Coffee flavour: an overview

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A study of chemical Composition, Antioxidants, and volatile compounds in roasted Arabic coffee

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Prediction of key aroma development in coffees roasted to different degrees by colorimetric sensor array

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Differentiation of specialty coffees by proton transfer reaction-mass spectrometry

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Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC–TOF/MS

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Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii

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Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee

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Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin

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EFFECT OF STORAGE CONDITIONS ON THE SENSORY QUALITY OF GROUND ARABICA COFFEE

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Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods

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Use of non-volatile compounds for the classification of specialty and traditional Brazilian coffees using principal component analysis

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A Kinetics and Modeling Study of Coffee Roasting Under Isothermal Conditions

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The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic Fermentations

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Attenuated Total Reflectance Fourier Transform Spectroscopy (ATR-FTIR) and chemometrics for discrimination of espresso coffees with different sensory characteristics

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Polycyclic aromatic hydrocarbons in coffee samples: Enquiry into processes and analytical methods

Binello, A. E., Cravotto, G., Menzio, J., & Tagliapietra, S. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.128631 · Cited by 45 · see citing works

Metabolomic Markers for the Early Selection of Coffea canephora Plants with Desirable Cup Quality Traits

Gamboa‐Becerra, R., Hernández-Hernández, M. C., González-Ríos, Ó., Suárez-Quiroz, M. L., Gálvez-Ponce, E., Ordaz-Ortíz, J. J., & Winkler, R. (2019) · Metabolites · doi:10.3390/metabo9100214 · Cited by 44 · see citing works

Coffee: One of the Most Consumed Beverages in the World

Lim, L., Zwicker, M., & Wang, X. (2019) · Elsevier eBooks · doi:10.1016/b978-0-444-64046-8.00462-6 · Cited by 44 · see citing works

Effects of dicarbonyl trapping agents, antioxidants, and reducing agents on the formation of furan and other volatile components in canned-coffee model systems

Li, Z., Chung, H., & Kim, Y. S. (2015) · Food Research International · doi:10.1016/j.foodres.2015.06.023 · Cited by 44 · see citing works

Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)

Tran, H. T. M., Vargas, C. A., Lee, L. S., Furtado, A., Smyth, H. E., & Henry, R. J. (2017) · Tree Genetics & Genomes · doi:10.1007/s11295-017-1138-8 · Cited by 43 · see citing works

Shelf-Life Testing of Coffee and Related Products: Uncertainties, Pitfalls, and Perspectives

Nicoli, M. C., Calligaris, S., & Manzocco, L. (2009) · Food Engineering Reviews · doi:10.1007/s12393-009-9010-8 · Cited by 43 · see citing works

Comparison of Pivot Profile, CATA, and Pivot-CATA for the sensory profiling of instant black coffee

Wang, S., Ng, K. H., Kwan, H. Y., Tang, Y., Meng, R., & He, W. (2023) · Food Quality and Preference · doi:10.1016/j.foodqual.2023.104858 · Cited by 42 · see citing works

DEVELOPMENT OF SENSORY ATTRIBUTE POOL OF BREWED COFFEE

Seo, H., Lee, S. Y., & Hwang, I. K. (2009) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.2008.00198.x · Cited by 42 · see citing works

Effects of Coffee Bean Aroma on the Rat Brain Stressed by Sleep Deprivation: A Selected Transcript- and 2D Gel-Based Proteome Analysis

Seo, H., Hirano, M., Shibato, J., Rakwal, R., Hwang, I. K., & Masuo, Y. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf8001137 · Cited by 42 · see citing works

Coffee cell walls—composition, influence on cup quality and opportunities for coffee improvements

Li, Z., Zhang, C., Zhang, Y., Zeng, W., & Cesarino, I. (2021) · Food Quality and Safety · doi:10.1093/fqsafe/fyab012 · Cited by 44 · see citing works

Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level

Vezzulli, F., Lambri, M., & Bertuzzi, T. (2023) · Foods · doi:10.3390/foods12030489 · Cited by 41 · see citing works

Effect of roasting on chemical composition of coffee

Alcantara, G. M. R. N., Martins, L., Gomes, W. P. C., Dresch, D., Rocha, F. R. P., & Melchert, W. R. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.143169 · Cited by 41 · see citing works

Coffee: General Aspects and its Use beyond Drink

Durán, C. A. A., Tsukui, A., dos Santos, F. K. F., Martinez, S. T., Bizzo, H. R., & Rezende, C. M. (2017) · Revista Virtual de Química · doi:10.21577/1984-6835.20170010 · Cited by 43 · see citing works

γ-Tocopherol as a Marker of Brazilian Coffee (Coffea arabica L.) Adulteration by Corn

JHAM, G. N., Winkler‐Moser, J. K., Berhow, M. A., & Vaughn, S. F. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf070967n · Cited by 41 · see citing works

Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee

Obando, A. M., & Figueroa, J. G. (2024) · Molecules · doi:10.3390/molecules29194723 · Cited by 40 · see citing works

Covering the different steps of the coffee processing: Can headspace VOC emissions be exploited to successfully distinguish between Arabica and Robusta?

