Identification of (furan-2-yl)methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee

Decoding the quantitative structure-activity relationship and astringency formation mechanism of oxygenated aromatic compounds

Astringency is a common sensory experience in the mouth, characterized by dryness, roughness, and puckering. Due to the inefficiency and expense of conventional astringency evaluation methods, the quantitative structure-activity relationship (QSAR) modeling correlates molecular structure with sensory feature, offering a scalable computational alternative. First, 54 oxygenated aromatic compounds were comprehensively collected, followed by molecular fingerprint similarity (MFS)-based hierarchical clustering for structural pattern classification. Subsequently, six machine learning regression models were constructed for predicting the astringency thresholds of the compounds, and the results indicated that the AdaBoost model performed the best, with an R2 of 0.778 and MSE of 0.058. Furthermore, the Shapley Additive exPlanations (SHAP) method was applied to interpret this model, revealing that BCUT2D_LOGPLOW and VSA_Estate1 were the most critical descriptors governing astringency thresholds. Two natural astringent oxygenated aromatic compounds were successfully identified through molecular fingerprint recognition and the Maximum Common Substructure (MCS) algorithm, and their astringency thresholds were predicted by the established model. The feasibility of the model was further validated through sensory experiments, where the predicted astringency thresholds closely matched the human astringency thresholds. The interaction mechanisms of astringent compounds were systematically investigated through turbidity measurements, zeta potential analysis, and molecular dynamics (MD) simulations. Results demonstrated that the protein-ligand complex aggregation was predominantly driven by hydrogen bonding and hydrophobic interactions. Therefore, the integration of QSAR and MD enables feature predictive frameworks to advance astringency-focused food development.

Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques

Bitterness is one of the five basic tastes generally considered undesirable. The widespread presence of bitter compounds can negatively affect the palatability of foods. The classification and sensory evaluation of bitter compounds have been the focus in recent research. However, the rigorous identification of bitter tastes and further studies to effectively mask or remove them have not been thoroughly evaluated. The present paper focuses on identification of bitter compounds in foods, structural-based activation of bitter receptors, and strategies to reduce bitter compounds in foods. It also discusses the roles of metabolomics and virtual screening analysis in bitter taste. The identification of bitter compounds has seen greater success through metabolomics with multivariate statistical analysis compared to conventional chromatography, HPLC, LC-MS, and NMR techniques. However, to avoid false positives, sensory recognition should be combined. Bitter perception involves the structural activation of bitter taste receptors (TAS2Rs). Only 25 human TAS2Rs have been identified as responsible for recognizing numerous bitter compounds, showcasing their high structural diversity to bitter agonists. Thus, reducing bitterness can be achieved through several methods. Traditionally, the removal or degradation of bitter substances has been used for debittering, while the masking of bitterness presents a new effective approach to improving food flavor. Future research in food bitterness should focus on identifying unknown bitter compounds in food, elucidating the mechanisms of activation of different receptors, and developing debittering techniques based on the entire food matrix.

LC-MS methods combination for identification and quantification of trans-sinapoylquinic acid regioisomers in green coffee

The present study aims to both identify and quantify trans-sinapoylquinic acid (SiQA) regioisomers in green coffee by combined UHPLC-ESI-QqTOF-MS/MS and UHPLC-ESI-QqQ-MS/MS methods. Among the various mono-acyl chlorogenic acids found in green coffee, SiQA regioisomers are the least studied despite having been indicated as unique phytochemical markers of Coffea canephora (known as Robusta). The lack of commercially available authentic standards has been bypassed by resorting to the advantages offered by high-resolution LC-MS as far as the identification is concerned. SiQA regioisomers have been identified in several samples of Robusta and Coffea arabica (known as Arabica) commercial lots from different geographical origin and, for the first time, in different samples of coffee wild species (Coffea liberica and Coffea pseudozanguebariae). Quantification (total SiQA ranging from 3 to 5 mg/100 g) let to reconsider these chlorogenic acids as unique phytochemical markers of Robusta being present in the same quantity and distribution in C. liberica as well. Gardeniae Fructus samples (fruits of Gardenia jasminoides) have additionally been characterized as this matrix is recognized as one of the few naturally occurring SiQA sources. The SiQA regioisomer content (total SiQA about 80 mg/100 mg) fully supports the proposal to use this matrix as a surrogate standard for further studies.

