Coffee

doi:10.1007/978-94-009-4948-5

Cited by 112Coffee research and impactsFood Chemistry and Fat AnalysisFermentation and Sensory Analysis

Coffee

·1985·Springer eBooks

DOI 10.1007/978-94-009-4948-5

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Coffee taste and flavour are made up of a complex mixture of carbohydrates, acids, lipids, proteins, antioxidants, and volatile aroma compounds.
“Green and roasted coffee have been chemically characterized and we know that coffee taste and flavour are made up of a complex mixture of carbohydrates, acids, lipids, proteins, antioxidants, and volatile aroma compounds8, which can be manipulated at all steps, from origin, including the terroir of the coffee cherry, to the post-harvest processing method, the roasting, and the final brewing method”
From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [8]

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Viani, R., & Petracco, M. (2007) · Ullmann's Encyclopedia of Industrial Chemistry · doi:10.1002/14356007.a07_315.pub2 · Cited by 2 · see citing works
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Wasserman, G. S., Bradbury, A. G. W., Cruz, T., et al. (2002) · Kirk-Othmer Encyclopedia of Chemical Technology · doi:10.1002/0471238961.0315060623011919.a01.pub2 · Cited by 2 · see citing works
Superhydrophobic Solution Blow Spinning PTFE – SiO2 Composite Membranes for Enhanced Liquid–Liquid Extraction
Zhang, Y., Diao, P., & Farnood, R. (2025) · Journal of Applied Polymer Science · doi:10.1002/app.56939 · Cited by 1 · see citing works
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Nedomová, Š. (2014) · Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis · doi:10.11118/actaun201058040177 · Cited by 1 · see citing works
Determination of potassium in several plants and study of potassium transfer to different beverages, including tequila, by measurement of 40K
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Yamashita, R., Kikuchi, K., & Sakuragawa, S. (2012) · Journal of Japan Association on Odor Environment · doi:10.2171/jao.43.112 · Cited by 1 · see citing works
Determination of potassium in several plants and study of potassium transfer to different beverages, including tequila, by measurement of 40K
Navarrete, J. M., Müller, G., Cabrera, L., et al. (2006) · Czechoslovak Journal of Physics · doi:10.1007/s10582-006-1028-z · Cited by 1 · see citing works
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Venue: Springer eBooks
Publisher: Springer Netherlands
Published: 1985
DOI: 10.1007/978-94-009-4948-5
OpenAlex: W4237130546
Cited by: 112
References: 0
Citations by year: 2026: 5 · 2025: 9 · 2024: 8 · 2023: 4 · 2022: 8 · 2021: 1 · 2020: 5 · 2019: 3 · 2018: 8 · 2017: 2 · 2016: 3 · 2015: 1 · 2014: 3 · 2013: 2 · 2012: 6
FWCI: 0.12
Type: book
Language: en
Open access: closed
Licence: www.springer.com/tdm (tdm)
Locations: Springer eBooks (publishedVersion)
Topics: Health Sciences › Medicine › Pharmacology › Coffee research and impacts
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords: coffee, coffee beverages, roasted coffee, coffee processing, coffee products

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