Cited by 132Coffee research and impactsFood Chemistry and Fat AnalysisSpectroscopy and Chemometric Analyses

The DOI matches its Crossref record; 23 of the 23 references it cites were found in a registry or an index.

A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment

Franca, Adriana S., Oliveira, Leandro S., Oliveira, Rafael C.S., Agresti, Pamela C. Mancha, Augusti, Rodinei·2009·Journal of Food Engineering

DOI 10.1016/j.jfoodeng.2008.12.012

Open this paper in CoChat — free account

Abstract

The objective of this study was to analyze the volatile profiles of both green and roasted coffee beans, for assessment of roasting degrees under two different processing temperatures. Volatiles extraction and concentration were performed by solid phase micro-extraction (SPME) of the ground coffee headspace and analysis of the volatiles profile was performed by GC-MS. Four SPME fibers were evaluated, with the one that extracted the highest amount of substances (DVB/CAR/PDMS) being selected. Statistical analysis of the data by principal components (PCA/clusters) showed that the volatile components profile provided separation of green and roasted coffees and also separation according to roasting degree and roasting temperature. Results also indicate that color and weight loss measurements alone are not reliable for roasting degree assessment.

Integrity signals

Registry

Crossref · 10.1016/j.jfoodeng.2008.12.012

Cites

23 of 23 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Coffee: Recent Developments
Clarke, R., & Vitzthum, O. G. (2001) · Medical Entomology and Zoology · Cited by 353
Potent odorants of raw Arabica coffee. Their changes during roasting
Czerny, M., & Grosch, W. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990609n · Cited by 232
Physical and chemical attributes of defective crude and roasted coffee beans
França, A. S., Oliveira, L. S., Mendonça, J. C. F., & Silva, X. A. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2004.03.028 · Cited by 170
Analysis of roasted coffee bean volatiles by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry
Ryan, D., Shellie, R. A., Tranchida, P. Q., Casilli, A., Mondello, L., & Marriott, P. J. (2004) · Journal of Chromatography A · doi:10.1016/j.chroma.2004.08.057 · Cited by 132
A preliminary study on the feasibility of using the composition of coffee roasting exhaust gas for the determination of the degree of roast
Dutra, E. R., Oliveira, L. S., França, A. S., Ferraz, V. P., & Afonso, R. J. D. C. F. (2001) · Journal of Food Engineering · doi:10.1016/s0260-8774(00)00116-3 · Cited by 122
Discrimination between defective and non-defective Brazilian coffee beans by their volatile profile
Mancha-Agresti, P. D. C., França, A. S., Oliveira, L. S., & Augusti, R. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.06.019 · Cited by 110
Composition of green coffee water-soluble fractions and identification of volatiles formed during roasting
Maria, C. A. B. D., Trugo, L. C., Neto, F. R. D. A., Moreira, R. F. A., & Alviano, C. S. (1996) · Food Chemistry · doi:10.1016/0308-8146(95)00104-2 · Cited by 110
Analysing the headspace of coffee by proton-transfer-reaction mass-spectrometry
Yeretzian, C., Jordan, A., & Lindinger, W. (2002) · International Journal of Mass Spectrometry · doi:10.1016/s1387-3806(02)00785-6 · Cited by 109
Optimizing Headspace Temperature and Time Sampling for Identification of Volatile Compounds in Ground Roasted Arabica Coffee
Sanz, C., Ansorena, D., Bello, J., & Cid, C. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf001100r · Cited by 105
Aroma simulation on the basis of the odourant composition of roasted coffee headspace†
Mayer, F., & Grosch, W. (2001) · Flavour and Fragrance Journal · doi:10.1002/ffj.975 · Cited by 80

Show all 23 references

Research works printed but not linked: 3

Liardon, 1984, Application of multivariate statistics for the classification of coffee headspace profiles, Lebensmittel-Wissenschaft und-Technologie, 17, 32
Rojas Monroy, G.M.E., 2005. Caracterización del aroma del café molido de Puerto Rico, mediante la técnica de micro extracción en fase sólida (SPME) y cromatografía de gas acoplada a espectrometría de masas (CG/MS) (Characterization of ground coffee aroma from Puerto Rico using the solid phase microextraction technique (SPME) and gas chromatography coupled to mass spectrometry (GC/MS)). Universidad de Puerto Rico Recinto Universitario de Mayaguez. MS Thesis, Food Science, 156p.
Vasconcelos, A.L., 2005. Caracterização de grãos defeituosos de café quanto a aspectos físico-químicos e teores de aminas, para diversos graus de torração (Characterization of defective coffee beans with respect to physical and chemical attributes and amine levels, for several roasting degrees). Universidade Federal de Minas. MS Thesis, Food Science,101p.

