Evaluation of the effects of Saccharomyces cerevisiae fermentation on the non-volatile compounds in semi-dry coffee beans using widely targeted metabolomics analysis

文献类型： 外文期刊

第一作者： Yu, Xinxin

作者： Yu, Xinxin;Huang, Mei;Hu, Rongsuo;Dong, Wenjiang;Fu, Xingfei;Huang, Mei

作者机构：

关键词： Coffee; Non-volatile compounds; Saccharomyces cerevisiae; Widely targeted metabolomics

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 29 卷

页码：

收录情况： SCI

摘要： This study was the first to investigate the differences in non-volatile metabolites and their relationships with the sensory attributes of Hainan Robusta coffee by yeast fermentation [four single Saccharomyces cerevisiae strains (HK, JK, GK and ZK), one mixed S. cerevisiae strain (MK), and natural fermentation (CK)] via widely targeted metabolomics. The results indicated that GK led to a change in the brew coffee color and obtained the highest scores for mouthfeel (7.67), aftertaste (7.50) and balance (7.75). A total of 127 key differential non-volatile metabolites were identified, including organic acids, phenolic acids, flavonoids and alkaloids etc. An increase in luteolin (5,7,3 ',4 '-tetrahydroxyflavone) was noted in all S. cerevisiae fermented coffee and the increase was the most significant in HK (1147-fold), although it was the only strain that caused a decrease in lignans and coumarins. Pentahydroxyflavone, protocatechualdehyde, 5-phenylvaleric acid, and naringenin (5,7,4 '-Trihydroxyflavanone)*, contributed the most to balancing sensory attributes.

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