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. 2024 Mar 15:22:101286.
doi: 10.1016/j.fochx.2024.101286. eCollection 2024 Jun 30.

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

Huinan Zhai  1   2   3 , Wenjiang Dong  1   4 , Xingfei Fu  5 , Guiping Li  5 , Faguang Hu  5
Affiliations

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

Huinan Zhai et al. Food Chem X. .

Abstract

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.

Keywords: Electronic tongue; Primary processing methods; Widely targeted metabolomics; Yunnan Arabica coffee.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

None
Graphical abstract
Fig. 1
Fig. 1
Taste evaluation of seven kinds of coffee. (A) Infusion colour of coffee, (B) Spider plot of taste characters, (C) Dendrogram of taste scores as input matrix.
Fig. 2
Fig. 2
Metabonomic analysis of coffee prepared using the seven primary processing methods. (A) Classification of metabolites based on the HMDB (Human Metabolome Database) 4.0 database, (B) Comparison of metabolite categories, (C) Heatmap analysis, (D) Distribution of coffee samples in the two-dimensional score plot of principal component analysis.
Fig. 3
Fig. 3
Heatmap using the differentiate metabolites from targeted metabolomic analysis as the input matrix. (A) Amino acids and their derivatives (n = 67), (B) Phenolic acids (n = 30), (C) Organic acids (n = 23). (D) Lipids (n = 21).
Fig. 4
Fig. 4
Taste-metabolite association in the seven kinds of coffee beans under different primary processing methods. (A) Heatmap representing the person correlation analysis between their taste scores and main active compounds/secondary metabolites. (B) Score plot of the orthogonal partial least squares discriminant analysis; R2X [1] = 38.2 %, R2X [2] = 39.1 %. (C) Chord plot representing the Pearson correlation analysis between taste scores and metabolites.
See this image and copyright information in PMC

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