烘烤
化学
偏最小二乘回归
OPL公司
感官分析
食品科学
分馏
味道
色谱法
数学
有机化学
分子
统计
氢键
物理化学
作者
Chengyu Gao,Edisson Tello,Devin G. Peterson
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-07-01
卷期号:415: 135674-135674
被引量:4
标识
DOI:10.1016/j.foodchem.2023.135674
摘要
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.
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