Impact of accelerated aging on lipid remodeling, volatile profiles, and chemosensory properties of Arabica green coffee beans

Green coffee beans readily deteriorate during storage, causing chemical instability and flavor degradation. This study examined how accelerated aging alters physicochemical traits, volatile profiles, odor responses, and lipid remodeling in Arabica green coffee beans. Samples were stored at 50 °C and 75% relative humidity for 35 days, then analyzed by colorimetry, electronic nose, HS-SPME-GC-MS, and UHPLC-ESI-MS/MS lipidomics. Aging produced time-dependent quality changes, including increased color difference, reduced lightness, and shifts toward reddish-yellow tones. Electronic-nose signals distinguished storage stages, indicating odor evolution. GC-MS showed volatile remodeling, with accumulation of organic acids, alcohols, aldehydes, and lactones linked to off-flavors. Lipidomics identified 1966 lipid species; glycerolipids and glycerophospholipids were most responsive. Multivariate analyses revealed lipid divergence, marked by triglyceride buildup in mid-to-late storage and a concurrent decline in glycerophospholipids. Lipid alterations correlated with volatile formation and electronic-nose responses. Overall, this time-resolved, multi-analytical strategy integrating color analysis, electronic nose technology, volatile profiling, and non-targeted lipidomics provides new insight into storage-induced chemical and odor-related changes in Arabica green coffee beans and offers a useful framework for future storage monitoring and quality control.