Researchers at the Leibniz Institute for Food Systems Biology have identified a new class of bitter compounds produced during the roasting of Arabica coffee and found that individual genetic predisposition plays a role in how bitter these compounds taste. This groundbreaking research sheds light on the complex interplay between roasting, chemistry, and genetics in shaping coffee's flavor profile.
Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich have made significant strides in understanding why coffee tastes more bitter to some individuals than others. They have identified a new group of bitter compounds produced during the roasting of Arabica coffee and investigated their impact on perceived bitterness.
Their findings, published in Food Chemistry, reveal that individual genetic predisposition also plays a crucial role in determining how bitter these roasting substances taste.While caffeine has long been recognized as a bitter-tasting component, even decaffeinated coffee retains its bitterness, indicating the presence of other contributing factors. Previous studies have identified various compound classes formed during roasting that contribute to bitterness. During her doctoral research, Coline Bichlmaier focused on mozambioside, a compound found in Arabica beans, which is about ten times more bitter than caffeine and activates two of the approximately 25 bitter taste receptors in the human body. However, Bichlmaier's investigations revealed that the concentration of mozambioside significantly decreases during roasting, suggesting a limited contribution to coffee's overall bitterness. This prompted further exploration into whether degradation products of mozambioside formed during roasting might also contribute to bitterness. The research team discovered that seven distinct degradation products of mozambioside are generated during roasting. These compounds, present in varying concentrations depending on roasting temperature and duration, nearly completely dissolve into the brewed beverage. Cellular tests conducted at the institute demonstrated that these roasting substances activate the same bitter taste receptors as mozambioside, with three even exhibiting a stronger effect than the original compound. Despite their potency, the concentrations of these roasting products in brewed coffee were found to be too low to induce a noticeable taste on their own. Only when combined with mozambioside in a sample did eight out of eleven test subjects perceive a bitter taste. One individual described the taste as astringent, while two reported no distinct taste. Genetic testing revealed that taste sensitivity depended on the genetic makeup of the participants. Two individuals possessed both defective copies of the TAS2R43 gene variant, seven had one intact and one defective variant, and only two had both gene copies intact.These findings contribute significantly to our understanding of how the roasting process influences coffee's flavor and open up possibilities for developing coffee varieties with tailored taste profiles. They also mark a milestone in flavor research and, more broadly, health research. Bitter substances and their receptors have various physiological functions in the body, many of which remain unknown. Further research is necessary to fully elucidate the mechanisms involved and their implications for human health. Roman Lang, principal investigator of the study, emphasizes that despite millions of people consuming coffee daily, the specific bitter taste receptors activated by many bitter compounds in coffee are still largely unknown. This highlights the need for continued investigation in this field
Health Coffee Bitterness Roasting Genetics Taste Receptors Mozambioside
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