Sorted by citations

Production, Composition, and Application of Coffee and Its Industrial Residues
Mussatto, S. I., Machado, E. M. S., Martins, S., & Teixeira, J. A. (2011) · Food and Bioprocess Technology · doi:10.1007/s11947-011-0565-z · Cited by 1,115
Functional Properties of Coffee and Coffee By-Products
Esquivel, P., & Jiménez, V. M. (2012) · Food Research International · doi:10.1016/j.foodres.2011.05.028 · Cited by 847
Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting
Hečimović, I., Belščak-Cvitanović, A., Horžić, D., & Komes, D. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.05.059 · Cited by 334
Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS
Caporaso, N., Whitworth, M. B., Cui, C., & Fisk, I. D. (2018) · Food Research International · doi:10.1016/j.foodres.2018.03.077 · Cited by 307
Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis
Rodríguez-Campos, J., Escalona‐Buendía, H. B., Orozco‐Avila, I., Lugo‐Cervantes, E., & Jaramillo‐Flores, M. E. (2010) · Food Research International · doi:10.1016/j.foodres.2010.10.028 · Cited by 278
Discrimination of Complex Mixtures by a Colorimetric Sensor Array: Coffee Aromas
Suslick, B. A., Feng, L., & Suslick, K. S. (2010) · Analytical Chemistry · doi:10.1021/ac902823w · Cited by 262
Relationship between the different aspects related to coffee quality and their volatile compounds
Toledo, P. R. A. B., Pezza, L., Pezza, H. R., & Toci, A. T. (2016) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12205 · Cited by 241
Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS
Gloess, A. N., Vietri, A., Wieland, F., Smrke, S., Schönbächler, B., López, J. A. S., Petrozzi, S., Bongers, S., Koziorowski, T., & Yeretzian, C. (2014) · International Journal of Mass Spectrometry · doi:10.1016/j.ijms.2014.02.010 · Cited by 156
Discrimination between roasted coffee, roasted corn and coffee husks by Diffuse Reflectance Infrared Fourier Transform Spectroscopy
Reis, N., França, A. S., & Oliveira, L. S. (2012) · LWT · doi:10.1016/j.lwt.2012.07.016 · Cited by 132
New propositions about coffee wet processing: Chemical and sensory perspectives
Pereira, L. L., Guarçoni, R. C., Pinheiro, P. F., Osório, V. M., Pinheiro, C. A., Moreira, T. R., & ten Caten, C. S. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125943 · Cited by 119
Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors
Hameed, A., Hussain, S. A., Ijaz, M. U., Ullah, S., Pasha, I., & Suleria, H. A. R. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12365 · Cited by 118
Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction—Gas Chromatography-Mass Spectrometry
Heo, J., Adhikari, K., Choi, K. S., & Lee, J. (2020) · Foods · doi:10.3390/foods9121746 · Cited by 93
Evaluation of the potential of SPME-GC-MS and chemometrics to detect adulteration of ground roasted coffee with roasted barley
Oliveira, R., Oliveira, L. S., França, A. S., & Augusti, R. (2009) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2008.10.015 · Cited by 91
Performance of diffuse reflectance infrared Fourier transform spectroscopy and chemometrics for detection of multiple adulterants in roasted and ground coffee
Reis, N., França, A. S., & Oliveira, L. S. (2013) · LWT · doi:10.1016/j.lwt.2013.04.008 · Cited by 90
Discrimination of roast and ground coffee aroma
Fisk, I. D., Kettle, A., Hofmeister, S., Virdie, A., & Kenny, J. S. (2012) · Flavour · doi:10.1186/2044-7248-1-14 · Cited by 85
Discrimination between Arabica and Robusta Coffees Using Hydrosoluble Compounds: Is the Efficiency of the Parameters Dependent on the Roast Degree?
Dias, R. C. E., & Benassi, M. D. T. (2015) · Beverages · doi:10.3390/beverages1030127 · Cited by 81
Quantitative evaluation of multiple adulterants in roasted coffee by Diffuse Reflectance Infrared Fourier Transform Spectroscopy (DRIFTS) and chemometrics
Reis, N., França, A. S., & Oliveira, L. S. (2013) · Talanta · doi:10.1016/j.talanta.2013.06.004 · Cited by 67
In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour
