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Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee.
Molecules. 2022 Mar 25; 27(7)M

Abstract

Coffee brew flavor is known to degrade during storage. Untargeted and targeted LC/MS flavoromics analysis was applied to identify chemical compounds generated during storage that impacted the flavor stability of ready-to-drink (RTD) coffee. MS chemical profiles for sixteen RTD coffee samples stored for 0, 1, 2, and 4 months at 30 °C were modeled against the sensory degree of difference (DOD) scores by orthogonal partial least squares (OPLS) with good fit and predictive ability. Five highly predictive untargeted chemical features positively correlated to DOD were subsequently identified as 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid. The increase in the six acidic compounds during storage was confirmed by sensory recombination tests to significantly impact the flavor stability of RTD coffee during storage. A decrease in pH, rather than an increase in total acidity, was supported to impact the coffee flavor profile.

Authors+Show Affiliations

Department of Food Science and Technology, Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA.Department of Food Science and Technology, Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA.Department of Food Science and Technology, Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA.Department of Food Science and Technology, Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35408521

Citation

Lin, Hao, et al. "Identification of Non-Volatile Compounds Generated During Storage That Impact Flavor Stability of Ready-to-Drink Coffee." Molecules (Basel, Switzerland), vol. 27, no. 7, 2022.
Lin H, Tello E, Simons CT, et al. Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee. Molecules. 2022;27(7).
Lin, H., Tello, E., Simons, C. T., & Peterson, D. G. (2022). Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee. Molecules (Basel, Switzerland), 27(7). https://doi.org/10.3390/molecules27072120
Lin H, et al. Identification of Non-Volatile Compounds Generated During Storage That Impact Flavor Stability of Ready-to-Drink Coffee. Molecules. 2022 Mar 25;27(7) PubMed PMID: 35408521.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee. AU - Lin,Hao, AU - Tello,Edisson, AU - Simons,Christopher T, AU - Peterson,Devin G, Y1 - 2022/03/25/ PY - 2022/01/18/received PY - 2022/03/08/revised PY - 2022/03/18/accepted PY - 2022/4/12/entrez PY - 2022/4/13/pubmed PY - 2022/4/14/medline KW - chlorogenic acids KW - coffee flavor stability during storage KW - degree of difference sensory evaluation KW - ready-to-drink coffee KW - untargeted chemical profiling JF - Molecules (Basel, Switzerland) JO - Molecules VL - 27 IS - 7 N2 - Coffee brew flavor is known to degrade during storage. Untargeted and targeted LC/MS flavoromics analysis was applied to identify chemical compounds generated during storage that impacted the flavor stability of ready-to-drink (RTD) coffee. MS chemical profiles for sixteen RTD coffee samples stored for 0, 1, 2, and 4 months at 30 °C were modeled against the sensory degree of difference (DOD) scores by orthogonal partial least squares (OPLS) with good fit and predictive ability. Five highly predictive untargeted chemical features positively correlated to DOD were subsequently identified as 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid. The increase in the six acidic compounds during storage was confirmed by sensory recombination tests to significantly impact the flavor stability of RTD coffee during storage. A decrease in pH, rather than an increase in total acidity, was supported to impact the coffee flavor profile. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/35408521/Identification_of_Non_Volatile_Compounds_Generated_during_Storage_That_Impact_Flavor_Stability_of_Ready_to_Drink_Coffee_ L2 - https://www.mdpi.com/resolver?pii=molecules27072120 DB - PRIME DP - Unbound Medicine ER -