Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew.
J Agric Food Chem. 2010 Mar 24; 58(6):3720-8.JA

Abstract

To investigate the influence of roasting time and temperature on the degradation of the bitter precursors 3-O-caffeoyl quinic acid (1), 5-O-caffeoyl quinic acid (2), and 4-O-caffeoyl quinic acid (3) as well as the formation of bitter tastants during coffee roasting, we prepared coffee brews from beans roasted either at 260 degrees C for 60-600 s or for 240 s at 190-280 degrees C. By means of HPLC-UV/vis and HPLC-MS/MS, bitter-tasting monocaffeoyl quinides (4-8), dicaffeoyl quinides (9-11), and 4-vinylcatechol oligomers (12-20) as well as the parent bitter precursors 1-3 were quantitatively analyzed in these brews. Quinides 4-11, exhibiting a coffee-typical bitter taste profile, were found to be preferentially formed under slight to medium roasting degrees and were observed to be degraded again to generate harsh bitter-tasting 4-vinylcatechol oligomers under more severe roasting conditions, thus matching the change in bitter taste quality observed by means of sensory studies. In addition, quantitative studies of the release profile of bitter compounds from ground coffee upon water percolation revealed that compounds 1-8 were rapidly extracted, dicaffeoyl quinides 9-11 were released rather slowly, and, in particular, compounds 12-17 were found to show strong retention to the ground coffee material. These data imply that the knowledge-based control of the roasting and/or the extraction conditions might be helpful in tailoring the bitter taste signature of coffee beverages.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Blumberg S

Chair of Food Chemistry and Molecular Sensory Science, Technische Universitat Munchen, Lise-Meitner-Strasse 34, Freising-Weihenstephan, Germany.

Frank O

No affiliation info available

Hofmann T

No affiliation info available

MeSH

CoffeaCoffeeFood HandlingHot TemperatureHumansTaste

Pub Type(s)

Evaluation Study

Journal Article

Language

eng

PubMed ID

20180507

Citation

Blumberg, Simone, et al. "Quantitative Studies On the Influence of the Bean Roasting Parameters and Hot Water Percolation On the Concentrations of Bitter Compounds in Coffee Brew." Journal of Agricultural and Food Chemistry, vol. 58, no. 6, 2010, pp. 3720-8.

Blumberg S, Frank O, Hofmann T. Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew. J Agric Food Chem. 2010;58(6):3720-8.

Blumberg, S., Frank, O., & Hofmann, T. (2010). Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew. Journal of Agricultural and Food Chemistry, 58(6), 3720-8. https://doi.org/10.1021/jf9044606

Blumberg S, Frank O, Hofmann T. Quantitative Studies On the Influence of the Bean Roasting Parameters and Hot Water Percolation On the Concentrations of Bitter Compounds in Coffee Brew. J Agric Food Chem. 2010 Mar 24;58(6):3720-8. PubMed PMID: 20180507.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew. AU - Blumberg,Simone, AU - Frank,Oliver, AU - Hofmann,Thomas, PY - 2010/2/26/entrez PY - 2010/2/26/pubmed PY - 2010/7/16/medline SP - 3720 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 6 N2 - To investigate the influence of roasting time and temperature on the degradation of the bitter precursors 3-O-caffeoyl quinic acid (1), 5-O-caffeoyl quinic acid (2), and 4-O-caffeoyl quinic acid (3) as well as the formation of bitter tastants during coffee roasting, we prepared coffee brews from beans roasted either at 260 degrees C for 60-600 s or for 240 s at 190-280 degrees C. By means of HPLC-UV/vis and HPLC-MS/MS, bitter-tasting monocaffeoyl quinides (4-8), dicaffeoyl quinides (9-11), and 4-vinylcatechol oligomers (12-20) as well as the parent bitter precursors 1-3 were quantitatively analyzed in these brews. Quinides 4-11, exhibiting a coffee-typical bitter taste profile, were found to be preferentially formed under slight to medium roasting degrees and were observed to be degraded again to generate harsh bitter-tasting 4-vinylcatechol oligomers under more severe roasting conditions, thus matching the change in bitter taste quality observed by means of sensory studies. In addition, quantitative studies of the release profile of bitter compounds from ground coffee upon water percolation revealed that compounds 1-8 were rapidly extracted, dicaffeoyl quinides 9-11 were released rather slowly, and, in particular, compounds 12-17 were found to show strong retention to the ground coffee material. These data imply that the knowledge-based control of the roasting and/or the extraction conditions might be helpful in tailoring the bitter taste signature of coffee beverages. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20180507/Quantitative_studies_on_the_influence_of_the_bean_roasting_parameters_and_hot_water_percolation_on_the_concentrations_of_bitter_compounds_in_coffee_brew_ L2 - https://doi.org/10.1021/jf9044606 DB - PRIME DP - Unbound Medicine ER -

Tags

Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew.J Agric Food Chem. 2010 Mar 24; 58(6):3720-8.JA