Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries  
[PERSON]  
1 Laboratorio de Quimica e Bioatividade de Alimentos & Nucleo de Pesquisa em Cafe Professor [PERSON]--NuPeCafe, Instituto de Nutrição Josue de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-902, Brazil1  
[PERSON]  
2 LAQV/REQUIMTE, Laboratorio de Bromatologia e Hidrologia, Departamento de Ciencias Quimicas, Faculdade de Farmica da Universidade do Porto, 4099-030 Porto, Portugal2  
[PERSON]  
3 Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro, Rio de Janeiro 20260-100, Brazil3  
[PERSON]  
1 Laboratorio de Quimica e Bioatividade de Alimentos & Nucleo de Pesquisa em Cafe Professor [PERSON]--NuPeCafe, Instituto de Nutrição Josue de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-902, Brazil1  
[PERSON]  
4 Purity Coffee, Greenville, SC 29609, USA4  
[PERSON]  
2 LAQV/REQUIMTE, Laboratorio de Bromatologia e Hidrologia, Departamento de Ciencias Quimicas, Faculdade de Farmica da Universidade do Porto, 4099-030 Porto, Portugal2
Tons of this byproduct are generated from coffee fruit processing and discarded annually. It has been estimated that for every million 60 kg bags of dried coffee seeds, about 218,400 tons of dried coffee cherry skin and pulp (the hull or cascara) are generated [4]. When improperly discarded, these residues may negatively impact the ecosystem [5], especially the freshwaters where byproducts from coffee processing usually are drained [6]. Looking from another perspective, these byproducts are rich in bioactive compounds [7] and represent a significant resource that can improve the quality of living of small coffee producers [8; 9; 10; 11]. In this sense, alternatives are proposed to reuse these byproducts in the food industry, for example, extraction of anthocyanins for food coloring [12] and production of eatable flours [13] and tea [8]. In fact, for centuries, the cascara has been used to prepare medicinal infusions in producing countries, where they received different names. Examples are \"hashara\" in Ethiopia, \"qishr\" in Yemen, \"sultana\" in Bolivia, and \"cascara\" in El Salvador, Colombia [11], and in most parts of the world where it is marketed. In recent years, controlled fermentation of varying intensities has been carried out during the postharvest processing of coffee fruits. In the process, the whole fruit is fermented, sometimes with the addition of different types of yeast, which resembles grape processing for wine production. Such fermentation results in rich aromatic, fruity and sweet notes, which impregnate the seeds and remaining parts of the fruit and add value to them [2]. In 2017, the European Union interrupted the marketing of _C. arabica_ cascara tea because it was considered a \"Novel Food\"--that had not been consumed to a significant degree in the European Union before 1997--and therefore needed authorization [14]. For this, scientific information involving the determination of chemical composition, microbiological and toxin screening, and safety assessment that proved that people who had previously consumed the product have not developed health problems was necessary [14]. In 2021, considering the nature of coffee cascara and the history of its use as food, the EFSA Panel on Nutrition [15] considered that no more toxicological studies were required, and the risk of allergic reactions was low. The Panel concluded that _C. arabica_ cascara was a safe ingredient for preparing non-alcoholic drinks and infusions. Despite this validation as a safe food ingredient, consumption is still overlooked in the West, and very few studies on chemical characterization have been published, especially on its volatile composition. Nevertheless, the considerable content of bioactive compounds and the variable sensory notes make it promising food ingredient or product, providing that it is produced under the health regulatory agencies. This study evaluated the volatile and sensory profiles of infusions of _C.