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    Item type:Publication,
    GC-MS Metabolite Profiling and Chemometric Analysis of Robusta Green Beans (Bantjah Coffee)
    (2025-01-01)
    Permatasari, Fitria Indah
    ;
    Nazir, Novizar
    ;
    Anggraini, Tuty
    ;
    Hellyward, James
    ;
    Techavuthiporn, Chairat
    In this study, three types of Robusta green bean coffee developed in the Bantjah area were characterized. This study characterized three types of Robusta green coffee beans with potential for development in the Bantjah area. The three coffee beans were (A) Bantjah area and the two (B, C) selected from different altitudes of the West Sumatra area. The purpose of this study was to analyze metabolite profiling of Robusta green coffee green beans. The coffee beans were fermented using the natural method and then the extract was derivatized with N-Methyl-N-(trimethylsilyl) trifluoroacetamide before being analyzed by Gas chromatography-mass spectrometry (GCMS). The chromatogram obtained was then analyzed statistically using principle component analysis (PCA). GCMS analysis produced more than 60 chemical components in green beans of Robusta coffee. Principle component analysis determined the metabolite distribution of coffee samples as influenced by their geographical origin. Coffee originating from the highlands had different marker compounds than coffee grown in lower plains. A metabolomics approach provides a comprehensive explanation of this relationship.
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    Item type:Publication,
    The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products
    (2024-08-01)
    Todhanakasem, Tatsaporn
    ;
    Van Tai, Ngo
    ;
    Pornpukdeewattana, Soisuda
    ;
    Charoenrat, Theppanya
    ;
    Young, Briana M.
    Coffee is a critical agricultural commodity and is used to produce premium beverages enjoyed by people worldwide. The microbiome of coffee beans has proven to be an essential tool that improves the flavor profile of coffee by creating aromatic flavor compounds through natural fermentation. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand in order to identify the correlation between microbial diversity and biochemical characteristics including flavor, aroma, and metabolic attributes. Our study found 64 genera of bacteria and 59 genera of yeast/fungi present during the fermentation process. Group of microbes, mainly yeast and lactic acid bacteria, that predominated in the process were significantly correlated with preferable flavor and aroma compounds, including linalyl formate, linalool, cis-isoeugenol, trans-geraniol, and (-)-isopulegol. Some of the detected metabolites were found to be active compounds which could play a role in health.
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