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Identification of 3-methylbutanoyl glycosides in green Coffea arabica beans as causative determinants for the quality of coffee flavors.
J Agric Food Chem. 2015 Apr 15; 63(14):3742-51.JA

Abstract

The quality of coffee green beans is generally evaluated by the sensory cupping test, rather than by chemical compound-based criteria. In this study, we examined the relationship between metabolites and cupping scores for 36 varieties of beans, using a nontargeted LC-MS-based metabolic profiling technique. The cupping score was precisely predicted with the metabolic information measured using LC-MS. Two markers that strongly correlated with high cupping scores were determined to be isomers of 3-methylbutanoyl disaccharides (3MDs; 0.01-0.035 g/kg of beans) by spectroscopic analyses after purification, and one of them was a novel structure. Further, both the 3MDs were determined to be precursors of 3-methylbutanoic acid that enhance the quality of coffee. The applicability of 3MDs as universal quality indicators was validated with another sample set. It was concluded that 3MDs are the causative metabolites determining beverage quality and can be utilized for green bean selection and as key compounds for improving the beverage quality.

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Authors+Show Affiliations

Iwasa K
†Research Division, Suntory Global Innovation Center Limited (Suntory SIC), 5-2-5 Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618-0001, Japan.
Setoyama D
‡Innovation Center for Medical Redox Navigation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan.
Shimizu H
†Research Division, Suntory Global Innovation Center Limited (Suntory SIC), 5-2-5 Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618-0001, Japan.
Seta H
†Research Division, Suntory Global Innovation Center Limited (Suntory SIC), 5-2-5 Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618-0001, Japan.
Fujimura Y
‡Innovation Center for Medical Redox Navigation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan.
Miura D
‡Innovation Center for Medical Redox Navigation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan.
Wariishi H
‡Innovation Center for Medical Redox Navigation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan. §Faculty of Arts and Science, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan. ∥Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 512-8581, Japan.
Nagai C
⊥Hawaii Agriculture Research Center, P.O. Box 100, Kunia, Hawaii 96759, United States.
Nakahara K
†Research Division, Suntory Global Innovation Center Limited (Suntory SIC), 5-2-5 Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618-0001, Japan.

MeSH

CoffeaCoffeeFlavoring AgentsGlycosidesHumansMass SpectrometrySeedsTaste

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25837668

Citation

Iwasa, Keiko, et al. "Identification of 3-methylbutanoyl Glycosides in Green Coffea Arabica Beans as Causative Determinants for the Quality of Coffee Flavors." Journal of Agricultural and Food Chemistry, vol. 63, no. 14, 2015, pp. 3742-51.
Iwasa K, Setoyama D, Shimizu H, et al. Identification of 3-methylbutanoyl glycosides in green Coffea arabica beans as causative determinants for the quality of coffee flavors. J Agric Food Chem. 2015;63(14):3742-51.
Iwasa, K., Setoyama, D., Shimizu, H., Seta, H., Fujimura, Y., Miura, D., Wariishi, H., Nagai, C., & Nakahara, K. (2015). Identification of 3-methylbutanoyl glycosides in green Coffea arabica beans as causative determinants for the quality of coffee flavors. Journal of Agricultural and Food Chemistry, 63(14), 3742-51. https://doi.org/10.1021/jf5054047
Iwasa K, et al. Identification of 3-methylbutanoyl Glycosides in Green Coffea Arabica Beans as Causative Determinants for the Quality of Coffee Flavors. J Agric Food Chem. 2015 Apr 15;63(14):3742-51. PubMed PMID: 25837668.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of 3-methylbutanoyl glycosides in green Coffea arabica beans as causative determinants for the quality of coffee flavors. AU - Iwasa,Keiko, AU - Setoyama,Daiki, AU - Shimizu,Hiroaki, AU - Seta,Harumichi, AU - Fujimura,Yoshinori, AU - Miura,Daisuke, AU - Wariishi,Hiroyuki, AU - Nagai,Chifumi, AU - Nakahara,Koichi, Y1 - 2015/04/02/ PY - 2015/4/4/entrez PY - 2015/4/4/pubmed PY - 2015/12/15/medline KW - 3-methylbutanoyl disaccharide KW - Coffea arabica green coffee bean KW - GC−MS KW - LC−MS KW - NMR KW - cupping score KW - metabolic profiling KW - pyrolysis SP - 3742 EP - 51 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 63 IS - 14 N2 - The quality of coffee green beans is generally evaluated by the sensory cupping test, rather than by chemical compound-based criteria. In this study, we examined the relationship between metabolites and cupping scores for 36 varieties of beans, using a nontargeted LC-MS-based metabolic profiling technique. The cupping score was precisely predicted with the metabolic information measured using LC-MS. Two markers that strongly correlated with high cupping scores were determined to be isomers of 3-methylbutanoyl disaccharides (3MDs; 0.01-0.035 g/kg of beans) by spectroscopic analyses after purification, and one of them was a novel structure. Further, both the 3MDs were determined to be precursors of 3-methylbutanoic acid that enhance the quality of coffee. The applicability of 3MDs as universal quality indicators was validated with another sample set. It was concluded that 3MDs are the causative metabolites determining beverage quality and can be utilized for green bean selection and as key compounds for improving the beverage quality. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/25837668/Identification_of_3_methylbutanoyl_glycosides_in_green_Coffea_arabica_beans_as_causative_determinants_for_the_quality_of_coffee_flavors_ DB - PRIME DP - Unbound Medicine ER -