ArticleFood chemistry: X2024
Comparative lipidomics analysis reveals changes in lipid profile of Arabica coffee at different maturity.
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 3 papers.
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Who cites it
3 citing papers in PubMed.
- Mass Spectrometry-Based Lipidomics in Coffee: Linking Lipid Transformation to Flavor Formation and Quality Control.Foods (Basel, Switzerland) · 2026Review
- Lipid metabolism mechanisms underlying seed oil content differences in Toxicodendron vernicifluum based on transcriptomics and lipidomics.BMC plant biology · 2026Article
- Comparison of lipid profiles and nutritional quality of 11 red-flowered oil-tea camellia through quantitative lipidomics and chemometrics.Food chemistry: X · 2025Article
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Authors and funding
6 authors.
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Abstract
This study aimed to investigate the effects of maturity on the changes in major lipid metabolites of coffee and their associated pathways. UPLC-ESI-MS/MS was used to compare the lipidomic profiles of coffee beans at five different maturity stages. A total of 516 lipid metabolites across 26 subclasses were identified, with 111 showing significant differences. Glycerolipids (GL) and fatty acyls (FA) were the most abundant, followed by glycerophospholipids (GP), sphingolipids (SP) and prenol lipids (PR). PCA and OPLS-DA analyses demonstrated significant changes in coffee lipids during maturation. Glycerophospholipid metabolism and glycerolipid metabolism were identified as key metabolic pathways, with phosphatidic acid (PA), lysophosphatidic acid (LPA) and diacylglycerol (DG) as key lipid metabolites in these pathways during coffee maturation. Lipids in immature and overripe beans were significantly different from those in mature coffee beans. This study provides a foundational understanding of lipid transformation and flavor profile formation during coffee maturation.
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