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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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Asıl Yazarlar: Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Elsevier 2025-01-01
Seri Bilgileri:Food Chemistry: X
Konular:
Arabica coffee
Honey processing
Mucilage retention
HS-SPME-GC–MS
Volatile compounds
Microorganisms
Online Erişim:http://www.sciencedirect.com/science/article/pii/S2590157525000987
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