Mass Spectrometry-Based Lipidomics in Coffee: Linking Lipid Transformation to Flavor Formation and Quality Control
Yanbing Wang, Xiaoyuan Wang, Ping Du, Xiaogang Liu · 2026
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Description
Coffee's fats help shape its flavor, and Yanbing Wang with colleagues review in 2026 how mass spectrometry lipidomics can track those molecules from bean to cup. Lipids influence aroma release, mouthfeel, and how coffee holds up in storage, yet their changes during production are poorly pieced together.
The review covers sample preparation, instrument platforms, and data analysis, then follows lipid profiles through bean maturation, species differences, processing, roasting, and storage. Particular lipid classes, not total fat, look most informative for markers of origin and roast level. The authors caution that most links to taste remain correlational and urge studies combining precise measurement with sensory testing.
Catalog record
| CREATOR | Yanbing Wang, Xiaoyuan Wang, Ping Du, Xiaogang Liu |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 54024 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |