Autor(es)

Lin, Xiaozi ; Li, Qianfan ; Li, Wenze ; Zhang, Baozhen ; He, Feifei ; Cesarino, Igor ; Zeng, Wei ; Li, Zheng

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 220, p. 13-pg., 2025-11-25.

Resumo

The complex chemical composition of the coffee bean is the cornerstone of coffee's enormous popularity, and it also primarily dictates the beverage's health effects and the potential utilization of various coffee by-products. Here we focused on polysaccharides, a major class of components. Compositional analysis of polysaccharides was carried out for coffee beans, brews, and spent grounds of nine representative coffee varieties with three degrees of roasting. Our multidimensional dataset delineates the considerable variations among varieties and the profound impacts of roasting degree on the polysaccharide profile. The relationship between polysaccharide composition and coffee's organoleptic properties was comprehensively characterized. The polysaccharide compositions of both beans and brews were found to be closely correlated with the final cup characteristics in a non-linear roasting degree-dependent pattern. Our data and analysis provide a panorama of polysaccharide composition along the coffee production chain and afford added insights into the chemical foundation of coffee quality. (AU)

• Processo FAPESP: 21/06142-8 - Modificando o metabolismo fenólico: da descoberta de funções gênicas às biofábricas verdes
• Beneficiário: Igor Cesarino
• Modalidade de apoio: Auxílio à Pesquisa - Programa BIOEN - Jovens Pesquisadores - Fase 2