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Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee.
Food Chem. 2022 Nov 30; 395:133555.FC

Abstract

Flavor instability of ready-to-drink (RTD) coffee during storage negatively impacts product quality. Untargeted liquid chromatography/mass spectrometry (LC/MS) analysis was applied to identify chemical compounds that degraded during storage and impacted the flavor attributes of RTD coffee. LC/MS chemical profiles of non-aged and aged coffee samples were modeled against the degree of difference sensory scores by orthogonal partial least squares with good fit (R2Y = 0.966) and predictive ability (Q2 = 0.960). The top five predictive chemical features were subsequently purified by off-line multidimensional Prep-LC, revealing ten coeluting chlorogenic acid lactones (CGLs) compounds that were identified by LC/MS and nuclear magnetic resonance (NMR). The concentrations of eight CGLs significantly decreased in the coffee during the 4-month storage. Sensory recombination testing revealed the degradation of 3-O-caffeoyl-ɣ-quinide and 4-O-caffeoyl-ɣ-quinide significantly impacted the flavor stability of RTD coffee at subthreshold concentrations.

Authors+Show Affiliations

Department of Food Science and Technology, 320 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.Department of Food Science and Technology, 320 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.Department of Food Science and Technology, 320 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.Department of Food Science and Technology, 320 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States. Electronic address: peterson.892@osu.edu.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35763924

Citation

Lin, Hao, et al. "Identification of Subthreshold Chlorogenic Acid Lactones That Contribute to Flavor Instability of Ready-to-drink Coffee." Food Chemistry, vol. 395, 2022, p. 133555.
Lin H, Tello E, Simons CT, et al. Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee. Food Chem. 2022;395:133555.
Lin, H., Tello, E., Simons, C. T., & Peterson, D. G. (2022). Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee. Food Chemistry, 395, 133555. https://doi.org/10.1016/j.foodchem.2022.133555
Lin H, et al. Identification of Subthreshold Chlorogenic Acid Lactones That Contribute to Flavor Instability of Ready-to-drink Coffee. Food Chem. 2022 Nov 30;395:133555. PubMed PMID: 35763924.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee. AU - Lin,Hao, AU - Tello,Edisson, AU - Simons,Christopher T, AU - Peterson,Devin G, Y1 - 2022/06/22/ PY - 2022/02/08/received PY - 2022/05/14/revised PY - 2022/06/20/accepted PY - 2022/6/29/pubmed PY - 2022/8/4/medline PY - 2022/6/28/entrez KW - Chlorogenic acid lactones KW - Degree of difference sensory evaluation KW - Flavor stability over storage KW - Ready-to-drink coffee KW - Untargeted chemical profiling SP - 133555 EP - 133555 JF - Food chemistry JO - Food Chem VL - 395 N2 - Flavor instability of ready-to-drink (RTD) coffee during storage negatively impacts product quality. Untargeted liquid chromatography/mass spectrometry (LC/MS) analysis was applied to identify chemical compounds that degraded during storage and impacted the flavor attributes of RTD coffee. LC/MS chemical profiles of non-aged and aged coffee samples were modeled against the degree of difference sensory scores by orthogonal partial least squares with good fit (R2Y = 0.966) and predictive ability (Q2 = 0.960). The top five predictive chemical features were subsequently purified by off-line multidimensional Prep-LC, revealing ten coeluting chlorogenic acid lactones (CGLs) compounds that were identified by LC/MS and nuclear magnetic resonance (NMR). The concentrations of eight CGLs significantly decreased in the coffee during the 4-month storage. Sensory recombination testing revealed the degradation of 3-O-caffeoyl-ɣ-quinide and 4-O-caffeoyl-ɣ-quinide significantly impacted the flavor stability of RTD coffee at subthreshold concentrations. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/35763924/Identification_of_subthreshold_chlorogenic_acid_lactones_that_contribute_to_flavor_instability_of_ready_to_drink_coffee_ DB - PRIME DP - Unbound Medicine ER -