chapter  12
16 Pages

Nontargeted Metabolomics Reveal Changes in Chlorogenic Acids in Ripening Coffea arabica Green Beans

Green Beans .................................................................................................. 181 12.3.1 Materials and Methods ..................................................................... 182

12.3.1.1 Green Bean Samples .......................................................... 182 12.3.1.2 Metabolites Extraction and LC-High-Resolution-MS

Measurements .................................................................... 182 12.3.1.3 Analyses of Changes of Diverse CGA in Ripening

Coffea arabica Beans ........................................................ 182 12.3.2 Results and Discussion ..................................................................... 182

12.4 Metabolic Proling of Diverse CGA Correlated with Cupping Scores (Beverage Flavor Quality) ............................................................................ 184 12.4.1 Materials and Methods ..................................................................... 184

12.4.1.1 Green Bean Samples .......................................................... 184 12.4.1.2 Sensory Evaluation of Beverage Flavor Quality ................ 184

ABSTRACT

Green coffee beans contain various bioactive compounds and potently functional compounds that contribute to the overall beverage bioactivity and avor quality. However, little is known about the relationship between the metabolomic compounds in green beans and the functional characteristics of coffee.