Volatile Compound Analysis to Authenticate the Geographical Origin of Arabica and Robusta Espresso Coffee

Volatiles as chemical markers suitable for identification of the geographical origin of green Coffea arabica L

(2022) Alžbeta Demianová et al.   FOOD CONTROL

Impact of roasting on the phenolic and volatile compounds in coffee beans

(2022) Hanjing Wu et al.   Food Science & Nutrition

Monitoring In Vitro and In Vivo Aroma Release of Espresso Coffees with Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry

(2022) Andrea Romano et al.   Applied Sciences-Basel

Volatile compounds in espresso resulting from a refined selection of particle size of coffee powder

(2022) Angela De Vivo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East

(2021) Amr Abdelwareth et al.   FOOD CHEMISTRY

Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics

(2021) Panagiota Zakidou et al.   MOLECULES

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

(2021) Simone Angeloni et al.   MOLECULES

Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans

(2021) Fosca Vezzulli et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Review on factors affecting coffee volatiles: from seed to cup

(2021) Xiaoyuan Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (Coffea arabica Typica)

(2021) Chia-Fang Tsai et al.   Processes

Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS

(2020) Gancarz Marek et al.   SENSORS

Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspace gas chromatography–mass spectrometry based on a statistical approach

(2020) Giuseppe Procida et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Espresso coffee design based on non-monotonic granulometric distribution of aromatic profile

(2019) Angela De Vivo et al.   FOOD RESEARCH INTERNATIONAL

Prediction of key aroma development in coffees roasted to different degrees by colorimetric sensor array

(2018) Su-Yeon Kim et al.   FOOD CHEMISTRY

Extraction of espresso coffee by using gradient of temperature. Effect on physicochemical and sensorial characteristics of espresso

(2017) C. Alejandra Salamanca et al.   FOOD CHEMISTRY

Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis

(2015) Mathilde Charles et al.   FOOD RESEARCH INTERNATIONAL

Principal component analysis

(2014) Rasmus Bro et al.   Analytical Methods

Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS

(2014) Alexia N. Gloess et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Optimization and Application of a HS-SPME-GC-MS Methodology for Quantification of Furanic Compounds in Espresso Coffee

(2013) Catarina Petisca et al.   Food Analytical Methods

Identification and quantification of bioactive compounds in coffee brews by HPLC–DAD–MSn

(2013) Naira Poerner Rodrigues et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

(2012) B. Bertrand et al.   FOOD CHEMISTRY

Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans

(2009) Thierry Joët et al.   FOOD CHEMISTRY

Role of Roasting Conditions in the Level of Chlorogenic Acid Content in Coffee Beans: Correlation with Coffee Acidity

(2009) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY