GC/MS-based metabolic profiling for the evaluation of solid state fermentation to improve quality of Arabica coffee beans

ConclusionThe controlled-second fermentation was effective to increase the quality of coffee and alter metabolite composition of coffee that were associated with changes in taste profile of coffee. This report may serve as basis for producing coffee with better taste quality with higher polyphenols content through standardized fermentation production in industrial scale.

http://link.springer.com/10.1007/s11306-020-01678-y

Source: Metabolomics - April 22, 2020 Category: Biology Source Type: research