Metabolomic profiling of civet and non-civet Robusta coffee based on non-targeted GC-MS and multivariate analysis
Coffee is composed of different chemical components that provide its signature flavor and aroma. Civet coffee, an expensive coffee due its unique aroma and flavor, is produced by civet cats who eat the coffee cherries and excretes them in lumps. This study aims to identify the components of civet an...
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| Main Authors: | , |
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| Format: | text |
| Language: | English |
| Published: |
Animo Repository
2015
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| Subjects: | |
| Online Access: | https://animorepository.dlsu.edu.ph/etd_bachelors/8688 |
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| Institution: | De La Salle University |
| Language: | English |
| Summary: | Coffee is composed of different chemical components that provide its signature flavor and aroma. Civet coffee, an expensive coffee due its unique aroma and flavor, is produced by civet cats who eat the coffee cherries and excretes them in lumps. This study aims to identify the components of civet and non-civet and compare them with each other. Gas Chromatography-Mass Spectrometry (GC-MS) was used to construct the metabolomic profiles of the civet and non-civet coffee beans. The discriminant metabolites that were identified are: acetic acid, pyruvic acid, caffeine, 5-hydroxymethylfurfural, 2-acetyl-1pyrroline, and myo-inositol. The metabolites were further analyzed using non-targeted multivariate analysis, which was then used to carry out Principal Component Analysis (PCA). A separation in terms of the plot of metabolites of civet and non-civet was observed. Based on the PCA, it can be said that 2-acetly-1-pyrroline is a discriminant marker of civet coffee, and pyruvic acid is that of non-civet coffee. |
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