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Zhang D, Gao M, Cai Y, Wu J, Lao F. Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6139-6148. [PMID: 38442084 DOI: 10.1002/jsfa.13437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 02/23/2024] [Accepted: 03/06/2024] [Indexed: 03/07/2024]
Abstract
BACKGROUND Roasting is an important process in the formation of coffee flavor characteristics, which determines the quality of coffee and consumer acceptance. However, the influence of roasting degree on the flavor characteristics of cold brew coffee has not been fully described. RESULTS In the present study, the flavor characteristics of cold brew coffee with different roasting degrees were compared in detail by using chromatographic and electronic sensory approaches, and the flavor changes induced by freeze-drying were investigated. Pyrazine and heterocyclic compounds were the main aroma compounds in coffee, and gradually dominated with the increase of roasting. Pyridine was consistently present in cold brew coffees of different roasting degrees and showed significant gradient of quantity accumulation. Aroma compounds such as pyrazine, linalool and furfuryl acetate were the main contributors to coffee roasting, floral and fruity flavor. Freeze-drying preserved the fruity and floral aromas of medium-roasted cold brew coffee, whereas reducing the bitterness, astringency and acidity properties that are off-putting to consumers. CONCLUSION The higher consumer acceptance and enjoyment in medium roast cold brew coffee may be related to its stronger floral and fruity aroma. The aroma profile qualities of freeze-drying processed medium roasted cold brewed coffee were more dominant and more suitable for freeze-drying processing than medium dark roasting. Application of freeze-drying for cold brew coffee will promote the convenience of drinking. The present study provides valuable technical guidance in improving the flavor and quality of cold brew coffee, and also promotes its commercialization process. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Donghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Min Gao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, China
- Office of Asset Management (Office of Laboratory Management), Beijing Technology and Business University, Beijing, China
| | - Yanpei Cai
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, China
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2
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Zannini M, Cattivelli A, Nissen L, Conte A, Gianotti A, Tagliazucchi D. Identification, Bioaccessibility, and Antioxidant Properties of Phenolic Compounds in Carob Syrup. Foods 2024; 13:2196. [PMID: 39063280 PMCID: PMC11276241 DOI: 10.3390/foods13142196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 07/05/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024] Open
Abstract
Carob syrup is a brown, thick syrup produced from carob pulp that can be directly consumed or used as a sweetener, which also finds applications in folk medicinal practices. In this work, the quali-quantitative phenolic profile of five different carob syrups was elucidated before and after in vitro gastro-intestinal digestion. Moreover, the anti-oxidant properties of undigested and digested carob syrups were investigated. A total of 75 phenolic compounds were identified in undigested carob syrups. The most important phenolic compound in all the samples was gallic acid, the concentration of which ranged between 54.28 and 117.73 mg/100 g. Additional compounds belonging to the classes of hydroxybenzoic acids (in particular glycosylated gallic acid derivatives), hydroxycinnamic acids, and flavonoids (especially flavonols) were also identified. During in vitro gastric digestion, gallic acid mono- and di-hexosides were diglycosylated, releasing gallic acid, which was further degraded in ellagic acid through oxidative polymerization in the intestinal phase of the digestion. Ellagic acid was the major compound detected after in vitro gastro-intestinal digestion of carob syrups. With few exceptions, the anti-oxidant properties of carob syrup were preserved even after digestion. Carob syrup can be considered an important source of phenolic compounds with demonstrated positive effects on human health.
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Affiliation(s)
- Melissa Zannini
- Nutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (M.Z.); (A.C.); (D.T.)
| | - Alice Cattivelli
- Nutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (M.Z.); (A.C.); (D.T.)
| | - Lorenzo Nissen
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum—University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.N.); (A.G.)
- Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum—University of Bologna, Piazza G. Goidanich, 47521 Cesena, Italy
- Centre for Applied Biomedical Research—CRBA, Alma Mater Studiorum—University of Bologna, Policlinico di Sant’Orsola, Via Massarenti 9, 40138 Bologna, Italy
| | - Angela Conte
- Nutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (M.Z.); (A.C.); (D.T.)
| | - Andrea Gianotti
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum—University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.N.); (A.G.)
- Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum—University of Bologna, Piazza G. Goidanich, 47521 Cesena, Italy
- Centre for Applied Biomedical Research—CRBA, Alma Mater Studiorum—University of Bologna, Policlinico di Sant’Orsola, Via Massarenti 9, 40138 Bologna, Italy
| | - Davide Tagliazucchi
- Nutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (M.Z.); (A.C.); (D.T.)
