Publikation: Metabolomics-based Approach for Coffee Beverage Improvement in Context to its Processing, Brewing Methods, and Quality Attributes

Das Lehrgebiet ist Co-Autor bei einer Publikation zum Thema "Metabolomics-based Approach for Coffee Beverage Improvement in Context to its Processing, Brewing Methods, and Quality Attributes" in der Zeitschrift Foods.

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 as in roasting and brewing, such as furans, pyrazines, and melanoidins. As a beverage, it provides various distinct flavors, i.e., sour, bitter, and astringent taste attributed to the presence of carboxylic acids, alkaloids, and chlorogenic acids, respectively. To resolve such complex chemical makeup and to relate chemical composition to coffee effects, large-scale metabolomics technologies are 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 to serve for its quality control (QC) determination. For example, classifying of defected and non-defected seeds or detection of adulteration of raw materials. Resolving the coffee metabolome can aid future attempts to yield coffee seeds of desirable traits and best flavor type.

Mohamed A. Farag, Ahmed Zayed, Ibrahim E. Sallam, Amr Abdelwareth, Ludger A. Wessjohann; Metabolomics-based Approach for Coffee Beverage Improvement in Context to its Processing, Brewing Methods, and Quality Attributes; Foods (2022) im Druck