Characterization of the impact of chlorogenic acids on tactile perception in coffee through an inverse effect on mouthcoating sensation

Coffee "body" is acknowledged by coffee industry professionals to be an attribute which contributes meaningfully to overall coffee quality and is defined as the collective tactile sensation imparted by the beverage. Currently, there is limited knowledge of the chemical compounds that contribute to tactile attributes in coffee. In the present work, coffee body was determined to be comprised of 4 sub-attributes including mouthcoating, astringency, chalkiness, and thickness and the specific constituents contributing to the tactile sensation of mouthcoating were further pursued using sensory-guided fractionation via preparative-scale liquid chromatography. Signal detection-based sensory methodologies were employed to characterize the sensory effects elicited by selected compounds in water and coffee matrices. Two chlorogenic acids, 3-O-caffeoylquinic acid (3-CQA) and 4-O-caffeoylquinic acid (4-CQA), were observed to impart subtle but significantly perceptible mouthcoating effects in water and/or coffee. Counterintuitively, sensory perception was inversely related to compound concentration. Complex receptor-ligand interactions or salivary lubrication dynamics are discussed as two potential mechanisms to explain this inverse relationship. Taken together, the outcomes of the present study (1) provide new targets for coffee tactile sensation optimization and modulation, (2) identify a novel dimension of sensory impact for two compounds of the chlorogenic acid family, and (3) present a need for deeper investigation into 3-CQA and 4-CQA mechanisms of sensation.

Identification of compounds that enhance bitterness of coffee brew

The bitterness perception of coffee is a key attribute that impacts consumer acceptance. Nontargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics analysis was applied to identify compounds that enhance the bitter perception of roasted coffee brew. Orthogonal partial least squares (OPLS) analysis was used to model the comprehensive chemical profiles and sensory bitter intensity ratings of fourteen coffee brews with good fit and predictivity. Five compounds that were highly predictive and positively correlated to bitter intensity were selected from the OPLS model, further isolated, and purified using preparative LC fractionation. Sensory recombination testing demonstrated that five compounds significantly enhanced the bitter perception of coffee when presented as a mixture, but not when presented individually. In addition, a set of roasting experiments revealed the five compounds were generated during the coffee roasting process.

Profiling Real-Time Aroma from Green Tea Infusion during Brewing

Aroma substances are the most crucial criteria for the sensory evaluation of tea quality, and also key attractors influencing consumers to make the decision for purchasing tea. Understanding the aromatic properties of tea infusion during different brewing time is crucial to control the tea aromatic quality. Here, headspace and direct immersion solid-phase microextraction (HS-SPME and DI-SPME), coupled with GC-MS, were employed to investigate the impact of brewing time on the changes of the volatile features of green tea infusion. Esters, aldehydes, alcohols, fatty acids, and alkaloids were the predominant volatile groups from tea infusions. Two to three minutes was identified as the best duration for the tea brewing that can maximize the abundance of aromatic chemicals in the headspace emitted from the tea infusions. The variation of the key aromatic contributors between the tea infusion and the headspace over the infusion tended to equilibrate during the tea brewing process. This study provides a theory-based reference method by analyzing the real-time aromatic characteristics in green tea. The optimal time was determined for aromatic quality control, and the complementary relationship between the volatiles in the headspace and its counterpart, tea infusion, was primarily elucidated.

NMR-Based Studies on Odorant-Melanoidin Interactions in Coffee Beverages

A quantitative ¹H NMR-based approach was established, which allowed the direct and noninvasive analysis of molecular interactions between key coffee odorants and high-molecular-weight (HMW) melanoidin polymers. A clear distinction between covalent and noncovalent interactions was achieved by monitoring the time dependency of odorant-polymer interactions, resulting in four scenarios: covalent, π-π, covalent and π-π-, as well as no interactions. Evaluation of temperature influence on e.g. 2-furfurylthiol (FFT), revealed an altered behavior with increased π-π stacking at lower temperatures and accelerated covalent interactions at higher temperatures. Human sensory experiments with HMW material and a coffee aroma reconstitution model showed a drastic reduction of "roasty/sulfury" aroma notes, as well as an increased "sweetish/caramel-like" flavor. The lack of interactions between the "sweetish/caramel" smelling 4-hydroxy-2,5-dimethyl-3(2H)-furanone with the HMW melanoidins in combination with the high binding affinity of coffee thiols explains the sensory evaluation and is obviously the reason for the fast disappearance of the typical "roasty/sulfury" aroma impressions of a freshly prepared coffee brew.

Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review

The bitterness of foodstuffs is often associated with toxicity, which negatively influences product acceptability. However, bitter compounds have many benefits, and a slight bitter taste is sometimes favored. In this review, we summarize the methods used to isolate and evaluate the taste of bitter compounds in different foods. The chemical structures and threshold concentrations of these compounds are also recapped. Although the structures and thresholds of many bitter compounds have been confirmed, further studies are needed to develop detailed bitter-masking strategies and establish the relation between functional groups (hetero-cyclic substituents and bonding types) and taste quality. Furthermore, a comprehensive bitterness database and chemometric data must be provided in order to quickly assess the bitterness of unfamiliar products.

Chromatographic Fingerprinting Strategy to Delineate Chemical Patterns Correlated to Coffee Odor and Taste Attributes

Coffee cupping includes both aroma and taste, and its evaluation considers several different attributes simultaneously to define flavor quality and therefore requires complementary data from aroma and taste. This study investigates the potential and limits of a data-driven approach to describe the sensory quality of coffee using complementary analytical techniques usually available in routine quality control laboratories. Coffee flavor chemical data from 155 samples were obtained by analyzing volatile (headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS)) and nonvolatile (liquid chromatography-ultraviolet/diode array detector (LC-UV/DAD)) fractions, as well as from sensory data. Chemometric tools were used to explore the data sets, select relevant features, predict sensory scores, and investigate the networks between features. A comparison of the Q model parameter and root-mean-squared error prediction (RMSEP) highlights the variable influence that the nonvolatile fraction has on prediction, showing that it has a higher impact on describing acid, bitter, and woody notes than on flowery and fruity. The data fusion emphasized the aroma contribution to driving sensory perceptions, although the correlative networks highlighted from the volatile and nonvolatile data deserve a thorough investigation to verify the potential of odor-taste integration.

Identification of coffee compounds that suppress bitterness of brew

Untargeted LC-MS flavoromic profiling was utilized to identify compounds that suppress bitterness perception of coffee brew. The chemical profiles of fourteen brew samples and corresponding perceived bitterness intensities determined by descriptive sensory analysis were modeled by orthogonal partial least squares (OPLS) with good fit (R²Y > 0.9) and predictive ability (Q² > 0.9). Ten chemical markers that were highly predictive and negatively correlated to bitter intensity were subsequently purified by multi-dimensional preparative LC-MS to conduct sensory recombination testing and/or confirm compound identifications by NMR. Three of the ten compounds evaluated, namely 4-caffeoylquinic acid, 5-caffeoylquinic acid, and 2-O-β-d-glucopyranosyl-atractyligenin were identified as bitter modulators in coffee, and significantly decreased the perceived bitterness intensity of the brew.

Identification and Quantitation of Reaction Products from Quinic Acid, Quinic Acid Lactone, and Chlorogenic Acid with Strecker Aldehydes in Roasted Coffee

To gain comprehensive insight into the interactions of key coffee odorants, like the Strecker aldehydes, acetaldehyde, propanal, methylpropanal, 2- and 3-methylbutanal, and methional, and the nonvolatile fraction of coffee, an untargeted metabolomics approach was applied. Ultra performance liquid chromatography (UPLC)-time of flight (TOF)-mass spectrometry (ESI^-) profiling followed by statistical data analysis revealed a marker substance for a coffee beverage spiked with acetaldehyde with an accurate mass of 217.0703 [M - H]^-. This compound could be identified as a reaction product of quinic acid (QA) and acetaldehyde linked by acetalization at the cis-diol function of QA. Consequently, the acetalization of aldehydes, QA, 5-O-caffeoyl quinic acid (CQA), and quinic acid γ-lactone (QAL) was investigated by means of model reactions, followed by synthesis, isolation, and structure elucidation via UPLC-TOF-MS and 1D and 2D NMR techniques. UHPLC-MS/MS_MRM screening and the quantification of aldehyde adducts in coffee beverages revealed the presence of QA/acetaldehyde, -/propanal, -/methylpropanal, and -/methional reaction products and CQA/acetaldehyde, -/propanal, -/methylpropanal, -/2- and 3-methylbutanal, and -/methional and QAL/acetaldehyde adducts for the first time, in concentrations of 12-270 μg/L for QA/aldehydes, 5-225 μg/L for CQA/aldehydes, and 62-173 μg/L for QAL/acetaldehyde. The sensory characterization of the identified compounds showed bitter taste recognition thresholds of 48-297 μmol/L for CQA adducts and 658 μmol/L for QAL/acetaldehyde, while the QA adducts showed no bitter taste (<2000 μmol/L).

