Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments
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 high...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000987 |
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| author | Faguang Hu Haohao Yu Xingfei Fu Zhongxian Li Wenjiang Dong Guiping Li Yanan Li Yaqi Li Bingqing Qu Xiaofei Bi |
| author_facet | Faguang Hu Haohao Yu Xingfei Fu Zhongxian Li Wenjiang Dong Guiping Li Yanan Li Yaqi Li Bingqing Qu Xiaofei Bi |
| author_sort | Faguang Hu |
| collection | DOAJ |
| description | 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 better-quality coffee products. |
| format | Article |
| id | doaj-art-3cf0469cabb140d8aabc4ca412b9cd97 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-3cf0469cabb140d8aabc4ca412b9cd972025-02-12T05:32:43ZengElsevierFood Chemistry: X2590-15752025-01-0125102251Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatmentsFaguang Hu0Haohao Yu1Xingfei Fu2Zhongxian Li3Wenjiang Dong4Guiping Li5Yanan Li6Yaqi Li7Bingqing Qu8Xiaofei Bi9Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agriculture Science, Baoshan 678000, Yunnan, China; Yunnan Key Laboratory of Coffee, Baoshan 678000, ChinaInstitute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agriculture Science, Baoshan 678000, Yunnan, China; Yunnan Key Laboratory of Coffee, Baoshan 678000, China; Corresponding authors.Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agriculture Science, Baoshan 678000, Yunnan, China; Yunnan Key Laboratory of Coffee, Baoshan 678000, ChinaInstitute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agriculture Science, Baoshan 678000, Yunnan, ChinaSpice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, ChinaInstitute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agriculture Science, Baoshan 678000, Yunnan, China; Yunnan Key Laboratory of Coffee, Baoshan 678000, ChinaInstitute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agriculture Science, Baoshan 678000, Yunnan, China; Yunnan Key Laboratory of Coffee, Baoshan 678000, ChinaInstitute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agriculture Science, Baoshan 678000, Yunnan, China; Yunnan Key Laboratory of Coffee, Baoshan 678000, ChinaInstitute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agriculture Science, Baoshan 678000, Yunnan, ChinaInstitute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agriculture Science, Baoshan 678000, Yunnan, China; Yunnan Key Laboratory of Coffee, Baoshan 678000, China; Corresponding authors.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 better-quality coffee products.http://www.sciencedirect.com/science/article/pii/S2590157525000987Arabica coffeeHoney processingMucilage retentionHS-SPME-GC–MSVolatile compoundsMicroorganisms |
| spellingShingle | Faguang Hu Haohao Yu Xingfei Fu Zhongxian Li Wenjiang Dong Guiping Li Yanan Li Yaqi Li Bingqing Qu Xiaofei Bi Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments Food Chemistry: X Arabica coffee Honey processing Mucilage retention HS-SPME-GC–MS Volatile compounds Microorganisms |
| title | Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments |
| title_full | Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments |
| title_fullStr | Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments |
| title_full_unstemmed | Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments |
| title_short | Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments |
| title_sort | characterization of volatile compounds and microbial diversity of arabica coffee in honey processing method based on different mucilage retention treatments |
| topic | Arabica coffee Honey processing Mucilage retention HS-SPME-GC–MS Volatile compounds Microorganisms |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000987 |
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