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 …

The fruit juice industry is one of the food sectors that has invested the most in the
implementation of new technologies, such as non-thermal technologies. Among them …

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 …

The coffee oil is rich in diterpenes, mainly cafestol and kahweol, which are predominantly
present in the esterified form with different fatty acids. Despite their beneficial effects …

Pervaporation (PV) is recognized as a selective membrane process which has exhibited to
meet the requirements for the separation of aromas, fragrances and essentials (AFE). The …

Coffee is an extremely popular beverage worldwide. To obtain it, the berry must be
depulped, fermented, washed, dried, and roasted, producing residues: pulp and husk …

The effect of coffee bean quality (specialty and regular) and brewing method (cold and hot)
on the sensory profile and physicochemical characteristics of coffee beverages was studied …

This study investigated the volatile composition of coffee blends of different cup quality,
roasted in an industrial-scale semi-fluidized bed roaster (SFBR) and in a lab-scale fluidized …

Coffee has attracted significant research interest owing to its complex volatile composition
and aroma, which imparts a pleasant sensorial experience that remains challenging to …