Comprehensive identification of non-volatile bitter-tasting compounds in Zanthoxylum bungeanum Maxim. by untargeted metabolomics combined with sensory-guided fractionation technique

Zanthoxylum Bungeanum Maxim. is an important seasoning in Chinese cooking, but its bitter taste limits its use by some consumers. In this study, metabolomic analysis based on ultra-high-performance liquid chromatograph-tandem mass spectrometry (UPLC-MS) was used to screen out a vast number of potential non-volatile bitter compounds in Z. bungeanum. Results showed that there were 37 potential bitter compounds in Z. bungeanum, and possible mechanisms underlying its bitter taste were provided. Further, instrumental analyses combined with sensory evaluation were used to identify the key bitter compounds in Gou jiao, a wild variant of Z. Bungeanum with a strong bitter taste. Totally 15 key bitter compounds were identified, most of which have a low bitterness recognition threshold. This study is the first comprehensive identification of non-volatile bitter compounds in Z. bungeanum and provides a basis for future investigations into mitigating bitterness and uncovering how the interaction between different bitter compounds affects taste.

Furfuryl alcohol is a precursor for furfurylthiol in coffee

This study investigated the role of furfuryl alcohol (FFA) in the formation of furfurylthiol (FFT), the most important odorant in roasted coffee, using in-bean and spiking experiments. Green beans were spiked with FFA, and after roasting FFT was quantified by stable isotope dilution analysis. The FFT level in the roasted beans increased dose-dependently with addition of FFA. Additionally, beans were spiked with isotopically labelled d₂-FFA which generated isotopically labelled d₂-FFT after roasting. However, no labelled furfural was observed. The results unambiguously show that FFA serves as a precursor of FFT in coffee. On the other hand, the data indicate that furfural stems not from oxidation of FFA and plays no major role as precursor for FFT formation during coffee roasting. The suggested formation pathway leads from FFA to the furfuryl cation, then protein-bound S-furfuryl-l-cysteine and by subsequent elimination to FFT.

Numerous Compounds Orchestrate Coffee's Bitterness

Coffee is one of the most consumed hot beverages worldwide and is highly regarded because of its stimulating effect despite having a pronounced bitterness. Even though numerous bitter ingredients have been identified, the detailed molecular basis for coffee's bitterness is not well understood except for caffeine, which activates five human bitter taste receptors. We elucidated the contribution of other bitter coffee constituents in addition to caffeine with functional calcium imaging experiments using mammalian cells expressing the cDNAs of human bitter taste receptors, sensory experiments, and in silico modeling approaches. We identified two human bitter taste receptors, TAS2R43 and TAS2R46, that responded to the bitter substance mozambioside with much higher sensitivity than to caffeine. Further, the structurally related bitter substances bengalensol, cafestol, and kahweol also activated the same pair of bitter taste receptors much more potently than the prototypical coffee bitter substance caffeine. However, for kahweol, a potent but weak activator of TAS2R43 and TAS2R46, we observed an inhibitory effect when simultaneously applied together with mozambioside to TAS2R43 expressing cells. Molecular modeling experiments showed overlapping binding sites in the receptor's ligand binding cavity that suggest that the partial agonist kahweol might be useful to reduce the overall bitterness of coffee-containing beverages. Taken together, we found that the bitterness of coffee is determined by a complex interaction of multiple bitter compounds with several human bitter taste receptors.

Rh(III)-Catalyzed C-H Activation/Cycloisomerization of N-Phenoxyacetamides with Enynones for One-Pot Assembly of Furylated 2-Alkenylphenols

An efficient and practical procedure for one-pot assembly of furylated 2-alkenylphenols has been achieved via the Cp*^CyRh-catalyzed regioselective redox-neutral C-H activation/5-exo-dig cyclization cascade using N-phenoxyacetamides and enynones as the viable substrates. The synthetic application of such a protocol has also been demonstrated to highlight the versatility of this transformation.

