{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T04:59:38Z","timestamp":1790139578733,"version":"4.0.1"},"reference-count":40,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2023,5,16]],"date-time":"2023-05-16T00:00:00Z","timestamp":1684195200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Yunnan Agricultural University of Yunnan Province (Youth Fund of Yunnan Agricultural University)","award":["2016ZR04"],"award-info":[{"award-number":["2016ZR04"]}]},{"name":"Yunnan Agricultural University of Yunnan Province (Youth Fund of Yunnan Agricultural University)","award":["2019FB055"],"award-info":[{"award-number":["2019FB055"]}]},{"name":"Yunnan Agricultural University of Yunnan Province (Youth Fund of Yunnan Agricultural University)","award":["YNWRYLXZ-2018-026"],"award-info":[{"award-number":["YNWRYLXZ-2018-026"]}]},{"name":"Science and Technology Department of Yunnan Province","award":["2016ZR04"],"award-info":[{"award-number":["2016ZR04"]}]},{"name":"Science and Technology Department of Yunnan Province","award":["2019FB055"],"award-info":[{"award-number":["2019FB055"]}]},{"name":"Science and Technology Department of Yunnan Province","award":["YNWRYLXZ-2018-026"],"award-info":[{"award-number":["YNWRYLXZ-2018-026"]}]},{"name":"Yunnan Provincial Department of Finance","award":["2016ZR04"],"award-info":[{"award-number":["2016ZR04"]}]},{"name":"Yunnan Provincial Department of Finance","award":["2019FB055"],"award-info":[{"award-number":["2019FB055"]}]},{"name":"Yunnan Provincial Department of Finance","award":["YNWRYLXZ-2018-026"],"award-info":[{"award-number":["YNWRYLXZ-2018-026"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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 ketones, 3 furans, 5 terpenes (hydrocarbons), 2 organic acids, 1 pyrazine, and 1 sulfur-containing compound. After fermenting, the aroma of the green beans increases while that of the roasted beans decreases. After roasting, the total amount of aroma components in coffee beans increased by 4.48\u20135.49 times. The aroma differences between fermented and untreated roasted beans were more significant than those between fermented and untreated green beans. HS-GC-IMS can distinguish the difference in coffee aroma, and each probiotic has a unique influence on the coffee aroma. Using probiotics to ferment coffee can significantly improve the aroma of coffee and provide certain application prospects for improving the quality of commercial coffee beans.<\/jats:p>","DOI":"10.3390\/foods12102015","type":"journal-article","created":{"date-parts":[[2023,5,17]],"date-time":"2023-05-17T01:52:41Z","timestamp":1684288361000},"page":"2015","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Effects of Different Probiotics on the Volatile Components of Fermented Coffee Were Analyzed Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry"],"prefix":"10.3390","volume":"12","author":[{"given":"Linfen","family":"Zhao","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanhua","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dongyu","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zejuan","family":"He","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiashun","family":"Gong","sequence":"additional","affiliation":[{"name":"Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chao","family":"Tan","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,5,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1535","DOI":"10.1007\/s10457-017-0100-y","article-title":"Shade trees: A determinant to the relative success of organic versus conventional coffee production","volume":"92","author":"Florian","year":"2018","journal-title":"Agrofor. Syst."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1","DOI":"10.5897\/ISABB-JFAS2016.0051","article-title":"Influence of harvesting and postharvest processing methods on the quality of Arabica coffee (Coffea arabica L.) in Eastern Ethiopia","volume":"7","author":"Mohammedsani","year":"2017","journal-title":"ISABB J. Food Agric. Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"1689","DOI":"10.1111\/ijfs.13142","article-title":"Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on-farm processing","volume":"51","author":"Gilberto","year":"2016","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"2775","DOI":"10.1080\/10408398.2015.1067759","article-title":"Microbial ecology and starter culture technology in coffee processing","volume":"57","author":"Gilberto","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"143","DOI":"10.3389\/fmicb.2013.00143","article-title":"Microbiota of table olive fermentations and criteria of selection for their use as starters","volume":"4","author":"Heperkan","year":"2013","journal-title":"Front. Microbiol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1002\/jsfa.9202","article-title":"Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: Fermentation of green coffee beans and impact of coffee roasting","volume":"99","author":"Wang","year":"2018","journal-title":"J. Sci. Food Agric."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/j.foodchem.2017.11.008","article-title":"Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace-gas chromatography\u2013ion mobility spectrometry","volume":"246","author":"Natalia","year":"2018","journal-title":"Food Chem."},{"key":"ref_8","first-page":"297","article-title":"Impact of \u201cecological\u201d post-harvest processing on coffee aroma: II. Roasted coffee","volume":"20","author":"Boulanger","year":"2006","journal-title":"J. Food Compos. Anal."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1016\/j.fm.2014.05.013","article-title":"Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process","volume":"44","author":"Evangelista","year":"2014","journal-title":"Food Microbiol."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"916","DOI":"10.1016\/j.foodchem.2016.05.076","article-title":"Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: I. Green coffee","volume":"211","author":"Liang","year":"2016","journal-title":"Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Marinos, X., Alexandra, S., Kyriaki, R.P., Eleftherios, A., Tarantilis, P.A., and Pappas, C.S. (2021). Response Surface Methodology to Optimize the Isolation of Dominant Volatile Compounds from Monofloral Greek Thyme Honey Using SPME-GC-MS. Molecules, 26.","DOI":"10.3390\/molecules26123612"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/S0021-9673(04)01408-6","article-title":"Analysis of roasted coffee bean volatiles by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry","volume":"1054","author":"Ryan","year":"2004","journal-title":"J. Chromatogr. A"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"5836","DOI":"10.1021\/jf800327j","article-title":"Coffee roasting and aroma formation: Application of different time-temperature conditions","volume":"56","author":"Juerg","year":"2008","journal-title":"J. Agric. Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"2674","DOI":"10.1021\/jf021025f","article-title":"Investigation of the change in the flavor of a coffee drink during heat processing","volume":"51","author":"Kenji","year":"2003","journal-title":"J. Agric. Food Chem."},{"key":"ref_15","first-page":"e13840","article-title":"Application of gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) to distinguish four Chinese freshwater fishes at both raw and cooked status","volume":"46","author":"Chen","year":"2021","journal-title":"J. Food Biochem."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"362","DOI":"10.1016\/j.foodchem.2016.10.022","article-title":"Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry","volume":"220","author":"Gallegos","year":"2017","journal-title":"Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"3933","DOI":"10.1007\/s00216-017-0338-2","article-title":"Resolution-optimized headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) for non-targeted olive oil profiling","volume":"409","author":"Gerhardt","year":"2017","journal-title":"Anal. Bioanal. Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1007\/s12127-011-0070-0","article-title":"MCC\/IMS as potential noninvasive technique in the diagnosis of patients with COPD with and without alpha 1-antitrypsin deficiency","volume":"14","author":"Koczulla","year":"2011","journal-title":"Int. J. Ion Mobil. Spectrom."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"6595","DOI":"10.1007\/s00216-017-0613-2","article-title":"Identification of terpenes and essential oils by means of static headspace gas chromatography-ion mobility spectrometry","volume":"409","author":"Roman","year":"2017","journal-title":"Anal. Bioanal. Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1007\/s12127-010-0057-2","article-title":"The novel use of gas chromatography-ion mobility-time of flight mass spectrometry with secondary electrospray ionization for complex mixture analysis","volume":"14","author":"Christina","year":"2011","journal-title":"Int. J. Ion Mobil. Spectrom."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"1777","DOI":"10.1021\/acs.analchem.7b03748","article-title":"Volatile-Compound Fingerprinting by Headspace-Gas-Chromatography Ion-Mobility Spectrometry (HS-GC-IMS) as a Benchtop Alternative to 1H NMR Profiling for Assessment of the Authenticity of Honey","volume":"90","author":"Gerhardt","year":"2018","journal-title":"Anal. Chem."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"120123","DOI":"10.1016\/j.talanta.2019.120123","article-title":"Untargeted headspace gas chromatography-Ion mobility spectrometry analysis for detection of adulterated honey","volume":"205","author":"Natalia","year":"2019","journal-title":"Talanta"},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Hu, X., Wang, R.R., Guo, J.J., Ge, K.D., Li, G.Y., Fu, F.H., Ding, S.G., Shan, Y., McPhee, D.J., and Michael, C. (2019). Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace-Gas Chromatography-Ion Mobility Spectrometry. Molecules, 24.","DOI":"10.3390\/molecules24173053"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"471","DOI":"10.1016\/j.talanta.2011.01.044","article-title":"Direct coupling of a gas-liquid separator to an ion mobility spectrometer for the classification of different white wines using chemometrics tools","volume":"84","author":"Arce","year":"2011","journal-title":"Talanta"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1699","DOI":"10.1007\/s12161-014-0050-1","article-title":"Volatile Metabolites of Goat Cheeses Determined by Ion Mobility Spectrometry. Potential Applications in Quality Control","volume":"8","author":"Gallegos","year":"2015","journal-title":"Food Anal. Methods"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"530","DOI":"10.1039\/C8AY02338G","article-title":"Direct authentication of three Chinese materia medica species of the Lilii Bulbus family in terms of volatile components by headspace-gas chromatography-ion mobility spectrometry","volume":"11","author":"Zhi","year":"2019","journal-title":"Anal. Methods"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"367","DOI":"10.1515\/chem-2020-0125","article-title":"Fast discrimination of avocado oil for different extracted methods using headspace-gas chromatography-ion mobility spectroscopy with PCA based on volatile organic compounds","volume":"19","author":"Liu","year":"2021","journal-title":"Open Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"691","DOI":"10.1016\/j.foodchem.2018.07.204","article-title":"Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness","volume":"271","author":"Cavanna","year":"2019","journal-title":"Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"1259","DOI":"10.1111\/j.1365-2621.2003.tb09636.x","article-title":"Off-odor Study with \u03b3-Irradiated Orange Juice Using Sensory and Volatile Compound Analyses","volume":"68","author":"Yoo","year":"2003","journal-title":"J. Food Sci."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"5062","DOI":"10.3390\/molecules17055062","article-title":"Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS","volume":"17","author":"Yazid","year":"2012","journal-title":"Molecules"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"335","DOI":"10.1016\/j.ijfoodmicro.2003.11.018","article-title":"Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain","volume":"93","author":"Mohedano","year":"2004","journal-title":"Int. J. Food Microbiol."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"110587","DOI":"10.1016\/j.fct.2019.110587","article-title":"RIFM fragrance ingredient safety assessment, 4-methyl-2-pentanone, CAS Registry Number 108-10-1","volume":"130","author":"Api","year":"2019","journal-title":"Food Chem. Toxicol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"355","DOI":"10.1080\/10408397909527268","article-title":"Furans in foods","volume":"11","author":"Maga","year":"1979","journal-title":"CRC Crit. Rev. Food Sci. Nutr."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"612","DOI":"10.1016\/j.foodres.2019.05.016","article-title":"Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis","volume":"123","author":"Pu","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"4281","DOI":"10.1002\/jsfa.7641","article-title":"Design of biocompatible immobilized Candida rugosa lipase with potential application in food industry","volume":"96","author":"Jovana","year":"2016","journal-title":"J. Sci. Food Agric."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1026","DOI":"10.4028\/www.scientific.net\/AMR.941-944.1026","article-title":"Analysis of Key Odor Compounds in Steamed Chinese Mitten Crab (Eriocheir sinensis)","volume":"941","author":"Gu","year":"2014","journal-title":"Adv. Mater. Res."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"5823","DOI":"10.1021\/jf901136e","article-title":"Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans","volume":"57","author":"Moon","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"353","DOI":"10.1080\/10412905.1998.9700923","article-title":"Analysis of the Volatile Compounds of Psidium cattleianum Sabine Fruit from Reunion Island","volume":"10","author":"Vernin","year":"1998","journal-title":"J. Essent. Oil Res."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1186\/s13065-018-0413-6","article-title":"Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)","volume":"12","author":"Lasekan","year":"2018","journal-title":"Chem. Cent. J."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"359","DOI":"10.1017\/S0022029903006290","article-title":"Synthesis of ethyl butanoate by a commercial lipase in aqueous media under conditions relevant to cheese ripening","volume":"70","author":"Liu","year":"2003","journal-title":"J. Dairy Res."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/10\/2015\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T19:36:06Z","timestamp":1760124966000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/10\/2015"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,5,16]]},"references-count":40,"journal-issue":{"issue":"10","published-online":{"date-parts":[[2023,5]]}},"alternative-id":["foods12102015"],"URL":"https:\/\/doi.org\/10.3390\/foods12102015","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,5,16]]}}}