Effects of Different Probiotics on the Volatile Components of Fermented Coffee Were Analyzed Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry

Effects of Different Probiotics on the Volatile Components of Fermented Coffee Were Analyzed Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to study the effects of four kinds of probiotics on the volatile components of fermented coffee. The fingerprints showed that 51 compounds were confirmed and quantified, including 13 esters, 11 aldehydes, 9 alcohols, 6 keton...

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Bibliographic Details
Main Authors: Linfen Zhao, Yanhua Wang, Dongyu Wang, Zejuan He, Jiashun Gong, Chao Tan
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
coffee
probiotics
fermentation
aroma
headspace-gas chromatography-ion mobility spectrometry
Online Access:https://www.mdpi.com/2304-8158/12/10/2015

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