Colzi, I., Taiti, C., Marone, E., Magnelli, S., Gonnelli, C., & Mancuso, S. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.05.071 · Cited by 40 · see citing works

Espresso coffee (EC) by POD: Study of thermal profile during extraction process and influence of water temperature on chemical–physical and sensorial properties

Albanese, D., Matteo, M. D., Poiana, M., & Spagnamusso, S. (2009) · Food Research International · doi:10.1016/j.foodres.2009.02.027 · Cited by 40 · see citing works

Dominant microbial communities and biochemical profile of pulped natural fermented coffees growing in different altitudes

Martinez, S. J., Bressani, A. P. P., Simão, J. B. P., Pylro, V. S., Dias, D. R., & Schwan, R. F. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111605 · Cited by 39 · see citing works

Design of a low‐temperature plasma (LTP) probe with adjustable output temperature and variable beam diameter for the direct detection of organic molecules

Martínez‐Jarquín, S., & Winkler, R. (2013) · Rapid Communications in Mass Spectrometry · doi:10.1002/rcm.6494 · Cited by 39 · see citing works

Characterization of sensory properties of Yunnan coffee

Ma, J., Li, J., He, H., Jin, X., Cesarino, I., Zeng, W., & Li, Z. (2022) · Current Research in Food Science · doi:10.1016/j.crfs.2022.07.010 · Cited by 37 · see citing works

Production, productivity, quality and chemical composition of Ethiopian coffee

Worku, M. (2023) · Cogent Food & Agriculture · doi:10.1080/23311932.2023.2196868 · Cited by 37 · see citing works

Time-resolved extraction of caffeine and trigonelline from finely-ground espresso coffee with varying particle sizes and tamping pressures

Kuhn, M. H., Lang, S., Bezold, F., Minceva, M., & Briesen, H. (2017) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2017.03.002 · Cited by 37 · see citing works

Effects of different coffee storage methods on coffee freshness after opening of packages

Smrke, S., Adam, J., Mühlemann, S., Lantz, I., & Yeretzian, C. (2022) · Food Packaging and Shelf Life · doi:10.1016/j.fpsl.2022.100893 · Cited by 36 · see citing works

Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on Coffea arabica cv. Catiguá MG2

Silva, L. C. F., Pereira, P. V. R., da Cruz, M. A. D., Costa, G. X. R., Rocha, R. A. R., Bertarini, P. L. L., do Amaral, L. R., Gomes, M. D. S., & Santos, L. D. (2024) · Foods · doi:10.3390/foods13050653 · Cited by 36 · see citing works

Assessing the influence of the coffee cup on the multisensory tasting experience

Spence, C. J., & Carvalho, F. M. (2019) · Food Quality and Preference · doi:10.1016/j.foodqual.2019.03.005 · Cited by 37 · see citing works

Physicochemical Changes of Coffee Beans During Roasting

Wang, N. (2012) · The Atrium (University of Guelph) · Cited by 35 · see citing works

Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds

Cantele, C., Tedesco, M., Ghirardello, D., Zeppa, G., & Bertolino, M. (2022) · Foods · doi:10.3390/foods11050717 · Cited by 33 · see citing works

Advances in research on coffee flavour compounds

Buffo, R. A. (2018) · Burleigh Dodds series in agricultural science · doi:10.19103/as.2017.0022.15 · Cited by 4 · see citing works

The volatile constituents of roasted coffee

Hughes, E. B., & Smith, R. F. (1949) · Journal of the Society of Chemical Industry · doi:10.1002/jctb.5000681105 · Cited by 22 · see citing works

Coffee Flavor

Getachew, A. T., & Chun, B. (2018) · Elsevier eBooks · doi:10.1016/b978-0-08-100596-5.21658-2 · Cited by 4 · see citing works

New volatile components of roasted coffee

Stoffelsma, J., Sipma, G., Kettenes, D. K., & Pypker, J. (1968) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60160a010 · Cited by 70 · see citing works

The Aroma Compounds of Coffee and Factors Which Affect on Coffee Aroma (Turkish with English Abstract)

Çağlarırmak, N., & Ünal, K. (1993) · DergiPark (Istanbul University)