Influence of native coffee yeast fermentation on phenolic content, organic acids, and volatile compounds in cascara

文献类型： 外文期刊

第一作者： Qin, Shiwen

作者： Qin, Shiwen;Li, Liping;Yang, Hongmin;He, Feifei;Hu, Faguang;Yang, Na;Suo, Yukai;Suo, Yukai

作者机构：

关键词： Cascara; Yeast; Phenolic content; Volatiles; Fermentation

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2024 年 210 卷

页码：

收录情况： SCI

摘要： Fermentation has been shown to significantly influence the quality of cascara, a functional beverage derived from dried coffee cherry pulp. While native coffee yeasts are acknowledged for their role in modulating the sensory characteristics of coffee, their impact on the quality of cascara has not been systematically investigated. This study successfully isolated 12 aromatic yeast strains from wet coffee fermentation and evaluated their potential as starter cultures for cascara fermentation. The results revealed that a mixed culture of Wickerhamomyces anomalus YN5 and Kazachstania humilis YN9 significantly enhanced the phenolic content and antioxidant activity of cascara by 12.68% and 10.77%, respectively, compared to those of unfermented cascara. Furthermore, cascara fermented with this mixed yeast culture exhibited markedly increased levels of acetic acid, lactic acid, ethanol, linalool, benzyl alcohol, and acetophenone, thereby augmenting its acidity, alcoholic notes, and floral-fruity aroma. These findings suggest that native coffee yeasts can serve as effective starter cultures for improving both the sensory and nutritional quality of cascara beverages.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序