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Generation of coffee flavor compounds from fresh cherry to cup:deciphering the contribution of microbiota metabolism

Kaihua Lu Hong Li Yongjin Hu Ya He Yu Cao Tong Zhu Qinming Liu Beining Liu Yi Duan Yongxiu Zhou Fang Yang

未来食品学报（英文）2026，Vol.6Issue(6)：1071-1083,13.

未来食品学报（英文）2026，Vol.6Issue(6)：1071-1083,13.DOI:10.1016/j.jfutfo.2024.10.011

Generation of coffee flavor compounds from fresh cherry to cup:deciphering the contribution of microbiota metabolism

Kaihua Lu ¹Hong Li ²Yongjin Hu ²Ya He ³Yu Cao ²Tong Zhu ²Qinming Liu ²Beining Liu ²Yi Duan ²Yongxiu Zhou ²Fang Yang⁴

作者信息

1. College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China||Logistics and Infrastructure Department,Qujing Normal University,Qujing 655011,China
2. College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China
3. Department of Comprehensive Reform,Qujing Agricultural School,Qujing 655011,China
4. Processing Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650201 China
折叠

摘要

关键词

Coffee/Fermentation/Yeast/Bacteria/Metabolites/Flavor precursors/Flavor compounds/Microbiota

Key words

Coffee/Fermentation/Yeast/Bacteria/Metabolites/Flavor precursors/Flavor compounds/Microbiota

引用本文复制引用

Kaihua Lu,Hong Li,Yongjin Hu,Ya He,Yu Cao,Tong Zhu,Qinming Liu,Beining Liu,Yi Duan,Yongxiu Zhou,Fang Yang..Generation of coffee flavor compounds from fresh cherry to cup:deciphering the contribution of microbiota metabolism[J].未来食品学报（英文）,2026,6(6):1071-1083,13.

基金项目

This study was funded by the Yunnan Key Laboratory of Microbial Resources and Utilization in Universities(Yunnan Education Development[2018]No.135),a research facility dedicated to the study of microbial resources and their utilization in academic settings. （Yunnan Education Development[2018]No.135）

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