Tags

Type your tag names separated by a space and hit enter

Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system.
Food Chem. 2021 Apr 16; 342:128228.FC

Abstract

We investigated the bitter compounds in coffee brews using multivariate analysis of the data obtained from analytical instrument and electronic taste sensor experiments. Coffee brews were prepared from coffee beans roasted to four different degrees. Each brew was fractionated into four fractions by liquid-liquid extraction. The relative amounts of 30 compounds in each fraction were analyzed by analytical instruments, and the bitterness response value of each fraction was analyzed by a taste sensor. Candidate bitter compounds in the coffee brews were identified with reference to their variable importance in projection and by coefficient of projection to latent structure regression (PLS-R) analysis. PLS-R analysis suggested that nicotinic acid, l-lactic acid, and nicotinamide contributed to the bitterness of the coffee brews. In fact, the coffee brews with added nicotinic acid, l-lactic acid, and nicotinamide had an increased bitterness response value compared to those without.

Authors+Show Affiliations

R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan. Electronic address: hirofumi-fujimoto@ucc.co.jp.R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan. Electronic address: yuusaku-narita@ucc.co.jp.R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan. Electronic address: kazuya-iwai@ucc.co.jp.R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan. Electronic address: taku-hanzawa@ucc.co.jp.R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan. Electronic address: tsukasa_-kobayashi@ucc.co.jp.R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan. Electronic address: misako-kakiuchi@ucc.co.jp.R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan. Electronic address: shingo-ariki@ucc.co.jp.Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka, Japan. Electronic address: wu.xiao@nbelab.ed.kyushu-u.ac.jp.Graduate School of Information Science and Electrical Engineering, Kyushu University, Fukuoka, Japan. Electronic address: kazunari.miyake.771@s.kyushu-u.ac.jp.Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka, Japan. Electronic address: tahara.yusuke.494@m.kyushu-u.ac.jp.Intelligent Sensor Technology, Inc., Kanagawa, Japan. Electronic address: ikezaki.hidekazu@insent.co.jp.R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan. Electronic address: taiji-fukunaga@ucc.co.jp.Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka, Japan; Institute for Advanced Study, Kyushu University, Fukuoka, Japan. Electronic address: toko@ed.kyushu-u.ac.jp.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33046282

Citation

Fujimoto, Hirofumi, et al. "Bitterness Compounds in Coffee Brew Measured By Analytical Instruments and Taste Sensing System." Food Chemistry, vol. 342, 2021, p. 128228.
Fujimoto H, Narita Y, Iwai K, et al. Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system. Food Chem. 2021;342:128228.
Fujimoto, H., Narita, Y., Iwai, K., Hanzawa, T., Kobayashi, T., Kakiuchi, M., Ariki, S., Wu, X., Miyake, K., Tahara, Y., Ikezaki, H., Fukunaga, T., & Toko, K. (2021). Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system. Food Chemistry, 342, 128228. https://doi.org/10.1016/j.foodchem.2020.128228
Fujimoto H, et al. Bitterness Compounds in Coffee Brew Measured By Analytical Instruments and Taste Sensing System. Food Chem. 2021 Apr 16;342:128228. PubMed PMID: 33046282.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system. AU - Fujimoto,Hirofumi, AU - Narita,Yusaku, AU - Iwai,Kazuya, AU - Hanzawa,Taku, AU - Kobayashi,Tsukasa, AU - Kakiuchi,Misako, AU - Ariki,Shingo, AU - Wu,Xiao, AU - Miyake,Kazunari, AU - Tahara,Yusuke, AU - Ikezaki,Hidekazu, AU - Fukunaga,Taiji, AU - Toko,Kiyoshi, Y1 - 2020/09/30/ PY - 2020/01/20/received PY - 2020/09/24/revised PY - 2020/09/24/accepted PY - 2020/10/14/pubmed PY - 2021/2/11/medline PY - 2020/10/13/entrez KW - Bitterness KW - Coffee KW - Liquid–liquid extraction KW - Nicotinamide (PubChem CID: 936) KW - Nicotinic acid (PubChem CID: 938) KW - Projection to latent structure regression KW - Taste sensor KW - l-Lactic acid (PubChem CID: 107689) SP - 128228 EP - 128228 JF - Food chemistry JO - Food Chem VL - 342 N2 - We investigated the bitter compounds in coffee brews using multivariate analysis of the data obtained from analytical instrument and electronic taste sensor experiments. Coffee brews were prepared from coffee beans roasted to four different degrees. Each brew was fractionated into four fractions by liquid-liquid extraction. The relative amounts of 30 compounds in each fraction were analyzed by analytical instruments, and the bitterness response value of each fraction was analyzed by a taste sensor. Candidate bitter compounds in the coffee brews were identified with reference to their variable importance in projection and by coefficient of projection to latent structure regression (PLS-R) analysis. PLS-R analysis suggested that nicotinic acid, l-lactic acid, and nicotinamide contributed to the bitterness of the coffee brews. In fact, the coffee brews with added nicotinic acid, l-lactic acid, and nicotinamide had an increased bitterness response value compared to those without. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33046282/Bitterness_compounds_in_coffee_brew_measured_by_analytical_instruments_and_taste_sensing_system_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)32090-2 DB - PRIME DP - Unbound Medicine ER -