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3
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Memudu AE, Olukade BA, Adebayo OS, Raza ML. Coffee and amyotrophic lateral sclerosis (ALS). PROGRESS IN BRAIN RESEARCH 2024; 289:81-105. [PMID: 39168583 DOI: 10.1016/bs.pbr.2024.06.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/23/2024]
Abstract
Amyotrophic lateral sclerosis (ALS) is a devastating neurodegenerative disorder characterized by progressive loss of motor neurons. The effective treatments for ALS remain elusive, necessitating exploration into novel preventive strategies. ALS pathogenesis is triggered by oxidative stress which results in neuroinflammation, exicitotoxicity and neuronal cell death. Nutritional mechanism for halting progression of neurodegeneration is through dietary compounds with antioxidants, anti-inflammatory or neuromodulating activity. Coffee is a widely consumed beverage made up of polyphenols, caffeine and other compounds with possible antioxidants and neuro-protective roles. It is important to say that various epidemiological studies have documented association between coffee intake and ALS. This chapter is aimed to present a comprehensive review of existing literature on coffee consumption and ALS, involving epidemiological studies, preclinical research, and its mechanism of actions in animal model of ALS. It highlights key findings regarding the potential neuroprotective properties of coffee constituents such as caffeine, polyphenols, and other bioactive compounds. Furthermore, it discusses possible pathways through which coffee may modulate ALS pathogenesis, including suppressing oxidative stress and neuroinflammation while boosting adenosine function via the adenosine receptor two on the motor neuron cells membrane in the spinal cord to enhance motor function via the corticospinal tract. Overall, this chapter underscores the significance of further research to unravel the specific mechanisms by which coffee exerts its neuroprotective effects in ALS, with the ultimate goal of identifying dietary strategies for ALS prevention and management.
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Affiliation(s)
- Adejoke Elizabeth Memudu
- Anatomy Department, Neuroscience Unit, Faculty of Basic Medical Sciences Edo State University Uzairue, Edo State, Nigeria.
| | - Baliqis Adejoke Olukade
- Department of Molecular Medicine, Morsani College of Medicine, USF Health Byrd Alzheimer Institute, University of South Florida, Tampa, FL, United States
| | | | - Muhammad Liaquat Raza
- Department of Infection Prevention & Control, Ministry of National Guard Health Affairs, Riyadh, Saudi Arabia; King Abdullah International Medical Research Center (KAIMRC), Riyadh, Saudi Arabia; King Saud bin Abdulaziz University for Health Sciences, Riyadh, Saudi Arabia
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4
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Raupbach J, Troise AD, Fogliano V. Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5777-5783. [PMID: 38456211 PMCID: PMC10958513 DOI: 10.1021/acs.jafc.3c09654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 02/20/2024] [Accepted: 02/22/2024] [Indexed: 03/09/2024]
Abstract
Coffee is one of the most popular beverages around the world and its consumption contributes to the daily intake of dietary melanoidins. Despite the emerging physiological role of food melanoidins, their effect on digestive processes has not been studied so far. In this study, the activity of the gastrointestinal enzymes pepsin and trypsin was investigated in the presence of water-soluble coffee melanoidins. The gastric enzyme pepsin is only slightly affected, whereas the intestinal enzyme trypsin is severely inhibited by coffee melanoidins. The intestinal digestibility of casein was significantly inhibited by coffee melanoidins at a concentration achievable by regular coffee consumption. The inhibition of proteolytic enzymes by coffee melanoidins might decrease the nutritional value of dietary proteins.
