Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee

•Distinct chlorogenic acid degradation in coffee powder using a p-coumaroyl esterase.•Similar odour impressions and intensities of enzyme treated and control coffee.•Similar taste of enzymatically treated and untreated coffee.•Chlorogenic acid degradation decoupled from formation of aroma and taste compounds. A p-coumaroyl esterase from Rhizoctonia solani was used to decrease 5-O-chlorogenic acid (5-CQA) content in coffee powder. HPLC-UV showed a decline of up to 98% of 5-CQA after the enzyme treatment. Effects on aroma were determined by means of aroma extract dilution analysis. Flavour dilution factors of treated and control extract differed in four volatile compounds only. Effect on aroma and taste was evaluated by sensory tests. No significant differences were perceived, and no off-flavour nor off-taste was noted. As chlorogenic acids are suspected to cause stomach irritating effects in sensitive people, the enzyme treatment offers a technically feasible approach to improve the quality of coffee beverages by reducing 5-CQA concentration without significantly affecting the aroma and taste profile.