4.7 Article

Discrimination of Filter Coffee Extraction Methods of a Medium Roasted Specialty Coffee Based on Volatile Profiles and Sensorial Traits

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

A comprehensive comparative study among the newly developed Pure Brew method and classical ones for filter coffee production

Agnese Santanatoglia et al.

Summary: Pure Brew is an innovative method that allows for fast-filter coffee using an espresso machine without requiring additional equipment. This study compared Pure Brew to other brewing methods and found that it had comparable results while also yielding higher levels of caffeine and bioactive compounds in medium and dark roasted coffee. Pure Brew also had the highest extraction yields and discovered impactful molecules associated with positive olfactory remarks in light roast coffee.

LWT-FOOD SCIENCE AND TECHNOLOGY (2023)

Article Chemistry, Applied

Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging

Nicola Caporaso et al.

Summary: In this study, hyperspectral imaging was used to predict volatile compounds in roasted coffee beans, allowing for rapid screening of key aroma compounds. The approach showed improved predictions for classes of compounds such as aldehydes and pyrazines. This method provides industrial relevance by offering new tools for quality evaluation and minimizing heterogeneity during production and roasting.

FOOD CHEMISTRY (2022)

Article Biochemistry & Molecular Biology

Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds

Marek Gancarz et al.

Summary: The aim of this study was to analyze the process of roasting coffee beans in a convection-conduction roaster without a heat exchanger and a convection-conduction-radiation roaster with a heat exchanger for determination of the aroma profile. The results showed that the aroma profile of coffee beans varied depending on their country of origin, and the convection-conduction roasting method without a heat exchanger resulted in a higher content of fatty hydrocarbons. However, this method also led to an excessive amount of fatty hydrocarbons, which is harmful to the human body.

MOLECULES (2022)

Article Biochemistry & Molecular Biology

Volatile Compound Characterization of Coffee (Coffea arabica) Processed at Different Fermentation Times Using SPME-GC-MS

Gustavo Galarza et al.

Summary: This investigation examined the relationship between different dry fermentation processes of coffee (aerobic, anaerobic, and CO2 modified atmosphere) and fermentation times, in relation to pH, acidity, and seven volatile marker compounds. The results showed that fermentation time had a significant effect on pH and acidity. The presence of acetic acid was positively correlated with fermentation time, while other compounds showed negative correlation. The different fermentation treatments had varying affinities with the volatile marker compounds analyzed.

MOLECULES (2022)

Article Food Science & Technology

Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta

Fosca Vezzulli et al.

Summary: This study used an untargeted metabolomics approach combined with sensory analysis to investigate the impact of different traditional Italian extraction methods on the chemical composition and sensory characteristics of coffee. The results showed distinct differences in chemical profiles between the different extraction methods, with the extraction process playing a more significant role than coffee species in determining the chemical composition of the beverages.

FOODS (2022)

Article Biochemistry & Molecular Biology

How to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile

Robert Rusinek et al.

Summary: This study aimed to detect and identify volatile compounds in coffee and determine the correlations between roast defects and the volatile compound profile. Different types of roasted coffee beans were analyzed, revealing a correlation between volatile compounds and roast parameters. The electronic nose was helpful in identifying roast defects.

MOLECULES (2022)

Article Food Science & Technology

A New HPLC-MS/MS Method for the Simultaneous Determination of Quercetin and Its Derivatives in Green Coffee Beans

Ahmed M. Mustafa et al.

Summary: The aim of this study was to develop a new method for analyzing six flavonoid polyphenolic compounds in 22 green coffee samples from different geographical origins. The best extraction procedure was determined to be acidic hydrolysis. Green coffee beans are rich in flavonoid polyphenolic compounds and can be included in a healthy diet.

FOODS (2022)

Article Chemistry, Applied

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

Amr Abdelwareth et al.

