Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including …
Y Chen, P Li, L Liao, Y Qin, L Jiang, Y Liu - Food Chemistry, 2021 - Elsevier
The present study investigates volatile organic compound (VOC) compositional changes in Liuyang Douchi during fermentation via a HS-GC-IMS and HS-SPME-GC-MS combination …
DR Seninde, E Chambers - Beverages, 2020 - mdpi.com
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 cup quality is primarily determined by the type and variety of green beans chosen and the roasting regime used. Furthermore, green coffee beans are not only the starting …
Drying process affected the qualitative indicators of green coffees; chlorogenic acid (CGAs), total phenolic content (TPC), antioxidant activities and CIE-lab color to varying degrees. Sun …
GV de Melo Pereira, DP de Carvalho Neto… - Advances in food and …, 2020 - Elsevier
Coffee can be an ally in the fight against diseases such as type 2 diabetes, cancer, hepatic injury, cirrhosis, depression, suicidal behavior, and neurological and cardiovascular …
K Zhang, J Cheng, Q Hong, W Dong, X Chen, G Wu… - Lwt, 2022 - Elsevier
In this study, headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and electronic-nose (E-nose) analyses were performed to …
Y Zhang, X Li, X Lu, H Sun, F Wang - Food Research International, 2021 - Elsevier
Roasting is widely applied in oil processing and employs high temperatures (90–260° C) to heat oilseeds evenly. Roasting improves the extraction yield of oil by the generation of pores …
The pulped natural/honey coffee (HC) of Coffea canephora (Robusta) is an innovative modified semi-dry technique. Studies have focused on HC and washed coffee (WC) …