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

Abstract

Our study aims to characterize metabolite profiles, varying by major determinants in brewed coffee as follows: three post-harvest processing, three roasting degrees, and two brewing methods for C. arabicacv. Geisha. The major discriminant factor was the roasting degree, explaining 58.84% of the total variance of metabolite profiles. Despite a lesser degree of influence, specific metabolite profiles were retained in temperature-based brewing (Light, 11.11%; Medium, 12.01%; Dark, 22.15%) and post-harvest processing (Light, 35.29%; Medium, 29.64%; Dark, 22.03%), respectively. The effect of pressure application on the coffee metabolome was significant only for the light roasted beans (9.88%). Of note, the post-harvest processing method was featured by norharman (anaerobic), pimelic acid (natural), and xanthine (washed). In addition, our study proposed novel compounds, DiHOMEs, associated with potential health benefits, which will step-up the coffee values and suggest future direction of the development of coffee processing.

Keywords: 12,13-DiHOME (PubChem CID: 10236635); 9,10-DiHOME (PubChem CID: 9966640); Brewing method; C. arabica cv. Geisha; Liquid chromatography; Metabolomics; Norharman (PubChem CID: 64961); Pimelic acid (PubChem CID: 385); Post-harvest processing method; Roasting degree; Xanthine (PubChem CID: 1188).