Key odorant melanoidin interactions in aroma staling of coffee beverages.

Beverages Coffee / chemistry Hot Temperature Odorants Polymers / chemistry
Alkaline treatment Aroma binding Coffee Melanoidins Ultrafiltration qHNMR

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
30 Oct 2022
Historique:
received: 24 01 2022
revised: 19 05 2022
accepted: 20 05 2022
pubmed: 1 6 2022
medline: 18 6 2022
entrez: 31 5 2022
Statut: ppublish

Résumé

Fractionation of high molecular weight (HMW) coffee melanoidins of varying roasting intensity and evaluation of aroma binding activity via nuclear magnetic resonance spectroscopy revealed two fractions 5-10 kDa and > 50 kDa with high and selective binding affinity toward key coffee odorants. Quantification of monosaccharides, amino acids and phenolic acids, as well as aliphatic organic acids in hydrolysates of HMW material indicated the importance of aromatic residues in the form of hydroxycinnamic acids for the formation of non-covalent interactions with odorants. Caffeic acid concentrations were up to four times higher in fractions 5-10 kDa and > 50 kDa compared to 30-50 kDa and 10-30 kDa fractions. A minimization strategy was developed involving alkaline treatment of the most affine HMW fractions followed by reconstitution at typical coffee concentrations. These reconstituted HMW fractions exhibited up to 25% less aroma binding compared to native fractions of coffee.

Identifiants

DOI: 10.1016/j.foodchem.2022.133291 PMID: 35636189
pubmed: 35636189
pii: S0308-8146(22)01253-5
doi: 10.1016/j.foodchem.2022.133291
pii:
doi:

Substances chimiques

Coffee 0
Polymers 0
melanoidin polymers 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

133291

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Auteurs

Michael Gigl (M)

Chair of Food Chemistry and Molecular and Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.

Oliver Frank (O)

Chair of Food Chemistry and Molecular and Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany. Electronic address: oliver.frank@tum.de.

Anna Gabler (A)

Chair of Food Chemistry and Molecular and Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.

Tobias Koch (T)

Chair of Process Systems Engineering, TUM School of Life Sciences, Technical University of Munich, Gregor-Mendel-Str. 4, D-85354 Freising, Germany.

Heiko Briesen (H)

Chair of Process Systems Engineering, TUM School of Life Sciences, Technical University of Munich, Gregor-Mendel-Str. 4, D-85354 Freising, Germany.

Thomas Hofmann (T)

Chair of Food Chemistry and Molecular and Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.

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Classifications MeSH

questionsmedicales.fr › Aliments et boissons › Boissons › Key odorant melanoidin interactions in aroma...
questionsmedicales.fr › Aliments et boissons › Boissons › Café › Key odorant melanoidin interactions in aroma...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Température élevée › Key odorant melanoidin interactions in aroma...
questionsmedicales.fr › Environnement et santé publique › Environnement › Odorisants › Key odorant melanoidin interactions in aroma...
questionsmedicales.fr › Technologie, industrie et agriculture › Produits manufacturés › Matériaux biomédicaux et dentaires › Polymères › Key odorant melanoidin interactions in aroma...