MaxEnt and Marxan modeling to predict the potential habitat and priority planting areas of Coffea arabica in Yunnan, China under climate change scenario DOI Creative Commons
Li Xia,

Zihao Wang,

Xiaobo Wang

et al.

Frontiers in Plant Science, Journal Year: 2024, Volume and Issue: 15

Published: Nov. 28, 2024

(Arabica coffee) is an important cash crop in Yunnan, China. Ongoing climate change has made coffee production more difficult to sustain, posing challenges for the region's industry. Predictions of distribution potentially suitable habitats Arabica Yunnan could provide a theoretical basis cultivation and rational management this species.

Language: Английский

Rapid detection of markers in green coffee beans with different primary processing treatments of Coffea arabica L. from Yunnan DOI

Li Wan,

Yan Li, Hong Wang

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 455, P. 139942 - 139942

Published: June 1, 2024

Language: Английский

Citations

6
The characteristic VOCs of different parts of Artocarpus heterophyllus fruit based on HS-SPME-GC–MS and PTR-TOF-MS DOI
Yueping Wang,

Yequn Huang,

Lianping Song

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 459, P. 140431 - 140431

Published: Nov. 1, 2024

Language: Английский

Citations

5
The effect of enzymatic hydrolysis on the flavor improvement of chicken broth by characterizing key taste and odor-active compounds DOI
Minjie Liao,

Siyi Peng,

Haibin Guo

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 62, P. 105054 - 105054

Published: Sept. 3, 2024

Language: Английский

Citations

4
Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments DOI Creative Commons
Faguang Hu, Haohao Yu,

Xingfei Fu

et al.

Food Chemistry X, Journal Year: 2025, Volume and Issue: 25, P. 102251 - 102251

Published: Jan. 1, 2025

This study combined HS-SPME-GC-MS and high-throughput sequencing to explore how honey-processing methods with varying mucilage retentions impact volatile compounds microbial communities in green coffee beans. revealed that the RH group (75 % 80 retention) had highest relative content of compounds. According rOAV >1, 13 key aroma were identified, contributing flavors like "mellow" "fruity". High-throughput identified seven dominant bacterial genera four fungal genera, higher diversity fungi than bacteria across treatments. Correlation analysis indicated contribute formation, more active low-mucilage high-mucilage Overall, was optimal for quality bioactivity The findings this research offers insights into compound-microbe interactions fermentation, helping producers optimize process parameters better-quality products.

Language: Английский

Citations

0
Omics approaches to explore the coffee fermentation microecosystem and its effects on cup quality DOI

Dolly Margot Revelo-Romo,

Nelson Hurtado,

Arsenio Hidalgo-Troya

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 206, P. 116035 - 116035

Published: Feb. 22, 2025

Language: Английский

Citations

0
Application of hyperspectral imaging technology combined with ECA-MobileNetV3 in identifying different processing methods of Yunnan coffee beans DOI
Xin Xie, Jun Sun, Lei Shi

et al.

Journal of Food Composition and Analysis, Journal Year: 2025, Volume and Issue: unknown, P. 107625 - 107625

Published: April 1, 2025

Language: Английский

Citations

0
Exploring the Feasibility of Shortened Extraction Times for HS-SPME: A Study with Coffee Samples DOI
Hui Feng, Jiahui Song, Fang Zhong

et al.

Journal of Food Composition and Analysis, Journal Year: 2025, Volume and Issue: unknown, P. 107522 - 107522

Published: April 1, 2025

Language: Английский

Citations

0
Evaluation of the quality variations in Sophora japonica during roasting via GC–MS coupled with AntDAS-GCMS DOI
Xuejuan Zhang, Yan‐Jin Wen, W. Zou

et al.

Microchemical Journal, Journal Year: 2025, Volume and Issue: unknown, P. 113766 - 113766

Published: April 1, 2025

Language: Английский

Citations

0
Fe2O3 and MnO2 Nanoparticles Alleviated the Toxicity of PFOA to Radish (Raphanus Sativus L.) DOI
Ning Du, Yang Xu,

Yanru Hu

et al.

Water Air & Soil Pollution, Journal Year: 2025, Volume and Issue: 236(7)

Published: April 29, 2025

Language: Английский

Citations

0
Integrated characterization of arabica coffee husk tea using flavoromics, targeted screening, and in silico approaches DOI Creative Commons
Chunyan Zhao, Xiuwei Liu,

Hao Tian

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 23, P. 101556 - 101556

Published: June 18, 2024

This study aimed to identify the key volatile compounds in two types of processed arabica coffee husk tea, elucidate their olfactory characteristics, and investigate antioxidant anti-inflammatory activities. Sensory evaluation indicated differences between groups. A total 64 99 were identified C FC groups, respectively, with 5 as aroma (ROAV≥1). Molecular simulations that four common successfully docked OR1A1 OR5M3 receptors, forming stable complexes. Furthermore, 14 interacted 140 targets associated oxidation inflammation, linking 919 gene ontology (GO) terms 135 kyoto encyclopedia genes genomes (KEGG) pathways. revealed these components showed effects by interacting core receptors through several forces, including van der Waals, Pi-alkyl, Pi-cation interactions hydrogen bonds.

Language: Английский

Citations

3