ArticleFood chemistry: X2025
Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Interaction Among Microbiota, Chemical Composition, and Quality Variations inFood science & nutrition · 2026Article
- Solid-phase microextraction as a green sample preparation strategy for volatile organic compound profiling in coffee: a review with AGREEprep-based evaluation.NPJ science of food · 2026Review
- Microbial community dynamics during Coffea arabica cv. Arara fermentation and their relationship with specialty coffee quality.Scientific reports · 2026Article
- Cherry microbiota and metabolites with planting altitude ofFrontiers in nutrition · 2026Article
- Co-Fermentation withFoods (Basel, Switzerland) · 2025Article
- Metabolomic profiling of indigenous lactic acid bacteria reveals functional traits shaping the flavor and bioactivity of Ecuadorian coffee.Frontiers in microbiology · 2025Article
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Authors and funding
10 authors.
Funding
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Abstract
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 highest relative content of volatile compounds. According to rOAV >1, 13 key aroma compounds were identified, contributing to flavors like "mellow" and "fruity". High-throughput sequencing identified seven dominant bacterial genera and four dominant fungal genera, with higher diversity of fungi than bacteria across treatments. Correlation analysis indicated that bacteria and fungi contribute to aroma formation, with bacteria more active in low-mucilage and fungi in high-mucilage treatments. Overall, the RH group was optimal for the aroma quality and bioactivity of green coffee beans. The findings of this research offers insights into aroma compound-microbe interactions in coffee mucilage fermentation, helping coffee producers optimize process parameters for better-quality coffee products.
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