Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system
Hirofumi Fujimoto1, Yusaku Narita1, Kazuya Iwai1
1R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan.
Food Chemistry
|October 13, 2020
Summary
Researchers identified key bitter compounds in coffee using advanced analysis. Nicotinic acid, l-lactic acid, and nicotinamide were found to significantly contribute to coffee
Area of Science:
- Food Chemistry
- Sensory Science
- Analytical Chemistry
Background:
- Coffee bitterness is a key sensory attribute influenced by numerous compounds.
- Understanding these compounds is crucial for coffee quality control and product development.
Purpose of the Study:
- To identify specific chemical compounds responsible for bitterness in coffee brews.
- To correlate analytical data with sensory perception of bitterness.
Main Methods:
- Coffee brews were prepared from beans roasted to varying degrees.
- Liquid-liquid extraction fractionated brews; analytical instruments quantified 30 compounds.
- Electronic taste sensors measured bitterness response values.
Main Results:
- Multivariate analysis, including projection to latent structure regression (PLS-R), identified key contributors to bitterness.
- Nicotinic acid, l-lactic acid, and nicotinamide were strongly correlated with bitterness.
- Adding these compounds to coffee brews demonstrably increased their bitterness response.
Conclusions:
- Nicotinic acid, l-lactic acid, and nicotinamide are significant contributors to coffee bitterness.
- This research provides a scientific basis for understanding and potentially modulating coffee flavor profiles.
- The combined analytical and sensory approach offers a robust method for identifying taste-active compounds.
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