ArticleFood chemistry: X2024
Integrated characterization of arabica coffee husk tea using flavoromics, targeted screening, and
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 6 papers.
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Who cites it
6 citing papers in PubMed.
- Key aroma contributors and perceptual interactions of dried longan-like aroma in lapsang souchong black tea with different natural aging times.Food chemistry: X · 2026Article
- Maturity-Dependent Volatile Flavor Profiling of Baked Potatoes via HS-SPME-GC-MS, Multivariate Statistical Analysis, and Computational Modeling.Foods (Basel, Switzerland) · 2026Article
- Sensory-Chemical Co-Dynamics inFoods (Basel, Switzerland) · 2025Article
- Effects of Lemongrass Essential Oil on Key Aromas of Pickled Radish During Storage Using HS-GC-IMS and in Silico Approaches.Foods (Basel, Switzerland) · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Pharmacological assessment ofBioinformatics advances · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to identify the key volatile compounds in two types of processed arabica coffee husk tea, elucidate their olfactory characteristics, and investigate their antioxidant and anti-inflammatory activities. Sensory evaluation indicated differences between the two groups. A total of 64 and 99 compounds were identified in the C and FC groups, respectively, with 5 identified as key aroma compounds (ROAV≥1). Molecular simulations indicated that four common key aroma compounds were successfully docked with OR1A1 and OR5M3 receptors, forming stable complexes. Furthermore, 14 volatile compounds interacted with 140 targets associated with oxidation and inflammation, linking to 919 gene ontology (GO) terms and 135 kyoto encyclopedia of genes and genomes (KEGG) pathways. Molecular simulations revealed that these volatile components showed antioxidant and anti-inflammatory effects by interacting with core receptors through several forces, including van der Waals, Pi-alkyl, and Pi-cation interactions and hydrogen bonds.
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Registered trials
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