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Affiliation(s)
- Jana Raupbach
- Department
of Molecular Toxicology, German Institute
of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558 Nuthetal, Germany
| | - Antonio Dario Troise
- Proteomics,
Metabolomics & Mass Spectrometry Laboratory, Institute for the
Animal Production System in the Mediterranean Environment, National Research Council, 80055 Portici, Italy
| | - Vincenzo Fogliano
- Food
Quality & Design Group, Wageningen University
& Research, Wageningen, NL-6708 WG, Netherlands
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5
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Makiso MU, Tola YB, Ogah O, Endale FL. Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review. Food Sci Nutr 2024; 12:734-764. [PMID: 38370073 PMCID: PMC10867520 DOI: 10.1002/fsn3.3848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 11/04/2023] [Accepted: 11/07/2023] [Indexed: 02/20/2024] Open
Abstract
This article addresses the bioactive components in coffee aroma, their metabolism, and the mechanism of action in lowering the risk of various potential health problems. The main bioactive components involved in the perceived aroma of coffee and its related health benefits are caffeine, chlorogenic acid (CGA), trigonelline, diterpenes, and melanoids. These compounds are involved in various physiological activities. Caffeine has been shown to have anticancer properties, as well as the ability to prevent the onset and progression of hepatocellular carcinoma and to be anti-inflammatory. CGA exhibits antioxidant action and is implicated in gut health, neurodegenerative disease protection, type 2 diabetes, and cardiovascular disease prevention. Furthermore, together with diterpenes, CGA has been linked to anticancer activity. Trigonelline, on the other side, has been found to lower oxidative stress by increasing antioxidant enzyme activity and scavenging reactive oxygen species. It also prevents the formation of kidney stones. Diterpenes and melanoids possess anti-inflammatory and antioxidant properties, respectively. Consuming three to four cups of filtered coffee per day, depending on an individual's physiological condition and health status, has been linked to a lower risk of several degenerative diseases. Despite their health benefits, excessive coffee intake above the recommended daily dosage, calcium and vitamin D deficiency, and unfiltered coffee consumption all increase the risk of potential health concerns. In conclusion, moderate coffee consumption lowers the risk of different noncommunicable diseases.
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Affiliation(s)
- Markos Urugo Makiso
- Department of Food Science and Postharvest TechnologyCollege of Agricultural SciencesWachemo UniversityHossanaEthiopia
- Department of Postharvest ManagementCollege of Agriculture and Veterinary MedicineJimma UniversityJimmaEthiopia
| | - Yetenayet Bekele Tola
- Department of Postharvest ManagementCollege of Agriculture and Veterinary MedicineJimma UniversityJimmaEthiopia
| | - Onwuchekwa Ogah
- Department of Applied BiologyEbonyi State UniversityIsiekeNigeria
| | - Fitsum Liben Endale
- Department of Public HealthCollege of Medicine and Health SciencesWachemo UniversityHossanaEthiopia
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6
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Wu H, Gonzalez Viejo C, Fuentes S, Dunshea FR, Suleria HAR. Evaluation of spontaneous fermentation impact on the physicochemical properties and sensory profile of green and roasted arabica coffee by digital technologies. Food Res Int 2024; 176:113800. [PMID: 38163710 DOI: 10.1016/j.foodres.2023.113800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 11/24/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
There is a growing demand for specialty coffee with more pleasant and uniform sensory perception. Wet fermentation could modulate and confer additional aroma notes to final roasted coffee brew. This study aimed to assess differences in volatile compounds and the intensities of sensory descriptors between unfermented and spontaneously fermented coffee using digital technologies. Fermented (F) and unfermented (UF) coffee samples, harvested from two Australia local farms Mountain Top Estate (T) and Kahawa Estate (K), with four roasting levels (green, light-, medium-, and dark-) were analysed using near-infrared spectrometry (NIR), and a low-cost electronic nose (e-nose) along with some ground truth measurements such as headspace/gas chromatography-mass spectrometry (HS-SPME-GC-MS), and quantitative descriptive analysis (QDA ®). Regression machine learning (ML) modelling based on artificial neural networks (ANN) was conducted to predict volatile aromatic compounds and intensity of sensory descriptors using NIR and e-nose data as inputs. Green fermented coffee had significant perception of hay aroma and flavor. Roasted fermented coffee had higher intensities of coffee liquid color, crema height and color, aftertaste, aroma and flavor of dark chocolate and roasted, and butter flavor (p < 0.05). According to GC-MS detection, volatile aromatic compounds, including methylpyrazine, 2-ethyl-5-methylpyrazine, and 2-ethyl-6-methylpyrazine, were observed to discriminate fermented and unfermented roasted coffee. The four ML models developed using the NIR absorbance values and e-nose measurements as inputs were highly accurate in predicting (i) the peak area of volatile aromatic compounds (Model 1, R = 0.98; Model 3, R = 0.87) and (ii) intensities of sensory descriptors (Model 2 and Model 4; R = 0.91), respectively. The proposed efficient, reliable, and affordable method may potentially be used in the coffee industry and smallholders in the differentiation and development of specialty coffee, as well as in process monitoring and sensory quality assurance.
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Affiliation(s)
- Hanjing Wu
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Sciences, The University of Melbourne, Parkville 3010, VIC, Australia
| | - Claudia Gonzalez Viejo
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Sciences, The University of Melbourne, Parkville 3010, VIC, Australia.
| | - Sigfredo Fuentes
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Sciences, The University of Melbourne, Parkville 3010, VIC, Australia; Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. 64849, Mexico
| | - Frank R Dunshea
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Sciences, The University of Melbourne, Parkville 3010, VIC, Australia; Faculty of Biological Sciences, The University of Leeds, Leeds, UK
| | - Hafiz A R Suleria
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Sciences, The University of Melbourne, Parkville 3010, VIC, Australia.
