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Research Progress on Relationship between Microbial and Flavor Development in Coffee Fermentation
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Jie NI1, 2, Huihua TANG1, Haoyuan TANG2, Yanping TANG2, Hong LI1, *, Yongjin HU1, *
Science and Technology of Food Industry | 2026, 47(3) : 12 - 21
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Science and Technology of Food Industry | 2026, 47(3): 12-21
• Papers Invited by Guest Editors •
Research Progress on Relationship between Microbial and Flavor Development in Coffee Fermentation
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Jie NI1, 2, Huihua TANG1, Haoyuan TANG2, Yanping TANG2, Hong LI1, *, Yongjin HU1, *
Affiliations
  • 1College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
  • 2College of Chemistry and Life Health Science, Guilin Normal University, Guilin 541199, China
Published: 2026-02-01 doi: 10.13386/j.issn1002-0306.2025010133
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Fermentation serves as a critical process in coffee fruit processing for flavor development. Microbial metabolites produced during this biochemical transformation substantially contribute to the aromatic profile and flavor characteristics of roasted coffee beans. Microorganisms degrade coffee fruit mucilage and produce metabolites such as esters, ketones, alcohols, acids, and aldehydes. The interactions between these compounds contribute to the complexity of the final flavor profile of coffee. This review systematically summarizes the predominant microbial community structures and succession of coffee fermentation processes (wet, dry, and semi-dry methods), elucidates the impacts of lactic acid bacteria, yeasts, other bacterial, and filamentous fungi on flavor development, and the underlying metabolic pathways involved in these biochemical interactions. This review aims to establish a theoretical framework for targeted flavor modulation in coffee and to advance the sustainable efficiency of coffee industry practices.

coffee  /  fermentation  /  microbial community  /  flavor components  /  flavor mechanism
倪婕, 汤回花, 唐浩源, 唐艳平, 李宏, 胡永金. 咖啡发酵过程中的微生物及其与风味形成关系的研究进展. 食品工业科技, 2026 , 47 (3) : 12 -21 . DOI: 10.13386/j.issn1002-0306.2025010133
Jie NI, Huihua TANG, Haoyuan TANG, Yanping TANG, Hong LI, Yongjin HU. Research Progress on Relationship between Microbial and Flavor Development in Coffee Fermentation[J]. Science and Technology of Food Industry, 2026 , 47 (3) : 12 -21 . DOI: 10.13386/j.issn1002-0306.2025010133
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Year 2026 volume 47 Issue 3
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doi: 10.13386/j.issn1002-0306.2025010133
  • Receive Date：2025-01-14
  • Online Date：2026-10-25
  • Published：2026-02-01
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  • Received：2025-01-14
Affiliations
    1College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
    2College of Chemistry and Life Health Science, Guilin Normal University, Guilin 541199, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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