Effects of the mixed fermentation of apples and yeast on the sensory evaluation, physicochemical composition and flavor of coffee beans

文献类型： 外文期刊

第一作者： He, Zejuan

作者： He, Zejuan;Cao, Liangjun;Tan, Chao;Zhao, Linfen;Zhu, Chao;Gong, Jiashun;Zhou, Yong

作者机构：

关键词： Coffee; Fermentation; Sensory evaluation; Flavour; Physicochemical composition

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 68 卷

页码：

收录情况： SCI

摘要： Fermentation plays a critical role in shaping the flavor and quality of coffee beans. The aim of this study was to investigate the effect of mixed apple and yeast fermentation on sensory evaluation, physicochemical composition and flavour of coffee beans. Both green and roasted coffee beans can have their flavor and quality changed by the addition of apple and yeast. This not only significantly enhances the sweetness and flavor of coffee but also increases the variety and quantity of volatile compounds in roasted coffee beans, as well as elevates the levels of organic acids in coffee. Mixed fermentation can increase the levels of fat and certain chlorogenic acids in roasted coffee beans and also affects the levels of trigonelline and acrylamide. It can boost the content of specific minerals in coffee beans, although the effect on green beans differs from that on roasted beans. Mixed fermentation can create a significant amount of micropores on the internal surface of coffee beans, without impacting pore size. In correlation analysis results, sensory indicators are strongly associated with non-volatile substances. The results suggest that mixed fermentation of apple and yeast plays an important role in sensory evaluation, physicochemical composition and flavour of coffee beans. In this study, we demonstrated that mixed fermentation with apples and yeast has a positive effect on coffee bean flavour, making it possible to commercialise mixed fermentation of coffee beans with apples and yeast.

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