Research on the Quality Variation Patterns During the Fermentation Process of Coffee-Grounds Craft Beer
To investigate the metabolic differences and mechanisms during the fermentation process of coffee-grounds craft beer, HS-SPME-GC/MS untargeted metabolomics technology was used to study the metabolic differences during the fermentation process of coffee-grounds craft beer. Multivariate statistical an...
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MDPI AG
2025-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/6/1014 |
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| author | Jiashun Jiang Jingan Yang Tong Zhu Yongjin Hu Hong Li Lijing Liu |
| author_facet | Jiashun Jiang Jingan Yang Tong Zhu Yongjin Hu Hong Li Lijing Liu |
| author_sort | Jiashun Jiang |
| collection | DOAJ |
| description | To investigate the metabolic differences and mechanisms during the fermentation process of coffee-grounds craft beer, HS-SPME-GC/MS untargeted metabolomics technology was used to study the metabolic differences during the fermentation process of coffee-grounds craft beer. Multivariate statistical analysis and pathway analysis were combined to screen for significantly different metabolites with variable weight values of VIP ≥ 1 and <i>p</i> < 0.05. The results indicate that at time points T7, T14, T21, and T28, a total of 183 differential metabolites were detected during the four fermentation days, with 86 metabolites showing significant differences. Its content composition is mainly composed of lipids and lipid-like molecules, organic oxygen compounds, and benzoids, accounting for 63.64% of the total differential metabolites. KEGG enrichment analysis of differentially expressed metabolites showed a total of 35 metabolic pathways. The top 20 metabolic pathways were screened based on the corrected <i>p</i>-value, and the significantly differentially expressed metabolites were mainly enriched in pathways such as protein digestion and absorption, glycosaminoglycan biosynthesis heparan sulfate/heparin, and benzoxazinoid biosynthesis. The different metabolic mechanisms during the fermentation process of coffee-grounds craft beer reveal the quality changes during the fermentation process, providing theoretical basis for improving the quality of coffee-grounds craft beer and having important theoretical and practical significance for improving the quality evaluation system of coffee-grounds craft beer. |
| format | Article |
| id | doaj-art-0011d1d9933745b2affb5c64f57a3063 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-0011d1d9933745b2affb5c64f57a30632025-08-20T02:11:23ZengMDPI AGFoods2304-81582025-03-01146101410.3390/foods14061014Research on the Quality Variation Patterns During the Fermentation Process of Coffee-Grounds Craft BeerJiashun Jiang0Jingan Yang1Tong Zhu2Yongjin Hu3Hong Li4Lijing Liu5Yunnan Coffee Modern Industry College, Yunnan Agricultural University, Fengyun Road 452, Kunming 650201, ChinaYunnan Coffee Modern Industry College, Yunnan Agricultural University, Fengyun Road 452, Kunming 650201, ChinaYunnan Coffee Modern Industry College, Yunnan Agricultural University, Fengyun Road 452, Kunming 650201, ChinaYunnan Coffee Modern Industry College, Yunnan Agricultural University, Fengyun Road 452, Kunming 650201, ChinaYunnan Coffee Modern Industry College, Yunnan Agricultural University, Fengyun Road 452, Kunming 650201, ChinaYunnan Coffee Modern Industry College, Yunnan Agricultural University, Fengyun Road 452, Kunming 650201, ChinaTo investigate the metabolic differences and mechanisms during the fermentation process of coffee-grounds craft beer, HS-SPME-GC/MS untargeted metabolomics technology was used to study the metabolic differences during the fermentation process of coffee-grounds craft beer. Multivariate statistical analysis and pathway analysis were combined to screen for significantly different metabolites with variable weight values of VIP ≥ 1 and <i>p</i> < 0.05. The results indicate that at time points T7, T14, T21, and T28, a total of 183 differential metabolites were detected during the four fermentation days, with 86 metabolites showing significant differences. Its content composition is mainly composed of lipids and lipid-like molecules, organic oxygen compounds, and benzoids, accounting for 63.64% of the total differential metabolites. KEGG enrichment analysis of differentially expressed metabolites showed a total of 35 metabolic pathways. The top 20 metabolic pathways were screened based on the corrected <i>p</i>-value, and the significantly differentially expressed metabolites were mainly enriched in pathways such as protein digestion and absorption, glycosaminoglycan biosynthesis heparan sulfate/heparin, and benzoxazinoid biosynthesis. The different metabolic mechanisms during the fermentation process of coffee-grounds craft beer reveal the quality changes during the fermentation process, providing theoretical basis for improving the quality of coffee-grounds craft beer and having important theoretical and practical significance for improving the quality evaluation system of coffee-grounds craft beer.https://www.mdpi.com/2304-8158/14/6/1014coffee-grounds craft beer (CGB)physicochemical indexflavor substancesensory analysisHS-SPME-GC/MS |
| spellingShingle | Jiashun Jiang Jingan Yang Tong Zhu Yongjin Hu Hong Li Lijing Liu Research on the Quality Variation Patterns During the Fermentation Process of Coffee-Grounds Craft Beer Foods coffee-grounds craft beer (CGB) physicochemical index flavor substance sensory analysis HS-SPME-GC/MS |
| title | Research on the Quality Variation Patterns During the Fermentation Process of Coffee-Grounds Craft Beer |
| title_full | Research on the Quality Variation Patterns During the Fermentation Process of Coffee-Grounds Craft Beer |
| title_fullStr | Research on the Quality Variation Patterns During the Fermentation Process of Coffee-Grounds Craft Beer |
| title_full_unstemmed | Research on the Quality Variation Patterns During the Fermentation Process of Coffee-Grounds Craft Beer |
| title_short | Research on the Quality Variation Patterns During the Fermentation Process of Coffee-Grounds Craft Beer |
| title_sort | research on the quality variation patterns during the fermentation process of coffee grounds craft beer |
| topic | coffee-grounds craft beer (CGB) physicochemical index flavor substance sensory analysis HS-SPME-GC/MS |
| url | https://www.mdpi.com/2304-8158/14/6/1014 |
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