06-Oct-2021 | Market Research Store
The exclusive taste of coffee is derived from a variety of its naturally occurring compounds including caffeine, diterpenes, and antioxidants. Among these, caffeine is the major pharmacologically active compound that moderately stimulates the central nervous system. Apart from coffee, the compound is found in kola nuts, cocoabeans, and tea leaves.
Extensive research has unveiled that including caffeine in the diet begets several beneficial effects, such as improved alertness, attention, and physical performance. Other than these effects, coffee has a distinctive feel that is popularly known as mouthfeel.Dr. Simon, a Ph.D.scholar, elucidated the term mouthfeel as a group of elements in a compound giving it a definite taste. In an experiment, the researchers focused on four major factors that include mouth coating,chalkiness, thickness, and astringency. To differentiate the coffee, the team of researchers split the components of coffee into 12 equal parts using a special technique known as liquid chromatography. After this separation, a panel of top five tactile responses tested the samples in order to analyze the attributes of coffee thatdeliver a strong taste.
In this series of tests, the researchers were able to explain that the coffee’s extensive flavor and after-feel areowing to the presence of a tiny group of particles that reside on the tongue after a person sips his favorite cup of coffee. Devin Peterson from Ohio State University demonstrates that the astringency of the coffee is due to the special reaction, known as the Maillard reaction, which occurs after the roasting of the coffee beans. Furthermore, he mentions that 3-,4- caffeoylquinic acid present in the coffee is associated with the mouth-coating effect. Even after these disclosures, chalkiness was still not explained.
Identification and characterization of the chemical compounds contributing to coffee’s mouthfeel will help planters and growers to produce and manipulate the pre-existing varieties of coffee by enhancing their taste and deliciousness as per the need of the population.
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