A pilot study of NMR-based sensory prediction of roasted coffee bean extracts.
Nuclear magnetic resonance (NMR) spectroscopy can be considered a kind of "magnetic tongue" for the characterisation and prediction of the tastes of foods, since it provides a wealth of information in a nondestructive and nontargeted manner. In the present study, the chemical substances in roasted coffee bean extracts that could distinguish and predict the different sensations of coffee taste were identified by the combination of NMR-based metabolomics and human sensory test and the application of the multivariate projection method of orthogonal projection to latent structures (OPLS). In addition, the tastes of commercial coffee beans were successfully predicted based on their NMR metabolite profiles using our OPLS model, suggesting that NMR-based metabolomics accompanied with multiple statistical models is convenient, fast and accurate for the sensory evaluation of coffee.
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan; Japan Society for the Promotion of Science, 8 Ichiban-cho, Chiyoda-ku, Tokyo 102-8472, Japan. Electronic address: aweiffcn@mail.ecc.u-tokyo.ac.jp.
Feifei
F
Wei
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan. Electronic address: afuriha@mail.ecc.u-tokyo.ac.jp.
Kazuo
K
Furihata
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan. Electronic address: atmiya@mail.ecc.u-tokyo.ac.jp.
Takuya
T
Miyakawa
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan. Electronic address: amtanok@mail.ecc.u-tokyo.ac.jp.
Masaru
M
Tanokura
D040503:Coffea / Q000737:chemistry*; D003296:Cooking; D006358:Hot Temperature; D006801:Humans; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D010865:Pilot Projects; D010936:Plant Extracts / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D013649:Taste
D010936:Plant Extracts
Multivariate analysis; NMR; OPLS; Roasted coffee beans; Sensory analysis; Sensory prediction