Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries

doi:10.3390/foods12071432

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	Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries
	Li,Zelin; Zhou,Bin; Zheng,Tingting; Zhao,Chunyan; Shen,Xiaojing; Wang,Xuefeng; Qiu,Minghua; Fan,Jiangping
	2023
发表期刊	FOODS
ISSN	2304-8158
卷号	12 期号:7 页码:1432
摘要	The metabolic modulation of major flavor precursors during coffee cherry ripening is critical for the characteristic coffee flavor formation. However, the formation mechanism of flavor precursors during coffee cherry ripening remains unknown. In the present study, a colorimeter was employed to distinguish different maturity stages of coffee cherry based on the coffee cherry skin colors, and proteomics and metabolomics profiles were integrated to comprehensively investigate the flavor precursor dynamics involved in Arabica coffee cherry ripening. The data obtained in the present study provide an integral view of the critical pathways involved in flavor precursor changes during coffee cherry ripening. Moreover, the contributions of critical events in regulating the development of flavor precursors during the four ripening stages of coffee cherries, including the biosynthesis and metabolism pathways of organic acids, amino acids, flavonoids, and sugars, are discussed. Overall, a total of 456 difference express metabolites were selected, and they were identified as being concentrated in the four maturity stages of coffee cherries; furthermore, 76 crucial enzymes from the biosynthesis and metabolism of sugars, organic acids, amino acids, and flavonoids contributed to flavor precursor formation. Among these enzymes, 45 difference express proteins that could regulate 40 primary amino acids and organic acids flavor precursors were confirmed. This confirmation indicates that the metabolic pathways of amino acids and organic acids played a significant role in the flavor formation of Arabica coffee cherries during ripening. These results provide new insights into the protease modulation of flavor precursor changes in Arabica coffee cherry ripening.
关键词	Arabica coffee ripening flavor precursors metabolomics proteomics TIME
学科领域	Food Science & Technology
DOI	10.3390/foods12071432
WOS记录号	WOS:000969578400001
引用统计
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/75006
专题	中国科学院昆明植物研究所
推荐引用方式 GB/T 7714	Li,Zelin,Zhou,Bin,Zheng,Tingting,et al. Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries[J]. FOODS,2023,12(7):1432.
APA	Li,Zelin.,Zhou,Bin.,Zheng,Tingting.,Zhao,Chunyan.,Shen,Xiaojing.,...&Fan,Jiangping.(2023).Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries.FOODS,12(7),1432.
MLA	Li,Zelin,et al."Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries".FOODS 12.7(2023):1432.

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