Exploring chemical markers related to the acceptance and sensory profiles of concentrated liquid coffees an untargeted metabolomics approach

In this study, we aimed to apply an untargeted LC/QTOF-MS analysis for the identification of compounds that positively and negatively affect the acceptance of coffee beverages from liquid coffee concentrates (CLCs) before and after storage. The metabolomic results were integrated with physicochemical and sensory parameters, such as color, pH, titratable acidity, and oxygen contents, by a bootstrapped version of partial least squares discriminant analysis (PLS-DA) to select and classify the most relevant variables regarding the rejection or acceptance of CLC beverages. The OPLS-DA models for metabolite selection discriminated between the percent sensory acceptance (the Accepted group) and rejection (the Rejected group). Eighty-two molecular features were considered statistically significant. Our data suggest that coffee sample rejection is associated with chlorogenic acid hydrolysis to produce ferulic and quinic acids, consequently generating methoxybenzaldehydes that impact the perceived acidity and aroma. Furthermore, acceptance was correlated with higher global scores and sweetness, as with lactones such as feruloyl-quinolactone, caffeoyl quinolactone, and 4-caffeoyl-1,5-quinolactone, and significant oxygen levels in the headspace

• Autores: Zapata Ochoa, Julián Andrés; Quintero Ortiz, Mónica María; Santander, María José; Velásquez, Sebastián; Cala Molina, Mónica Patricia
• Tipo de recurso: Article of investigation
• Fecha de publicación: 2022
• Institución: Universidad de Antioquia
• Repositorio: Repositorio UdeA
• Idioma: eng
• OAI Identifier: oai:bibliotecadigital.udea.edu.co:10495/46203
• Acceso en línea: https://hdl.handle.net/10495/46203
• Palabra clave: Cromatografía Líquida de Alta Presión; Chromatography, High Pressure Liquid; Café - química; Coffee - chemistry; Análisis de los Mínimos Cuadrados; Least-Squares Analysis; Odorantes; Odorants; Evaluación sensorial de alimentos; Food - Sensory evaluation; HPLC; Mass spectrometry; Espectrometría de masas; Metabolomics; Metabolómica; Larga duración en almacén; Análisis organoléptico; Organoleptic analysis; http://aims.fao.org/aos/agrovoc/c_24469; http://aims.fao.org/aos/agrovoc/c_12421; http://aims.fao.org/aos/agrovoc/c_bb2cc69f; http://aims.fao.org/aos/agrovoc/c_16006; https://id.nlm.nih.gov/mesh/D002851; https://id.nlm.nih.gov/mesh/D002851; https://id.nlm.nih.gov/mesh/D003069; https://id.nlm.nih.gov/mesh/D016018; https://id.nlm.nih.gov/mesh/D009812
• Rights: openAccess
• License: http://creativecommons.org/licenses/by/4.0/