ArticleMetabolomics : Official journal of the Metabolomic Society2020
Identification of markers of sensory quality in ground coffee: an untargeted metabolomics approach.
Article in Metabolomics : Official journal of the Metabolomic Society, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Cultivar to chemotype: characterizing complex botanicals with mass spectrometry metabolomics.Natural product reports · 2026Review
- LC-ESI(±)-LTQ MSJournal of the American Society for Mass Spectrometry · 2025Article
- Volatile organic compounds (VOCs) fingerprinting combined with complex network analysis as a forecasting tool for tracing the origin and genetic lineage of Arabica specialty coffees.Scientific reports · 2025Article
- Foodborne Pathogen Prevalence and Biomarker Identification for Microbial Contamination in Mutton Meat.Biology · 2024Article
- Volatile Metabolite Profiles of Robusta Green Bean Coffee From Different Geographical Origins in West Java and Their Correlation With Temperature, Rainfall, and Altitudes Using SPME GC-MS-Based Metabolomics.International journal of food science · 2024Article
- Metabolomics as a tool for geographic origin assessment of roasted and green coffee beans.Heliyon · 2023Review
- Identification of potential quality markers in Indonesia's Arabica specialty coffee using GC/MS-based metabolomics approach.Metabolomics : Official journal of the Metabolomic Society · 2023Article
- Article
- Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example.Frontiers in nutrition · 2023Review
- Impact of roasting on the phenolic and volatile compounds in coffee beans.Food science & nutrition · 2022Article
- Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages fromFoods (Basel, Switzerland) · 2022Article
- Exploring Chemical Markers Related to the Acceptance and Sensory Profiles of Concentrated Liquid Coffees: An Untargeted Metabolomics Approach.Foods (Basel, Switzerland) · 2022Article
- Nutritional Composition, Bioactive Compounds, and Volatiles Profile Characterization of Two Edible Undervalued Plants:Plants (Basel, Switzerland) · 2022Article
- Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life.Foods (Basel, Switzerland) · 2021Article
- Chemical Analysis, Toxicity Study, and Free-Radical Scavenging and Iron-Binding Assays Involving Coffee (Molecules (Basel, Switzerland) · 2021Article
- Improvement of Soil Microbial Diversity through Sustainable Agricultural Practices and Its Evaluation by -Omics Approaches: A Perspective for the Environment, Food Quality and Human Safety.Microorganisms · 2021Review
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6 authors.
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Abstract
introductionIn the last years, consumers increased the demand for high-quality and healthy beverages, including coffee. To date, among the techniques potentially available to determine the overall quality of coffee beverages, metabolomics is emerging as a valuable tool.
objectiveIn this study, 47 ground coffee samples were selected during the 2018 Edition of the "International coffee tasting" (ICT) in order to provide discrimination based on both chemical and sensory profiles. In particular, 20 samples received a gold medal ("high quality" group), while lower sensory scores characterized 27 samples (without medal).
methodsUntargeted metabolomics based on ultra-high pressure liquid chromatography coupled with quadrupole-time-of-flight (UHPLC-QTOF) and head space-gas chromatography coupled with mass spectrometry platforms followed by multivariate statistical approaches (i.e., both supervised and unsupervised) were used to provide new insight into the searching of potential markers of sensory quality.
resultsSeveral compounds were identified, including polyphenols, alkaloids, diazines, and Maillard reaction products. Also, the headspace/GC-MS highlighted the most important volatile compounds. Polyphenols were scarcely correlated to the sensory parameters, whilst the OPLS-DA models built using typical coffee metabolites and volatile/Maillard compounds possessed prediction values > 0.7. The "high quality" group showed specific metabolomic signatures, thus corroborating the results from the sensory analysis. Overall, methyl pentanoate (ROC value = 0.78), 2-furfurylthiol (ROC value = 0.75), and L-Homoserine (ROC value = 0.74) established the higher number of significant (p < 0.05) correlations with the sensory parameters.
conclusionAlthough ad-hoc studies are advisable to further confirm the proposed markers, this study demonstrates the suitability of untargeted metabolomics for evaluating coffee quality and the potential correlations with the sensory attributes.
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