Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system

•Aim of this study is investigating for bitter compounds in coffee brew.•The results of instrument analysis were subjected to multivariate analysis.•It was suggested that some alkaloids and l-lactic acid contributed to bitterness.•Additional experiment confirmed that these compounds increased the co...

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Bibliographic Details
Published in:	Food chemistry Vol. 342; p. 128228
Main Authors:	Fujimoto, Hirofumi, Narita, Yusaku, Iwai, Kazuya, Hanzawa, Taku, Kobayashi, Tsukasa, Kakiuchi, Misako, Ariki, Shingo, Wu, Xiao, Miyake, Kazunari, Tahara, Yusuke, Ikezaki, Hidekazu, Fukunaga, Taiji, Toko, Kiyoshi
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 16-04-2021
Subjects:	Bitterness Coffee Coffee - chemistry Food Analysis - instrumentation Liquid–liquid extraction Multivariate Analysis Projection to latent structure regression Taste Taste sensor Projection to latent structure regression Taste sensor Bitterness Nicotinic acid (PubChem CID: 938) Liquid–liquid extraction Nicotinamide (PubChem CID: 936) l-Lactic acid (PubChem CID: 107689) Coffee
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