Identification of coffee compounds that suppress bitterness of brew

Untargeted LC-MS flavoromic profiling was utilized to identify compounds that suppress bitterness perception of coffee brew. The chemical profiles of fourteen brew samples and corresponding perceived bitterness intensities determined by descriptive sensory analysis were modeled by orthogonal partial least squares (OPLS) with good fit ((RY)-Y-2 > 0.9) and predictive ability (Q(2) > 0.9). Ten chemical markers that were highly predictive and negatively correlated to bitter intensity were subsequently purified by multi-dimensional preparative LC-MS to conduct sensory recombination testing and/or confirm compound identifications by NMR. Three of the ten compounds evaluated, namely 4-caffeoylquinic acid, 5-caffeoylquinic acid, and 2-O-beta-D-glucopyranosyl-atrac-tyligenin were identified as bitter modulators in coffee, and significantly decreased the perceived bitterness intensity of the brew.

Automated summary

Utilizing untargeted LC-MS flavoromic profiling, three compounds that can decrease the bitterness of coffee were identified. The relationship between chemical composition and perceived bitterness intensity was modeled by OPLS, revealing ten chemical markers highly predictive and negatively correlated to bitter intensity. Through multi-dimensional preparative LC-MS, three compounds were confirmed as bitter modulators in coffee, significantly reducing the perceived bitterness intensity of the brew.