Wang Yanbing, Wang Xiaoyuan, Du Ping, Liu Xiaogang, He Sufang, Li Lirong, Liu Xiaoqiong, Chen Zhenjia
Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, 650500, Yunnan, PR China.
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, Yunnan, PR China.
Curr Res Food Sci. 2025 Jun 4;10:101108. doi: 10.1016/j.crfs.2025.101108. eCollection 2025.
The processing methods of coffee cherries after harvesting can significantly affect the lipid composition of green coffee beans, thereby influencing their in-cup properties. This study utilized ultra-high performance liquid chromatography-electrospray ionization tandem mass spectrometry (UPLC-ESI-MS/MS) technology to investigate the impact of natural, washed, and honey processing methods on the lipid composition of green coffee beans, accompanied by sensory evaluations. A total of 510 lipids, covering 27 subclasses, were detected. Of these, 150 lipids showed significant differences before and after processing, and 37 lipids were identified as potential biomarkers for distinguishing the three processing methods. Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathway analysis revealed that glycerophospholipid metabolism was the key pathway for the formation of differential lipids among the various processing methods. Significant correlations were observed between lipid composition and the flavor diversity associated with different processing methods. The findings provide a crucial basis for understanding the lipid transformation of coffee during different processing methods and its impact on flavor quality characteristics.
咖啡樱桃收获后的加工方法会显著影响生咖啡豆的脂质组成，进而影响其杯测特性。本研究利用超高效液相色谱-电喷雾电离串联质谱（UPLC-ESI-MS/MS）技术，结合感官评价，研究了自然处理、水洗处理和蜜处理方法对生咖啡豆脂质组成的影响。共检测到510种脂质，涵盖27个亚类。其中，150种脂质在加工前后表现出显著差异，37种脂质被确定为区分这三种加工方法的潜在生物标志物。京都基因与基因组百科全书（KEGG）代谢途径分析表明，甘油磷脂代谢是不同加工方法中差异脂质形成的关键途径。脂质组成与不同加工方法相关的风味多样性之间存在显著相关性。这些发现为理解咖啡在不同加工方法中的脂质转化及其对风味品质特征的影响提供了重要依据。
