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

ABSTRACT: 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 increas

SUBMITTER: Yu X 

PROVIDER: S-EPMC12281550 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature