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Identification of coffee compounds that suppress bitterness of brew.
Food Chem. 2021 Jul 15; 350:129225.FC

Abstract

Untargeted LC-MS flavoromic profiling was utilized to identify compounds that suppress bitterness perception of coffee brew. The chemical profiles of fourteen brew samples and corresponding perceived bitterness intensities determined by descriptive sensory analysis were modeled by orthogonal partial least squares (OPLS) with good fit (R2Y > 0.9) and predictive ability (Q2 > 0.9). Ten chemical markers that were highly predictive and negatively correlated to bitter intensity were subsequently purified by multi-dimensional preparative LC-MS to conduct sensory recombination testing and/or confirm compound identifications by NMR. Three of the ten compounds evaluated, namely 4-caffeoylquinic acid, 5-caffeoylquinic acid, and 2-O-β-d-glucopyranosyl-atractyligenin were identified as bitter modulators in coffee, and significantly decreased the perceived bitterness intensity of the brew.

Authors+Show Affiliations

Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210.Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210.Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210. Electronic address: peterson.892@osu.edu.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33592365

Citation

Gao, Chengyu, et al. "Identification of Coffee Compounds That Suppress Bitterness of Brew." Food Chemistry, vol. 350, 2021, p. 129225.
Gao C, Tello E, Peterson DG. Identification of coffee compounds that suppress bitterness of brew. Food Chem. 2021;350:129225.
Gao, C., Tello, E., & Peterson, D. G. (2021). Identification of coffee compounds that suppress bitterness of brew. Food Chemistry, 350, 129225. https://doi.org/10.1016/j.foodchem.2021.129225
Gao C, Tello E, Peterson DG. Identification of Coffee Compounds That Suppress Bitterness of Brew. Food Chem. 2021 Jul 15;350:129225. PubMed PMID: 33592365.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of coffee compounds that suppress bitterness of brew. AU - Gao,Chengyu, AU - Tello,Edisson, AU - Peterson,Devin G, Y1 - 2021/02/09/ PY - 2020/11/11/received PY - 2021/01/23/revised PY - 2021/01/26/accepted PY - 2021/2/17/pubmed PY - 2021/3/26/medline PY - 2021/2/16/entrez KW - Caffeoylquinic acid, bitterness suppression KW - Coffee bitterness KW - Flavor modulator KW - Flavoromics KW - Untargeted chemical profiling SP - 129225 EP - 129225 JF - Food chemistry JO - Food Chem VL - 350 N2 - Untargeted LC-MS flavoromic profiling was utilized to identify compounds that suppress bitterness perception of coffee brew. The chemical profiles of fourteen brew samples and corresponding perceived bitterness intensities determined by descriptive sensory analysis were modeled by orthogonal partial least squares (OPLS) with good fit (R2Y > 0.9) and predictive ability (Q2 > 0.9). Ten chemical markers that were highly predictive and negatively correlated to bitter intensity were subsequently purified by multi-dimensional preparative LC-MS to conduct sensory recombination testing and/or confirm compound identifications by NMR. Three of the ten compounds evaluated, namely 4-caffeoylquinic acid, 5-caffeoylquinic acid, and 2-O-β-d-glucopyranosyl-atractyligenin were identified as bitter modulators in coffee, and significantly decreased the perceived bitterness intensity of the brew. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33592365/Identification_of_coffee_compounds_that_suppress_bitterness_of_brew_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(21)00229-6 DB - PRIME DP - Unbound Medicine ER -
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