인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 저자정보
피인용 0
초록·키워드
Controlled microbial fermentation offers a potential approach to differentiating coffee aroma profiles, but the effects of Bacillus licheniformis on the volatile composition of Guatemalan coffee remain insufficiently characterized. This study investigated whether controlled B. licheniformis fermentation reshapes the volatile profile of Guatemalan coffee and identified the chemical classes and individual compounds associated with these changes. Green coffee beans were subjected to solid-state fermentation using B. licheniformis SRCM100138, followed by drying, roasting, and espresso extraction. Volatile compounds in control and fermented samples were analyzed by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME–GC–MS), with three independent replicates per group. Relative peak-area data were evaluated using principal component analysis (PCA), hierarchical clustering, chemical-class distribution, independent-samples Student’s t-tests, and log₂ fold-change analysis. PCA separated the two groups, with PC1 and PC2 explaining 97.11% and 2.84% of the total variance, respectively; hierarchical clustering also revealed distinct treatment-associated profiles. Fermentation increased the relative proportions of ketones and acids/esters while decreasing those of furans/pyrans, nitrogen-containing compounds, and phenolics. The relative peak-area percentages of 4-hydroxy-3-methylacetophenone and 2-furancarboxaldehyde increased from 1.55% to 26.49% and from 0.30% to 5.97%, respectively. In contrast, 5-methylfurfural and furfural became undetectable, whereas 2-ethyl-6-methylpyrazine was detected only in fermented samples. Fold-change analysis identified pronounced increases in 2-ethyl-6-methylpyrazine and methyl salicylate. These findings demonstrate selective redistribution of the measured volatile components and support controlled B. licheniformis fermentation as a potential bioprocessing strategy for specialty coffee aroma differentiation. However, relative volatile abundance does not establish sensory improvement; GC–olfactometry, odor activity value analysis, and sensory evaluation are needed to determine actual aroma contributions and effects on cup quality.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
최근 본 자료 전체보기
