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Interactive effect of post-harvest processing method, roasting degree, and brewing method on coffee metabolite profiles
DC Field | Value | Language |
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dc.contributor.author | Kim, Chang-Ho | - |
dc.contributor.author | Park, Soo Jin | - |
dc.contributor.author | Yu, Jeong Seok | - |
dc.contributor.author | Lee, Do Yup | - |
dc.date.accessioned | 2022-10-24T00:20:23Z | - |
dc.date.available | 2022-10-24T00:20:23Z | - |
dc.date.created | 2022-10-18 | - |
dc.date.issued | 2022-12 | - |
dc.identifier.citation | Food Chemistry, Vol.397, p. 133749 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | https://hdl.handle.net/10371/186617 | - |
dc.description.abstract | 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. | - |
dc.language | 영어 | - |
dc.publisher | Elsevier BV | - |
dc.title | Interactive effect of post-harvest processing method, roasting degree, and brewing method on coffee metabolite profiles | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.foodchem.2022.133749 | - |
dc.citation.journaltitle | Food Chemistry | - |
dc.identifier.wosid | 000863057300005 | - |
dc.identifier.scopusid | 2-s2.0-85134827446 | - |
dc.citation.startpage | 133749 | - |
dc.citation.volume | 397 | - |
dc.description.isOpenAccess | N | - |
dc.contributor.affiliatedAuthor | Kim, Chang-Ho | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
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