Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition
SE Yeager, ME Batali, JX Guinard… - Critical reviews in food …, 2023 - Taylor & Francis
Coffee contains a variety of organic acids (OAs) and chlorogenic acids (CGAs) that
contribute to overall sensory properties. Large variations in preparation and measurement …
contribute to overall sensory properties. Large variations in preparation and measurement …
Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews
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 …
volatile and non-volatile compounds produced during roasting, which reach the coffee cup …
What kind of coffee do you drink? An investigation on effects of eight different extraction methods
The chemical composition of brewed coffee depends on numerous factors: the beans, post-
harvest processing and, finally, the extraction method. In recent decades, numerous coffee …
harvest processing and, finally, the extraction method. In recent decades, numerous coffee …
Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee
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 …
physicochemical and sensorial properties of cold brew coffee produced using two types of …
Characterization of the aroma profile and main key odorants of espresso coffee
S Angeloni, AM Mustafa, D Abouelenein… - Molecules, 2021 - mdpi.com
Espresso coffee (EC) is a common coffee preparation technique that nowadays is broadly
widespread all over the globe. Its popularity is in part attributed to the intense aroma and …
widespread all over the globe. Its popularity is in part attributed to the intense aroma and …
Acrylamide in coffee: formation and possible mitigation strategies–a review
It is widely known that acrylamide, present in some different heat-treated foods, is an
important toxic compound to humans. Coffee beverage is one of the most important sources …
important toxic compound to humans. Coffee beverage is one of the most important sources …
Characterization and comparison of cold brew and cold drip coffee extraction methods
BACKGROUND Each region of the world has its own methods, protocols, instruments and
procedures regarding how to brew coffee. The final result in the cup is strongly affected by …
procedures regarding how to brew coffee. The final result in the cup is strongly affected by …
Influence of various processing parameters on the microbial community dynamics, metabolomic profiles, and cup quality during wet coffee processing
SJ Zhang, F De Bruyn, V Pothakos… - Frontiers in …, 2019 - frontiersin.org
Post-harvest wet coffee processing is a commonly applied method to transform coffee
cherries into green coffee beans through depulping or demucilaging, fermentation, washing …
cherries into green coffee beans through depulping or demucilaging, fermentation, washing …
Farm to consumer: factors affecting the organoleptic characteristics of coffee. II: postharvest processing factors
The production and consumption of coffee are increasing despite the roadblocks to its
agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of …
agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of …
Turning spent coffee grounds into sustainable precursors for the fabrication of carbon dots
DMA Crista, A El Mragui, M Algarra… - Nanomaterials, 2020 - mdpi.com
Spent coffee grounds (SCGs) are known for containing many organic compounds of interest,
including carbohydrates, lipids, phenolic compounds and proteins. Therefore, we …
including carbohydrates, lipids, phenolic compounds and proteins. Therefore, we …