Hu, Guilin published the artcileEffect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients, COA of Formula: C4H6O5, the main research area is roasting coffee beans; Chemical ingredients; Cluster heatmap; Multivariate analysis; Roasted coffee beans; Sensory indicator; Sensory molecular network.
As the most consumed beverage in the world, the material basis of the sensory quality for roasted coffee beans has always received much attention. The objective of the present study was to clarify the phys. morphol. changes, main chem. ingredients and cupping scores of arabica coffee beans of different roasting degrees, by SEM (SEM), NMR (NMR) and sensory anal., resp. Statistical anal. of the data by multivariate anal. demonstrated that trigonelline, sugars, malate, quinic acids, γ-butyro-lactone and acetate have the potential to be new roasting markers. Addnl., in all the sensory indicators, body and acidity were found to be susceptible to roasting degree. Basing on cluster heatmap and sensory mol. network, the complex relationships between sensory indicators and ingredients were discussed. The results of partial least squares regression (PLSR) showed that the content of the main coffee ingredients can be used to predict the body score.
Food Chemistry published new progress about Boiling point. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, COA of Formula: C4H6O5.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts