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 …

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 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 …

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 …

The role of roasting in cold brew coffee chemistry is poorly understood. The brewing
temperature influences extraction processes and may have varying effects across the roast …

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 …

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 …

Coffee is one of the most often consumed beverages almost all over the world. The
multiplicity of beans, as well as the methods and parameters used to brew, encourages the …

Coffee consumption has been associated with the reduction of several chronic diseases,
including type 2 diabetes mellitus (T2DM) and obesity. The aim of this review was to …