## 3 Results and Discussion
### Sensory Tests
#### 3.4.3 Rate All that Apply (RATA) Test
Orange-brown color, sweetness and light body were often perceived in unfrenmented teas. Aldehydes and linalool, a terpenoid compound, are related to sweet, herbal, and citric attributes, while phenyl-ethanal and phenyl-ethyl alcohol are related to honey notes [53; 54]. Hexanal, benzaldehyde and octanoic acid are related to fruit notes and furfural to woody attributes [53; 54] (Table 3). A variety of aromas (sweet, woody, black tea, prune, herbal, citric, fruity, honey, raisin, peach) and flavor (citric, woody, prune, black tea, toasted leaf, toasted mate, herbal, tamarind, hibiscus, burnt) attributes in fermented teas were marked as intense. In addition to the volatile compounds and attributes observed in the unfermented teas, esters, such as ethyl octanoate and ethyl palmitate and ketones, such as \(\beta\)-damascenone, \(\gamma\)-nonalactone, and geranyl acetone are mainly related to intense fruity aroma and flavor [53; 54]. These are the chief compounds responsible for the aroma of prune [62], raisin [64; 68], and peach [69]. Furans, mainly 5-methyl-furfural and 2-acetyl-furan and pyrazines, are related to toasted and burnt attributes [53; 54]. Color attributes were also, in general, more intense in fermented than in unfrenmented teas. Additional perceived attributes were: acidic, bitter, astringent, and medium body. The least mentioned attributes were wine, liquor, jasmine, green coffee, and tobacco. This may result either from low concentration and or high odor threshold of the compounds associated with these attributes or from the fact that these assessors do not experience these aromas habitually, given that only those who are used to consuming those foods or have them in their olfactory memory can recognize them. Although only a few assessors marked these attributes, a few compounds which agree with these attributes were identified in the analyses of volatile compounds. For example, 1,2-epoxylinalool, an alcohol compound only identified in fermented samples, contributes alcohol characteristics, while heptanal, an aldehyde identified in Samples 1, 2, 3 (all fermented) and in one unfermented (Sample 6), contributes wine notes. Benzyl alcohol, linalool, and benzyl acetate are key volatile compounds in jasmine tea [70]. Hexanal, benzaldehyde and hexanoic acid, have been reported in green coffee seeds [71]. In addition to impart pleasant characteristics, such as fruity, sweet and honey, \(\beta\)-damascenone may also contribute to unpleasant tobacco notes (Table 3). As for taste attributes, bioactive compounds from coffee seeds such as caffeine, trigonelline, and a few polyphenols also identified in coffee cascara teas [7] are related to bitterness [2]. Astringency usually involves the association of polyphenols with proteins in the saliva to form precipitates [2]. Like other polyphenols, such as procyanidins and tannins, chlorogenic acids, the main phenolic compounds in coffee cascara tea [7], generate astringency in the mouth, which, depending on the intensity, may contribute negatively to flavor [72]. During processing, fermentation tends to degrade phenolic compounds and other components in coffee mucilage, providing positive changes in flavor development, including a decrease in astringency [73]. The main compounds responsible for acidity in coffee are non-volatile organic acids, but low-molecular-mass organic acids also contribute to acidity and formation of aroma and flavor [2]. Organic acids contribute specific types and intensity of acidity in different ways, depending on the sensory characteristics, concentration in the beverage and their strengths [2]. To date, citric, malic, citramalic and gluconic acids have been identified in coffee pulp [74].