Evaluation of the effects of fermentation on the non-volatile compounds in semi-dry coffee beans using widely targeted metabolomics analysis.

This study was the first to investigate the differences in non-volatile metabolites and their relationships with the sensory attributes of Hainan Robusta coffee by yeast fermentation [four single strains (HK, JK, GK and ZK), one mixed strain (MK), and natural fermentation (CK)] via widely targeted metabolomics. The results indicated that GK led to a change in the brew coffee color and obtained the highest scores for mouthfeel (7.67), aftertaste (7.

Integration of transcriptome, metabolome and high-throughput amplicon sequencing reveals potential mechanisms of antioxidant activity and environmental adaptation in the purple-leaf phenotype of Coffea cultivars.

To understand its potential in meeting the increasing market demand for high-quality and resistant coffee varieties., the study focused on evaluating a leaf color mutation in Coffea arabica L. (purple coffee) and comparing it with the control (Catimor).

Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments.

This study combined HS-SPME-GC-MS and high-throughput sequencing to explore how honey-processing methods with varying mucilage retentions impact volatile compounds and microbial communities in green coffee beans. HS-SPME-GC-MS revealed that the RH group (75 % to 80 % mucilage retention) had the highest relative content of volatile compounds. According to rOAV >1, 13 key aroma compounds were identified, contributing to flavors like "mellow" and "fruity".

Transcriptomic Analysis of Alternative Splicing Events during Different Fruit Ripening Stages of L.

To date, genomic and transcriptomic data on L. in public databases are very limited, and there has been no comprehensive integrated investigation conducted on alternative splicing (AS). Previously, we have constructed and sequenced eighteen RNA-seq libraries of at different ripening stages of fruit development.

Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods.

UPLC-Q-TOF-MS and electronic tongue analysis were applied to analyse the metabolic profile and taste quality of Yunnan Arabica coffee under seven primary processing methods. The total phenolic content ranged from 34.44 to 44.

A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of L.

Coffee cherries contain a crucial flavor-precursor and chemical substances influencing roasted bean quality, yet limited knowledge exists on metabolite changes during cherry ripening. Our study identified 1078 metabolites, revealing 46 core differential metabolites using a KEGG pathway analysis. At the GF vs.

An analysis of codon utilization patterns in the chloroplast genomes of three species of Coffea.

Background: The chloroplast genome of plants is known for its small size and low mutation and recombination rates, making it a valuable tool in plant phylogeny, molecular evolution, and population genetics studies. Codon usage bias, an important evolutionary feature, provides insights into species evolution, gene function, and the expression of exogenous genes. Coffee, a key crop in the global tropical agricultural economy, trade, and daily life, warrants investigation into its codon usage bias to guide future research, including the selection of efficient heterologous expression systems for coffee genetic transformation.

Comparative transcriptome analysis in peaberry and regular bean coffee to identify bean quality associated genes.

Background: The peaberry bean in Arabica coffee has exceptional quality compared to the regular coffee bean. Understanding the molecular mechanism of bean quality is imperative to introduce superior coffee quality traits. Despite high economic importance, the regulatory aspects of bean quality are yet largely unknown in peaberry.

Transcriptome and carotenoid profiling of different varieties of provides insights into fruit color formation.

The processability and ultimate quality of coffee ( ) are determined by the composition of the matured fruits. The basis of genetic variation in coffee fruit quality could be explained by studying color formation during fruit maturation. Transcriptome profiling was conducted on matured fruits of four varieties (orange colored fruits (ORF); purple colored fruits (PF); red colored fruits (RF) and yellow colored fruits (YF)) to identify key color-regulating genes, biosynthesis pathways and transcription factors implicated in fruit color formation.