ArticleNPJ science of food2025
Metabolomic insights into the Arabica-like flavour of stenophylla coffee and the chemistry of quality coffee.
Article in NPJ science of food, 2025. 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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3 citing papers in PubMed.
- Genomic elucidation of hybridization between Liberica and excelsa coffee and its implications for coffee crop development.Scientific reports · 2026Article
- Beyond phylogeny: phytochemical diversity as a unique metric for biodiversity in the Gentianales.The New phytologist · 2025Article
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8 authors.
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Abstract
Stenophylla coffee, an undomesticated species from Upper West Africa, is of commercial interest due to its high heat tolerance and Arabica-like flavour. To investigate the chemical basis of flavour similarity, we analysed unroasted coffee bean samples using liquid chromatography-mass spectrometry (LC-MS) and applied metabolomics approaches to compare chemical profiles. We report similarities between Arabica and stenophylla in the relative levels of several key compounds linked to coffee flavour, including caffeine, trigonelline, sucrose and citric acid. Differences in their chemical profiles were also observed, especially in their diterpenoid and hydroxycinnamic acid profiles. We report the additional novel finding that theacrine occurs in stenophylla, which is the first record of this alkaloid in coffee beans. For stenophylla, the dissimilarities in chemical compound composition (compared to Arabica) may offer opportunities for a better understanding of the chemical basis of high-quality coffee and sensory diversification.
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