Untargeted LC-MS based identification of Rebaudioside A degradation products impacting flavor perception during storage

Abstract

Untargeted LC-MS flavoromics chemical profiling was used to identify compounds predictive of Rebaudioside A (Reb A) flavor instability in an acidified beverage after 6 weeks at 35 °C. High-quality orthogonal partial least squares analysis models were developed from the chemical data and d’ values from tetrad sensory panel testing with good predictive ability. The top four highly predictive compounds were selected and identified as Reb A (negatively correlated) and three Reb A degradation compounds (positively correlated), which included a rearrangement, hydration, and an epoxidation/rearrangement of Reb A, termed compounds 1, 2, and 3, respectively. The concentrations of compounds 1–3 in the aged beverages were determined to be below the sensory recognition threshold values. However, sensory recombination testing of compounds 1–3 as a tertiary mixture revealed a perceivably significant flavor change that was aligned with the aged beverage.