Lipidomic study associates lipid variations with bean maturation in Coffea canephora, suggesting sensory and bioactive implications.
• First lipidomic profiling of Coffea canephora var. conilon during maturation. • Over 220 lipids were putatively annotated across 27 classes. • Stage-specific lipid variation patterns are linked to bean maturation. • A multi-platform approach increased annotation reliability and coverage. • Lipid patterns may influence the sensory and bioactive traits of coffee.
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Lyrio et al. (2026) studied this question.
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