ArticleFood chemistry: X2024
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.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- Analysis of Changes in Taste Characteristics of Coffee at Different Primary Processing Methods Using E-Tongue, Untargeted Metabolomics and WGCNA.Foods (Basel, Switzerland) · 2026Article
- Elucidating the Impact of Gamma Irradiation Treatment Prior to Aging on Light-Flavor Tartary Buckwheat Baijiu Flavor Profiles: A Multimodal Analysis Combining E-Nose, E-Tongue and HS-GC-IMS.Foods (Basel, Switzerland) · 2026Article
- Cherry microbiota and metabolites with planting altitude ofFrontiers in nutrition · 2026Article
- Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments.Food chemistry: X · 2025Article
- The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu'er Coffee Bean.Foods (Basel, Switzerland) · 2024Article
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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.
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