Plant Science

Biosynthesis of lipids for flavor

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Science  27 Jan 2017:
Vol. 355, Issue 6323, pp. 364-365
DOI: 10.1126/science.355.6323.364-e

Coffee aroma is a complex mix of metabolites and lipids.


Coffee is so much more than caffeine. Its aroma and flavor come from a complex mix of secondary metabolites characteristic of each coffee strain. Lipids such as cafestol and kahweol in the coffee bean endosperm add to flavor. In the context of human health, these lipids are linked to increased cholesterol levels, but also to anti-inflammatory and antioxidant properties. Ivamoto et al. surveyed both the production of these diterpenes and the transcriptional activity of cytochrome P450s during development of the coffee bean. The results highlight likely components of the final stages in the flavor biosynthetic pathways.

Plant Physiol. Biochem. 10.1016/j.plaphy.2016.12.004 (2017).

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