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Analyzes carbohydrate variation affecting coffee flavor during seed development, suggesting quality determinants early on.
High Resolution Image Download MS PowerPoint Slide The influence of chemical compounds in coffee seeds on flavor and aroma precursors in raw beans remains poorly understood in specialty coffee cultivars. This study analyzed the variation of carbohydrates, such as reducing sugars, sucrose, starch, and total sugars, and identified differentially abundant metabolites (DAMs) at different developmental stages of Coffea arabica fruits, employing cultivars with specialty sensory quality. Biochemical analyses revealed significant cultivar- and developmental stage-dependent differences in carbohydrate metabolism and flavor precursor accumulation. A total of 27 metabolites were identified, with the highest number of DAMs observed at 30 days after flowering (DAF), the most distinct stage according to PLS-DA analysis. Similar D-ribose and D-fructose levels were observed in MGS Paraíso 2 and Geisha, contrasting with MGS Catiguá 3 at 30 DAF. Metabolite profiling also revealed differences in compounds associated with glycolysis and the tricarboxylic acid cycle, pathways involved in synthesizing precursors related to coffee bean quality.
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Ferraz et al. (2026) studied this question.
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