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A pilot study of NMR-based sensory prediction of roasted coffee bean extracts.
Food Chem. 2014; 152:363-9.FC

Abstract

Nuclear magnetic resonance (NMR) spectroscopy can be considered a kind of "magnetic tongue" for the characterisation and prediction of the tastes of foods, since it provides a wealth of information in a nondestructive and nontargeted manner. In the present study, the chemical substances in roasted coffee bean extracts that could distinguish and predict the different sensations of coffee taste were identified by the combination of NMR-based metabolomics and human sensory test and the application of the multivariate projection method of orthogonal projection to latent structures (OPLS). In addition, the tastes of commercial coffee beans were successfully predicted based on their NMR metabolite profiles using our OPLS model, suggesting that NMR-based metabolomics accompanied with multiple statistical models is convenient, fast and accurate for the sensory evaluation of coffee.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Wei F
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan; Japan Society for the Promotion of Science, 8 Ichiban-cho, Chiyoda-ku, Tokyo 102-8472, Japan. Electronic address: aweiffcn@mail.ecc.u-tokyo.ac.jp.
Furihata K
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan. Electronic address: afuriha@mail.ecc.u-tokyo.ac.jp.
Miyakawa T
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan. Electronic address: atmiya@mail.ecc.u-tokyo.ac.jp.
Tanokura M
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan. Electronic address: amtanok@mail.ecc.u-tokyo.ac.jp.

MeSH

CoffeaCookingHot TemperatureHumansMagnetic Resonance SpectroscopyPilot ProjectsPlant ExtractsSeedsTaste

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24444949

Citation

Wei, Feifei, et al. "A Pilot Study of NMR-based Sensory Prediction of Roasted Coffee Bean Extracts." Food Chemistry, vol. 152, 2014, pp. 363-9.
Wei F, Furihata K, Miyakawa T, et al. A pilot study of NMR-based sensory prediction of roasted coffee bean extracts. Food Chem. 2014;152:363-9.
Wei, F., Furihata, K., Miyakawa, T., & Tanokura, M. (2014). A pilot study of NMR-based sensory prediction of roasted coffee bean extracts. Food Chemistry, 152, 363-9. https://doi.org/10.1016/j.foodchem.2013.11.161
Wei F, et al. A Pilot Study of NMR-based Sensory Prediction of Roasted Coffee Bean Extracts. Food Chem. 2014;152:363-9. PubMed PMID: 24444949.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A pilot study of NMR-based sensory prediction of roasted coffee bean extracts. AU - Wei,Feifei, AU - Furihata,Kazuo, AU - Miyakawa,Takuya, AU - Tanokura,Masaru, Y1 - 2013/12/04/ PY - 2013/08/06/received PY - 2013/11/01/revised PY - 2013/11/28/accepted PY - 2014/1/22/entrez PY - 2014/1/22/pubmed PY - 2014/9/6/medline KW - Multivariate analysis KW - NMR KW - OPLS KW - Roasted coffee beans KW - Sensory analysis KW - Sensory prediction SP - 363 EP - 9 JF - Food chemistry JO - Food Chem VL - 152 N2 - Nuclear magnetic resonance (NMR) spectroscopy can be considered a kind of "magnetic tongue" for the characterisation and prediction of the tastes of foods, since it provides a wealth of information in a nondestructive and nontargeted manner. In the present study, the chemical substances in roasted coffee bean extracts that could distinguish and predict the different sensations of coffee taste were identified by the combination of NMR-based metabolomics and human sensory test and the application of the multivariate projection method of orthogonal projection to latent structures (OPLS). In addition, the tastes of commercial coffee beans were successfully predicted based on their NMR metabolite profiles using our OPLS model, suggesting that NMR-based metabolomics accompanied with multiple statistical models is convenient, fast and accurate for the sensory evaluation of coffee. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24444949/A_pilot_study_of_NMR_based_sensory_prediction_of_roasted_coffee_bean_extracts_ DB - PRIME DP - Unbound Medicine ER -