Multidimensional gas chromatography (MDGC) offers excellent separation efficiency that
serves advanced characterisation of volatiles and semi-volatiles in food samples. An …

Ambient mass spectrometry (AMS) allows direct molecular characterization of various raw
food samples with minimal or no sample pretreatment. Because of the excellent sensitivity …

The effects of drum, fluidized bed, and traditional type of coffee roasting technologies on the
cup quality and bioactive compounds of Yirgacheffe, Harar, and Sidama variety specialty …

Post-harvest wet coffee processing is a commonly applied method to transform coffee
cherries into green coffee beans through depulping or demucilaging, fermentation, washing …

Abstract The study of Brazilian Conilon coffee genotypes with unknown chemical
composition and sensory quality is extremely important since these data may contribute to …

Currently, there is no technology for the storage of green coffee (GrC), that results in
obtaining high-quality roasted coffee (RC). The aim of this study was to evaluate the effects …

Coffee is a daily essential, with prices varying based on taste, aroma, and chemical
composition. However, distinguishing between different coffee beans is challenging due to …

The current work assessed the phytochemical contents of Arabica whole coffee cherry
(WCC) and its two commercially available extracts: a minimum 40% chlorogenic acid (CGA; …

Lipids play an important role in coffee bean development and impact the coffee brew quality.
The lipid fraction of raw coffee beans is mainly composed of triacylglycerols (TG) and other …

The aim of this work was to develop a capillary electrophoresis-mass spectrometry (CE-ESI-
QToF-MS) method to carry out the metabolic fingerprinting of green and roasted coffee …