Dynamic changes of volatile compounds during coffee-grounds beer fermentation with different yeast strains: An integrated HS-SPME-GC/MS, electronic tongue and electronic nose analysis.

ABSTRACT: As a major coffee processing byproduct, spent coffee grounds (SCG) contain abundant bioactive compounds despite being typically discarded. This study analyzed flavor changes in coffee-grounds beer fermented with four yeast strains (Lalvin R2™ (R),Lalvin EC1118™ (E)，Lalvin ICV ^D254R (D)，Uvaferm ^43R (U)) through an integrated multi-omics approach. Electronic tongue and nose analyses revealed distinct bitter, umami, and sulfurous notes, with Strain E showed the most balanced sensory profile. HS-SPME-GC-MS analysis detected 460 volatile compounds, showing increasing trends during fermentation. Nine key aroma-active compounds (ROAV>1) were characterized, including ethyl butyrate, guaiacol, and 2,3-diethyl-5-methylpyra

SUBMITTER: Yang J 

PROVIDER: S-EPMC12593594 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature