Gao Chengyu, Tello Edisson, Peterson Devin G
Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.
Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.
Food Chem. 2023 Jul 30;415:135674. doi: 10.1016/j.foodchem.2023.135674. Epub 2023 Feb 15.
The bitterness perception of coffee is a key attribute that impacts consumer acceptance. Nontargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics analysis was applied to identify compounds that enhance the bitter perception of roasted coffee brew. Orthogonal partial least squares (OPLS) analysis was used to model the comprehensive chemical profiles and sensory bitter intensity ratings of fourteen coffee brews with good fit and predictivity. Five compounds that were highly predictive and positively correlated to bitter intensity were selected from the OPLS model, further isolated, and purified using preparative LC fractionation. Sensory recombination testing demonstrated that five compounds significantly enhanced the bitter perception of coffee when presented as a mixture, but not when presented individually. In addition, a set of roasting experiments revealed the five compounds were generated during the coffee roasting process.
咖啡的苦味感知是影响消费者接受度的关键属性。采用非靶向液相色谱/质谱（LC/MS）风味组学分析来鉴定增强烘焙咖啡冲泡液苦味感知的化合物。使用正交偏最小二乘法（OPLS）分析对14种咖啡冲泡液的综合化学谱图和感官苦味强度评级进行建模，具有良好的拟合度和预测性。从OPLS模型中选出5种与苦味强度高度相关且具有高度预测性的化合物，使用制备型液相色谱分馏进一步分离和纯化。感官重组测试表明，这5种化合物混合呈现时能显著增强咖啡的苦味感知，但单独呈现时则不然。此外，一组烘焙实验表明这5种化合物是在咖啡烘焙过程中产生的。
