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<p>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.</p>

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

  • 期刊论文

  • 发表日期：

    2026年7月11日

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  • Younglan Ban,
  • Seong Jun Hong,
  • Hee Sung Moon,
  • Se Young Yu,
  • Hyeonjin Park,
  • Gwang-Ju Jang,
  • Ho Eun Kim,
  • Sang-Hee Lee,
  • Eui-Cheol Shin

摘要

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.