Chemometric approach for analyzing the flavor patterns of commercial instant coffee: effects of coffee bean varieties and sweetener addition

초록

Commercial instant coffees with different coffee bean varieties (Arabica 100% and Arabica-Robusta) and added sweeteners were analyzed for physicochemical properties and flavor patterns using instrumental and human sensory analyses through chemometric approaches. Analysis of physicochemical properties revealed chlorogenic acid and glucose (scores >= 1). Flavor analysis using electronic sensors and chemometric approaches revealed that samples were mainly distinguished by the type of added sweetener, with alcohols, pyrazines, and furans (scores >= 1).Odor-active compound (OAC) analysis based on gas chromatography-olfactometry revealed that black coffee exhibited the highest aroma intensity. Partial least squares discriminant analysis (PLS-DA), integrating sensory data with taste active values (TAVs) and odor active values (OAVs) clearly separated black coffee from sugar-added samples, and debiased sparse partial correlation (DSPC) algorithm revealed direct chemical-sensory associations driven by sweeteners addition. These findings provide fundamental insights into understanding the effects of sweetener addition on flavor characteristics.

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