Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/ GC-MS and HS-GC-IMS
文献类型： 外文期刊
作者： Zhai, Huinan 1 ; Dong, Wenjiang 1 ; Tang, Yumei 1 ; Hu, Rongsuo 1 ; Yu, Xinxin 1 ; Chen, Xiaoai 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China
2.Ningxia Univ, Sch Food Sci & Engn, Yinchuan 750021, Ningxia, Peoples R China
3.Key Lab Proc Suitabil & Qual Control Special Trop, Wanning 571533, Hainan, Peoples R China
关键词： Yunnan Arabica coffee; Primary processing; Volatile flavour compounds; HS-GC-IMS
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2024 年 192 卷
页码：
收录情况： SCI
摘要： In this study, coffee samples from seven primary processing methods-traditional dry processing (CG), dry processing I (GA), dry processing II (GB), traditional wet processing (CS), honey processing I (MA), honey processing II (MB), and honey processing III (MC)-underwent comprehensive investigation using HS-SPME/GCMS and HS-GC-IMS. A total of 81 and 96 VOCs were identified by GC -MS and GC-IMS, respectively. The differences in VOCs among various primary processing samples were observed. The results demonstrated increased volatilization of coffee flavor substances due to anaerobic fermentation. CG, GA, and GB samples exhibited high levels of fruity, floral, and sweet aromas. Conversely, honey processing methods (MA, MB, and MC) enhanced the caramel, roasted aroma, and buttery flavor of coffee samples. PCA and PLS-DA successfully categorized coffee beans based on their aroma properties. These findings indicated that honey processing, combined with drying, significantly influenced coffee bean VOCs, enhancing caramel, roasted aroma, and buttery flavor-crucial for the characteristic volatile metabolites of Yunnan arabica coffee beans.
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