فهرست نشریات علمی دسترسی آزاد ایران

Coffee is a chemically rich beverage whose sensory quality and bioactivity are shaped by cultivar, post‑harvest processing, roasting, and brewing. Comprehensive metabolomic and targeted analyses identify chlorogenic acids, caffeine, trigonelline, diterpenes, simple phenolic acids, melanoidins, and numerous Maillard‑ and lipid‑derived volatiles as recurring families. This critical review synthesizes chemical profiling (LC‑MS, HR‑MS, NMR, and GC‑MS), antimicrobial and antifungal bioassays, and sensory science to map structure–function relationships, highlight isomer‑specific roles in acidity and aroma formation, and evaluate reported biological activities. While many coffee constituents show in vitro antimicrobial, antibiofilm, and metabolic‑modulating effects, reported MIC/IC50 values vary widely across studies and sample matrices, and most bioassays lack essential validation and microbial authentication. Likewise, untargeted metabolomics frequently omits quantitative validation and orthogonal confirmation of isomers, limiting confidence in compositional–functional links. Therefore, routine reporting of validation metrics (selectivity, linearity, accuracy, precision, and LOD/LOQ), authenticated strains, and cell lines is recommended. Implementing these practices will strengthen the connection between verified compound concentrations, sensory outcomes, and translational bioactivity, while prioritizing specific coffee metabolites and processing steps for future sensory optimization and clinical validation.