Santos, J. R., Viegas, O., Páscoa, R. N. M. J., Ferreira, I. M. P. L. V. O., Rangel, A. O. S. S., & Lopes, J. A. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.03.114 · Cited by 67
A Further Tool To Monitor the Coffee Roasting Process: Aroma Composition and Chemical Indices
Ruosi, M. R., Cordero, C. E. I., Cagliero, C., Rubiolo, P., Bicchi, C. P., Sgorbini, B., & Liberto, E. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf3031716 · Cited by 65
Effect of reversed coffee grinding and roasting process on physicochemical properties including volatile compound profiles
Lee, S. J., Kim, M. K., & Lee, K. (2017) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2017.07.009 · Cited by 65
Metabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification
Ongo, E. A., Montevecchi, G., Antonelli, A., Sberveglieri, V., & Sevilla, F. B., III (2020) · Food Research International · doi:10.1016/j.foodres.2020.109227 · Cited by 64
Effect of roasting speed on the volatile composition of coffees with different cup quality
Toci, A. T., Azevedo, D. A., & Farah, A. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109546 · Cited by 67
Application of Solid Phase‐Microextraction (SPME) and Electronic Nose Techniques to Differentiate Volatiles of Sesame Oils Prepared with Diverse Roasting Conditions
Park, M., Jeong, M. K., Yeo, J., Son, H., Lim, C., Hong, E. J., Noh, B., & Lee, J. (2011) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01954.x · Cited by 60
Identification of Volatile Compounds and Selection of Discriminant Markers for Elephant Dung Coffee Using Static Headspace Gas Chromatography—Mass Spectrometry and Chemometrics
Thammarat, P., Kulsing, C., Wongravee, K., Leepipatpiboon, N., & Nhujak, T. (2018) · Molecules · doi:10.3390/molecules23081910 · Cited by 64
Roasting process affects the profile of diterpenes in coffee
Dias, R. C. E., de Faria‐Machado, A. F., Mercadante, A. Z., Bragagnolo, N., & Benassi, M. D. T. (2014) · European Food Research and Technology · doi:10.1007/s00217-014-2293-x · Cited by 59
Multivariate calibration applied to study of volatile predictors of arabica coffee quality
Agnoletti, B. Z., Folli, G. S., Pereira, L. L., Pinheiro, P. F., Guarçoni, R. C., Oliveira, E. C. D. S., & Filgueiras, P. R. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.130679 · Cited by 56
The changes in chemical properties of coffee during roasting: A review
Tarigan, E. B., Wardiana, E., Hilmi, Y. S., & Komarudin, N. A. (2022) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/974/1/012115 · Cited by 56
Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting
Chindapan, N., Soydok, S., & Devahastin, S. (2019) · Journal of Food Science · doi:10.1111/1750-3841.14422 · Cited by 55
Exploiting near infrared spectroscopy as an analytical tool for on-line monitoring of acidity during coffee roasting
Santos, J. R., Lopo, M., Rangel, A. O. S. S., & Lopes, J. A. (2015) · Food Control · doi:10.1016/j.foodcont.2015.08.007 · Cited by 51
Chemometric Discrimination of Philippine Civet Coffee Using Electronic Nose and Gas Chromatography Mass Spectrometry
Ongo, E. A., Falasconi, M., Sberveglieri, G., Antonelli, A., Montevecchi, G., Sberveglieri, V., Concina, I., & Sevilla, F. B., III (2012) · Procedia Engineering · doi:10.1016/j.proeng.2012.09.310 · Cited by 49
Puffing, a novel coffee bean processing technique for the enhancement of extract yield and antioxidant capacity
Kim, W., Kim, S., Kim, D., Kim, B., & Baik, M. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.07.161 · Cited by 49
Aroma characterization of flaxseed oils using headspace solid‐phase microextraction and gas chromatography‐olfactometry
Wei, C., Xi, W., Nie, X., Liu, W., Wang, Q., Yang, B., & Dong, C. (2013) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.201200397 · Cited by 46
Development of Noninvasive Classification Methods for Different Roasting Degrees of Coffee Beans Using Hyperspectral Imaging
Chu, B., Yu, K., Zhao, Y., & He, Y. (2018) · Sensors · doi:10.3390/s18041259 · Cited by 45
Development of a GC×GC–TOFMS method using SPME to determine volatile compounds in cacao beans
