Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system

Fujimoto, Haruhiro; Narita, Yusaku; Iwai, Kento; Hanzawa, Taku; Kobayashi, Tsukasa; Kakiuchi, Misako; Ariki, Shingo; Wu, Xiao; Miyake, Kazunari; Tahara, Yusuke; Ikezaki, Hidekazu; Fukunaga, Taiji; Toko, Kiyoshi

doi:10.1016/j.foodchem.2020.128228

Cited by 28 publications

(9 citation statements)

References 28 publications

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“…Astringency and aftertaste-astringency of coffee were positively related to trigonelline, 4-CQA, and 3,5-diCQA, conforming to those observed by Córdoba et al (2021) ; they stated that certain sensory features like astringent flavour and aftertaste, are extensively related to caffeine, CGAs, and trigonelline contents within coffee beverages. Furthermore, malic acid was identified an aliphatic acid that positively correlates with bitterness; a certain bitterness is perceived when its concentration is excessively high ( Fujimoto et al, 2021 ). Additionally, oxalic acid was found to positively correlate with a bitter aftertaste.…”

Section: Resultsmentioning

confidence: 99%

Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods

Zhai,

Dong,

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods

Zhai,

Dong,

et al. 2024

Food Chemistry: X

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“…Table S3 shows examples of the experimental spectra for tentative annotation (level 3) and putative identification (level 2) [ 59 ] of polyphenols, including the feruloylquinic acid and the dicaffeoylquinic acid that have been reported in significant amounts in coffee brew [ 60 ], yet a great chemical diversity has been reported on the composition of coffee beans [ 44 ]. The occurrence of those bioactive substances and polyphenols in coffee beans that were extracted by non-acidic extraction was significantly higher for the use of ENV+ over PSA for the cleanup in the case of chlorogenic acid (green coffee) and significantly lower for feruloylquinic acid (roasted coffee) and the trans -5-O-(4-coumaroyl) quinic acid (in both roasted and green coffee).…”

Section: Resultsmentioning

confidence: 99%

A green-footprint approach for parallel multiclass analysis of contaminants in roasted coffee via LC-HRMS

España Amórtegui,

Ekroth,

Pekar

et al. 2024

Anal Bioanal Chem

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The development and validation of a simple, comprehensive, and environment-friendly procedure to determine pesticide residues, naturally occurring and processing contaminants in roasted coffee is presented. A solid-liquid extraction of pesticides and mycotoxins with ethyl acetate and the concurrent partition of acrylamide to an aqueous phase follows a parallel analytical strategy that requires a single analytical portion to determine contaminants that are typically analyzed by dedicated single residue methods. The partition rules the lipids out of the aqueous extract before an “in-tube” dispersive solid phase microextraction (dSPME) for acrylamide retention. This is followed by the elution with buffer prior to injection. This extract is independently introduced into the system front end followed by the injection of the compounds from the organic phase, yet all spotted in the same run. A novel liquid chromatography high-resolution mass spectrometry (LC-HRMS) method setup enables the quantification of 186 compounds at 10 µg/kg, 226 at 5 µg/kg, and the acrylamide at 200 µg/kg for a total of 414 molecules, with acceptable recoveries (70–120%) and precision (RSD < 20%) making this strategy significantly faster and cost-effective than the dedicated single residue methods. Even though the presence of chlorpyrifos, acrylamide, and ochratoxin A was confirmed on samples of different origins, the findings were below the limit of quantification. During the storage of raw coffee, no proof of masking of OTA was found; however, condensation with glucose was evidenced during thermal processing experiments with sucrose by using stable isotope labeling (SIL). No detected conjugates were found in roasted nor in commercial sugar-added torrefacto samples, an industrial processing usually carried out above the decomposition temperature of the disaccharide. Graphical abstract

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“…The results of the Cochran's Q test showed that all sensory attributes were significantly different in each sample at a significance level of 5%, except for sour taste (P= 0.055), dry aftertaste (P= 0.312), viscous (P= 0.270) and mouthfeel watery (P= 0.844). The correspondence analysis results were that a biplot map was obtained that represents the profile of 3 in 1 instant coffee and ideal coffee according to the appropriate sensory attributes (Ares et al, 2014;Fujimoto et al, 2021). A biplot map depicting the correlation between the sample, the ideal coffee product, and the sensory attributes can be seen in Figure 3.…”

Section: In 1 Instant Coffee Sensory Profile With Flash Profile Methodsmentioning

confidence: 99%

Sensory Profile of 3 in 1 Instant Coffee Using Emotional-Sensory Mapping, Flash Profile, and Cata (Check-All-That-Apply) Methods

Hunaefi

Marusiva

2021

jtip

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Three in one instant coffee is popular among university students. A variety brands of such instant coffee are available on the market. However, the literature on the sensory aspects of the instant coffee is rather limited slim. The project aimed to test three-in-one instant coffee sachets for their sensory characteristics. Two methods, CATA (Attributes and Emotional Mapping) and Flash Profile (extension of Free Choice Profiling) were employed to generate the attribute profiles and emotional dashboard. Sixty IPB University students were selected as panelists. Sensory attributes terminologies and their relation to emotion were generated using Focus Group Discussion among instant coffee heavy drinker. Profile of coffee D showed a creamy texture, while sweetness and milky was dominant when it came to coffee B and coffee C. The creaminess in coffee G was strongly related to feelings of happiness in a consumer. In addition, the sweet and milky taste and flavor in coffee B was seen as a relaxing and luxurious feeling. A Preference Mapping was constructed, and it showed that sweetness, milky, and creaminess improved the liking of the student consumers that make coffee C the most preferred brand among the panelists. In short, the use of flash profiles and check-all-it-dilute/CATA (attributes and emotional) equipped with preference mapping can provide emotional attributes and dashboards that will be important to understand products more than just consumer liking.

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Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system

Cited by 28 publications

References 28 publications

Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods

Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods

A green-footprint approach for parallel multiclass analysis of contaminants in roasted coffee via LC-HRMS

Sensory Profile of 3 in 1 Instant Coffee Using Emotional-Sensory Mapping, Flash Profile, and Cata (Check-All-That-Apply) Methods

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