Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods
文献类型： 外文期刊
作者： Zhai, Huinan 1 ; Dong, Wenjiang 1 ; Fu, Xingfei 3 ; Li, Guiping 3 ; Hu, Faguang 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China
2.Ningxia Univ, Sch Food Sci & Engn, Yinchuan 750021, Ningxia, Peoples R China
3.Yunnan Acad Trop Sci, Trop & Subtrop Econ Crops Res Inst, Baoshan 678000, Yunnan, Peoples R China
4.Inner Mongolia Agr Univ, Vocat & Tech Coll, Baotou 014109, Inner Mongolia, Peoples R China
5.Key Lab Proc Suitabil & Qual Control Special Trop, Wanning 571533, Hainan, Peoples R China
关键词： Yunnan Arabica coffee; Primary processing methods; Widely targeted metabolomics; Electronic tongue
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 22 卷
页码：
收录情况： SCI
摘要： UPLC-Q-TOF-MS and electronic tongue analysis were applied to analyse the metabolic profile and taste quality of Yunnan Arabica coffee under seven primary processing methods. The total phenolic content ranged from 34.44 to 44.42 mg/g DW, the e -tongue results revealed the strongest umami sensor response value in the sample prepared with traditional dry processing, while the samples prepared via honey processing II had the strongest astringency sensor response value. Metabolomics analysis identified 221 differential metabolites, with higher contents of amino acids and derivatives within dry processing II sample, and increased contents of lipids and phenolic acids in the honey processing III sample. The astringency and aftertaste -astringency of the coffee samples positively correlated with the trigonelline, 3,5-di-caffeoylquinic acid and 4-caffeoylquinic acid content. The results contributed to a better understanding of how the primary processing process affects coffee quality, and supply useful information for the enrichment of coffee biochemistry theory.
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