Humston, E. M., Zhang, Y., Brabeck, G. F., McShea, A., & Synovec, R. E. (2009) · Journal of Separation Science · doi:10.1002/jssc.200900143 · Cited by 44
Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica
Endeshaw, H., & Belay, A. (2020) · PLoS ONE · doi:10.1371/journal.pone.0237265 · Cited by 43
Investigation of thermal contaminants in coffee beans induced by roasting: A kinetic modeling approach
Zhu, M., Long, Y., Ma, Y., Huang, Y., Wan, Y., Yu, Q., Xie, J., & Chen, Y. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.132063 · Cited by 43
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 43
Formation kinetics of furfuryl alcohol in a coffee model system
Albouchi, A., & Murkovic, M. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.09.112 · Cited by 39
Using hyperspectral imaging to characterize consistency of coffee brands and their respective roasting classes
Nansen, C., Singh, K. D., Mian, A. S., Allison, B. J., & Simmons, C. W. (2016) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2016.06.010 · Cited by 38
Roasting and Colouring Curves for Coffee Beans with Broad Time-Temperature Variations
Pramudita, D., Araki, T., Sagara, Y., & TAMBUNAN, A. H. (2017) · Food and Bioprocess Technology · doi:10.1007/s11947-017-1912-5 · Cited by 45
New insights regarding tocopherols in Arabica and Robusta species coffee beans: RP-UPLC-ESI/MSn and NP-HPLC/FLD study
Górnaś, P., Siger, A., Pugajeva, I., Czubiński, J., Waśkiewicz, A., & Polewski, K. (2014) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2014.08.005 · Cited by 37
A colorimetric sensor array-based classification of coffees
Kim, S., & Kang, B.-S. (2018) · Sensors and Actuators B Chemical · doi:10.1016/j.snb.2018.08.058 · Cited by 37
A Study of Coffee Bean Characteristics and Coffee Flavors in Relation to Roasting
Lee, M. J., Kim, S. E., Kim, J. H., Lee, S., & Yeum, D.-M. (2013) · Journal of the Korean Society of Food Science and Nutrition · doi:10.3746/jkfn.2013.42.2.255 · Cited by 35
Study on Electronic-Nose-Based Quality Monitoring System for Coffee Under Roasting
Radi, R., Rivai, M., & Purnomo, M. H. (2016) · Journal of Circuits Systems and Computers · doi:10.1142/s0218126616501164 · Cited by 33
Application of SPME‐GC‐TOFMS, E‐nose, and sensory evaluation to investigate the flavor characteristics of Chinese Yunnan coffee at three different conditions (beans, ground powder, and brewed coffee)
Cui, D. D., Liu, Y., Chen, Y. P., Feng, X., Yu, L., & Yu, B. (2020) · Flavour and Fragrance Journal · doi:10.1002/ffj.3597 · Cited by 34
Developing predictive models for determining physical properties of coffee beans during the roasting process
Bustos-Vanegas, J. D., Côrrea, P. C., Martins, M. A., Baptestini, F. M., Campos, R. C., de Oliveira, G. H. H., & Nunes, E. H. M. (2017) · Industrial Crops and Products · doi:10.1016/j.indcrop.2017.12.015 · Cited by 33
Antioxidants in Coffee
Komes, D., & Bušić, A. (2014) · Elsevier eBooks · doi:10.1016/b978-0-12-404738-9.00003-9 · Cited by 32
Optimisation of specialty malt volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry
Vandecan, S. M. G., Saison, D., Schouppe, N., Delvaux, F., & Delvaux, F. R. (2010) · Analytica Chimica Acta · doi:10.1016/j.aca.2010.05.009 · Cited by 30
Monitoring Chemical Changes of Coffee Beans During Roasting Using Real-time NIR Spectroscopy and Chemometrics
Grassi, S., Giraudo, A., Novara, C., Cavallini, N., Geobaldo, F., Casiraghi, E., & Savorani, F. (2023) · Food Analytical Methods · doi:10.1007/s12161-023-02473-w · Cited by 28
Optimization of roasting conditions of microwave roasted Pistacia terebinthus beans
Bölek, S., & Özdemir, M. (2017) · LWT · doi:10.1016/j.lwt.2017.08.017 · Cited by 27
New approaches to monitor semi-volatile organic compounds released during coffee roasting using flow-through/active sampling and comprehensive two-dimensional gas chromatography
Novaes, F. J. M., da Silva, A. I., Kulsing, C., Nolvachai, Y., Bizzo, H. R., Neto, F. R. D. A., Rezende, C. M., & Marriott, P. J. (2019) · Food Research International · doi:10.1016/j.foodres.2019.02.009 · Cited by 28
The Influence of Roasting and Additional Processing on the Content of Bioactive Components in Special Purpose Coffees
Pilipczuk, T., Kusznierewicz, B., Zielińska, D., & Bartoszek, A. (2015) · Journal of Food Science and Technology · doi:10.1007/s13197-014-1646-6 · Cited by 27
ATR-FTIR FOR DISCRIMINATION OF ESPRESSO AND AMERICANO COFFEE PODS
Gutiérrez-Guzmán, N., Bahamón-Monje, A. F., & Muñoz, L. X. P. (2018) · Coffee Science · doi:10.25186/cs.v13i4.1499 · Cited by 26
A Review of Quality Coffee Roasting Degree Evaluation
Aliah, A. M. N., & Diana, A. (2015) · Cited by 25
Volatile profile of green coffee beans from Coffea arabica L. plants grown at different altitudes in Ethiopia
Tsegay, G., Redi‐Abshiro, M., Chandravanshi, B. S., Ele, E., Mohammed, A. M., & Mamo, H. (2019) · Bulletin of the Chemical Society of Ethiopia · doi:10.4314/bcse.v33i3.2 · Cited by 23
Effect of Roasting Conditions on Concentration in Elements of Vietnam Robusta Coffee
Cuong, T. V., Ling, L. H., Quan, G. K., Jin, S., Jie, S., Linh, T. L., & Tiep, T. D. (2014) · Acta Universitatis Cibiniensis. Series E: Food Technology · doi:10.2478/aucft-2014-0011 · Cited by 17
Effect of roasting method and oil reduction on volatiles of roasted Pistacia terebinthus using direct thermal desorption-GCxGC-TOF/MS
Özel, M. Z., Yanık, D. K., Göğüş, F., Hamilton, J. F., & Lewis, A. C. (2014) · LWT · doi:10.1016/j.lwt.2014.05.004 · Cited by 17
Application of GC–TOF/MS and GC×GC–TOF/MS to Discriminate Coffee Products in Three States (Bean, Powder, and Brew)
Fang, X., Chen, Y., Gao, J., Run, Z., Chen, H., Shi, R., Li, Y., Zhang, H., & Liu, Y. (2023) · Foods · doi:10.3390/foods12163123 · Cited by 17
Reliable discriminant analysis tool for controlling the roast degree of coffee samples through chemical markers approach
de Toledo, P. R. A. B., de Melo, M. M. R., Pezza, H. R., Pezza, L., Toci, A. T., & Silva, C. M. (2016) · European Food Research and Technology · doi:10.1007/s00217-016-2790-1 · Cited by 16
Parameters affecting the exposure to furfuryl alcohol from coffee
Albouchi, A., Russ, J., & Murkovic, M. (2018) · Food and Chemical Toxicology · doi:10.1016/j.fct.2018.05.055 · Cited by 16
Coffee-roasting variables associated with volatile organic profiles and sensory evaluation using multivariate analysis
Catão, A. A., Mateus, N. D. S., Madero, C. V. G., da Silva, M. C., Novaes, F. J. M., Alves, S., Marriott, P. J., & da Silva, A. I. (2022) · Applied Food Research · doi:10.1016/j.afres.2022.100223 · Cited by 18
KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS
Elías, G. A. V., Côrrea, P. C., de Souza, N. R., Baptestini, F. M., & Melo, E. D. C. (2016) · Engenharia Agrícola · doi:10.1590/1809-4430-eng.agric.v36n2p300-308/2016 · Cited by 15
Investigating Coffee Samples by Raman Spectroscopy for Quality Control - Preliminary Study
Dias, R. C. E., & Yeretzian, C. (2016) · International Journal of Experimental Spectroscopic Techniques · doi:10.35840/2631-505x/8506 · Cited by 14
Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors
Jeong, H., Yoon, S., Jo, S. M., Hong, S. J., Kim, Y. J., Kim, J. K., & Shin, E. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16470 · Cited by 15
Changes in Morphology, Total Polyphenols, Caffeine, and Chlorogenic Acid in Beans of Arabica Coffee ( Coffea arabica ) during Roasting
Kim, S., Chung, S. W., An, H. J., Lim, C. K., Jeon, M. K., & Jang, Y. J. (2022) · Journal of the Korean Society of Food Science and Nutrition · doi:10.3746/jkfn.2022.51.4.344 · Cited by 14
Coffee
Yeretzian, C. (2017) · Springer eBooks · doi:10.1007/978-3-319-26932-0_6 · Cited by 12
Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground
Haure, M., Nguyen, T. K. C., Cendrès, A., Périno, S., Licandro, H., & Waché, Y. (2022) · European Food Research and Technology · doi:10.1007/s00217-022-04035-6 · Cited by 12
Online determination of coffee roast degree toward controlling acidity
