A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of <i>Coffea arabica</i> L.
Coffee cherries contain a crucial flavor-precursor and chemical substances influencing roasted bean quality, yet limited knowledge exists on metabolite changes during cherry ripening. Our study identified 1078 metabolites, revealing 46 core differential metabolites using a KEGG pathway analysis. At...
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| Format: | Article |
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MDPI AG
2023-12-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/29/1/180 |
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| author | Xiaofei Bi Haohao Yu Faguang Hu Xingfei Fu Yanan Li Yaqi Li Yang Yang Dexin Liu Guiping Li Rui Shi Wenjiang Dong |
| author_facet | Xiaofei Bi Haohao Yu Faguang Hu Xingfei Fu Yanan Li Yaqi Li Yang Yang Dexin Liu Guiping Li Rui Shi Wenjiang Dong |
| author_sort | Xiaofei Bi |
| collection | DOAJ |
| description | Coffee cherries contain a crucial flavor-precursor and chemical substances influencing roasted bean quality, yet limited knowledge exists on metabolite changes during cherry ripening. Our study identified 1078 metabolites, revealing 46 core differential metabolites using a KEGG pathway analysis. At the GF vs. ROF stage, amino acid synthesis dominated; ROF vs. BRF featured nucleotide catabolism; BRF vs. PRF exhibited glycoside and flavonoid synthesis; and PRF vs. PBF involved secondary metabolite synthesis and catabolism. The PRF stage emerged as the optimal cherry-harvesting period. A correlation analysis identified core differential metabolites strongly linked to taste indicators, suggesting their potential as taste markers. Notably, nucleotides and derivatives exhibited significant negative correlations with glycosides and flavonoids during ripening. This research systematically analyzed flavor and active substances in green coffee beans during cherry ripening, offering valuable insights into substance formation in <i>Coffea arabica</i> L. |
| first_indexed | 2024-03-08T15:01:39Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-08T15:01:39Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-b5beacfda77f4cec96bf78dd13ad48c02024-01-10T15:04:25ZengMDPI AGMolecules1420-30492023-12-0129118010.3390/molecules29010180A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of <i>Coffea arabica</i> L.Xiaofei Bi0Haohao Yu1Faguang Hu2Xingfei Fu3Yanan Li4Yaqi Li5Yang Yang6Dexin Liu7Guiping Li8Rui Shi9Wenjiang Dong10Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, ChinaInstitute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, ChinaInstitute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, ChinaInstitute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, ChinaInstitute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, ChinaInstitute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, ChinaInstitute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, ChinaInstitute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, ChinaInstitute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, ChinaKey Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, ChinaSpice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, ChinaCoffee cherries contain a crucial flavor-precursor and chemical substances influencing roasted bean quality, yet limited knowledge exists on metabolite changes during cherry ripening. Our study identified 1078 metabolites, revealing 46 core differential metabolites using a KEGG pathway analysis. At the GF vs. ROF stage, amino acid synthesis dominated; ROF vs. BRF featured nucleotide catabolism; BRF vs. PRF exhibited glycoside and flavonoid synthesis; and PRF vs. PBF involved secondary metabolite synthesis and catabolism. The PRF stage emerged as the optimal cherry-harvesting period. A correlation analysis identified core differential metabolites strongly linked to taste indicators, suggesting their potential as taste markers. Notably, nucleotides and derivatives exhibited significant negative correlations with glycosides and flavonoids during ripening. This research systematically analyzed flavor and active substances in green coffee beans during cherry ripening, offering valuable insights into substance formation in <i>Coffea arabica</i> L.https://www.mdpi.com/1420-3049/29/1/180green coffee beansUPLC-MS/MSmaturityflavordifferential metabolites |
| spellingShingle | Xiaofei Bi Haohao Yu Faguang Hu Xingfei Fu Yanan Li Yaqi Li Yang Yang Dexin Liu Guiping Li Rui Shi Wenjiang Dong A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of <i>Coffea arabica</i> L. Molecules green coffee beans UPLC-MS/MS maturity flavor differential metabolites |
| title | A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of <i>Coffea arabica</i> L. |
| title_full | A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of <i>Coffea arabica</i> L. |
| title_fullStr | A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of <i>Coffea arabica</i> L. |
| title_full_unstemmed | A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of <i>Coffea arabica</i> L. |
| title_short | A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of <i>Coffea arabica</i> L. |
| title_sort | systematic analysis of the correlation between flavor active differential metabolites and multiple bean ripening stages of i coffea arabica i l |
| topic | green coffee beans UPLC-MS/MS maturity flavor differential metabolites |
| url | https://www.mdpi.com/1420-3049/29/1/180 |
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