ArticleInternational journal of food science2023
Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS.
Article in International journal of food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 12 citations in OpenAlex.
- Composition of Coffee Beans Influenced by Bioprocessing with Selected Bacteria.Foods (Basel, Switzerland) · 2025Article
- Effects of cherries Sanitization methods and fermentation times on quality parameters of coffee beans.Heliyon · 2024Article
- Identification of antioxidant and flavour marker compounds in Kalosi-Enrekang Arabica brewed coffee processed using different postharvest treatment methods.Journal of food science and technology · 2024Article
- Metabolomics as a tool for geographic origin assessment of roasted and green coffee beans.Heliyon · 2023Review
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
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Abstract
Our study is aimed at evaluating the effect of postharvest processing (natural, honey, and fully washed) on the compounds profile in green beans and roasted beans of Kalosi-Enrekang Arabica coffee and determining the marker compounds for each process. These beans were extracted using boiling water, and the extract was analyzed using LC-MS/MS. The results of this work confirmed the significant impact of postharvest processing on compounds in the coffee beans, and each process has a marker compound. Green beans by natural processing have 3 marker compounds, honey processing has 6 marker compounds, and fully washed processing has 2 marker compounds. Meanwhile, roasted beans by natural processing have 4 marker compounds, honey processing has 5 marker compounds, and fully washed processing has 7 marker compounds. In addition, our research identified caffeoyl tyrosine in green beans from natural and honey processing, which was previously only identified in Robusta coffee. These marker compounds can differentiate postharvest processing (natural, honey, and fully washed). These results can also help understand the effect of postharvest processing on the chemical composition of green and roasted beans.
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Registered trials
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