ArticleCurrent research in food science2025
Lipidomic profiling provides insights on Arabica coffee flavor diversity in different postharvest processing methods.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Unlocking the physicochemical, bioactive, and antioxidant potential of Indonesian Liberica coffee: roles of geographical origin and processing.Food chemistry: X · 2026Article
- Mass Spectrometry-Based Lipidomics in Coffee: Linking Lipid Transformation to Flavor Formation and Quality Control.Foods (Basel, Switzerland) · 2026Review
- Analysis of Changes in Taste Characteristics of Coffee at Different Primary Processing Methods Using E-Tongue, Untargeted Metabolomics and WGCNA.Foods (Basel, Switzerland) · 2026Article
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8 authors.
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Abstract
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.
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