Identification of markers of thermal processing ("roasting") in aqueous extracts of Coffea arabica L. seeds through NMR fingerprinting and chemometrics

Roasting of Coffea arabica L. seeds gives rise to chemical reactions that produce more than 800 compounds, some being responsible for the desired organoleptic properties for which the beverage called "coffee" is known. In the industry, the "roasting profile," that is, the times and temperatures applied, is key to influence the composition of roasted coffee beans and the flavour of the beverage made from them. The impact of roasting on the chemical composition of coffee has been the subject of numerous studies, including by nuclear magnetic resonance (NMR) spectroscopy. However, the roasting equipment and profiles applied in these studies are often far from real industrial conditions. In this work, the effects of two critical technological parameters of the roasting process, namely, the "development time" (the period of time after the "first crack," a characteristic noise due to seed disruption) and the final roasting temperature on coffee extracts, were investigated. Seeds were roasted at pilot scale according to 13 industrial roasting profiles and extracted in D₂ O. The extracts were analysed by ¹ H NMR experiments. The NMR spectra were compared using (a) quantitative analysis of main signals by successive orders of magnitude and (b) chemometric tools (principal component analysis, partial least squares and sparse-orthogonal partial least squares analysis). This allowed to identify compounds, which may serve as markers of roasting and showed that changes in chemical composition can be detected even for slight change in final temperature (~1°C) or in total roasting time (~25 s).

UHPLC-ESI-QqTOF-MS/MS characterization of minor chlorogenic acids in roasted Coffea arabica from different geographical origin

Chlorogenic acids are relevant coffee quality markers, taste, and aroma precursors as well as important bioactive compounds. A number of mono-acyl, di-acyl, and tri-acyl quinic acid isomers were found in green coffee beans, being mono-caffeoyl, mono-feruloyl, mono-p-coumaroyl, and di-caffeoylquinic acid isomers considered as quantitatively major compounds. Roasting process increases the chemical complexity of coffee by inducing the formation of a number of lactones (quinides), shikimates, and other chlorogenic acids derivatives. So far, little attention has been paid in characterizing minor chlorogenic acids and derivatives in roasted Coffea arabica, also known as Arabica. In the present work, roasted C. arabica samples from different geographical origins (Brazil, Colombia, Costa Rica, Ethiopia, Guatemala, and India) were characterized by UHPLC-ESI-QqTOF-MS/MS. Several minor chlorogenic acid isomers were identified. In particular, HR-MS/MS provided putative identification of four dimethoxycinnamoyl-quinic acid derivatives, such as 4-dimethoxycinnamoylquinic acid, 4-dimethoxycinnamoyl-3-caffeoylquinic acid, 3-dimethoxycinnamoyl-4-feruloylquinic acid, 4-dimethoxycinnamoyl-5-feruloylquinic acid, and two caffeoyl, feruloyl quinic acid derivatives (3-caffeoyl-4-feruloylquinic acid and 3-feruloyl-4-caffeoylquinic acid). To our knowledge, these compounds were found in roasted Arabica coffee for the first time, and their presence is independent on the different geographical origins examined.

Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao)

BACKGROUND

The taste of dried jujube fruit when compared with fresh ones is less palatable, as it develops bitterness during drying and storage. Therefore, identifying the methods by which bitterness occurs is essential for developing strategies for processing and storage.

RESULTS

Bitterness in fresh jujube fruit was negligible; however, it increased by 0.9-, 1.5- and 1.8-fold during drying and storage over 6 and 12 months. The moisture significantly decreased during harvesting and drying. Free amino acids, except proline and tyrosine, significantly decreased during drying and storage. Fructose, glucose and sucrose hardly changed during harvest, drying and storage. Titratable acidity, total phenolic and total flavonoids contents were stable during harvest and drying, but increased upon storage. Additionally, protocatechuic and ellagic acids were not detected in fresh jujube fruit, however, were found to increase during drying and storage.

CONCLUSION

Bitterness in fresh jujube fruit tasted negligible because of meagre amount of phytochemicals, while the condensation effect of moisture reduction, the loss of free amino acids, and the formation of protocatechuic and ellagic acids could aggravate the bitterness of jujube fruit during drying and storage. © 2017 Society of Chemical Industry.

Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans

Sensory-guided fractionation of a roasted coffee beverage revealed a highly polar, bitter-tasting subfraction, from which the furokaurane glucoside mozambioside was isolated and identified in its chemical structure by means of HDMS and NMR spectra. Sensory evaluation revealed a bitter taste recognition threshold of 60 (± 10) μmol/L. UPLC-HDMS quantitation of raw coffee beans showed that Arabica coffees contained 396-1188 nmol/g mozambioside, whereas only traces (<5 nmol/g) were detected in Robusta coffees, thus suggesting that mozambioside can be used as an analytical marker for Arabica coffee. Roasted Arabica contained a substantially reduced concentration (232 ± 37 nmol/g), indicating partial degradation of mozambioside during coffee roasting. Mozambioside was nearly quantitatively extracted into the aqueous brew during coffee-making (86-98%).

Chlorogenic acid in raw materials for the production of chicory coffee

BACKGROUND

Chicory coffee is produced from traditional raw materials. Other materials are added to improve its aroma. The aim of this study was to test new raw materials with a high content of chlorogenic acid (CGA) as the criterion for their selection. This acid is degraded in the course of roasting and is a source of phenolic compounds affecting coffee aroma. For this reason, contents of CGAs were analyzed in traditional and new materials before and after roasting and compared with the chemicals formed in the roasted pure standard of chlorogenic acid (5-CQA).

RESULTS

It was shown that the novel raw materials contained considerable amounts of 5-CQA, frequently higher than in traditional chicory. The roasting process caused significant losses of 5-CQA in the tested raw materials, amounting to 55-91%. In turn, the analysis of volatile compounds in roasted materials showed the presence of certain phenolic and heterocyclic compounds that were also formed as degradation products of the pure 5-CQA chemical standard.

CONCLUSION

Novel raw materials, mainly chokeberry, artichoke and lovage, are rich sources of CGAs, particularly 5-CQA. Their application in the production of chicory coffee may result in an increased content of primarily phenolic compounds in its aroma.

Characterization of the polymerization of furfuryl alcohol during roasting of coffee

The polymerization of furfuryl alcohol contributes to the formation of the brown colour in heated foods, in addition to the Maillard and caramelization reactions. During the heating of food, furfuryl alcohol is formed via the degradation of quinic acid or 1,2-enediols. Furfuryl alcohol is a mutagenic compound. In acidic conditions it is able to polymerize and form aliphatic polymers that show a brown colour. Herein we show that furfuryl alcohol polymerizes in a model system by incubating it in 1 M HCl at room temperature. Some of the reaction products are dimers, trimers, tetramers, and pentamers with methylene linkages. The degree of polymerization and the amount of those furfuryl alcohol oligomers increased with increasing reaction time. The results of this model system were used to characterize the polymerization of furfuryl alcohol which is produced during roasting of coffee. The coffee was roasted at 210 °C for 2, 3, 4, 5, and 6 min with a home coffee roaster. Furfuryl alcohol and its dimer were found in roasted coffee after 2 and 3 min of roasting respectively, reaching a maximum amount after 4 min. Perhaps due to further reactions, the dimeric furfuryl alcohol concentration starts to decrease after 4 min. We propose that the polymers of furfuryl alcohol contribute to the brown colour of roasted foods.

NMR based geographical characterization of roasted coffee

The increasing attention for food quality and safety led to develop several analytical techniques suitable to address these demands. Coffee has been already demonstrated to represent a worldwide appreciated beverage and its high economical value could induce frauds or adulteration practices involving both compositional and geographical aspects. In the last years, metabolic profiling revealed to be suitable to face the quality determination of food matrices and NMR confirmed its potentiality in metabolites characterization. The present study reports the capability of NMR spectroscopy to investigate the metabolite content of roasted Coffea arabica samples from the three main production areas, America, Africa and Asia. OPLS-DA models performed on (1)H NMR data led to a clear separation of samples according to their origin: fatty acids, chlorogenic acids and lactate and finally acetate and trigonelline resulted the main compounds characterizing the American, African and Asian samples respectively. The analytical approach here presented confirmed the potentiality of the joined NMR analysis and statistical treatments in quality determination of food matrices.