The metabolic modulation of major flavor precursors during coffee cherry ripening is critical
for the characteristic coffee flavor formation. However, the formation mechanism of flavor …

Coffee beverage presents unique organoleptic characteristics of aroma and taste. These
sensory attributes depend on the chemical composition of the brewed coffee. Our objectives …

The study aimed to assess the dominant sensory attributes and preference for cold brews
prepared with different coffee species under different brewing conditions. Four beverages …

Primary processing treatments are crucial to the flavor profile of coffee beans, which create
the flavor precursors basis in coffee husks and diffuse into the beans, with satisfying …

This study was performed to evaluate the survival of Bacillus coagulans spores (BCS) in
pineapple juice, cold brew tea, and cold brew coffee pasteurized using high-pressure …

Understanding reaction kinetics at elevated pressures is essential for developing efficient
pressure-based technologies. It is especially vital for hyperbaric storage (HS), where …

BACKGROUND Roasting is an important process in the formation of coffee flavor
characteristics, which determines the quality of coffee and consumer acceptance. However …

Cold brew coffee is gaining popularity among consumers; however, its extraction is time
consuming and it has a short shelf life. This study employed negative-pressure extraction to …

This study examined the influence of ground coffee granulometry and particle distribution on
extraction parameters. They have been investigated the physicochemical properties, and the …

目的提高刺梨果汁饮料的贮藏稳定性并评估其货架期. 方法刺梨果汁饮料经均质,
微波杀菌等处理后于25℃ 贮藏30 d, 探究均质时间, 杀菌时间和不同稳定剂(黄原胶, 果胶, l …