Interactive effect of post-harvest processing method, roasting degree, and brewing method on coffee metabolite...

Area of Science:

• Agricultural and Food Chemistry
• Metabolomics
• Coffee Science

Background:

• Coffee quality is influenced by various agricultural and processing factors.
• Understanding the metabolomic variations in coffee is crucial for quality control and product development.

Purpose of the Study:

• To characterize the metabolite profiles of Geisha variety coffee (C. arabica cv. Geisha).
• To investigate the influence of post-harvest processing, roasting degree, and brewing methods on coffee metabolomics.
• To identify novel compounds with potential health benefits.

Main Methods:

• Analysis of metabolite profiles in coffee beans subjected to three post-harvest processing methods, three roasting degrees, and two brewing methods.
• Statistical analysis to determine the discriminant factors affecting metabolite profiles.
• Identification of specific compounds associated with different processing methods.

Main Results:

• Roasting degree was the major discriminant factor, explaining 58.84% of the variance in metabolite profiles.
• Post-harvest processing (35.29%) and brewing methods (12.01%) also significantly influenced metabolite profiles.
• Specific compounds like norharman, pimelic acid, and xanthine were linked to different post-harvest methods. Novel compounds, DiHOMEs, were identified.

Conclusions:

• Roasting degree is the primary determinant of coffee's metabolomic profile.
• Post-harvest processing and brewing methods contribute distinct metabolite signatures.
• The discovery of DiHOMEs offers potential for enhanced coffee value and future processing innovations.