The DOI matches its Crossref record.
Sensory study of the character impact aroma compounds of a coffee beverage
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Citations
Cited by
Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission
Grosch, W. (2001) · Chemical Senses · doi:10.1093/chemse/26.5.533 · Cited by 640
Self-citationComplexity of coffee flavor: A compositional and sensory perspective
Sunarharum, W. B., Williams, D. J., & Smyth, H. E. (2014) · Food Research International · doi:10.1016/j.foodres.2014.02.030 · Cited by 620
Buffo, R. A., & Cardelli‐Freire, C. (2004) · Flavour and Fragrance Journal · doi:10.1002/ffj.1325 · Cited by 348
Coffee fermentation and flavor – An intricate and delicate relationship
Lee, L. W., Cheong, M. W., Curran, P., Yu, B., & Liu, S. Q. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.03.124 · Cited by 323
Comparison of nine common coffee extraction methods: Instrumental and sensory analysis
Gloess, A. N., Schönbächler, B., Klopprogge, B., D`Ambrosio, L., Chatelain, K., Bongartz, A., Strittmatter, A., Rast, M., & Yeretzian, C. (2013) · European Food Research and Technology · doi:10.1007/s00217-013-1917-x · Cited by 311
Metadata
- Authors
- Mayer, F., Czerny, M., & Grosch, W.
- Venue
- European Food Research and Technology
- Published
- 2000-09-05
- Volume
- 211
- Issue
- 4
- Pages
- 272-276
- ISSN
- 0373-0174 (ISSN-L)
- 1438-2377
- 1438-2385
- OpenAlex
- W1983846713
- Cited by
- 169
- References
- 0
- FWCI
- 3.30
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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How to cite
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- CoChat. (2026). Citation check: Sensory study of the character impact aroma compounds of a coffee beverage. https://app.cochat.ai/papers/10.1007/s002170000169
- The paper
- Mayer, F., Czerny, M., & Grosch, W. (2000). Sensory study of the character impact aroma compounds of a coffee beverage. European Food Research and Technology. https://doi.org/10.1007/s002170000169
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
