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A Workflow for Lipid Annotation in Coffee Samples by Liquid Chromatography-Mass Spectrometry

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Mass Spectrometry for Food Analysis

Part of the book series: Methods and Protocols in Food Science ((MPFS))

Abstract

Lipids in coffee are not only precursors for flavor and volatile compounds, but also considered essential for brew taste and body. They account for around 7–15% of the dry bean weight in both Arabica and Robusta green coffee beans and include different subclasses, such as triacylglycerols (TAG), phospholipids (PL), and βN-alkanoyl-5-hydroxytryptamides. Due to this fraction relevance, our work provides a protocol to analyze lipids in coffee samples by liquid chromatography-high resolution tandem mass spectrometry (LC-HRMS/MS). An open-source metabolomics software is used for feature detection, data alignment, and lipid annotation.

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Author information

Authors and Affiliations

  1. Aroma Analysis Laboratory, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil

    Ana Carolina R. Silva & Claudia M. Rezende

  2. Metabolomics Laboratory (LabMeta-LADETEC), Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil

    Ana Carolina R. Silva & Rafael Garrett

Authors
  1. Ana Carolina R. Silva
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  2. Rafael Garrett
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  3. Claudia M. Rezende
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Corresponding author

Correspondence to Claudia M. Rezende .

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Editors and Affiliations

  1. Amazonas State University, Manaus, Brazil

    Hector Koolen

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Silva, A.C.R., Garrett, R., Rezende, C.M. (2022). A Workflow for Lipid Annotation in Coffee Samples by Liquid Chromatography-Mass Spectrometry. In: Koolen, H. (eds) Mass Spectrometry for Food Analysis. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-2107-3_7

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  • DOI: https://doi.org/10.1007/978-1-0716-2107-3_7

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  • Publisher Name: Humana, New York, NY

  • Print ISBN: 978-1-0716-2106-6

  • Online ISBN: 978-1-0716-2107-3

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