Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism
To explore the influence of three different primary processing methods (wet-processed, honey-processed and sun-exposed processed) of Yunnan Arabica coffee on the free amino acid and its taste forming mechanisms, the total protein content, free amino acids content and composition were measured by usi...
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The editorial department of Science and Technology of Food Industry
2025-04-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060419 |
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| author | Ziqi GAO Zelin LI Zhirui Niu Xiuwei LIU Yunhui SHAN Fangyu FAN Hao TIAN |
| author_facet | Ziqi GAO Zelin LI Zhirui Niu Xiuwei LIU Yunhui SHAN Fangyu FAN Hao TIAN |
| author_sort | Ziqi GAO |
| collection | DOAJ |
| description | To explore the influence of three different primary processing methods (wet-processed, honey-processed and sun-exposed processed) of Yunnan Arabica coffee on the free amino acid and its taste forming mechanisms, the total protein content, free amino acids content and composition were measured by using a Dumas nitrogen analyzer (Dumas) and high-performance liquid chromatography (HPLC). And, principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were used to screening characteristic taste amino acids and employed molecular docking to verify its taste forming mechanism. The findings indicated that the protein content was highest in wet-processed coffee beans, followed by honey-processed coffee, and lowest in sun-exposed samples. The soluble protein content in the coffee extraction was highest in the washed process (0.40%), followed by sun-exposed (0.36%) and honey-processed (0.33%). All three samples were found to contain 17 free amino acids, but the content, distribution, and proportion were different. The total free amino acid content of the wet-processed samples reached 314.20 mg/L, followed by the sun-exposed samples at 304.99 mg/L, and the honey-treated samples had the lowest content at 278.08 mg/L. Among them, the wet-processed samples had the highest total content of umami and sweet amino acids, while the sun-exposed samples had the highest total content of bitter amino acids. The honey-treated samples had the lowest total content of umami, bitter, and sweet amino acids. PCA and OPLS-DA further identified Thr, Tyr, and Phe as the principal taste amino acids in wet-processed, honey-processed and sun-exposed processed coffee samples. The results of molecular docking indicated that the three specific free amino acids could strongly bind to the T1R2/T1R3 and T2R14 receptors through hydrogen bonds, Van der Waals forces, hydrophobic, and electrostatic interactions, demonstrating their taste characteristics. |
| format | Article |
| id | doaj-art-52f5ee76e38c499f8c5a2dc7f5c4eb83 |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-52f5ee76e38c499f8c5a2dc7f5c4eb832025-08-20T02:41:25ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-04-01467223110.13386/j.issn1002-0306.20240604192024060419-7Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming MechanismZiqi GAO0Zelin LI1Zhirui Niu2Xiuwei LIU3Yunhui SHAN4Fangyu FAN5Hao TIAN6College of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, ChinaInstitute of Agricultural Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 650223, ChinaYunnan Institute of Product Quality Supervision and Inspection, National Tropical Agricultural and By-product Supervision and Inspection Center, Kunming 650214, ChinaInstitute of Agricultural Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 650223, ChinaDehong Blacksoft Coffee Co., Ltd., Dehong 678400, ChinaCollege of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, ChinaInstitute of Agricultural Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 650223, ChinaTo explore the influence of three different primary processing methods (wet-processed, honey-processed and sun-exposed processed) of Yunnan Arabica coffee on the free amino acid and its taste forming mechanisms, the total protein content, free amino acids content and composition were measured by using a Dumas nitrogen analyzer (Dumas) and high-performance liquid chromatography (HPLC). And, principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were used to screening characteristic taste amino acids and employed molecular docking to verify its taste forming mechanism. The findings indicated that the protein content was highest in wet-processed coffee beans, followed by honey-processed coffee, and lowest in sun-exposed samples. The soluble protein content in the coffee extraction was highest in the washed process (0.40%), followed by sun-exposed (0.36%) and honey-processed (0.33%). All three samples were found to contain 17 free amino acids, but the content, distribution, and proportion were different. The total free amino acid content of the wet-processed samples reached 314.20 mg/L, followed by the sun-exposed samples at 304.99 mg/L, and the honey-treated samples had the lowest content at 278.08 mg/L. Among them, the wet-processed samples had the highest total content of umami and sweet amino acids, while the sun-exposed samples had the highest total content of bitter amino acids. The honey-treated samples had the lowest total content of umami, bitter, and sweet amino acids. PCA and OPLS-DA further identified Thr, Tyr, and Phe as the principal taste amino acids in wet-processed, honey-processed and sun-exposed processed coffee samples. The results of molecular docking indicated that the three specific free amino acids could strongly bind to the T1R2/T1R3 and T2R14 receptors through hydrogen bonds, Van der Waals forces, hydrophobic, and electrostatic interactions, demonstrating their taste characteristics.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060419yunnan arabica coffeeprimary processingfree amino acidsmultivariate statistical analysismolecular dockingtaste forming mechanism |
| spellingShingle | Ziqi GAO Zelin LI Zhirui Niu Xiuwei LIU Yunhui SHAN Fangyu FAN Hao TIAN Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism Shipin gongye ke-ji yunnan arabica coffee primary processing free amino acids multivariate statistical analysis molecular docking taste forming mechanism |
| title | Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism |
| title_full | Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism |
| title_fullStr | Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism |
| title_full_unstemmed | Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism |
| title_short | Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism |
| title_sort | difference of free amino acids in different primary processed yunnan arabica coffee and its taste forming mechanism |
| topic | yunnan arabica coffee primary processing free amino acids multivariate statistical analysis molecular docking taste forming mechanism |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060419 |
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