This review provides an overview of recent studies on the potential of spectroscopy
techniques (mid-infrared, near infrared, Raman, and fluorescence spectroscopy) used in …

Background Fluorescence spectroscopy has been widely employed in the quality
assessment of food and agricultural products due to its rapid and accurate measurement …

This work aims the study chemometric methods for the classification of the origin of coffee
samples. Samples of finely pulverized coffee grains were analyzed by synchronous …

Metabolite profiles of green beans (the caged and the wild) Luwak (civet) coffees were
evaluated by NMR techniques combined with chemometrics. The bioactivities of the green …

Non-targeted strategies based on high-performance liquid chromatography with ultraviolet
detection (HPLC-UV) and fluorescence detection (HPLC-FLD) fingerprints were evaluated to …

The freshness of ground roasted coffee escapes extremely fast. For this reason, the
evaluation of conservation state of ground roasted coffee must be taken into account for …

Civet coffee is regarded as the most expensive coffee in the world. Owing to its high price
the conventional method of harvesting civet coffee in the wild has been replaced by a …

Coffee roasting is the process by which raw coffee beans (green beans) are roasted until
they reach a certain roast level. In general, the roast level of roasted coffee beans is divided …

The unique processing of Arabica Gayo Wine coffee produces special attributes to the
beverage and could increase its value. However, it is important to prove the authenticity of …

The distinctive and special taste of Indonesian coffees has been renowned in the world
coffee market. In the coffee's production system at the farm level, the term specialty coffee …