Abstract
An untargeted metabolomics approach combined with sensory analysis was used to depict the impact of different traditional Italian extraction methods (i.e., Espresso, Neapolitan, Moka) along with Filter, on Coffea arabica and Coffea canephora var. robusta beverages. To this aim, polyphenols, Maillard reaction products, and coffee metabolites were screened by high resolution mass spectrometry and elaborated through both unsupervised and supervised multivariate statistical approaches. Multivariate statistics showed a distinctive chemical profile for Espresso preparation, while Moka and Neapolitan were very similar. The orthogonal projection to latent structures and discriminant analysis allowed the identification of 86 compounds showing a high VIP discrimination score (i.e., > 0.8). The 2,5-dimethyl-3-(methyldithio)-furan was a marker for the Filter preparation, while 1,2-disinapoylgentiobiose characterized both Filter and Neapolitan extractions. Caffeine (known to be a bitter compound) accumulated highly in Filter vs. Espresso, although at the sensory profile, bitterness was more perceived in Espresso. Vegetal aroma carried by pyrazines, pyridines, and phenolic acids were markers of Espresso, with Robusta showing higher values than Arabica. Notwithstanding, our findings showed that the extraction process played a hierarchically higher role in driving the chemical composition of the beverages when compared to coffee species.
Highlights
Accepted: 9 March 2022Two Coffea species, namely Coffea arabica and Coffea canephora var. robusta, are the most cultivated worldwide and dominate in terms of market volume [1]
This study aimed to explore the potential correlations existing between metabolomic profiles of C. arabica and C. canephora var. robusta beverages obtained through four traditional extraction methods (Moka, Neapolitan pot, Espresso, and Filter) and their sensory profile
The untargeted metabolomics approach based on UHPLC-QTOF-mass spectrometry resulted in the putative identification of 228 compounds annotated according to a Level 2 of confidence [13,25]
Summary
Accepted: 9 March 2022Two Coffea species, namely Coffea arabica and Coffea canephora var. robusta, are the most cultivated worldwide and dominate in terms of market volume [1]. Robusta, are the most cultivated worldwide and dominate in terms of market volume [1]. These species are deeply different genetically (polyploid for the former, diploid for the latter) [2], require different pedoclimatic conditions [3], have different biochemical ripening processes, and undergo different post-harvesting processes [4–7]. Chemical profiles and flavor precursors characterizing the green beans reflect the previously cited diversity [8,9]. The transformations occurring during roasting and extraction steps can lead to exclusive metabolites, such as aromatic compounds and bioactive molecules, providing a cup profile to the beverage that testifies all those characteristics [10,11]. Together with the coffee powder used, it is recognized that the extraction method strongly impacts the sensory profile of coffee beverages [12].
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