Phenotyping Green and Roasted Beans of Nicaraguan Coffea Arabica Varieties Processed with Different Post-Harvest Practices
Metabolomic tecniques have already been used to characterize two of the most common coffee species, <i>C. arabica</i> and <i>C. canephora</i>, but no studies have focused on the characterization of green and roasted coffee varieties of a certain species. We aim to provide, us...
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MDPI AG
2021-12-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/11/24/11779 |
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| author | Gaia Meoni Claudio Luchinat Enrico Gotti Alejandro Cadena Leonardo Tenori |
| author_facet | Gaia Meoni Claudio Luchinat Enrico Gotti Alejandro Cadena Leonardo Tenori |
| author_sort | Gaia Meoni |
| collection | DOAJ |
| description | Metabolomic tecniques have already been used to characterize two of the most common coffee species, <i>C. arabica</i> and <i>C. canephora</i>, but no studies have focused on the characterization of green and roasted coffee varieties of a certain species. We aim to provide, using NMR-based metabolomics, detailed and comprehensive information regarding the compositional differences of seven coffee varieties (<i>C. arabica</i>) of green and roasted coffee bean batches from Nicaragua. We also evaluated how different varieties react to the same post-harvest procedures such as fermentation time, type of drying and roasting. The characterization of the metabolomic profile of seven different Arabica varieties (Bourbon-typica), allowed us also to assess the possible use of an NMR spectra of bean aqueous extracts to recognize the farm of origin, even considering different farms from the same geographical area (Nueva Segovia). Here, we also evaluated the effect of post-harvest procedures such as fermentation time and type of drying on green and roasted coffee, suggesting that post-harvest procedures can be responsible for different flavours. This study provides proof of concept for the ability of NMR to phenotype coffee, helping to authenticate and optimise the best way of processing coffee. |
| first_indexed | 2024-03-10T04:37:48Z |
| format | Article |
| id | doaj.art-91f9bb38c7da4403bb1ec28f30c4033e |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T04:37:48Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-91f9bb38c7da4403bb1ec28f30c4033e2023-11-23T03:38:13ZengMDPI AGApplied Sciences2076-34172021-12-0111241177910.3390/app112411779Phenotyping Green and Roasted Beans of Nicaraguan Coffea Arabica Varieties Processed with Different Post-Harvest PracticesGaia Meoni0Claudio Luchinat1Enrico Gotti2Alejandro Cadena3Leonardo Tenori4Magnetic Resonance Center (CERM), University of Florence, 50019 Sesto Fiorentino, ItalyMagnetic Resonance Center (CERM), University of Florence, 50019 Sesto Fiorentino, ItalyHome Office, Via Alessandro Manzoni 2, 50121 Florence, ItalyCaravela Coffee Ltd., 44-48 Waterside Wharf Road n.1, London N1 7UX, UKMagnetic Resonance Center (CERM), University of Florence, 50019 Sesto Fiorentino, ItalyMetabolomic tecniques have already been used to characterize two of the most common coffee species, <i>C. arabica</i> and <i>C. canephora</i>, but no studies have focused on the characterization of green and roasted coffee varieties of a certain species. We aim to provide, using NMR-based metabolomics, detailed and comprehensive information regarding the compositional differences of seven coffee varieties (<i>C. arabica</i>) of green and roasted coffee bean batches from Nicaragua. We also evaluated how different varieties react to the same post-harvest procedures such as fermentation time, type of drying and roasting. The characterization of the metabolomic profile of seven different Arabica varieties (Bourbon-typica), allowed us also to assess the possible use of an NMR spectra of bean aqueous extracts to recognize the farm of origin, even considering different farms from the same geographical area (Nueva Segovia). Here, we also evaluated the effect of post-harvest procedures such as fermentation time and type of drying on green and roasted coffee, suggesting that post-harvest procedures can be responsible for different flavours. This study provides proof of concept for the ability of NMR to phenotype coffee, helping to authenticate and optimise the best way of processing coffee.https://www.mdpi.com/2076-3417/11/24/11779metabolomicsphenotypingnuclear magnetic resonance spectroscopycoffee beanscoffee processingcoffee varieties |
| spellingShingle | Gaia Meoni Claudio Luchinat Enrico Gotti Alejandro Cadena Leonardo Tenori Phenotyping Green and Roasted Beans of Nicaraguan Coffea Arabica Varieties Processed with Different Post-Harvest Practices Applied Sciences metabolomics phenotyping nuclear magnetic resonance spectroscopy coffee beans coffee processing coffee varieties |
| title | Phenotyping Green and Roasted Beans of Nicaraguan Coffea Arabica Varieties Processed with Different Post-Harvest Practices |
| title_full | Phenotyping Green and Roasted Beans of Nicaraguan Coffea Arabica Varieties Processed with Different Post-Harvest Practices |
| title_fullStr | Phenotyping Green and Roasted Beans of Nicaraguan Coffea Arabica Varieties Processed with Different Post-Harvest Practices |
| title_full_unstemmed | Phenotyping Green and Roasted Beans of Nicaraguan Coffea Arabica Varieties Processed with Different Post-Harvest Practices |
| title_short | Phenotyping Green and Roasted Beans of Nicaraguan Coffea Arabica Varieties Processed with Different Post-Harvest Practices |
| title_sort | phenotyping green and roasted beans of nicaraguan coffea arabica varieties processed with different post harvest practices |
| topic | metabolomics phenotyping nuclear magnetic resonance spectroscopy coffee beans coffee processing coffee varieties |
| url | https://www.mdpi.com/2076-3417/11/24/11779 |
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