Emerging processing methods have been applied in coffee bean processing for improved
sensory quality. The processes focus on optimizing the fermentation process of the coffee …

Coffee is consumed not just for its flavor, but also for its health advantages. The quality of
coffee beverages is affected by a number of elements and a series of processes, including …

The present study investigates volatile organic compound (VOC) compositional changes in
Liuyang Douchi during fermentation via a HS-GC-IMS and HS-SPME-GC-MS combination …

Flavor continues to be a driving force for coffee's continued growth in the beverage market
today. Studies have identified the sensory aspects and volatile and non-volatile compounds …

Coffee cup quality is primarily determined by the type and variety of green beans chosen
and the roasting regime used. Furthermore, green coffee beans are not only the starting …

Drying process affected the qualitative indicators of green coffees; chlorogenic acid (CGAs),
total phenolic content (TPC), antioxidant activities and CIE-lab color to varying degrees. Sun …

Coffee can be an ally in the fight against diseases such as type 2 diabetes, cancer, hepatic
injury, cirrhosis, depression, suicidal behavior, and neurological and cardiovascular …

In this study, headspace solid-phase microextraction/gas chromatography-mass
spectrometry (HS-SPME/GC-MS) and electronic-nose (E-nose) analyses were performed to …

Roasting is widely applied in oil processing and employs high temperatures (90–260° C) to
heat oilseeds evenly. Roasting improves the extraction yield of oil by the generation of pores …

The pulped natural/honey coffee (HC) of Coffea canephora (Robusta) is an innovative
modified semi-dry technique. Studies have focused on HC and washed coffee (WC) …