Yergenson, N., & Aston, D. E. (2020) · Journal of Near Infrared Spectroscopy · doi:10.1177/0967033520924493 · Cited by 11
The Effects of Roasting Conditions on the Physical Appearance Traits and Aroma and Taste Components of Roasted Stem Tea
Sasaki, T., Yuikawa, N., Tanihiro, N., Michihata, T., & Enomoto, T. (2020) · Food Science and Technology Research · doi:10.3136/fstr.26.643 · Cited by 11
Physical Quality Analysis of Roasted Arabica Coffee Beans Subjected to Different Harvesting and Postharvest Processing Methods in Eastern Ethiopia
Ameyu, M. A. (2016) · Journals & Books Hosting (International Knowledge Sharing Platform) · Cited by 10
Fast and Non-Destructive Profiling of Commercial Coffee Aroma under Three Conditions (Beans, Powder, and Brews) Using GC-IMS
Chen, Y., Chen, H. H., Cui, D., Fang, X., Gao, J., & Liu, Y. (2022) · Molecules · doi:10.3390/molecules27196262 · Cited by 10
Effect of the drying process on the volatile compounds and sensory quality of agglomerated instant coffee
Leobet, E. L., Perin, E. C., Fontanini, J. I. C., do Prado, N. V., Oro, S. R., Burgardt, V. D. C. D. F., Alfaro, A. D. T., & Lunkes, A. M. (2019) · Drying Technology · doi:10.1080/07373937.2019.1644347 · Cited by 10
Impact of the coffee berry borer on the volatile and semi-volatile compounds; qualitative profile of Coffea arabica berries
Ruiz-Díaz, C. P., Rodrigues, J. C. V., Miro-Rivera, E., & Díaz-Vázquez, L. M. (2022) · Food Chemistry Advances · doi:10.1016/j.focha.2022.100154 · Cited by 9
Effect of hot air circulation roasting temperature on the sensory property and odor characteristics of cashew nut ( Anacardium occidentale L .)
Chen, H., He, S., Pei, H., Gao, K., Gao, L., Cao, X., Sun, H., & Song, J. (2024) · Journal of Food Process Engineering · doi:10.1111/jfpe.14546 · Cited by 9
Impact of roasting and storage conditions on the shelf stability of Thai Arabica coffee
Moon, S. A., Wongsakul, S., Kitazawa, H., & Saengrayap, R. (2025) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2025.102060 · Cited by 9
Polysaccharides of coffee: dynamic changes during processing, effects on quality, and implications for by-product utilization
Lin, X., Li, Q., Li, W., Zhang, B., He, F., Cesarino, I., Zeng, W., & Li, Z. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117116 · Cited by 9
The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews
Nakilcioğlu, E. (2018) · Indian Journal of Pharmaceutical Education and Research · doi:10.5530/ijper.52.3.53 · Cited by 12
Roasting Process
Pereira, L. L., Debona, D. G., Pinheiro, P. F., de Oliveira, G. F., ten Caten, C. S., Moksunova, V., Копанина, А. В., Власова, И. И., Talskikh, A. V., & Yamamoto, H. (2020) · Food engineering series · doi:10.1007/978-3-030-54437-9_7 · Cited by 9
Exploratory and discriminative studies of commercial processed Brazilian coffees with different degrees of roasting and decaffeinated
Ribeiro, J. S., Teofilo, R. F., Salva, T. D. J. G., Augusto, F., & Ferreira, M. M. C. (2013) · Brazilian journal of food technology/Brazilian Journal of Food Technology · doi:10.1590/s1981-67232013005000025 · Cited by 12
The Determination of Triacylglycerols and Tocopherols Using UHPLC–CAD/FLD Methods for Assessing the Authenticity of Coffee Beans
Ismaiel, L., Fanesi, B., Kuhalskaya, A., Barp, L., Moret, S., Pacetti, D., & Lucci, P. (2023) · Foods · doi:10.3390/foods12234197 · Cited by 9
Spectroscopic Methods for Chemometric Identification of Defective and Nondefective Coffees
França, A. S., & Oliveira, L. S. (2014) · Coffee in Health and Disease Prevention · doi:10.1016/b978-0-12-409517-5.00104-2 · Cited by 8
The influence of roasting temperature on the physical properties of Arabica and Robusta coffee
Odžaković, B., Džinić, N., Jokanović, M., & Grujić, S. (2019) · Acta periodica technologica · doi:10.2298/apt1950172o · Cited by 8
Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee
Barrera-López, J., Barrios, A. F. G., Vélez, L. F., Tarquino, L. F., López, H. L., & Hernández‐Carrión, M. (2022) · Food Science and Technology International · doi:10.1177/10820132221139890 · Cited by 10
Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process
Jitjaroen, W., Kongngoen, R., & Panjai, L. (2023) · Coffee Science · doi:10.25186/.v18i.2119 · Cited by 10
Effects of roasting conditions on the physicochemical properties of Coffea arabica beans
Suh, Y.-S., Lee, S., Shang, Y., & Lee, W. (2015) · Korean Journal of Food Preservation · doi:10.11002/kjfp.2015.22.5.690 · Cited by 8
Development of a novel 2D single coffee bean model and comparison with a 3D model under varying heating profiles
Ghani, N. H. A., Bingöl, G., Li, B., Yu, W., & Young, B. R. (2019) · Journal of Food Process Engineering · doi:10.1111/jfpe.13063 · Cited by 8
Impact of harvest seasons on the volatile and non-volatile chemical composition of conilon coffee
Schaffel, I. D. F., Filete, C. A., Simmer, M. M. B., Fim, T. D. S., Bottocim, R. R. T., Neto, Á. C., Moreli, A. P., Pereira, L. L., & Oliveira, E. C. D. S. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116896 · Cited by 7
Determining Optimum Point of Robusta Coffee Bean Roasting Process for Taste Consistency
Dharmawan, A., Cahyo, F., & Widyotomo, S. (2018) · Pelita Perkebunan (a Coffee and Cocoa Research Journal) · doi:10.22302/iccri.jur.pelitaperkebunan.v34i1.308 · Cited by 7
Energy and exergy analysis of a solar coffee roaster using concentrating scheffler-reflector
Majeed, F., Husnain, S. N., Raza, A., Sultan, M. A., Munir, A., Hensel, O., & Nasirahmadi, A. (2022) · Thermal Science and Engineering Progress · doi:10.1016/j.tsep.2022.101407 · Cited by 7
Comparative analysis of post-harvest processing and drying techniques on the cupping quality of Thai Arabica coffee
Moon, S. A., Wongsakul, S., Kitazawa, H., & Saengrayap, R. (2025) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2025.101991 · Cited by 9
Roasting Temperature as a Factor Modifying the Caffeine and Phenolic Content of Ethiopian Coffee
Rzyska-Szczupak, K., Przybylska‐Balcerek, A., Buśko, M., Szwajkowska‐Michałek, L., Szablewski, T., & Stuper‐Szablewska, K. (2025) · Processes · doi:10.3390/pr13072037 · Cited by 6
Determination of aromatic profiles of coffee beans according to different roasting times by SPME/GC-MS analysis
Choe, W., Woo, J., Hong, M., Jang, H., Deepa, P., & Kim, S. (2023) · Journal of Applied Pharmaceutical Science · doi:10.7324/japs.2023.143318 · Cited by 7
Impact of agro-forestry systems on the aroma generation of coffee beans
Xu, S., Liu, Y., Ma, F., Yang, N., Filho, E. D. M. V., & Fisk, I. D. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.968783 · Cited by 7
Control Effect of Coffee Ground Compost and Velvet bean Against Root-Knot Nematode, Meloidogyne incognita in Pumpkin
Kim, M.-J., Shim, C.-K., Kim, Y.-K., Hong, S.-J., Park, J.-H., Han, E., Huh, C., Ryu, Y., Jee, H.-J., & Kim, S.-C. (2016) · The Korean Journal of Pesticide Science · doi:10.7585/kjps.2016.20.1.47 · Cited by 6
Analysis of Off-flavor Compounds from Over-extracted Coffee
Lee, J., Kim, M.-S., Shin, H.-J., & Park, K.-H. (2011) · Korean Journal of Food Science and Technology · doi:10.9721/kjfst.2011.43.3.348 · Cited by 5
Development and Experiments on a Batch-Type Solar Roaster—An Innovative Decentralized System for Coffee Roasting
Majeed, F., Raza, A., Munir, A., & Hensel, O. (2022) · Sustainability · doi:10.3390/su14042217 · Cited by 5
The Effect of Roasting on Volatile Compounds of Ground Coffee and Turkish Coffee Brew
Dadalı, C. (2022) · Turkish Journal of Agriculture - Food Science and Technology · doi:10.24925/turjaf.v10i4.517-523.4428 · Cited by 5
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
Development of a novel quality control indicator for coffee roasting based on the digitalization of smell by a portable electronic nose
Somaudon, V., Sakuldee, P., & Kerdcharoen, T. (2023) · International Joint Conference on Computer Science and Software Engineering · doi:10.1109/jcsse58229.2023.10201962 · Cited by 3
Efecto de las temperaturas y tiempos de tueste en la calidad sensorial del café.
Osorio, V., & Pabón, J. P. (2022) · Revista Cenicafé · doi:10.38141/10778/73102 · Cited by 3

