Metabolomics-Based Approach for Coffee Beverage Improvement in the Context of Processing, Brewing Methods, and Quality Attributes
Date
18/03/2022
Journal Title
Journal ISSN
Volume Title
Type
Article
Publisher
MDPI
Series Info
Foods;2022, 11(6), 864
Scientific Journal Rankings
Abstract
Coffee is a worldwide beverage of increasing consumption, owing to its unique flavor
and several health benefits. Metabolites of coffee are numerous and could be classified on various
bases, of which some are endogenous to coffee seeds, i.e., alkaloids, diterpenes, sugars, and amino
acids, while others are generated during coffee processing, for example during roasting and brewing,
such as furans, pyrazines, and melanoidins. As a beverage, it provides various distinct flavors,
i.e., sourness, bitterness, and an astringent taste attributed to the presence of carboxylic acids,
alkaloids, and chlorogenic acids. To resolve such a complex chemical makeup and to relate chemical
composition to coffee effects, large-scale metabolomics technologies are being increasingly reported
in the literature for proof of coffee quality and efficacy. This review summarizes the applications
of various mass spectrometry (MS)- and nuclear magnetic resonance (NMR)-based metabolomics
technologies in determining the impact of coffee breeding, origin, roasting, and brewing on coffee
chemical composition, and considers this in relation to quality control (QC) determination, for
example, by classifying defected and non-defected seeds or detecting the adulteration of raw materials.
Resolving the coffee metabolome can aid future attempts to yield coffee seeds of desirable traits and
best flavor types.
Description
Keywords
adulteration, brewing; coffee, Coffea arabica, Coffea canephora/robusta, metabolomics, quality control