@

초록

This Robusta coffee generally exhibits inferior flavor quality compared to Arabica, limiting its market value. Therefore, this study aimed to improve the physicochemical and sensory properties of Robusta coffee using lemon pomace extract (LPE) obtained by ultrasound-assisted extraction and applied via soaking or vacuum impregnation. Ultrasound treatment significantly increased soluble sugars and organic acids in LPE (p < 0.05). In coffee samples, chlorogenic acids decreased, while caffeine and trigonelline remained unchanged, and total phenolic and flavonoid contents increased. Volatile analysis revealed reductions in pyrazines and pyridines and increases in furans, while terpenes typically found in Arabica were detected in LPE-treated Robusta coffee. Additionally, α-dicarbonyl compounds were significantly reduced (p < 0.05). Sensory analysis indicated enhanced sourness, sweetness, and overall flavor balance. Overall, ultrasound-assisted LPE pretreatment combined with vacuum impregnation effectively improved the sensory quality of Robusta coffee. © 2026 Elsevier Ltd.

키워드