Effect of Anaerobic Fermentation on the Aroma Characteristics of Yunnan Arabica Coffee
In this study, Yunnan Arabica coffee (Coffea arabica L.) was used as raw material, with gas chromatography-mass spectrometry (GC-MS) and electronic nose employed as primary techniques to analyze the transformation of volatile flavor compounds during anaerobic fermentation, followed by the applicatio...
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The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020083 |
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| author | Chong LU Xinxin YU Faguang HU Xingfei FU Yuhong ZHAO Wenjiang DONG |
| author_facet | Chong LU Xinxin YU Faguang HU Xingfei FU Yuhong ZHAO Wenjiang DONG |
| author_sort | Chong LU |
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| description | In this study, Yunnan Arabica coffee (Coffea arabica L.) was used as raw material, with gas chromatography-mass spectrometry (GC-MS) and electronic nose employed as primary techniques to analyze the transformation of volatile flavor compounds during anaerobic fermentation, followed by the application of multivariate statistical methods to elucidate the evolving patterns of aroma characteristics. The results revealed a decrease in the relative content of furan from 46.88% to 32.5%, an increase in acid content from 8.36% to 10.36%, and an increase in ester content from 6.34% to 15.38%. A total of 42 aromatic compounds were screened by aroma activity value (OAV), with ethyl palmitate, 2-furfural, and acetic acid being the predominant aromatic compounds. Anaerobic fermentation significantly enhanced the flavor characteristics of hazelnut, almond, and floral notes. Benzyl alcohol and 2-pyrrolidone were specific aroma compounds in fermented samples, while 2-acetylpyridine, 2-methyl-5-(1-methylvinyl)pyridine, trans-2-decenal, and propanoic acid are specific aroma compounds in unfermented samples. Anaerobic fermentation time could be manipulated to regulate the aroma characteristics of Yunnan Arabica coffee, where characteristic aromatic compounds could serve as markers for monitoring anaerobic fermentation progress. Different fermentation time had a distinguishable difference on the aroma intensity of 6 kinds of coffee. |
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| institution | Kabale University |
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| language | zho |
| publishDate | 2025-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| spelling | doaj-art-78cb0137672b425581b543b3756369ba2025-01-10T06:49:17ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-01-0146111210.13386/j.issn1002-0306.20240200832024020083-1Effect of Anaerobic Fermentation on the Aroma Characteristics of Yunnan Arabica CoffeeChong LU0Xinxin YU1Faguang HU2Xingfei FU3Yuhong ZHAO4Wenjiang DONG5College of Life Science, Northeast Forestry University, Harbin 150040, ChinaSpice and Beverage Research Institute of the Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, ChinaInstitute of Tropical and Subtropical Cash Crop, Yunnan Academy of Agricultural Sciences, Baoshan 678600, ChinaInstitute of Tropical and Subtropical Cash Crop, Yunnan Academy of Agricultural Sciences, Baoshan 678600, ChinaCollege of Life Science, Northeast Forestry University, Harbin 150040, ChinaSpice and Beverage Research Institute of the Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, ChinaIn this study, Yunnan Arabica coffee (Coffea arabica L.) was used as raw material, with gas chromatography-mass spectrometry (GC-MS) and electronic nose employed as primary techniques to analyze the transformation of volatile flavor compounds during anaerobic fermentation, followed by the application of multivariate statistical methods to elucidate the evolving patterns of aroma characteristics. The results revealed a decrease in the relative content of furan from 46.88% to 32.5%, an increase in acid content from 8.36% to 10.36%, and an increase in ester content from 6.34% to 15.38%. A total of 42 aromatic compounds were screened by aroma activity value (OAV), with ethyl palmitate, 2-furfural, and acetic acid being the predominant aromatic compounds. Anaerobic fermentation significantly enhanced the flavor characteristics of hazelnut, almond, and floral notes. Benzyl alcohol and 2-pyrrolidone were specific aroma compounds in fermented samples, while 2-acetylpyridine, 2-methyl-5-(1-methylvinyl)pyridine, trans-2-decenal, and propanoic acid are specific aroma compounds in unfermented samples. Anaerobic fermentation time could be manipulated to regulate the aroma characteristics of Yunnan Arabica coffee, where characteristic aromatic compounds could serve as markers for monitoring anaerobic fermentation progress. Different fermentation time had a distinguishable difference on the aroma intensity of 6 kinds of coffee.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020083arabica coffeeanaerobic fermentationvolatile compoundgas chromatography-mass spectrometry (gc-ms)electronic nose |
| spellingShingle | Chong LU Xinxin YU Faguang HU Xingfei FU Yuhong ZHAO Wenjiang DONG Effect of Anaerobic Fermentation on the Aroma Characteristics of Yunnan Arabica Coffee Shipin gongye ke-ji arabica coffee anaerobic fermentation volatile compound gas chromatography-mass spectrometry (gc-ms) electronic nose |
| title | Effect of Anaerobic Fermentation on the Aroma Characteristics of Yunnan Arabica Coffee |
| title_full | Effect of Anaerobic Fermentation on the Aroma Characteristics of Yunnan Arabica Coffee |
| title_fullStr | Effect of Anaerobic Fermentation on the Aroma Characteristics of Yunnan Arabica Coffee |
| title_full_unstemmed | Effect of Anaerobic Fermentation on the Aroma Characteristics of Yunnan Arabica Coffee |
| title_short | Effect of Anaerobic Fermentation on the Aroma Characteristics of Yunnan Arabica Coffee |
| title_sort | effect of anaerobic fermentation on the aroma characteristics of yunnan arabica coffee |
| topic | arabica coffee anaerobic fermentation volatile compound gas chromatography-mass spectrometry (gc-ms) electronic nose |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020083 |
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