title: Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness.
abstract: Chlorogenic acid lactones have been identified as key contributors to coffee bitterness. These compounds are formed during roasting by dehydration and cyclization of their precursors, the chlorogenic acids (CGAs). In the present study, we investigated an approach to decompose these lactones in a selective way without affecting the positive coffee attributes developed during roasting. A model system composed of (3-caffeoylquinic acid lactone (3-CQAL), 4- caffeoyl quinic acid lactone (4-CQAL), and 4-feruloylquinic acid lactone (4-FQAL)) was used for the screening of enzymes before treatment of the coffee extracts. Hog liver esterase (HLE) hydrolyzed chlorogenic acid lactones (CQALs, FQALs) selectively, while chlorogenate esterase hydrolyzed all chlorogenic acids (CQAs, FQAs) and their corresponding lactones (CQALs, FQALs) in a non-selective way. Enzymatically treated coffee samples were evaluated for their bitterness by a trained sensory panel and were found significantly less bitter than the untreated samples.
authors.affiliation: Nestlé Research Center, Nestec Ltd, PO Box 44, 1000 Lausanne 26, Switzerland. Electronic address: karin.kraehenbuehl@rdls.nestle.com.
authors.forename: Karin
authors.initials: K
authors.lastname: Kraehenbuehl
authors.affiliation: Nestlé Research Center, Nestec Ltd, PO Box 44, 1000 Lausanne 26, Switzerland. Electronic address: nicole.page-zoerkler@rdls.nestle.com.
authors.forename: Nicole
authors.initials: N
authors.lastname: Page-Zoerkler
authors.affiliation: Nestlé Research Center, Nestec Ltd, PO Box 44, 1000 Lausanne 26, Switzerland. Electronic address: olivier.mauroux@rdls.nestle.com.
authors.forename: Olivier
authors.initials: O
authors.lastname: Mauroux
authors.affiliation: Nestlé Research Center, Nestec Ltd, PO Box 44, 1000 Lausanne 26, Switzerland. Electronic address: karin.gartenmann@rdls.nestle.com.
authors.forename: Karin
authors.initials: K
authors.lastname: Gartenmann
authors.affiliation: Nestlé Research Center, Nestec Ltd, PO Box 44, 1000 Lausanne 26, Switzerland. Electronic address: imre.blank@rdls.nestle.com.
authors.forename: Imre
authors.initials: I
authors.lastname: Blank
authors.affiliation: Nestlé Research Center, Nestec Ltd, PO Box 44, 1000 Lausanne 26, Switzerland. Electronic address: rachid.bel-rhlid@rdls.nestle.com.
authors.forename: Rachid
authors.initials: R
authors.lastname: Bel-Rhlid
mesh_terms: D000818:Animals; D002109:Caffeic Acids / Q000032:analysis; D002726:Chlorogenic Acid / Q000032:analysis*; D003069:Coffee / Q000737:chemistry*; D003258:Consumer Behavior; D003373:Coumaric Acids / Q000032:analysis; D004950:Esterases / Q000378:metabolism; D006801:Humans; D006868:Hydrolysis; D007783:Lactones / Q000032:analysis*; D008049:Lipase / Q000378:metabolism; D008099:Liver / Q000201:enzymology; D010936:Plant Extracts / Q000737:chemistry*; D013552:Swine; D013649:Taste
chemical_list: D002109:Caffeic Acids; D003069:Coffee; D003373:Coumaric Acids; D007783:Lactones; D010936:Plant Extracts; D002726:Chlorogenic Acid; D004950:Esterases; D008049:Lipase
keywords: 4-O-feruloyl quinic acid (CID:101024370); 5-Caffeoyl quinic acid (CID:12310830); Bitterness; Caffeic acid (CID:689043); Chlorogenic acid (CID:1794427); Chlorogenic acid lactones; Chlorogenic acids; Coffee; Enzymes; Ferulic acid (CID:445858); Quinic acid (CID:6508)