Coffee contains a variety of organic acids (OAs) and chlorogenic acids (CGAs) that
contribute to overall sensory properties. Large variations in preparation and measurement …

Background The physicochemical characteristics and flavour of coffee are related to the
volatile and non-volatile compounds produced during roasting, which reach the coffee cup …

Coffee is one of the most popular beverages consumed worldwide. Roasted coffee is a
complex mixture of thousands of bioactive compounds, and some of them have numerous …

Caffeine (1, 3, 7-trimethylxanthine) is the most consumed psychoactive substance in the
world, acting by means of antagonism to adenosine receptors, mainly A1 and A2A. Coffee is …

Acyl‐quinic acids (chlorogenic acids) are produced by many plants, including fruits,
vegetables, and herbal remedies, with coffee and maté particularly rich dietary sources …

Chlorogenic acids (CGA) are the main antioxidant compounds in the Western diet, due to
their high concentrations in coffee associated with the high consumption of the beverage …

This study evaluated the effects of different roasting profiles (time/temperature) and brewing
methods on the physicochemical and sensory characteristics of coffee brews. Cold brewing …

Coffee is one of the most popular beverages worldwide; however, its impact on health
outcomes and adverse effects is not fully understood. The current review aims to establish …

The effects of grinding (medium-coarse) and extraction time (14–22 h) on the
physicochemical and sensorial properties of cold brew coffee produced using two types of …

The coffee industry generates a wide variety of by-products derived from green coffee
processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee …