ReviewFoods (Basel, Switzerland)2022
Metabolomics-Based Approach for Coffee Beverage Improvement in the Context of Processing, Brewing Methods, and Quality Attributes.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Portable electrochemical sensing coupled with machine learning for rapid Arabica and Robusta coffee authentication and blend ratio prediction.Food chemistry: X · 2026Article
- Flavor modulation of fermented degummed coffee beans by ultrasound and ultra-high pressure: metabolomic and volatile profiles.Ultrasonics sonochemistry · 2026Article
- Article
- Roast-Driven Coffee Proteome Changes Characterized by Bradford Assay, SDS-PAGE, and LC-MS.Foods (Basel, Switzerland) · 2026Article
- Article
- An FIA-MS Method for Rapid Coffee Adulteration Detection: A Comparative Study with a Non-Targeted LC-MS Approach.Foods (Basel, Switzerland) · 2025Article
- Multisolvent metabolite profiling of coffee waste by UHPLC-HRMS/MS and molecular networking.Computational and structural biotechnology journal · 2025Article
- Metabolomic profiling of indigenous lactic acid bacteria reveals functional traits shaping the flavor and bioactivity of Ecuadorian coffee.Frontiers in microbiology · 2025Article
- Coffee: Fuel for Your Day or Foe for Your Arteries.Antioxidants (Basel, Switzerland) · 2024Review
- Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review.Food science & nutrition · 2024Review
- Changes in biochemical composition of EthiopianFrontiers in nutrition · 2024Article
- Metabolomics as a tool for geographic origin assessment of roasted and green coffee beans.Heliyon · 2023Review
- Article
- A Comparative Metabolomics Approach for Egyptian Mango Fruits Classification Based on UV and UPLC/MS and in Relation to Its Antioxidant Effect.Foods (Basel, Switzerland) · 2022Article
- Article
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Authors and funding
5 authors.
Funding
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.
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Registered trials
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