Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee. (30th November 2022)

• Record Type: Journal Article
• Authors: Lin, Hao; Tello, Edisson; Simons, Christopher T.; Peterson, Devin G.
• Is Part Of: Food chemistry. Volume 395(2022)
• Publication Date: 2022-11-30
• Subjects: Ready-to-drink coffee -- Flavor stability over storage -- Untargeted chemical profiling -- Degree of difference sensory evaluation -- Chlorogenic acid lactones; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133555
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Untargeted LC/MS OPLS models predicted flavor changes of RTD coffee during storage. LC coelution of analytes impacted chemical profiling. The degradation of chlorogenic acid lactones were highly predictive of flavor instability. Loss of chlorogenic acid lactones at subthreshold concentrations altered flavor perception. Abstract: Flavor instability of ready-to-drink (RTD) coffee during storage negatively impacts product quality. Untargeted liquid chromatography/mass spectrometry (LC/MS) analysis was applied to identify chemical compounds that degraded during storage and impacted the flavor attributes of RTD coffee. LC/MS chemical profiles of non-aged and aged coffee samples were modeled against the degree of difference sensory scores by orthogonal partial least squares with good fit (R 2 Y = 0.966) and predictive ability (Q 2 = 0.960). The top five predictive chemical features were subsequently purified by off-line multidimensional Prep-LC, revealing ten coeluting chlorogenic acid lactones (CGLs) compounds that were identified by LC/MS and nuclear magnetic resonance (NMR). The concentrations of eight CGLs significantly decreased in the coffee during the 4-month storage. Sensory recombination testing revealed the degradation of 3- O -caffeoyl-ɣ-quinide and 4- O -caffeoyl-ɣ-quinide significantly impacted the flavor stability of RTD coffee at subthreshold concentrations.