期刊
FOOD CHEMISTRY
卷 397, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.133749
关键词
Metabolomics; Liquid chromatography; Post -harvest processing method; Roasting degree; Brewing method; C; arabica cv; Geisha
资金
- National Research Foundation of Korea (NRF) - Korea government (MSIT), Republic of Korea [NRF-2019R1A2C1007264]
- Cooperative Research Program for Agriculture Science and Tech-nology Development [PJ01589402]
- Rural Development Administration, Republic of Korea [PJ01589402]
This study aims to characterize the metabolite profiles of farm-grown coffee, focusing on the effects of post-harvest processing, roasting degree, and brewing methods. The results showed that roasting degree was the major discriminant factor, while post-harvest processing and brewing methods also had some influence on the metabolite profiles. Additionally, the study identified novel compounds associated with potential health benefits.
Our study aims to characterize metabolite profiles, varying by major determinants in brewed coffee as follows: three post-harvest processing, three roasting degrees, and two brewing methods for C. arabica cv. Geisha. The major discriminant factor was the roasting degree, explaining 58.84% of the total variance of metabolite profiles. Despite a lesser degree of influence, specific metabolite profiles were retained in temperature-based brewing (Light, 11.11%; Medium, 12.01%; Dark, 22.15%) and post-harvest processing (Light, 35.29%; Medium, 29.64%; Dark, 22.03%), respectively. The effect of pressure application on the coffee metabolome was significant only for the light roasted beans (9.88%). Of note, the post-harvest processing method was featured by norharman (anaerobic), pimelic acid (natural), and xanthine (washed). In addition, our study proposed novel compounds, DiHOMEs, associated with potential health benefits, which will step-up the coffee values and suggest future direction of the development of coffee processing.
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