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Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness.
Food Chem. 2017 Mar 01; 218:9-14.FC

Abstract

Chlorogenic acid lactones have been identified as key contributors to coffee bitterness. These compounds are formed during roasting by dehydration and cyclization of their precursors, the chlorogenic acids (CGAs). In the present study, we investigated an approach to decompose these lactones in a selective way without affecting the positive coffee attributes developed during roasting. A model system composed of (3-caffeoylquinic acid lactone (3-CQAL), 4- caffeoyl quinic acid lactone (4-CQAL), and 4-feruloylquinic acid lactone (4-FQAL)) was used for the screening of enzymes before treatment of the coffee extracts. Hog liver esterase (HLE) hydrolyzed chlorogenic acid lactones (CQALs, FQALs) selectively, while chlorogenate esterase hydrolyzed all chlorogenic acids (CQAs, FQAs) and their corresponding lactones (CQALs, FQALs) in a non-selective way. Enzymatically treated coffee samples were evaluated for their bitterness by a trained sensory panel and were found significantly less bitter than the untreated samples.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Kraehenbuehl K
Nestlé Research Center, Nestec Ltd, PO Box 44, 1000 Lausanne 26, Switzerland. Electronic address: karin.kraehenbuehl@rdls.nestle.com.
Page-Zoerkler N
Nestlé Research Center, Nestec Ltd, PO Box 44, 1000 Lausanne 26, Switzerland. Electronic address: nicole.page-zoerkler@rdls.nestle.com.
Mauroux O
Nestlé Research Center, Nestec Ltd, PO Box 44, 1000 Lausanne 26, Switzerland. Electronic address: olivier.mauroux@rdls.nestle.com.
Gartenmann K
Nestlé Research Center, Nestec Ltd, PO Box 44, 1000 Lausanne 26, Switzerland. Electronic address: karin.gartenmann@rdls.nestle.com.
Blank I
Nestlé Research Center, Nestec Ltd, PO Box 44, 1000 Lausanne 26, Switzerland. Electronic address: imre.blank@rdls.nestle.com.
Bel-Rhlid R
Nestlé Research Center, Nestec Ltd, PO Box 44, 1000 Lausanne 26, Switzerland. Electronic address: rachid.bel-rhlid@rdls.nestle.com.

MeSH

AnimalsCaffeic AcidsChlorogenic AcidCoffeeConsumer BehaviorCoumaric AcidsEsterasesHumansHydrolysisLactonesLipaseLiverPlant ExtractsSwineTaste

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27719962

Citation

Kraehenbuehl, Karin, et al. "Selective Enzymatic Hydrolysis of Chlorogenic Acid Lactones in a Model System and in a Coffee Extract. Application to Reduction of Coffee Bitterness." Food Chemistry, vol. 218, 2017, pp. 9-14.
Kraehenbuehl K, Page-Zoerkler N, Mauroux O, et al. Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness. Food Chem. 2017;218:9-14.
Kraehenbuehl, K., Page-Zoerkler, N., Mauroux, O., Gartenmann, K., Blank, I., & Bel-Rhlid, R. (2017). Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness. Food Chemistry, 218, 9-14. https://doi.org/10.1016/j.foodchem.2016.09.055
Kraehenbuehl K, et al. Selective Enzymatic Hydrolysis of Chlorogenic Acid Lactones in a Model System and in a Coffee Extract. Application to Reduction of Coffee Bitterness. Food Chem. 2017 Mar 1;218:9-14. PubMed PMID: 27719962.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness. AU - Kraehenbuehl,Karin, AU - Page-Zoerkler,Nicole, AU - Mauroux,Olivier, AU - Gartenmann,Karin, AU - Blank,Imre, AU - Bel-Rhlid,Rachid, Y1 - 2016/09/08/ PY - 2016/06/17/received PY - 2016/09/06/revised PY - 2016/09/08/accepted PY - 2016/10/11/entrez PY - 2016/10/11/pubmed PY - 2017/1/4/medline KW - 4-O-feruloyl quinic acid (CID:101024370) KW - 5-Caffeoyl quinic acid (CID:12310830) KW - Bitterness KW - Caffeic acid (CID:689043) KW - Chlorogenic acid (CID:1794427) KW - Chlorogenic acid lactones KW - Chlorogenic acids KW - Coffee KW - Enzymes KW - Ferulic acid (CID:445858) KW - Quinic acid (CID:6508) SP - 9 EP - 14 JF - Food chemistry JO - Food Chem VL - 218 N2 - Chlorogenic acid lactones have been identified as key contributors to coffee bitterness. These compounds are formed during roasting by dehydration and cyclization of their precursors, the chlorogenic acids (CGAs). In the present study, we investigated an approach to decompose these lactones in a selective way without affecting the positive coffee attributes developed during roasting. A model system composed of (3-caffeoylquinic acid lactone (3-CQAL), 4- caffeoyl quinic acid lactone (4-CQAL), and 4-feruloylquinic acid lactone (4-FQAL)) was used for the screening of enzymes before treatment of the coffee extracts. Hog liver esterase (HLE) hydrolyzed chlorogenic acid lactones (CQALs, FQALs) selectively, while chlorogenate esterase hydrolyzed all chlorogenic acids (CQAs, FQAs) and their corresponding lactones (CQALs, FQALs) in a non-selective way. Enzymatically treated coffee samples were evaluated for their bitterness by a trained sensory panel and were found significantly less bitter than the untreated samples. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27719962/Selective_enzymatic_hydrolysis_of_chlorogenic_acid_lactones_in_a_model_system_and_in_a_coffee_extract__Application_to_reduction_of_coffee_bitterness_ DB - PRIME DP - Unbound Medicine ER -