Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: I. Green coffee

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• 作者：Liang Wei Lee^a ; Geng Yu Tay^a ; Mun Wai Cheong^b ; Philip Curran^c ; Bin Yu^d ; Shao Quan Liu^a ; ^e ; ^{chmLsq@nus.edu.sg}
• 关键词：Green coffee beans ; Solid-state fermentation ; Yarrowia lipolytica ; Aroma precursors ; Volatile compounds
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：225-232
• 全文大小：267 K
• 卷排序：77

文摘

Green coffee beans were fermented with a food yeast Yarrowia lipolytica. Y. lipolytica fermentation modified coffee aroma precursors. Significant decreases in amino and phenolic acids concentrations were observed. Phenolic acids metabolism contributed to the increase in volatile phenols levels. Significant decreases in volatile acids, aldehydes and alkanes levels were detected.