Dataset Information
Identification of markers of sensory quality in ground coffee: an untargeted metabolomics approach.
Ontology highlight
ABSTRACT: Introduction
In the last years, consumers increased the demand for high-quality and healthy beverages, including coffee. To date, among the techniques potentially available to determine the overall quality of coffee beverages, metabolomics is emerging as a valuable tool.Objective
In this study, 47 ground coffee samples were selected during the 2018 Edition of the "International coffee tasting" (ICT) in order to provide discrimination based on both chemical and sensory profiles. In particular, 20 samples received a gold medal ("high quality" group), while lower sensory scores characterized 27 samples (without medal).Methods
Untargeted metabolomics based on ultra-high pressure liquid chromatography coupled with quadrupole-time-of-flight (UHPLC-QTOF) and head space-gas chromatography coupled with mass spectrometry platforms followed by multivariate statistical approaches (i.e., both supervised and unsupervised) were used to provide new insight into the searching of potential markers of sensory quality.Results
Several compounds were identified, including polyphenols, alkaloids, diazines, and Maillard reaction products. Also, the headspace/GC-MS highlighted the most important volatile compounds. Polyphenols were scarcely correlated to the sensory parameters, whilst the OPLS-DA models built using typical coffee metabolites and volatile/Maillard compounds possessed prediction values?>?0.7. The "high quality" group showed specific metabolomic signatures, thus corroborating the results from the sensory analysis. Overall, methyl pentanoate (ROC value?=?0.78), 2-furfurylthiol (ROC value?=?0.75), and L-Homoserine (ROC value?=?0.74) established the higher number of significant (p?ConclusionAlthough ad-hoc studies are advisable to further confirm the proposed markers, this study demonstrates the suitability of untargeted metabolomics for evaluating coffee quality and the potential correlations with the sensory attributes.
SUBMITTER: Rocchetti G
PROVIDER: S-EPMC7736008 | biostudies-literature | 2020 Dec
REPOSITORIES: biostudies-literature
Publications
Identification of markers of sensory quality in ground coffee: an untargeted metabolomics approach.
Metabolomics : Official journal of the Metabolomic Society 20201214 12
<h4>Introduction</h4>In the last years, consumers increased the demand for high-quality and healthy beverages, including coffee. To date, among the techniques potentially available to determine the overall quality of coffee beverages, metabolomics is emerging as a valuable tool.<h4>Objective</h4>In this study, 47 ground coffee samples were selected during the 2018 Edition of the "International coffee tasting" (ICT) in order to provide discrimination based on both chemical and sensory profiles. I ...[more]
