This paper provides, for the first time, an overview of different aspects related to the quality of
coffee beans and their volatile fractions: species/cultivars, geographic origins, bean defects …

In the present work, the volatile profiles of green and roasted Brazilian defective coffee
seeds and their controls were characterised, totalling 159 compounds. Overall, defective …

This review contemplates the last twenty years of studies that have coffee as the primary
objective. Diverse aspects were addressed, the Brazilian and global production …

This is the first book to focus on the scientific principles underlying the fermentation
processes of cocoa and coffee beans and their impact on product quality and safety. The text …

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 …

The paper attempts to determine the best storage conditions for green and roasted coffee
beans. Coffee beans were processed in various ways—some of them were washed or left in …

Between 15 and 20% of Brazilian coffee production corresponds to defective beans (PVA),
which decreases the quality of the coffee brew. Steam treatment has been reported as an …

The volatile fractions of three varieties of chilli peppers at two stages of maturity were
characterised using headspace solid phase micro-extraction (HS-SPME), gas …

Roasting coffee involves complex chemical reactions that shape the sensory and chemical
traits of the final product. This study examined how different roasting profiles influence coffee …

Mid-infrared spectroscopy and chemometrics were used to identify adulteration in roasted
and ground coffee by addition of coffee husks. Consumers' sensory perception of the …