Metabolomics-Based Approach for Coffee Beverage Improvement in the Context of Processing, Brewing Methods, and Quality Attributes

Authors

Mohamed A. Farag, Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., Cairo 11562, Egypt.
Ahmed Zayed, Pharmacognosy Department, College of Pharmacy, Tanta University, Elguish Street (Medical Campus), Tanta 31527, Egypt.
Ibrahim E. Sallam, Pharmacognosy Department, College of Pharmacy, October University for Modern Sciences and Arts (MSA), 6th of October City 12566, Egypt.
Amr Abdelwareth, Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt.
Ludger A. Wessjohann, Leibniz Institute of Plant Biochemistry, Department of Bioorganic Chemistry, Weinberg 3, 06120 Halle, Germany.

Fourth Author's Department

Chemistry Department

Document Type

Research Article

Publication Title

Foods (Basel, Switzerland)

Publication Date

3-18-2022

doi

10.3390/foods11060864

Abstract

Coffee is a worldwide beverage of increasing consumption, owing to its unique flavor and several health benefits. Metabolites of coffee are numerous and could be classified on various bases, of which some are endogenous to coffee seeds, i.e., alkaloids, diterpenes, sugars, and amino acids, while others are generated during coffee processing, for example during roasting and brewing, such as furans, pyrazines, and melanoidins. As a beverage, it provides various distinct flavors, i.e., sourness, bitterness, and an astringent taste attributed to the presence of carboxylic acids, alkaloids, and chlorogenic acids. To resolve such a complex chemical makeup and to relate chemical composition to coffee effects, large-scale metabolomics technologies are being increasingly reported in the literature for proof of coffee quality and efficacy. This review summarizes the applications of various mass spectrometry (MS)- and nuclear magnetic resonance (NMR)-based metabolomics technologies in determining the impact of coffee breeding, origin, roasting, and brewing on coffee chemical composition, and considers this in relation to quality control (QC) determination, for example, by classifying defected and non-defected seeds or detecting the adulteration of raw materials. Resolving the coffee metabolome can aid future attempts to yield coffee seeds of desirable traits and best flavor types.

First Page

1

Last Page

18

Recommended Citation

APA Citation

Farag, M. A. Zayed, A. Sallam, I. E. Abdelwareth, A. & Wessjohann, L. A. (2022). Metabolomics-Based Approach for Coffee Beverage Improvement in the Context of Processing, Brewing Methods, and Quality Attributes. Foods (Basel, Switzerland), 11(6), 1–18. 10.3390/foods11060864
https://fount.aucegypt.edu/faculty_journal_articles/4690

MLA Citation

Farag, Mohamed, et al. "Metabolomics-Based Approach for Coffee Beverage Improvement in the Context of Processing, Brewing Methods, and Quality Attributes." Foods (Basel, Switzerland), vol. 11,no. 6, 2022, pp. 1–18.
https://fount.aucegypt.edu/faculty_journal_articles/4690