Dynamic changes of volatile compounds during coffee-grounds beer fermentation with different yeast strains: An integrated HS-SPME-GC/MS, electronic tongue and electronic nose analysis.

Food Chem X · 2025 · PMC12593594 · PMID 41211157

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an increasing trendno p-value reported

The total number of volatile compounds exhibited an increasing trend in all four yeast-fermented coffee-grounds beer, with D-yeast demonstrating the most significant increase.

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