Authors: Franca, A. S., Oliveira, L. S., Oliveira, R. C. S., Agresti, P. C. M., & Augusti, R.
Affiliations: Universidade Federal de Minas Gerais (BR)
ORCID: Oliveira, Leandro S.
Augusti, Rodinei
Venue: Journal of Food Engineering
Publisher: Elsevier BV
Published: 2009-06
Volume: 92
Issue: 3
Pages: 345-352
ISSN: 0260-8774 (ISSN-L)
DOI: 10.1016/j.jfoodeng.2008.12.012
OpenAlex: W2005861911
Cited by: 132
References: 23
Citations by year: 2026: 1 · 2025: 11 · 2024: 3 · 2023: 13 · 2022: 16 · 2021: 3 · 2020: 10 · 2019: 12 · 2018: 10 · 2017: 8 · 2016: 10 · 2015: 4 · 2014: 9 · 2013: 5 · 2012: 5
FWCI: 2.80
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Journal of Food Engineering (publishedVersion)
Topics: Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
Physical Sciences › Chemistry › Analytical Chemistry › Spectroscopy and Chemometric Analyses
Keywords: coffee roasting, processing temperature, volatile compounds, green coffee beans, roasted coffee, solid-phase microextraction, DVB/CAR/PDMS fiber, headspace volatiles, principal component analysis

About these checks

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.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cites

Cited by

Related

Metadata

Record

About these checks