Chemistry I: Non‐Volatile Compounds: Acids in Coffee

Formation of aliphatic acids by carbohydrate degradation during roasting of coffee

Ginz, M., Balzer, H. H., Bradbury, A. G. W., & Maier, H. G. (2000) · European Food Research and Technology · doi:10.1007/s002170000215 · Cited by 191 · see citing works

Coffee Processing Technology

Lepper, H. A. (1964) · Journal of AOAC INTERNATIONAL · doi:10.1093/jaoac/47.4.793a · Cited by 94 · see citing works

Formation of Aromatic Compounds from Carbohydrates. VII. Reaction of D-Glucose and Glycine in Slightly Acidic, Aqueous Solution.

Olsson, K., Pernemalm, P.-Å., Theander, O., Parker, V. D., Babadjamian, A., & Metzger, J. V. (1978) · Acta chemica Scandinavica/Acta chemica Scandinavica. B, Organic chemistry and biochemistry/Acta chemica Scandinavica. A, Physical and inorganic chemistry/Acta chemica Scandinavica. Series B. Organic chemistry and biochemistry/Acta chemica Scandinavica. Series A, Physical and inorganic chemistry · doi:10.3891/acta.chem.scand.32b-0249 · Cited by 79 · see citing works

The sour taste of acids. The hydrogen ion and the undissociated acid as sour agents

Ganzevles, P. G. J., & Kroeze, J. H. A. (1987) · Chemical Senses · doi:10.1093/chemse/12.4.563 · Cited by 68 · see citing works

Importance of nonvolatile compounds to the flavor of coffee

Feldman, R. S., RYDER, W. S., & Kung, J. T. (1969) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60164a018 · Cited by 64 · see citing works

Identification and sensorial evaluation of aroma-impact-compounds in roasted Colombian coffee.

Holscher, W., Vitzthum, O. G., & Steinhart, H. (1990) · Cited by 62 · see citing works

Chlorogenic Acids

Clifford, M. N. (1985) · Springer eBooks · doi:10.1007/978-94-009-4948-5_5 · Cited by 62 · see citing works

Formation of acids, lactones and esters through the Maillard reaction

Beck, J., Ledl, F., Sengl, M., & Severin, T. (1990) · European Food Research and Technology · doi:10.1007/bf01192968 · Cited by 49 · see citing works

COMPARISON OF SOURNESS OF ORGANIC ACID ANIONS AT EQUAL pH AND EQUAL TITRATABLE ACIDITY

Noble, A. C., PHILBRICK, K. C., & Boulton, R. B. (1986) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.1986.tb00154.x · Cited by 43 · see citing works

Chemie und Bearbeitung des Kaffees

Vitzthum, O. G. (1976) · Springer eBooks · doi:10.1007/978-3-642-66150-1_2 · Cited by 39 · see citing works

The AH,B glycophore and general taste chemistry

Shallenberger, R. S. (1996) · Food Chemistry · doi:10.1016/0308-8146(96)00016-7 · Cited by 34 · see citing works

Changes in coffee brews in relation to storage temperature

Rosa, M. D., Barbanti, D., & Lerici, C. R. (1990) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740500210 · Cited by 29 · see citing works

Electrophoretic clean-up of organic acids from coffee for the GC/MS analysis

B�hre, F., & Maier, H. G. (1996) · Analytical and Bioanalytical Chemistry · doi:10.1007/s0021663550190 · Cited by 28 · see citing works

S�uren des Kaffees XI. Anteil einzelner S�uren an der titrierbaren Gesamts�ure

Engelhardt, U. H., & Maier, H. G. (1985) · European Food Research and Technology · doi:10.1007/bf01124801 · Cited by 24 · see citing works

ORGANIC ACIDS IN COFFEE IN RELATION TO THE DEGREE OF ROAST

Lentner, C., & Deatherage, F. E. (1959) · Journal of Food Science · doi:10.1111/j.1365-2621.1959.tb17299.x · Cited by 20 · see citing works

Organische Säuren in Kaffee-Ersatzstoffen sowie in Trocken-Extraktpulvern aus Kaffee-Ersatzstoffen und Kaffee

Schormüller, J., Brandenburg, W., & Langner, H. (1961) · European Food Research and Technology · doi:10.1007/bf01786663 · Cited by 19 · see citing works

Analysis of inositol phosphates and derivatives using capillary zone electrophoresis-mass spectrometry

Buscher, B. A. P., van der Hoeven, R. A. M., Tjaden, U. R., Andersson, E., & van der Greef, J. (1995) · Journal of Chromatography A · doi:10.1016/0021-9673(95)00202-x · Cited by 19 · see citing works

A CHROMATOGRAPHIC STUDY OF SOME OF THE COMPOUNDS IN ROASTED COFFEE

Clements, R. L., & Deatherage, F. E. (1957) · Journal of Food Science · doi:10.1111/j.1365-2621.1957.tb17004.x · Cited by 19 · see citing works

Chinasäurelacton im Kaffee

Hucke, J., & Maier, H. G. (1985) · European Food Research and Technology · doi:10.1007/bf02044298 · Cited by 18 · see citing works

Determination of Organic Acids and Sucrose in Roasted Coffee by Capiillary Gas Chromatography

