Guilin Hu

Kunming Institute of Botany · Chinese Academy of Sciences

This study attempted to improve commercial Arabica coffee quality by integrating flavor precursors with anaerobic germination. Using raw coffee beans as materials, anaerobic germination was conducted with 5 g/100 g of flavor precursors (sucrose, glucose, fructose). The chemical composition and sensory quality of roasted coffee beans were analyzed....

Obesity, a major public health problem, causes numerous complications that threaten human health and increase the socioeconomic burden. The pathophysiology of obesity is primarily attributed to lipid metabolism disorders. Conventional anti-obesity medications have a high abuse potential and frequently deliver insufficient efficacy and have negative...

Defective coffee beans (DCB) are one of the main reasons for poor coffee quality. In the current research, chemical difference of three common DCB including sour beans (SCB), black beans (BCB), and mold beans (MCB) were clarified using ¹H qNMR method and compared with that of non-defective beans (NDCB). The results indicated that DCB has lower suga...

Six new (1, 2, 3, 5, 6, and 8) and seven known (4, 7, 9, 10, 11, 12, and 13) diterpenoids have been identified in the pulp of Coffea arabica. The structures of new diterpenoids were elucidated by extensive spectroscopic analysis, including 1D, 2D NMR (HSQC, HMBC, 1H–1H COSY, and ROESY), HRESIMS, IR, DP4+, electronic circular dichroism, and X-ray cr...

Covering: up to March 2023Machine learning (ML) has emerged as a popular tool for analyzing the structures of natural products (NPs). This review presents a summary of the recent advancements in ML-assisted mass spectrometry (MS) and nuclear magnetic resonance (NMR) data analysis to establish the chemical structures of NPs. First, ML-based MS/MS an...

Previous studies have shown that coffee has a role in regulating lipid metabolism. However, the active compounds and pharmacological mechanism(s) are still unclear. Here, four new coffee diterpenoids (1-4) were identified from roasted arabica coffee (Coffea arabica L.) beans, and together with 31 known coffee diterpenoids (5-35), their bioactivitie...

In this study, medium roasted coffee with four different fermented coffee fruits post-treatments (dry, wet, semi-dry and hot air dry) was used as the material. Chemical profile and sensorial analysis were used to comprehensively analyze the effects of post-treatments on coffee flavor characteristics from multiple dimensions. A total of 31 water-sol...

This study aimed to improve the brewing quality of commercial Arabica coffee through anaerobic germination. Changes in important compounds and cupping scores of germination roasting coffee with different germination degrees were investigated by 1H NMR, HS-SPME-GC-MS and sensory analysis. Statistical analysis of multivariate analysis results indicat...

Green coffee oil can be used as a biologically active emulsifier. In this study, corn starch-based composite films with different concentrations of Arabica coffee oil (ACO) and Robusta coffee oil (RCO) were prepared using the solution-casting method. The film-forming properties and physicochemical characteristics of the composite films were investi...

Comprehensive Summary Ganoderma triterpenoids (GTs), a class of major active constituents of Ganoderma fungi, possess diverse structures and remarkable activities. In the present study, nine new GTs, namely applanoids A—I (1—9), were isolated from the medicinal fungus of Ganoderma applanatum. Their structures including absolute configurations were...

Seven new (1-4, 6-8) diterpenoids with rare skeletons and seven known ones (9, 12, 17, 18 and 23-25) were isolated from roasted beans of Coffea arabica L. Together with previously obtained diterpenoids, a total of 26 molecules (1-25, 4a) were evaluated their activities on Cav3.1 low voltage-gated Ca²⁺ channel. Compounds 1, 3, 6, 7, 12, 13, 17, 19 a...

The objective of this review is to evaluate the influence of six factors on coffee volatiles. At present, the poor aroma from robusta or low‐quality arabica coffee can be significantly improved by advanced technology, and this subject will continue to be further studied. On the other hand, inoculating various starter cultures in green coffee beans...

Nuclear magnetic resonance (NMR) spectroscopy was used for the qualitative and quantitative analysis of aqueous extracts of unroasted and roasted coffee silverskin (CS). Twenty compounds were identified from 1D and 2D NMR spectra, including caffeine, chlorogenic acid (CGA), trigonelline, fructose, glucose, sucrose, etc. For the first time, the pres...

Background Coffee is one of the most commonly consumed drink around the world. During the coffee roasting process, sugars and amines undergo a violent Maillard reaction, resulting in a large number of volatile and non-volatile components . These ingredients have a huge impact on the formation of coffee flavor. In addition, many maillard products in...

