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Who is affecting coffee quality? Instrument finds new structural compounds

January 07, 2020 09:12:10 Source: Instrument Network Popularity: 7901


[ Industry News of Food Machinery and Equipment Network ] Sleepiness strikes at work, and you only need a cup of fragrant coffee to immediately wake up. Coffee swept the world and became one of the three largest non-alcoholic beverages in the world. Due to human hobbies, coffee has also become a hot research object. From the source of coffee flavor to the effect of coffee on the human body, a lot of research has almost studied the chemical composition of coffee. But do people really find all the compounds that affect coffee quality?
There are many factors that affect the quality and flavor of coffee, including the variety of coffee, roasting of coffee beans, coffee processing methods, and other aspects from coffee tree planting to coffee pouring into cups. These factors cause slight differences in the chemical composition of different coffees, which in turn affects the aroma, taste and quality of coffee. At present, there are more than 1,500 kinds of chemical substances found in coffee, most of which are volatile chemical components, which are also the core substances that affect the flavor of coffee. In addition, non-volatile compounds such as brown pigment and chlorogenic acid are also sources of coffee flavor.
A few months ago, Professor Devin Peterson of Ohio State University led a research team to use non-targeted chemical characterization flavoromics research methods to re-screen the compounds that affect its quality evaluation, and found new influencing factors, and these compounds It also has a new chemical structure.
The research team selected 18 green coffee bean samples from coffee producing regions in Asia, Africa, and the United States, and scored the samples according to the International Coffee Association's standards. . Using liquid chromatography-mass spectrometry to separate and analyze the chemical components in the brewed coffee, the research team characterized a total of 2450 small chemical molecules. These chemical small molecules were linked to the coffee quality score after multivariate statistical analysis, and then the four small molecules with the greatest impact on the sample quality grade were screened out.
Subsequently, the research team used multi-dimensional liquid chromatography to enrich and purify the four small molecular compounds. The pure products of these four compounds were quantitatively added to the brewed coffee samples, and then the quality of the coffee was evaluated. By comparing the changes in coffee quality after adding compounds, the research team determined that three of these compounds can significantly increase coffee quality. With the help of high-resolution mass spectrometry and nuclear magnetic resonance spectroscopy, the elemental composition, functional groups, and linkages of the compounds were resolved. Finally, the research team obtained two new compound structures and partial structural fragments of another compound. These two new compounds proved to be chlorogenic acid derivatives containing 3-methylbutyrate fragments.
During the research, the research team used advanced analytical instruments such as liquid chromatography-mass spectrometry, multidimensional liquid chromatography, high-resolution mass spectrometry, and nuclear magnetic resonance spectroscopy. In the analysis of chemical substances, mass spectrometry and chromatography are commonly used analytical methods. Because the analytical capacity of chromatograms is relatively weak, they are often used for sample separation, purification and other processing steps, while elemental analysis of compounds is performed by mass spectrometry. Different analytical instruments have their own strengths. In academic research, multiple instruments are often required to cooperate with each other. LC-MS is used for compound characterization, multi-dimensional liquid chromatography enrichment and purification, high-resolution mass spectrometric analysis of elemental composition, and NMR analysis of functional groups and linkages. Method, the correct experimental results can only be obtained by properly exerting the different functions of the instrument.

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