indonesia^2

Department of Chemistry, Faculty of Mathematics and Natural Science, Syiah Kuala University, Darussalam, Banda Aceh

23111, Indonesia^3

Department of Animal Husbandry, Faculty of Agriculture, Syiah Kuala University, Darussalam, Banda Aceh

23111, Indonesia^4

关键词: Amino acid compositions;    Aspartic acids;    Coffee beans;    Glutamic acid;    Green beans;    High price;    Indonesia;    Sensory profiles;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/523/1/012028/pdf
DOI  :  10.1088/1757-899X/523/1/012028

学科分类：工业工程学

来源: IOP

【 摘 要 】

Kopi luwak (civet coffee) is produced exclusively from coffee beans excreted by Indonesian palm civet or luwak (Paradoxurus hermaphroditus) and relatively has a high price. The aim of this research was to identify amino acid compositions of kopi luwak (green and roasted beans), its changing forms and its correlation to sensory profile. The coffee beans of kopi luwak were collected from six locations in Gayo Highland, Aceh-Indonesia. Amino acid compositions were analyzed by LC-MS and sensory profiles were performed using a cupping test based on Specialty Coffee Association of America (SCAA) procedures. The result showed that green and roasted beans had significant differences on their Alanine, Tyrosine, Cysteine and Arginine contents. Valine, Glutamine, Aspartic acid and Glutamic acid are considered as the main amino acids which have higher percentage in both green and roasted bean. Several amino acids are absence in green bean but presence in roasted bean or vice versa, such as alanine and arginine. Glutamic acid content was the highest among others, both in green bean and roasted bean. The sensory profile of civet coffee showed that all samples from various origins/sources were classified as specialty coffee because the obtained total score of cupping was above 80.