Difference of Enzyme Metabolites in Yunnan Arabica Coffee from Different Primary Processing was Analyzed Based on Nnon-targeted Metabolomics

Li Yang; Yuannan Xu; XueLing Li; Guoyin Chang; Xiaoyan Shang; Xurundong Kan

doi:10.54097/m447m024

Authors

Li Yang
Yuannan Xu
XueLing Li
Guoyin Chang
Xiaoyan Shang
Xurundong Kan

DOI:

https://doi.org/10.54097/m447m024

Keywords:

Coffee, Primary processing, non-targeted metabolomics, Non-volatile metabolite.

Abstract

In order to explore the changes of non-volatile metabolites in Yunnan arabica coffee (Coffea arabica L.) by different primary processing methods, the coffee samples were systematically analyzed by non-targeted metabolomics technology in raw and cooked beans of different primary processed coffee beans. The results showed that although the raw materials of coffee beans with different primary processing were the same, there were great differences in metabolites due to different processing methods. Shikic acid and phenyl propionic acid and their derivatives, alkaloids and their metabolites, fatty acids and their metabolites were the main significant differences in coffee samples. Different primary processing methods may have important contributions to the formation of different taste qualities of coffee beans. According to the analysis of metabolic pathway enrichment in Kyoto Encyclopedia of Genes and Genome, different compounds were significantly enriched in metabolic pathways, biosynthesis of secondary metabolites, bio anabolic pathway of amino acids, bio anabolic pathway of cofactors, metabolic pathway of 2-oxo-carboxylic acid and ABC transporter (P < 0.05).This study further explored the main non-volatile metabolites that affect the flavor and quality of coffee in different primary processing methods, which is of great significance for the improvement of coffee flavor quality.

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