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7
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Tsiaka T, Kritsi E, Bratakos SM, Sotiroudis G, Petridi P, Savva I, Christodoulou P, Strati IF, Zoumpoulakis P, Cavouras D, Sinanoglou VJ. Quality Assessment of Ground Coffee Samples from Greek Market Using Various Instrumental Analytical Methods, In Silico Studies and Chemometrics. Antioxidants (Basel) 2023; 12:1184. [PMID: 37371914 DOI: 10.3390/antiox12061184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 05/24/2023] [Accepted: 05/25/2023] [Indexed: 06/29/2023] Open
Abstract
Coffee is one of the most widely consumed beverages worldwide due to its sensory and potential health-related properties. In the present comparative study, a preparation known as Greek or Turkish coffee, made with different types/varieties of coffee, has been investigated for its physicochemical attributes (i.e., color), antioxidant/antiradical properties, phytochemical profile, and potential biological activities by combining high-throughput analytical techniques, such as infrared spectroscopy (ATR-FTIR), liquid chromatography-tandem mass spectrometry (LC-MS/MS), and in silico methodologies. The results of the current study revealed that roasting degree emerged as the most critical factor affecting these parameters. In particular, the L* color parameter and total phenolic content were higher in light-roasted coffees, while decaffeinated coffees contained more phenolics. The ATR-FTIR pinpointed caffeine, chlorogenic acid, diterpenes, and quinic esters as characteristic compounds in the studied coffees, while the LC-MS/MS analysis elucidated various tentative phytochemicals (i.e., phenolic acids, diterpenes, hydroxycinnamate, and fatty acids derivatives). Among them, chlorogenic and coumaric acids showed promising activity against human acetylcholinesterase and alpha-glucosidase enzymes based on molecular docking studies. Therefore, the outcomes of the current study provide a comprehensive overview of this kind of coffee preparation in terms of color parameters, antioxidant, antiradical and phytochemical profiling, as well as its putative bioactivity.
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Affiliation(s)
- Thalia Tsiaka
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Eftichia Kritsi
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
- Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., 11635 Athens, Greece
| | - Sotirios M Bratakos
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Georgios Sotiroudis
- Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., 11635 Athens, Greece
| | - Panagiota Petridi
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Ioanna Savva
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Paris Christodoulou
- Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., 11635 Athens, Greece
| | - Irini F Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Panagiotis Zoumpoulakis
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Dionisis Cavouras
- Department of Biomedical Engineering, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
| | - Vassilia J Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece
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8
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Li Z, Zhou B, Zheng T, Zhao C, Shen X, Wang X, Qiu M, Fan J. Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries. Foods 2023; 12:foods12071432. [PMID: 37048253 PMCID: PMC10094060 DOI: 10.3390/foods12071432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/18/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023] Open
Abstract
The metabolic modulation of major flavor precursors during coffee cherry ripening is critical for the characteristic coffee flavor formation. However, the formation mechanism of flavor precursors during coffee cherry ripening remains unknown. In the present study, a colorimeter was employed to distinguish different maturity stages of coffee cherry based on the coffee cherry skin colors, and proteomics and metabolomics profiles were integrated to comprehensively investigate the flavor precursor dynamics involved in Arabica coffee cherry ripening. The data obtained in the present study provide an integral view of the critical pathways involved in flavor precursor changes during coffee cherry ripening. Moreover, the contributions of critical events in regulating the development of flavor precursors during the four ripening stages of coffee cherries, including the biosynthesis and metabolism pathways of organic acids, amino acids, flavonoids, and sugars, are discussed. Overall, a total of 456 difference express metabolites were selected, and they were identified as being concentrated in the four maturity stages of coffee cherries; furthermore, 76 crucial enzymes from the biosynthesis and metabolism of sugars, organic acids, amino acids, and flavonoids contributed to flavor precursor formation. Among these enzymes, 45 difference express proteins that could regulate 40 primary amino acids and organic acids flavor precursors were confirmed. This confirmation indicates that the metabolic pathways of amino acids and organic acids played a significant role in the flavor formation of Arabica coffee cherries during ripening. These results provide new insights into the protease modulation of flavor precursor changes in Arabica coffee cherry ripening.
