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
作者： Bi, Xiaofei 1 ; Yu, Haohao 1 ; Hu, Faguang 1 ; Fu, Xingfei 1 ; Li, Yanan 1 ; Li, Yaqi 1 ; Yang, Yang 1 ; Liu, Dexin 1 ; Li, Guiping 1 ; Shi, Rui 2 ; Dong, Wenjiang 3 ;
作者机构： 1.Yunnan Acad Agr Sci, Inst Trop & Subtrop Cash Crops, Baoshan 678000, Peoples R China
2.Southwest Forestry Univ, Key Lab Forest Resources Conservat & Utilizat Sout, Minist Educ, Kunming 650224, Peoples R China
3.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Peoples R China
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.
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