Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS

Table 1

Compounds classes identified in green and roasted beans of Kalosi-Enrekang Arabica coffee with different postharvest processing (% relative).

Compound class	Green beans			Roasted beans
	Natural	Honey	Fully washed	Natural	Honey	Fully washed
Quinic acid and derivative	^bc	^a	^b	^a	^a	10.95 ± 1.16^a
Cinnamic acids and derivatives	^c	^a	^ab	^a	^a	^a
Coumarins and derivatives	^a		^a	^a	^a	^a
Amino acids, peptides, and analogues	^bc	^b	^a	^c	^b	^a
Organoheterocyclic compounds	^b	^bc	^a	^bc	^ab	^a
Alkaloid	^a	^ab	^bc	^a	^ab	^bc
Organic acids and derivatives	^c	^a	^ab	^a	^a	^a
Lipids and lipid-like molecules	^bc	^a	^b	^a	^a	^a
Phenylpropanoids and polyketides		0^a	^ab	n	n	^a
Carbohydrates and carbohydrate conjugates	^a	^ab	^c	^ab	^a	^bc
Phenolic acids		nd	nd	nd	nd	nd
Benzenoid	^ab	^bc	^a	^a	^a	^a
Carboxylic acids and derivatives	^a	^a	^a	^c	^a	^ab
Organonitrogen compounds	^a	^a	^a	^a	^a	^a
Purine nucleotides	^a	^a	^a	^a	^a	^a
Purines and purine derivatives	^a	^a	^a	^a	^a	^a
Pyrimidine nucleosides		^a	nd	nd	nd	nd
Keto acids and derivatives	^a	^a	^a	^a	^a	^a
Carbonyl compounds	nd	nd	nd	^a	^a	^a
Pyrimidines and pyrimidine derivatives	nd	nd	nd	^a	^a	^a
Organooxygen compounds	nd	nd	nd	^a	^a
Organosulfur compounds	nd	nd	nd	^a	^a	^a

Description: the values followed by the same superscript letter in the same row indicate no significant difference (). The value is the average % relative to the 3 replications and the standard error. The number followed by the sign is a significant difference between green beans and roasted beans as T-Test (). ANOVA tests on green beans and roasted beans were carried out separately.