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Interactive effect of post-harvest processing method, roasting degree, and brewing method on coffee metabolite profiles
Cited 5 time in
Web of Science
Cited 9 time in Scopus
- Authors
- Issue Date
- 2022-12
- Publisher
- Elsevier BV
- Citation
- Food Chemistry, Vol.397, p. 133749
- 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.
- ISSN
- 0308-8146
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