Pilot Study of NMR-based Sensory Prediction of Roasted Coffee Bean Extrao
Pilot Study of NMR-based Sensory Prediction of Roasted Coffee Bean Extrao
复制标题
基于核磁共振的烘焙咖啡豆特级感官预测的初步研究
DOI：
10.1016/j.foodchem.2013.11.161
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发表时间：
2014
期刊：
影响因子：
8.8
通讯作者：
Masaru Tanokura
中科院分区：
文献类型：
--
作者：
Feifei Wei;Kazuo Furihata;Takuya Miyakawa;Masaru Tanokura
核磁共振（NMR）光谱可以被认为是一种用于表征和预测食物味道的“磁舌”，因为它以非破坏性和非靶向的方式提供了丰富的信息。本研究将基于核磁共振的代谢组学技术与人体感官测试相结合，应用正交投影-潜在结构（OPLS）的多元投影方法，对烘焙咖啡豆提取物中能够区分和预测咖啡不同口感的化学物质进行了鉴定。此外，商业咖啡豆的口味成功地预测基于他们的NMR代谢物配置文件使用我们的OPLS模型，这表明NMR代谢组学伴随着多个统计模型是方便，快速和准确的感官评价咖啡。
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.