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Identification of compounds that enhance bitterness of coffee brew

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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.

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