Coffee Metabolomics, Bioassays, and Sensory Profiles: A Critical Review

Wulandari, Lestyo; Indrayanto, Gunawan; Yuwono, Mochammad

doi:10.48309/jcr.2026.560615.1532

Coffee Metabolomics, Bioassays, and Sensory Profiles: A Critical Review

Articles in Press

Document Type : Review Article

Authors

Lestyo Wulandari ¹^{, 2}

Gunawan Indrayanto ³

Mochammad Yuwono ¹

¹ Department of Pharmaceutical Sciences, Faculty of Pharmacy, Universitas Airlangga, Surabaya 60115, East Java, Indonesia

² Pharmaceutical Analysis and Chemometrics Group, Faculty of Pharmacy, University of Jember, Jember 68121, East Java, Indonesia

³ VMA Consultant, Surabaya 60117, East Java, Indonesia

https://doi.org/10.48309/jcr.2026.560615.1532

Abstract

Coffee is a chemically rich beverage whose sensory quality and bioactivity are shaped by cultivar, post‑harvest processing, roasting, and brewing. Comprehensive metabolomic and targeted analyses identify chlorogenic acids, caffeine, trigonelline, diterpenes, simple phenolic acids, melanoidins, and numerous Maillard‑ and lipid‑derived volatiles as recurring families. This critical review synthesizes chemical profiling (LC‑MS, HR‑MS, NMR, and GC‑MS), antimicrobial and antifungal bioassays, and sensory science to map structure–function relationships, highlight isomer‑specific roles in acidity and aroma formation, and evaluate reported biological activities. While many coffee constituents show in vitro antimicrobial, antibiofilm, and metabolic‑modulating effects, reported MIC/IC₅₀ values vary widely across studies and sample matrices, and most bioassays lack essential validation and microbial authentication. Likewise, untargeted metabolomics frequently omits quantitative validation and orthogonal confirmation of isomers, limiting confidence in compositional–functional links. Therefore, routine reporting of validation metrics (selectivity, linearity, accuracy, precision, and LOD/LOQ), authenticated strains, and cell lines is recommended. Implementing these practices will strengthen the connection between verified compound concentrations, sensory outcomes, and translational bioactivity, while prioritizing specific coffee metabolites and processing steps for future sensory optimization and clinical validation.

Graphical Abstract

Keywords

Coffee

Metabolomic

Bioactivity

Sensory profile

Subjects

Analytical chemistry

Content

1. Introduction

2. Metabolomic Profiling of Coffee

3. Coffee Compounds as Antimicrobial Agents

4. Coffee Compounds as Non-Microbial Agents

5. Effect of Coffee Compounds on Coffee Specialty

6. Coffee Compounds with Dual Bioactivity and Flavor Functions

7. Conclusion

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OPEN ACCESS

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