Flavor modulation of fermented degummed coffee beans by ultrasound and ultra-high pressure: metabolomic and volatile profiles.

Ultrason Sonochem · 2026 · PMC13330653 · PMID 42365777

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an overall trendno p-value reported

The measured contents of total sugar, reducing sugar, polyphenols, and flavonoids exhibited an overall trend of initially increasing followed by a subsequent decline, maintaining relatively high levels around the 10 min.

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a decreasing trendno p-value reported

When the holding time was further extended to 40 min, several indicators showed a decreasing trend.

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