Coffee-Smell-Enhanced Coffee Smell

Coffee smell can be enhanced in reliability and intensity, suggests this study, by adding coffee smell from used coffee:

“Improvement of Robusta coffee aroma by modulating flavor precursors in the green coffee bean with enzymatically treated spent coffee grounds: A circular approach,” Cyril Moccand, Aditya Daniel Manchala, Jean-Luc Sauvageat, Anthony Lima, Yvette Fleury Rey, and Arne Glabasnia, Food Research International, vol. 170, August 2023, article 112987. The authors explain:

“Spent coffee grounds (SCG) are by-products obtained from the industrial process of instant coffee production or alternatively after brewing of coffee at the point of consumption…. Here, we report on the enzymatic hydrolysis of industrial SCG by the use of a combination of specific carbohydrate active enzymes, enabling sugar extraction yield of 74.3 %. The generated sugar-rich extract… is separated from hydrolyzed grounds and soaked with green coffee. After drying and roasting, the coffee soaked with SCG enzymatic extract displayed lower earthy, burnt and rubbery notes as well as smoother and more acidic notes in the flavor profile as compared to untreated reference…. This novel technology could represent an innovative in situ valorization stream for the coffee industry, coupled with sensory improvement of the final cup.”