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Article

Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee

Department of Food Science and Technology, Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA
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Author to whom correspondence should be addressed.
Academic Editors: Michael C. Qian and Jorge Ruiz-Carrascal
Molecules 2022, 27(7), 2120; https://doi.org/10.3390/molecules27072120
Received: 18 January 2022 / Revised: 8 March 2022 / Accepted: 18 March 2022 / Published: 25 March 2022
Coffee brew flavor is known to degrade during storage. Untargeted and targeted LC/MS flavoromics analysis was applied to identify chemical compounds generated during storage that impacted the flavor stability of ready-to-drink (RTD) coffee. MS chemical profiles for sixteen RTD coffee samples stored for 0, 1, 2, and 4 months at 30 °C were modeled against the sensory degree of difference (DOD) scores by orthogonal partial least squares (OPLS) with good fit and predictive ability. Five highly predictive untargeted chemical features positively correlated to DOD were subsequently identified as 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid. The increase in the six acidic compounds during storage was confirmed by sensory recombination tests to significantly impact the flavor stability of RTD coffee during storage. A decrease in pH, rather than an increase in total acidity, was supported to impact the coffee flavor profile. View Full-Text
Keywords: ready-to-drink coffee; coffee flavor stability during storage; untargeted chemical profiling; degree of difference sensory evaluation; chlorogenic acids ready-to-drink coffee; coffee flavor stability during storage; untargeted chemical profiling; degree of difference sensory evaluation; chlorogenic acids
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MDPI and ACS Style

Lin, H.; Tello, E.; Simons, C.T.; Peterson, D.G. Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee. Molecules 2022, 27, 2120. https://doi.org/10.3390/molecules27072120

AMA Style

Lin H, Tello E, Simons CT, Peterson DG. Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee. Molecules. 2022; 27(7):2120. https://doi.org/10.3390/molecules27072120

Chicago/Turabian Style

Lin, Hao, Edisson Tello, Christopher T. Simons, and Devin G. Peterson. 2022. "Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee" Molecules 27, no. 7: 2120. https://doi.org/10.3390/molecules27072120

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