Assessment of concentrated liquid coffee acceptance during storage: sensory and physicochemical perspective

Concentrated liquid coffees (CLCs) refer to stored extracts stable at environmental temperature, used as ingredients in the retail market. Their low chemical stability affects the sensory profile. This study was performed in two CLCs, one without additives (BIB) and another with a mix of sodium benzoate and potassium sorbate additives (SD), stored at 25 C for one year. Quantitative-Descriptive (QDA) and discriminant analyses permitted identifying the critical sensory attributes and their evolution over time. The concentrate without additives presented an acceptance limit of 196 days (evaluated at a 50% acceptance ratio), while the additives increased the shelf life up to 226 days (38.9% improvement). The rejection was related to a decreased aroma, increased acidity, and reduced bitterness. A bootstrapped feature selection version of Partial Least Square analysis further demonstrated that reactions of 5-caffeoylquinic acid (5CQA) and 3,5-dicaffeoylquinic acid (3,5diCQA) could cause changes in the aroma at the first degradation stage. In the following stages, changes in fructose and stearic acid contents, a key indicator of acceptance for both extracts possibly related to non-enzymatic reactions involving fructose and other compounds, might affect the bitterness and acidity. These results provided valuable information to understand flavor degradation in CLCs.

• Autores: Zapata Ochoa, Julián Andrés; López Cardona, Carlos Alberto; Quintero Ortiz, Mónica María; Velázquez, Sebastián; Cisneros Zevallos, Luis
• Tipo de recurso: Article of investigation
• Fecha de publicación: 2021
• Institución: Universidad de Antioquia
• Repositorio: Repositorio UdeA
• Idioma: eng
• OAI Identifier: oai:bibliotecadigital.udea.edu.co:10495/46123
• Acceso en línea: https://hdl.handle.net/10495/46123
• Palabra clave: Café - química; Coffee - chemistry; Análisis de los Mínimos Cuadrados; Least-Squares Analysis; Odorantes; Odorants; Evaluación sensorial de alimentos; Food - Sensory evaluation; Análisis multivariante; Multivariate analysis; Larga duración en almacén; Extended shelf life; Reforzador de aroma; Flavour enhancers; Análisis organoléptico; Organoleptic analysis; http://aims.fao.org/aos/agrovoc/c_8d93acd3; http://aims.fao.org/aos/agrovoc/c_2965; http://aims.fao.org/aos/agrovoc/c_16006; https://id.nlm.nih.gov/mesh/D003069; https://id.nlm.nih.gov/mesh/D016018; https://id.nlm.nih.gov/mesh/D009812; ODS 12: Producción y consumo responsables. Garantizar modalidades de consumo y producción sostenibles
• Rights: openAccess
• License: http://creativecommons.org/licenses/by/4.0/