Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments
文献类型： 外文期刊
作者： Hu, Faguang 1 ; Yu, Haohao 1 ; Fu, Xingfei 1 ; Li, Zhongxian 1 ; Dong, Wenjiang 3 ; Li, Guiping 1 ; Li, Yanan 1 ; Li, Yaqi 1 ; Qu, Bingqing 1 ; Bi, Xiaofei 1 ;
作者机构： 1.Yunnan Acad Agr Sci, Inst Trop & Subtrop Cash Crops, Baoshan 678000, Yunnan, Peoples R China
2.Yunnan Key Lab Coffee, Baoshan 678000, Peoples R China
3.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Hainan 571533, Peoples R China
关键词： Arabica coffee; Honey processing; Mucilage retention; HS-SPME-GC-MS; Volatile compounds; Microorganisms
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 25 卷
页码：
收录情况： SCI
摘要： This study combined HS-SPME-GC-MS and high-throughput sequencing to explore how honey-processing methods with varying mucilage retentions impact volatile compounds and microbial communities in green coffee beans. HS-SPME-GC-MS revealed that the RH group (75 % to 80 % mucilage retention) had the highest relative content of volatile compounds. According to rOAV >1, 13 key aroma compounds were identified, contributing to flavors like "mellow" and "fruity". High-throughput sequencing identified seven dominant bacterial genera and four dominant fungal genera, with higher diversity of fungi than bacteria across treatments. Correlation analysis indicated that bacteria and fungi contribute to aroma formation, with bacteria more active in low-mucilage and fungi in high-mucilage treatments. Overall, the RH group was optimal for the aroma quality and bioactivity of green coffee beans. The findings of this research offers insights into aroma compound-microbe interactions in coffee mucilage fermentation, helping coffee producers optimize process parameters for betterquality coffee products.
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