Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism

GAO Ziqi; LI Zelin; Niu Zhirui; LIU Xiuwei; SHAN Yunhui; FAN Fangyu; TIAN Hao

doi:10.13386/j.issn1002-0306.2024060419

Volume 46 Issue 7

Mar. 2025

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Science and Technology of Food Industry > 2025 > 46(7): 22-31. > DOI: 10.13386/j.issn1002-0306.2024060419

GAO Ziqi, LI Zelin, Niu Zhirui, et al. Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism[J]. Science and Technology of Food Industry, 2025, 46(7): 22−31. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060419.

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Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism

GAO Ziqi^{1, 2,},
LI Zelin²,
Niu Zhirui³,
LIU Xiuwei²,
SHAN Yunhui⁴,
FAN Fangyu^1, ,,
TIAN Hao^2, ,

1.
College of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China
2.
Institute of Agricultural Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 650223, China
3.
Yunnan Institute of Product Quality Supervision and Inspection, National Tropical Agricultural and By-product Supervision and Inspection Center, Kunming 650214, China
4.
Dehong Blacksoft Coffee Co., Ltd., Dehong 678400, China

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Received Date: June 27, 2024
Available Online: January 24, 2025

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Abstract

Abstract

To explore the influence of three different primary processing methods (wet-processed, honey-processed and sun-exposed processed) of Yunnan Arabica coffee on the free amino acid and its taste forming mechanisms, the total protein content, free amino acids content and composition were measured by using a Dumas nitrogen analyzer (Dumas) and high-performance liquid chromatography (HPLC). And, principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were used to screening characteristic taste amino acids and employed molecular docking to verify its taste forming mechanism. The findings indicated that the protein content was highest in wet-processed coffee beans, followed by honey-processed coffee, and lowest in sun-exposed samples. The soluble protein content in the coffee extraction was highest in the washed process (0.40%), followed by sun-exposed (0.36%) and honey-processed (0.33%). All three samples were found to contain 17 free amino acids, but the content, distribution, and proportion were different. The total free amino acid content of the wet-processed samples reached 314.20 mg/L, followed by the sun-exposed samples at 304.99 mg/L, and the honey-treated samples had the lowest content at 278.08 mg/L. Among them, the wet-processed samples had the highest total content of umami and sweet amino acids, while the sun-exposed samples had the highest total content of bitter amino acids. The honey-treated samples had the lowest total content of umami, bitter, and sweet amino acids. PCA and OPLS-DA further identified Thr, Tyr, and Phe as the principal taste amino acids in wet-processed, honey-processed and sun-exposed processed coffee samples. The results of molecular docking indicated that the three specific free amino acids could strongly bind to the T1R2/T1R3 and T2R14 receptors through hydrogen bonds, Van der Waals forces, hydrophobic, and electrostatic interactions, demonstrating their taste characteristics.
- Yunnan Arabica coffee,
- primary processing,
- free amino acids,
- multivariate statistical analysis,
- molecular docking,
- taste forming mechanism

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References (51)

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