A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of Coffea arabica L.

文献类型： 外文期刊

第一作者： Bi, Xiaofei

作者： Bi, Xiaofei;Yu, Haohao;Hu, Faguang;Fu, Xingfei;Li, Yanan;Li, Yaqi;Yang, Yang;Liu, Dexin;Li, Guiping;Shi, Rui;Dong, Wenjiang

作者机构：

关键词： green coffee beans; UPLC-MS/MS; maturity; flavor; differential metabolites

期刊名称：MOLECULES （ 影响因子：4.6； 五年影响因子：4.9 ）

ISSN：

年卷期： 2024 年 29 卷 1 期

页码：

收录情况： SCI

摘要： Coffee cherries contain a crucial flavor-precursor and chemical substances influencing roasted bean quality, yet limited knowledge exists on metabolite changes during cherry ripening. Our study identified 1078 metabolites, revealing 46 core differential metabolites using a KEGG pathway analysis. At the GF vs. ROF stage, amino acid synthesis dominated; ROF vs. BRF featured nucleotide catabolism; BRF vs. PRF exhibited glycoside and flavonoid synthesis; and PRF vs. PBF involved secondary metabolite synthesis and catabolism. The PRF stage emerged as the optimal cherry-harvesting period. A correlation analysis identified core differential metabolites strongly linked to taste indicators, suggesting their potential as taste markers. Notably, nucleotides and derivatives exhibited significant negative correlations with glycosides and flavonoids during ripening. This research systematically analyzed flavor and active substances in green coffee beans during cherry ripening, offering valuable insights into substance formation in Coffea arabica L.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序