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.
Food Chem. 2022 Nov 30;395:133555. doi: 10.1016/j.foodchem.2022.133555. Epub 2022 Jun 22.
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 (RY = 0.966) and predictive ability (Q = 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.
储存过程中即饮（RTD）咖啡的风味不稳定会降低产品质量。本研究采用非靶向液相色谱/质谱（LC/MS）分析方法，鉴定了在储存过程中降解并影响 RTD 咖啡风味属性的化学物质。通过正交偏最小二乘回归（OR-PLS）将非陈化和陈化咖啡样品的 LC/MS 化学图谱与感官评分差异程度进行建模，具有良好的拟合度（RY=0.966）和预测能力（Q=0.960）。随后通过离线多维 Prep-LC 对前 5 个预测性化学特征进行纯化，发现了 10 种共洗脱的绿原酸内酯（CGL）化合物，通过 LC/MS 和核磁共振（NMR）进行了鉴定。在 4 个月的储存过程中，咖啡中 8 种 CGL 的浓度显著下降。感官重组测试表明，3-O-咖啡酰-γ-奎尼酸和 4-O-咖啡酰-γ-奎尼酸的降解在亚阈值浓度下显著影响 RTD 咖啡的风味稳定性。
