食材 / ingredient-coffee-brew
coffee brew
Water extract of roasted coffee
主張（2）
coffee brew has_candidate_bitterness_contributors Nicotinic acid, L-lactic acid and nicotinamide in the studied fractions予備的
範囲: Four roast degrees assessed by instrumental chemistry and an electronic taste sensor
注記: Candidate ranking came from PLS-R and a taste sensor rather than a human sensory panel.
PLS-R identified nicotinic acid, L-lactic acid and nicotinamide as candidates; adding them increased taste-sensor bitterness response.
限界: No human sensory panel is described in the abstract.
出典: Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system（Fujimoto H; Narita Y; Iwai K; Hanzawa T; Kobayashi T; Kakiuchi M; Ariki S; Wu X; Miyake K; Tahara Y; Ikezaki H; Fukunaga T; Toko K, 2021） ・抄録確認
coffee brew has_sensory_response bitterness予備的
範囲: Electronic taste-sensor response across fractionated coffee brews
注記: Human sensory confirmation is not supplied by the cited experiment.
Fractionated coffee brews generated bitterness response values in an electronic taste-sensing system.
限界: Instrument response is not a human bitterness rating.
出典: Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system（Fujimoto H; Narita Y; Iwai K; Hanzawa T; Kobayashi T; Kakiuchi M; Ariki S; Wu X; Miyake K; Tahara Y; Ikezaki H; Fukunaga T; Toko K, 2021） ・抄録確認