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Roast and Raw Coffee Proteome by UPLC-TOF-MS

ABSTRACT: Coffee proteins are key precursors of roasting flavor. However, heat-driven changes in the bean proteome remain underexplored. This work aimed to investigate these changes and identify proteomic markers of coffee beans. The total soluble protein content of green and roasted coffee beans was quantified and compared using UPLC-TOF-MS. 20230901001.raw -- blank run 20230901004.raw -- raw coffee bean 20230901022.raw -- roasted coffee bean This is the initial release of the dataset; additional work will follow. Only two UPLC-TOF-MS runs, representing raw and roasted coffee, were uploaded for demonstration, in addition with a blank run. The related manuscript is currently under review at a research journal. Additional experimental details will soon be provided upon publication.

INSTRUMENT(S): Waters UPLC-TOF-MS

ORGANISM(S): Coffea (ncbitaxon:13442)

SUBMITTER: Weiying Lu

PROVIDER: MSV000100522 | MassIVE | Tue Jan 20 02:58:00 GMT 2026

REPOSITORIES: MassIVE

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