Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: I. Green coffee

Food Chemistry

Volumn 211, Issue , 2016, Pages 916-924

  Lee, Liang Wei ^a   Cheong, Mun Wai ^b   Curran, Philip ^c   Yu, Bin ^d   Liu, Shao Quan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Kerry Ingredients Asia Pacific   (Singapore)

^c Firmenich Asia Pte Ltd   (Singapore)

^d Science Park II ^*  (Singapore)

Author keywords

Aroma precursors; Extracellular enzymes; Fermentation; Green coffee beans; Rhizopus oligosporus; Volatile profile

Indexed keywords

AMINO ACIDS; ENZYMES; MODULATION; ODORS;

AROMA PRECURSORS; EXTRACELLULAR ENZYMES; GREEN COFFEE BEANS; RHIZOPUS OLIGOSPORUS; VOLATILE PROFILE;

FERMENTATION;

2,3 BUTANEDIOL; ASPARTIC ACID; CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; CARBOXYLIC ACID; CHLOROGENIC ACID; CITRIC ACID; FERULIC ACID; FRUCTOSE; GLUCOSE; LACTIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROLINE; QUINIC ACID; SUCROSE; TRYPTOPHAN; VALINE; COFFEE;

AMINO ACID ANALYSIS; AMINO ACID METABOLISM; ANTIOXIDANT ACTIVITY; AROMA; ARTICLE; BEAN; BIOTRANSFORMATION; CARBON SOURCE; COFFEE; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; FUNGUS GROWTH; GREEN COFFEE BEAN; NONHUMAN; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS; SOLID STATE FERMENTATION; CHEMISTRY; FERMENTATION; ODOR; RHIZOPUS;

COFFEE; FERMENTATION; PHENOLS; RHIZOPUS; SMELL;

EID: 84973326472     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.076     Document Type: Article

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