Evidence map›Paper›PMID 41625959›Full record

ArticleFood chemistry. Molecular sciences2026

Integrated microbial-metabolomic analysis reveals how fermentation contributes to the unique flavor of African Arabica coffee.

Gilberto Vinícius de Melo Pereira, Alexander da Silva Vale, Ana Isabel Ribeiro-Barros, Luiz Roberto Saldanha Rodrigues, Gisela Manuela de França Bettencourt Mirção, Bernadete Camilo, Inocência da Piedade Ernesto Tapaça, Vitoria de Mello Sampaio, Satinder Kaur Brar, Carlos Ricardo Soccol

Abstract read
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In one paragraph

Article in Food chemistry. Molecular sciences, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Gilberto Vinícius de Melo PereiraFederal University of Paraná (UFPR), Department of Bioprocess Engineering and Biotechnology, Curitiba, PR, Brazil.
Alexander da Silva ValeFederal University of Paraná (UFPR), Department of Bioprocess Engineering and Biotechnology, Curitiba, PR, Brazil.
Ana Isabel Ribeiro-BarrosForest Research Center, Associate Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal.
Luiz Roberto Saldanha RodriguesFederal University of Technology Paraná (UTFPR), Department of Chemistry and Biology, Curitiba, PR 80230-901, Brazil.
Gisela Manuela de França Bettencourt MirçãoHigher Polytechnic Institute of Manica (ISPM), Division of Agriculture, Biotechnology Program, Manica, Mozambique.
Bernadete CamiloHigher Polytechnic Institute of Manica (ISPM), Division of Agriculture, Biotechnology Program, Manica, Mozambique.
Inocência da Piedade Ernesto TapaçaForest Research Center, Associate Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal.
Vitoria de Mello SampaioFederal University of Paraná (UFPR), Department of Bioprocess Engineering and Biotechnology, Curitiba, PR, Brazil.
Satinder Kaur BrarDepartment of Civil Engineering, Lassonde School of Engineering, York University, North York, Toronto, ON M3J 1P3, Canada.
Carlos Ricardo SoccolFederal University of Paraná (UFPR), Department of Bioprocess Engineering and Biotechnology, Curitiba, PR, Brazil.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Post-harvest fermentation is a decisive stage in shaping the flavor complexity of Arabica coffee. In this study, we mapped for the first time the microbial-driven flavor metabolic network underlying the fermentation of high-quality African coffee, using a combined metabolomic, meta-barcoding, and metagenomic approach applied to samples from Chimanimani National Park, Mozambique. Over 72 h of spontaneous fermentation, chemical analyses revealed rapid sucrose hydrolysis, lactic acid accumulation, and the formation of 74 volatile compounds. These transformations were driven by a previously unreported core microbiome (

Indexed as

Arabica coffeeCoffee fermentationFlavor developmentMetagenomicsVolatile organic compounds

Identifiers

PMID41625959
PMCPMC12859811

What OpenQuestion holds

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LicenceCC BY
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.