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

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.

Automated summary

The study analyzed the bitter compounds in coffee brews using analytical instruments and taste sensors, identifying key contributors to the bitterness. Coffee brews with specific compounds added exhibited higher bitterness response values compared to those without.