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Abstract
Concentrated liquid coffees (CLCs) refer to stored extracts stable at environmental temperature, used as ingredients in the retail market. Their low chemical stability affects the sensory profile. This study was performed in two CLCs, one without additives (BIB) and another with a mix of sodium benzoate and potassium sorbate additives (SD), stored at 25 °C for one year. Quantitative-Descriptive (QDA) and discriminant analyses permitted identifying the critical sensory attributes and their evolution over time. The concentrate without additives presented an acceptance limit of 196 days (evaluated at a 50% acceptance ratio), while the additives increased the shelf life up to 226 days (38.9% improvement). The rejection was related to a decreased aroma, increased acidity, and reduced bitterness. A bootstrapped feature selection version of Partial Least Square analysis further demonstrated that reactions of 5-caffeoylquinic acid (5CQA) and 3,5-dicaffeoylquinic acid (3,5diCQA) could cause changes in the aroma at the first degradation stage. In the following stages, changes in fructose and stearic acid contents, a key indicator of acceptance for both extracts possibly related to non-enzymatic reactions involving fructose and other compounds, might affect the bitterness and acidity. These results provided valuable information to understand flavor degradation in CLCs.
Highlights
Concentrated liquid coffees (CLCs) are promissory products to meet the fast dynamics involved in the actual coffee market
Deterioration reactions for CLCs stored at 25 ◦ C first trigger an aroma reduction, followed by an increase of undesirable acidity, which is essential to understand the development of these sensory attributes and their relationship with the chemical composition of the product
This study suggests that sensory profile changes occur by two pathways
Summary
The coffee market is growing in new categories, changing from hot to cold brews, ready-to-drink (RTD) products to attract millennials and centennials, and offering new consumption. Concentrated liquid coffees (CLCs) are one of these new product categories, and these concentrates are employed as ingredients in the production of canned coffee, cold brews, and other beverages based on coffee. Cold coffees are trendy in some countries like Japan, Korea, and the USA [1]. It is well-known that coffee products are complex matrices; especially, brews and liquid presentations are supremely unstable with respect to the changes in their sensory profile during storage, even if frozen [2]
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