The terroir of coffee is defined as the unique sensory experience derived from a single origin
roasted coffee that embodies its source. Environmental conditions such as temperature …

Roasting is responsible for imparting the main characteristics to coffee, but the high
temperatures used in the process can lead to the formation of several potentially toxic …

This study aimed to investigate the ways in which the thermal behavior, composition, and
volatile compound contents of roasted coffee beans depend on variety and roasting …

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 processing is a major contributor to the creation of food and product waste. Using
coffee co-products can play an essential role in addressing environmental problems and …

Label concepts, information, logos, figures, and colors of beverages are critical for consumer
perception, preference, and purchase intention. This is especially relevant for new beverage …

Purpose: This research investigates ready-to-drink (RTD) coffee. Although the RTD coffee
market is growing competitively, few studies have examined behavioral re-intention or …

Soluble or instant espresso coffee in capsules with added values is a product that is
increasingly recognized as a healthy lifestyle habit, which often goes together with the …

Método: Se realizó una investigación con enfoque cuantitativo, descriptiva, correlacional y
con metodología de análisis explicativo, transversal, analizando los datos a través del …

This study aimed to investigate the physicochemical characteristics, sensory attributes, and
consumer acceptance of the Certification of Quality of Traditional Food (CQT) ganjang …