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

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

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

We investigated the bitter compounds in coffee brews using multivariate analysis of the data obtained from analytical instrument and electronic taste sensor experiments. Coffee brews were prepared from coffee beans roasted to four different degrees. Each brew was fractionated into four fractions by liquid–liquid extraction. The relative amounts of 30 compounds in each fraction were analyzed by analytical instruments, and the bitterness response value of each fraction was analyzed by a taste sensor. Candidate bitter compounds in the coffee brews were identified with reference to their variable importance in projection and by coefficient of projection to latent structure regression (PLS-R) analysis. PLS-R analysis suggested that nicotinic acid, L-lactic acid, and nicotinamide contributed to the bitterness of the coffee brews. In fact, the coffee brews with added nicotinic acid, L-lactic acid, and nicotinamide had an increased bitterness response value compared to those without.

Original languageEnglish
Article number128228
JournalFood Chemistry
Volume342
DOIs
Publication statusPublished - Apr 16 2021

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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