Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments

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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Bibliographic Details
Main Authors: Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Arabica coffee
Honey processing
Mucilage retention
HS-SPME-GC–MS
Volatile compounds
Microorganisms
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000987
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