Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6396047 | Food Research International | 2015 | 8 Pages |
â¢Comprehensive metabolites related to high-graded green coffee bean, specialty bean, were identified.â¢The relationship between variation in green coffee bean metabolites and its quality were explored in the Arabica coffee bean of single species.â¢Metabolomic approach provides a multiple markers to assess the quality of green coffee bean.
There is increasing interest in the coffee grade or quality with the rise of coffee consumption, but a classical, chemical analysis-based understanding of the coffee bean grade is still limited. We therefore report the identification of green coffee bean metabolites related to coffee bean quality using a 1H NMR-based metabolomic analysis of well-established specialty-grade green coffee beans, in particular, of a single species (Coffea arabica). The higher levels of sucrose and the lower levels of γ-aminobutyric acid (GABA), quinic acid, choline, acetic acid and fatty acids observed in specialty or high-grade green coffee beans, compared to commercial-grade beans, were suggestive to be multiple markers for characterizing specialty green coffee bean. In particular, variations in sucrose and GABA levels between specialty and commercial coffees could be a consequence of different environmental conditions, for example, biotic or abiotc stresses, at growing regions. These results highlight an alternative method of metabolomic approach for grading green coffee bean.