Evidence map›Paper›PMID 41829125›Full record

ArticleFoods (Basel, Switzerland)2026

Biomimetic Fermentation Reshapes Precursor Pools to Drive Synergistic Roasting Reactions and Enhance Coffee Flavor Complexity.

Shengjie Duan, Lihui Yu, Jinya Dong, Zezhu Du, Shan Liu, Huajie Yin, Yanan Li, Yan Shen, Rongxian Yu, Chaoyi Xue and 6 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

16 authors.

Shengjie DuanCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Lihui YuCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Jinya DongCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Zezhu DuCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Shan LiuCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Huajie YinCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Yanan LiCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Yan ShenCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Rongxian YuSchool of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Chaoyi XueCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Yunfei GeCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.ORCID 0000-0002-2394-6574
Li FengCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Xiaocui DuYunnan Research Center for Advanced Tea Processing, Kunming 650201, China.
Yunlan ChenCollege of Tropical Crops, Yunnan Agricultural University, Pu'er 665000, China.
Ruijuan YangCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Chongye FangCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Funding

Chongye Fang 202203AP140011
6 · The paper itself

Abstract

Deciphering the coupling mechanisms between post-harvest precursor shaping and roasting thermochemistry is pivotal for precise coffee flavor modulation. This study aimed to investigate the regulation mechanisms of in vitro biomimetic fermentation (BF) on the precursor-roasting reaction network. Integrated multi-omics characterization and sensory evaluation reveal that the BF protocol achieves targeted substrate enrichment, notably amplifying free amino acids-particularly leucine and phenylalanine-by 1.89-fold while accumulating lactate and succinate buffering salt systems. This reconfiguration constructs a matrix with superior thermal buffering capacity (ΔpH 0.17), which optimizes the thermal reaction kinetic window during roasting. Consequently, BF drives a 3.08-fold surge in esterification flux, significantly increasing the abundance of key fruity markers such as ethyl acetate and ethyl isovalerate. It also enhances the diversity of Maillard products, specifically elevating nutty-associated alkylpyrazines (e.g., 2,3,5-trimethylpyrazine). Concurrently, BF improves the thermal stability of bioactive compounds, including 5-caffeoylquinic acid (5-CQA) and trigonelline. Multi-scale molecular dynamics and quantum chemical calculations elucidate that BF-derived organic acid-salt complexes exert a 'pseudo-catalytic effect,' lowering activation free energy barriers for critical aroma-generating reactions by approximately 8.5 kcal/mol. This study demonstrates high sensory predictability (predictive model

Indexed as

coffee flavor complexityin vitro biomimetic fermentationMaillard reaction thermodynamicsprecursor–product couplingrational flavor design

Identifiers

PMID41829125
PMCPMC12984349

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LicenceCC BY
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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.