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.
Food Chem. 2021 Jul 15;350:129225. doi: 10.1016/j.foodchem.2021.129225. Epub 2021 Feb 9.
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 (RY > 0.9) and predictive ability (Q > 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.
采用非靶向 LC-MS 风味组学分析方法鉴定出抑制咖啡苦味感知的化合物。通过正交偏最小二乘法 (OPLS) 对 14 个酿造样品的化学特征图谱和描述性感官分析确定的相应苦味强度进行建模，模型拟合度良好 (RY > 0.9)，预测能力较强 (Q > 0.9)。随后，通过多维制备 LC-MS 对 10 个与苦味强度高度相关且呈负相关的化学标志物进行分离纯化，进行感官重组测试，并通过 NMR 进行化合物鉴定。在评估的 10 种化合物中，有 3 种，即 4-咖啡酰奎宁酸、5-咖啡酰奎宁酸和 2-O-β-d-吡喃葡萄糖基苍术苷元被鉴定为咖啡中的苦味调节剂，可显著降低咖啡的苦味强度。