HUGHES, W. J., & Thorpe, T. M. (1987) · Journal of Food Science · doi:10.1111/j.1365-2621.1987.tb14280.x · Cited by 15 · see citing works

S�uren des Kaffees

Kampmann, B., & Maier, H. G. (1982) · European Food Research and Technology · doi:10.1007/bf01136249 · Cited by 15 · see citing works

Determination of inositol isomers and arabitol in human urine by gas chromatography-mass spectrometry

March, J. G., Forteza, R., & Grases, F. (1996) · Chromatographia · doi:10.1007/bf02290319 · Cited by 12 · see citing works

S�uren des Kaffees VIII. Glykol- und Phosphors�ure

Scholze, A., & Maier, H. G. (1984) · European Food Research and Technology · doi:10.1007/bf01042303 · Cited by 12 · see citing works

Säuren des Kaffees

Engelhardt, U. H., & Maier, H. G. (1985) · European Food Research and Technology · doi:10.1007/bf02425579 · Cited by 10 · see citing works

Carboxylic Acids

Woodman, J. S. (1985) · Springer eBooks · doi:10.1007/978-94-009-4948-5_8 · Cited by 10 · see citing works

Acids in chicory roots and malt

Barlianto, H., & Maier, H. G. (1994) · European Food Research and Technology · doi:10.1007/bf01192598 · Cited by 9 · see citing works

The Chemistry of Roasting—Decoding Flavor Formation

Poisson, L., Blank, I., Dunkel, A., & Hofmann, T. F. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-803520-7.00012-8 · Cited by 121 · see citing works

Influence of coffee/water ratio on the final quality of espresso coffee

Andueza, S., Vila, M. A., Paz de Peña, M., & Cid, C. (2007) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2720 · Cited by 94 · see citing works

Capillary electrophoresis for the analysis of short-chain organic acids in coffee

Galli, V., & Barbas, C. (2003) · Journal of Chromatography A · doi:10.1016/j.chroma.2003.09.028 · Cited by 92 · see citing works

Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption. A comparison between brewing methods and drinking preferences

Rahn, A. K. K., & Yeretzian, C. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.08.078 · Cited by 60 · see citing works

Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

Batali, M. E., Ristenpart, W. D., & Guinard, J.-X. (2020) · Scientific Reports · doi:10.1038/s41598-020-73341-4 · Cited by 41 · see citing works

The effect of roast profiles on the dynamics of titratable acidity during coffee roasting

Anokye-Bempah, L., Styczynski, T., Fernandes, N. A. T., Gervay‐Hague, J., Ristenpart, W. D., & Donis-Gonzalez, I. R. (2024) · Scientific Reports · doi:10.1038/s41598-024-57256-y · Cited by 15 · see citing works

Development of Cascara Tea from Coffee Cherry Pulp

Jiamjariyatam, R., Samosorn, S., Dolsophon, K., Tantayotai, P., Lorliam, W., & Krajangsang, S. (2022) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2022.2106336 · Cited by 9 · see citing works

Relaciones entre las concentraciones de compuestos químicos del café y las temperaturas de torrefacción

Puerta-Quintero, G. I., & Echeverri, L. F. (2019) · Revista Cenicafé · doi:10.38141/10778/70206 · Cited by 5 · see citing works

Authentication of volatile and non-volatile compounds in Robusta Java Bogor as a differentiator in post-harvest processes

Suaib, N. F., Faridah, D. N., Adawiyah, D. R., & Andarwulan, N. (2024) · BIO Web of Conferences · doi:10.1051/bioconf/202412301002 · Cited by 3 · see citing works

Effects of processing methods on quality of green coffee

Kulapichitr, F. (2017) · doi:10.58837/chula.the.2017.262 · Cited by 1 · see citing works

Genussmittel

Engelhardt, U. H., & Maier, H. G. (2006) · Springer eBooks · doi:10.1007/3-540-28220-3_32

Genussmittel

Engelhardt, U. H., & Maier, H. G. (2010) · Springer eBooks · doi:10.1007/978-3-642-01685-1_32

A Cafeicultura do Caparaó: Resultados de Pesquisas V

(2022) · Edifes Parceria eBooks · doi:10.36524/9788582635636

CHAPTER 22. Organic Acids

Farah, A., & de Lima, Â. G. (2019) · Royal Society of Chemistry eBooks · doi:10.1039/9781782622437-00517 · Cited by 6 · see citing works

Determining Volatile Acids in Coffee Beverages by NMR and Gas Chromatography

KUNG, J. T., MCNAUGHT, R. P., & Yeransian, J. A. (1967) · Journal of Food Science · doi:10.1111/j.1365-2621.1967.tb09710.x · Cited by 8 · see citing works

Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition

Yeager, S. E., Batali, M. E., Guinard, J., & Ristenpart, W. D. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1957767 · Cited by 188 · see citing works

New procedures for determination of acids in coffee extracts, and observations on the development of acidity upon ageing

Verardo, G., Cecconi, F., Geatti, P., & Giumanini, A. G. (2002) · Analytical and Bioanalytical Chemistry · doi:10.1007/s00216-002-1561-y · Cited by 14 · see citing works

Volatile minor acids in coffee. III. Contents in chicory roots and barley malt

Woehrmann, R., Averbeck, M. A., & Maier, H. G. (1997) · Deutsche Lebensmittel-Rundschau · Cited by 1 · see citing works