Summary: The study analyzed the aroma composition associated with coffee seeds brewing, revealing distinct aroma profiles between different brewing methods. It also highlighted the impact of brewing and roasting on the aroma composition of Middle Eastern coffee blends.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Infrared spectroscopy coupled with chemometrics in coffee post-harvest processes as complement to the sensory analysis

Yeison Fernando Barrios-Rodriguez et al.

Summary: This study complemented the sensory evaluation of Specialty coffee using FTIR and chemometrics, which effectively discriminated and identified different post-harvest treatments for green beans, medium roast coffee, and dark roast coffee.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Multidisciplinary Sciences

Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties

Natalia Stanek et al.

Summary: Research found that cold coffee drinks obtained using the new cold maceration technique (Hardtank) had similar taste to hot coffee drinks and improved quality. Among various extractions, a combination of lower temperature and percolation process appeared to be the ideal setting for efficient extraction of compounds.

SCIENTIFIC REPORTS (2021)

Article Biochemistry & Molecular Biology

Chemical Analysis, Toxicity Study, and Free-Radical Scavenging and Iron-Binding Assays Involving Coffee (Coffea arabica) Extracts

Nuntouchaporn Hutachok et al.

Summary: The study analyzed the chemical compositions in Arabica coffee bean extracts and evaluated antioxidant and iron-chelating activities. The findings suggest that phenolics, particularly chlorogenic acid, play a significant role in these activities. Different coffee extracts exhibited varying degrees of free-radical scavenging properties, with drip coffee showing the most significant effect.

MOLECULES (2021)

Review Biochemistry & Molecular Biology

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

Simone Angeloni et al.

Summary: Espresso coffee has a complex aroma profile, with only a few compounds responsible for its characteristic aroma. Various preparation variables such as water temperature, pressure, and coffee particle size can also impact the flavor and quality of EC. Understanding these factors can help coffee workers achieve a higher quality product.

MOLECULES (2021)

Article Chemistry, Multidisciplinary

Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java

Sunyoon Jung et al.

Summary: The study investigated the effect of roasting degree on the antioxidant capacities of espresso and drip coffee extracted from Coffea arabica cv. Java in Laos. The results showed that as the roasting degree increased, the contents of total phenolics, total flavonoids, and chlorogenic acids decreased, while the caffeine content increased. Additionally, the antioxidant activity of the coffee extracts was lower in darker roasts compared to light-medium roasts.

APPLIED SCIENCES-BASEL (2021)

Review Food Science & Technology

Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews

Nancy Cordoba et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Food Science & Technology

New trends in coffee diterpenes research from technological to health aspects

Marzieh Moeenfard et al.

FOOD RESEARCH INTERNATIONAL (2020)

Review Food Science & Technology

Coffee Flavor: A Review

Denis Richard Seninde et al.

BEVERAGES (2020)

Article Chemistry, Applied

Impact of drying process on chemical composition and key aroma components of Arabica coffee

Fareeya Kulapichitr et al.

FOOD CHEMISTRY (2019)

Article Food Science & Technology

What kind of coffee do you drink? An investigation on effects of eight different extraction methods

Giulia Angeloni et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Food Science & Technology

Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavour

Julian Zapata et al.

CYTA-JOURNAL OF FOOD (2018)

Article Food Science & Technology

Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavour

Julian Zapata et al.

CYTA-JOURNAL OF FOOD (2018)

Review Food Science & Technology

Challenges in relating concentrations of aromas and tastes with flavor features of foods

Jorge Regueiro et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Review Automation & Control Systems

Comparison of variable selection methods for PLS-based soft sensor modeling

Zi Xiu Wang et al.

JOURNAL OF PROCESS CONTROL (2015)

Review Food Science & Technology

Complexity of coffee flavor: A compositional and sensory perspective

Wenny B. Sunarharum et al.

FOOD RESEARCH INTERNATIONAL (2014)

Article Agriculture, Multidisciplinary

Determination of the Alkylpyrazine Composition of Coffee Using Stable Isotope Dilution-Gas Chromatography-Mass Spectrometry (SIDA-GC-MS)

Stephanie Pickard et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)