Ogutu Collins, Cherono Sylvia, Ntini Charmaine, Wang Lu, Han Yuepeng
CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Wuhan 430074 China.
Sino-African Joint Research Center, Chinese Academy of Sciences, Wuhan 430074 China.
Food Chem X. 2022 Mar 25;14:100294. doi: 10.1016/j.fochx.2022.100294. eCollection 2022 Jun 30.
Coffee flavor is a complex commercial trait and its generation mechanisms remain largely unclear. Here, we investigated non-volatile and volatile compounds in the AA grade coffee beans of cultivated and wild accessions in Kenya. An increased accumulation of trigonelline and sucrose along with a decreased accumulation of caffeine and 5-caffeoylquinic acid or chlorogenic acid (CGA) relative to wild Arabica contribute to the improved flavor of commercial varieties. Trigonelline was strongly associated with attributes of coffee brews such as pH, aroma intensity and antioxidant activity, suggesting that it is one of the main flavor precursors. Partial least squares discriminant analysis (PLS-DA) identified 18 volatiles that could potentially define flavor quality of coffee brews, with pyrazines and thiols as the major coffee flavor determinants.
咖啡风味是一种复杂的商业特性，其产生机制在很大程度上仍不清楚。在这里，我们研究了肯尼亚种植和野生品种的AA级咖啡豆中的非挥发性和挥发性化合物。与野生阿拉比卡咖啡相比，葫芦巴碱和蔗糖的积累增加，同时咖啡因和5-咖啡酰奎宁酸或绿原酸（CGA）的积累减少，这有助于商业品种咖啡风味的改善。葫芦巴碱与咖啡冲泡的属性如pH值、香气强度和抗氧化活性密切相关，表明它是主要的风味前体之一。偏最小二乘判别分析（PLS-DA）确定了18种挥发性化合物，它们可能决定咖啡冲泡的风味质量，其中吡嗪和硫醇是主要的咖啡风味决定因素。