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Affiliation(s)
- Zelin Li
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Bin Zhou
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Tingting Zheng
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Chunyan Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Xiaojing Shen
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Xuefeng Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Minghua Qiu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
| | - Jiangping Fan
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
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9
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Jiang Z, Han Z, Zhu M, Wan X, Zhang L. Effects of thermal processing on transformation of polyphenols and flavor quality. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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10
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The Impact of Wet Fermentation on Coffee Quality Traits and Volatile Compounds Using Digital Technologies. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9010068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Fermentation is critical for developing coffee’s physicochemical properties. This study aimed to assess the differences in quality traits between fermented and unfermented coffee with four grinding sizes of coffee powder using multiple digital technologies. A total of N = 2 coffee treatments—(i) dry processing and (ii) wet fermentation—with grinding levels (250, 350, 550, and 750 µm) were analysed using near-infrared spectrometry (NIR), electronic nose (e-nose), and headspace/gas chromatography–mass spectrometry (HS-SPME-GC-MS) coupled with machine learning (ML) modelling. Most overtones detected by NIR were within the ranges of 1700–2000 nm and 2200–2396 nm, while the enhanced peak responses of fermented coffee were lower. The overall voltage of nine e-nose sensors obtained from fermented coffee (250 µm) was significantly higher. There were two ML classification models to classify processing and brewing methods using NIR (Model 1) and e-nose (Model 2) values as inputs that were highly accurate (93.9% and 91.2%, respectively). Highly precise ML regression Model 3 and Model 4 based on the same inputs for NIR (R = 0.96) and e-nose (R = 0.99) were developed, respectively, to assess 14 volatile aromatic compounds obtained by GC-MS. Fermented coffee showed higher 2-methylpyrazine (2.20 ng/mL) and furfuryl acetate (2.36 ng/mL) content, which induces a stronger fruity aroma. This proposed rapid, reliable, and low-cost method was shown to be effective in distinguishing coffee postharvest processing methods and evaluating their volatile compounds, which has the potential to be applied for coffee differentiation and quality assurance and control.
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11
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Stir-frying treatment improves the color, flavor, and polyphenol composition of Flos Sophorae Immaturus tea. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Ali A, Zahid HF, Cottrell JJ, Dunshea FR. A Comparative Study for Nutritional and Phytochemical Profiling of Coffea arabica (C. arabica) from Different Origins and Their Antioxidant Potential and Molecular Docking. Molecules 2022; 27:molecules27165126. [PMID: 36014363 PMCID: PMC9416486 DOI: 10.3390/molecules27165126] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/08/2022] [Accepted: 08/08/2022] [Indexed: 11/23/2022] Open
Abstract
Coffee is the most widely used beverage globally and contains many bioactive compounds, including phenolic compounds, alkaloids, triterpenes, organic acids, amino acids, hormones, and fatty acids. The main objective of this study was the comparative profiling of Australian, Colombian, Ethiopian, and Peruvian C. arabica using LC-ESI-QTOF-MS/MS. In this study, we tentatively identified 136 bioactive metabolites, including five (05) organic acids, six (06) alkaloids, three (03) amino acids (l-phenylalanine, l-tyrosine, and l-pyroglutamic acid), two (02) hormones (melatonin and serotonin), two fatty acids, one (01) furopyrans (goniothalenol), one (01) carotenoid (crocetin), three (03) terpenoids, thirty-eight (38) phenolic acids, forty-one (41) flavonoids, five (05) stilbenes, three (03) lignans and twenty-three (23) other polyphenols in C. arabica. The highest TPC value (17.74 ± 0.32 mg GAE/g) was measured in Colombian coffee while the lowest TPC value (10.24 ± 0.73 mg GAE/g) was in Peruvian coffee. Colombian coffee has a higher antioxidant potential than other studied coffee samples. A total of nineteen phenolic metabolites were mapped through LC-MS/MS. Quinic acid derivatives were quantified in higher concentrations than other metabolites. Furthermore, molecular docking predicted that chlorogenic acid is a main bioactive compound that contributes to anti-Alzheimer and anti-diabetic activities of C. arabica. The obtained results indicate that C. arabica contains a vast number of bioactive compounds which have potential health benefits. Furthermore, research could be conducted to validate the effect of these metabolites on the flavor profile of coffee beverages.
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Affiliation(s)
- Akhtar Ali
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne Australia, Parkville, VIC 3010, Australia
| | - Hafza Fasiha Zahid
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne Australia, Parkville, VIC 3010, Australia
| | - Jeremy J. Cottrell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne Australia, Parkville, VIC 3010, Australia
| | - Frank R. Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne Australia, Parkville, VIC 3010, Australia
- Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK
- Correspondence:
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