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Yeast starter cultures have been used in the fermentation of different coffee substrates to modulate the volatile and aroma profiles of coffees with the exception of green coffee beans. This two-part study aimed to modulate the volatile profiles of roasted coffee via the fermentation of green coffee beans with a non-conventional aerobic yeast Yarrowia lipolytica. The objective of part I of this study...
Modulation of coffee aroma via the biotransformation/fermentation of different coffee matrices during post-harvest remains sparingly explored despite some studies showing their positive impacts on coffee aroma. Therefore, this is an unprecedented study aimed at modulating coffee aroma via the fermentation of green coffee beans with a food-grade fungus Rhizopus oligosporus. The objective of part I...
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