Lipidomic profiling provides insights on Arabica coffee flavor diversity in different postharvest processing methods
The processing methods of coffee cherries after harvesting can significantly affect the lipid composition of green coffee beans, thereby influencing their in-cup properties. This study utilized ultra-high performance liquid chromatography-electrospray ionization tandem mass spectrometry (UPLC-ESI-MS...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S266592712500139X |
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| author | Yanbing Wang Xiaoyuan Wang Ping Du Xiaogang Liu Sufang He Lirong Li Xiaoqiong Liu Zhenjia Chen |
| author_facet | Yanbing Wang Xiaoyuan Wang Ping Du Xiaogang Liu Sufang He Lirong Li Xiaoqiong Liu Zhenjia Chen |
| author_sort | Yanbing Wang |
| collection | DOAJ |
| description | The processing methods of coffee cherries after harvesting can significantly affect the lipid composition of green coffee beans, thereby influencing their in-cup properties. This study utilized ultra-high performance liquid chromatography-electrospray ionization tandem mass spectrometry (UPLC-ESI-MS/MS) technology to investigate the impact of natural, washed, and honey processing methods on the lipid composition of green coffee beans, accompanied by sensory evaluations. A total of 510 lipids, covering 27 subclasses, were detected. Of these, 150 lipids showed significant differences before and after processing, and 37 lipids were identified as potential biomarkers for distinguishing the three processing methods. Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathway analysis revealed that glycerophospholipid metabolism was the key pathway for the formation of differential lipids among the various processing methods. Significant correlations were observed between lipid composition and the flavor diversity associated with different processing methods. The findings provide a crucial basis for understanding the lipid transformation of coffee during different processing methods and its impact on flavor quality characteristics. |
| format | Article |
| id | doaj-art-cd51f811d0d64a6f975a766b597b87b3 |
| institution | OA Journals |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-cd51f811d0d64a6f975a766b597b87b32025-08-20T02:06:27ZengElsevierCurrent Research in Food Science2665-92712025-01-011010110810.1016/j.crfs.2025.101108Lipidomic profiling provides insights on Arabica coffee flavor diversity in different postharvest processing methodsYanbing Wang0Xiaoyuan Wang1Ping Du2Xiaogang Liu3Sufang He4Lirong Li5Xiaoqiong Liu6Zhenjia Chen7Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, 650500, Yunnan, PR ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, Yunnan, PR China; College of Agriculture, Guangxi University, Nanning, 530004, Guangxi, PR ChinaResearch Center for Analysis and Measurement, Kunming University of Science and Technology, and Analytic & Testing Research Center of Yunnan, Kunming, 652094, PR China; Corresponding author.Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, 650500, Yunnan, PR ChinaResearch Center for Analysis and Measurement, Kunming University of Science and Technology, and Analytic & Testing Research Center of Yunnan, Kunming, 652094, PR ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, Yunnan, PR ChinaDehong Tropical Agriculture Research Institute of Yunnan, Ruili, 678600, Yunnan, PR China; Corresponding author.Dehong Normal University, and China Coffee Engineering Research Center, Mangshi, 678400, Yunnan, PR ChinaThe processing methods of coffee cherries after harvesting can significantly affect the lipid composition of green coffee beans, thereby influencing their in-cup properties. This study utilized ultra-high performance liquid chromatography-electrospray ionization tandem mass spectrometry (UPLC-ESI-MS/MS) technology to investigate the impact of natural, washed, and honey processing methods on the lipid composition of green coffee beans, accompanied by sensory evaluations. A total of 510 lipids, covering 27 subclasses, were detected. Of these, 150 lipids showed significant differences before and after processing, and 37 lipids were identified as potential biomarkers for distinguishing the three processing methods. Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathway analysis revealed that glycerophospholipid metabolism was the key pathway for the formation of differential lipids among the various processing methods. Significant correlations were observed between lipid composition and the flavor diversity associated with different processing methods. The findings provide a crucial basis for understanding the lipid transformation of coffee during different processing methods and its impact on flavor quality characteristics.http://www.sciencedirect.com/science/article/pii/S266592712500139XCoffeePostharvestLipidomicLipid metabolismFlavor diversity |
| spellingShingle | Yanbing Wang Xiaoyuan Wang Ping Du Xiaogang Liu Sufang He Lirong Li Xiaoqiong Liu Zhenjia Chen Lipidomic profiling provides insights on Arabica coffee flavor diversity in different postharvest processing methods Current Research in Food Science Coffee Postharvest Lipidomic Lipid metabolism Flavor diversity |
| title | Lipidomic profiling provides insights on Arabica coffee flavor diversity in different postharvest processing methods |
| title_full | Lipidomic profiling provides insights on Arabica coffee flavor diversity in different postharvest processing methods |
| title_fullStr | Lipidomic profiling provides insights on Arabica coffee flavor diversity in different postharvest processing methods |
| title_full_unstemmed | Lipidomic profiling provides insights on Arabica coffee flavor diversity in different postharvest processing methods |
| title_short | Lipidomic profiling provides insights on Arabica coffee flavor diversity in different postharvest processing methods |
| title_sort | lipidomic profiling provides insights on arabica coffee flavor diversity in different postharvest processing methods |
| topic | Coffee Postharvest Lipidomic Lipid metabolism Flavor diversity |
| url | http://www.sciencedirect.com/science/article/pii/S266592712500139X |
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