This work aimed to study the composition differences of roasted beans between 12 coffee cultivars (Catimor 7963, HIBRIDO DE TIMOR, Ruiru 11, Castillo, DTARI 296, DTARI 366, DTARI 392, DTARI 585, SL28, SL34, Catuai-Amarelo and Catuai-Vermelho) from Bourbon-Typica group and Introgressed group under subtropical humid monsoon climate. The water-soluble...

Two unprecedented Ganoderma meroterpenoid dimers, applanmerotic acids A and B (1 and 2), were isolated from the fruiting bodies of Ganoderma applanatum. Their structures including stereostructures were established by spectroscopic...

Ten new (1–10) and five known (11–15) ent-kaurane diterpene derivatives were identified from the roasted beans of coffea arabica. Their structures were established by extensive spectroscopic analysis including 1D, 2D NMR (HSQC, HMBC, COSY, and ROESY), HRESIMS, and X-ray diffraction analysis. Compounds 1–3 were three types of rearranged ent-kaurane...

As the most consumed beverage in the world, the material basis of the sensory quality for roasted coffee beans has always received much attention. The objective of the present study was to clarify the physical morphology changes, main chemical ingredients and cupping scores of arabica coffee beans of different roasting degrees, by scanning electron...

As the major biologically active constituents in Ganoderma species, Ganoderma triterpenoids (GTs) also showed potential anti-obesity effect in recent reports. To further elucidate the anti-obesity effect of GTs, four new compounds Ganoderenses H–K (1–4) and four known compounds (5–8) from Ganoderma resinaceum were determined by extensive spectrosco...

Seven new lactam ent-kaurane diterpenoids, cafemide A-G (1-7), were isolated form roasted beans of Coffea arabica. Their structures were elucidated by extensive spectroscopic analysis including 1D, 2D NMR (HSQC, HMBC, 1H-1H COSY, and ROESY), HRESIMS and IR spectra. They were divided into subtype I-III according to the structure. Further, LC-MS/MS b...

Ganoderma mushrooms have been widely used as functional food in China, Japan, and Korea. Ganoderma triterpenoids are deemed to be the main functional constituents. The structures of Ganoderma triterpenoids are complex but quite similar, which made their analyses markedly limited. In this study, we developed a general 2D NMR method to differentiate...

H NMR detection combined with partial least squares discriminant analysis (PLS-DA) was used to establish models for distinguishing between Arabica coffee immature beans and mature beans. By screening Variable importance in projection (VIP) values of the discriminant model, sugars, caffeoylquinic acids (CQAs), caffeine, trigonelline and quinic acid...

Large-scale conversions from monoculture arabica coffee systems to agroforestry systems started in 2012 in southern Yunnan Province. This study analyses the impact of young shade trees (Cinnamomum camphora, Bishofia javanica and Jacaranda mimosifolia) on microclimate, coffee fruit development cycle, coffee yield, and coffee quality only 4 years aft...

Coffee bioactive components include caffeine, chlorogenic acid (CGAs), trigonelline, tryptophan alkaloids, diterpenes and other secondary metabolites. During roasting, coffee metabolites undergo complex Maillard reactions, producing melanoidins and other degradation products, the most controversial among which is acrylamide, an ingredient widely fo...

Four new rearranged ent-kaurane diterpenoids named as caffruenol A (1), caffruenol B (2), caffruolide A (3), caffruolide B (4), along with eleven known analogues (5-15) were isolated from the cherries of Coffea arabica. The structures of new compounds were elucidated by extensive spectroscopic analysis and X-ray crystallography. Coffruenols A and B...

In present study, four new dammarane-type triterpenoids, namely caffruones A–D (1–4), were isolated from the cherries of Coffea arabica. Their structures were elucidated by extensive spectroscopic analysis including 1D, 2D NMR (HSQC, HMBC, ¹H–¹H COSY, and ROESY), HRMS and IR spectra. This is the first time that tetracyclic triterpenes have been rep...

Eight new ent-kaurane diterpene fatty acid esters, namely caffarolides A–H (1–8), were isolated from green beans of Coffea arabica. Their chemical structures were confirmed by extensive spectroscopic analysis including 1D, 2D NMR (HSQC, HMBC, ¹H-¹H COSY, and ROESY), HRMS, IR and CD spectra and by GC-FID analysis. Interestingly, the diterpene moiety...