Contribution of mozambioside roasting products to coffee's bitter taste
Year: 2024
Type: article
Abstract: Roasting degrades the coffee compound mozambioside ( 1 ) into several products, including 17- O - β -D-glucosyl-11-hydroxycafestol-2-one ( 2 ), 11- O - β -D-glucosyl-16-desoxycafestol-2-one ( 3 ), 11- O - β -D-glucosyl-( S )-16-desoxy-17-oxocafestol-2-one ( 4 ), 11- O - β -D-glucosyl-15,16-dehydrocafestol-2-one ( 5 ), 11- O - β -D-glucosyl-( R )-16-desoxy-17-oxocafestol-2-one ( 6 ), bengalensol ( 7 ), and 11-hydroxycafestol-2-one ( 8 ). A UHPLC-MS/MS method was established to quantify 1 – 8 and monitor their formation during authentic coffee roasting. Concentrations of 1 and the dominant roasting products 4 , 5 , and 7 ranged from 21.0 to 170.4 nmol/g in coffee powders, with ∼41–128 % extracted into the brew. Human bitter taste thresholds of 1 , 2 , and 4 – 8 were determined. The major roasting products exhibited lower thresholds (27–80 μM) than 1 (132 μM). Genotyping of panelists revealed a correlation between sensitivity for mozambioside-derivatives and the presence of intact TAS2R43 gene loci. The combination of 1 – 8 in coffee concentrations elicited a bitter taste recognized in 80 % of the panelists, suggesting this compound class contributes to coffee's taste profile. • Mozambioside ( 1 ) degrades during coffee roasting into roasting products 2 – 8. • Formation of 2 – 8 depends on time & temperature, monitored by a new LC-MS/MS method. • The target compounds are nearly completely extracted into the coffee brew. • Individual human bitter thresholds of 1 , 2 , 4 – 8 were determined. • Mozambioside degradation products contribute to coffees bitter taste.
Source: Food Chemistry
Language: English
Topic: Coffee research and impacts
Subfield: Pharmacology
Field: Medicine
Domain: Health Sciences
Open Access status: hybrid
Estimated APC paid: $4,620
OpenAlex ID: W4405485282