Relationship between the different aspects related to coffee quality and their volatile compounds

Coffee flavor chemistry

Flament, I., & Bessière-Thomas, Y. (2001) · Cited by 341 · see citing works

Espresso coffee : the science of quality

Illy, A., & Viani, R. (2005) · Elsevier eBooks · Cited by 298 · see citing works

Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

Bertrand, B., Boulanger, R., Dussert, S., Ribeyre, F., Berthiot, L., Descroix, F., & Joët, T. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.06.060 · Cited by 243 · see citing works

Amino Acids, Peptides, and Proteins

Damodaran, S., & Parkin, K. L. (2017) · doi:10.1201/9781315372914-6 · Cited by 231 · see citing works

Sensory Study on the Character Impact Odorants of Roasted Arabica Coffee

Czerny, M., Mayer, F., & Grosch, W. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf980759i · Cited by 221 · see citing works

Role of Roasting Conditions in the Profile of Volatile Flavor Chemicals Formed from Coffee Beans

Moon, J.-K., & Shibamoto, T. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf901136e · Cited by 219 · see citing works

Chemical and Physical Aspects of Green Coffee and Coffee Products

Clifford, M. N. (1985) · Springer eBooks · doi:10.1007/978-1-4615-6657-1_13 · Cited by 216 · see citing works

Volatile composition and antioxidant capacity of Arabica coffee

Cheong, M. W., Tong, K. H., Ong, J. J. M., Liu, S., Curran, P., & Yu, B. (2013) · Food Research International · doi:10.1016/j.foodres.2012.12.058 · Cited by 170 · see citing works

Quantitative Model Studies on the Formation of Aroma-Active Aldehydes and Acids by Strecker-Type Reactions

Hofmann, T. F., Münch, P., & Schieberle, P. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990954c · Cited by 167 · see citing works

Effects of roasting degree on radical scavenging activity, phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L. cv. Catimor)

Somporn, C., Kamtuo, A., Theerakulpisut, P., & Siriamornpun, S. (2011) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2011.02748.x · Cited by 165 · see citing works

Characterization of Espresso Coffee Aroma by Static Headspace GC−MS and Sensory Flavor Profile

Maeztu, L., Sanz, C., Andueza, S., Peña, M.-P. D., Bello, J., & Cid, C. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0107959 · Cited by 164 · see citing works

Volatile compounds as potential defective coffee beans’ markers

Toci, A. T., & Farah, A. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.11.064 · Cited by 161 · see citing works

Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators

Toci, A. T., & Farah, A. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.12.040 · Cited by 153 · see citing works

Headspace solid-phase microextraction–gas chromatographic–time-of-flight mass spectrometric methodology for geographical origin verification of coffee

Risticevic, S., Carasek, E., & Pawliszyn, J. B. (2008) · Analytica Chimica Acta · doi:10.1016/j.aca.2008.04.009 · Cited by 143 · see citing works

Impact of “ecological” post-harvest processing on coffee aroma: II. Roasted coffee

González-Ríos, Ó., Suárez-Quiroz, M. L., Boulanger, R., Barel, M., Guyot, B., Guiraud, J., & Schorr‐Galindo, S. (2006) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2006.12.004 · Cited by 138 · see citing works

Impact of “ecological” post-harvest processing on the volatile fraction of coffee beans: I. Green coffee

González-Ríos, Ó., Suárez-Quiroz, M. L., Boulanger, R., Barel, M., Guyot, B., Guiraud, J., & Schorr‐Galindo, S. (2007) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2006.07.009 · Cited by 135 · see citing works

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

Franca, A. S., Oliveira, L. S., Oliveira, R. C. S., Agresti, P. C. M., & Augusti, R. (2009) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2008.12.012 · Cited by 132 · see citing works

Analytical investigation of Rio off-flavor in green coffee

Spadone, J.-C., Takeoka, G. R., & Liardon, R. (1990) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00091a050 · Cited by 117 · see citing works

Investigation of sulfur-containing components in roasted coffee

Tressl, R., & Silwar, R. (1981) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00107a045 · Cited by 114 · see citing works

Coffee

(1985) · doi:10.1007/978-94-009-4948-5 · Cited by 112 · see citing works

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 · see citing works

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 · see citing works

Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA)

Sanz, C., Czerny, M., Cid, C., & Schieberle, P. (2002) · European Food Research and Technology · doi:10.1007/s00217-001-0459-9 · Cited by 104 · see citing works

Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee

Toci, A. T., Neto, V. J. M. F., Torres, A. G., & Farah, A. (2012) · LWT · doi:10.1016/j.lwt.2012.08.007 · Cited by 100 · see citing works

Reliable characterization of coffee bean aroma profiles by automated headspace solid phase microextraction‐gas chromatography‐mass spectrometry with the support of a dual‐filter mass spectra library

Mondello, L., Costa, R., Tranchida, P. Q., Dugo, P., Presti, M. L., Festa, S., Fazio, A., & Dugo, G. (2005) · Journal of Separation Science · doi:10.1002/jssc.200500026 · Cited by 94 · see citing works

A comparative study of chemical attributes and levels of amines in defective green and roasted coffee beans

Vasconcelos, A. L. S., França, A. S., Glória, M. B. A., et al. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.12.049 · Cited by 85 · see citing works

Formation of Strecker Aldehydes from Polyphenol-Derived Quinones and α-Amino Acids in a Nonenzymic Model System

Rizzi, G. P. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf052781z · Cited by 83 · see citing works

Characterization of Headspace Aroma Compounds of Freshly Brewed Arabica Coffees and Studies on a Characteristic Aroma Compound of Ethiopian Coffee

Akiyama, M., Murakami, K., Hirano, Y., Ikeda, M., Iwatsuki, K., Wada, A., TOKUNO, K., Onishi, M., & Iwabuchi, H. (2008) · Journal of Food Science · doi:10.1111/j.1750-3841.2008.00752.x · Cited by 81 · see citing works

Comprehensive multidimensional GC for the characterization of roasted coffee beans

Mondello, L., Casilli, A., Tranchida, P. Q., Dugo, P., Costa, R., Festa, S., & Dugo, G. (2004) · Journal of Separation Science · doi:10.1002/jssc.200301662 · Cited by 76 · see citing works

Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect

Cantergiani, E., Brévard, H., Krebs, Y., et al. (2001) · European Food Research and Technology · doi:10.1007/s002170100305 · Cited by 75 · see citing works

Coffee aroma—Statistical analysis of compositional data

Korhoňová, M., Hron, K., Klimčíková, D., et al. (2009) · Talanta · doi:10.1016/j.talanta.2009.07.054 · Cited by 75 · see citing works

Screening and distinction of coffee brews based on headspace solid phase microextraction/gas chromatography/principal component analysis

Rocha, S. M., Maeztu, L., Barros, A. S., Cid, C., & Coimbra, M. A. (2003) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1607 · Cited by 72 · see citing works

Coffee geographic origin — an aid to coffee differentiation

Freitas, A. M. C., & Mosca, A. I. (1999) · Food Research International · doi:10.1016/s0963-9969(99)00132-5 · Cited by 69 · see citing works

Solid-phase microextraction–gas chromatography mass spectrometry and multivariate analysis for the characterization of roasted coffees

Zambonin, C. G., Balest, L., Benedetto, G. E. D., & Palmisano, F. (2004) · Talanta · doi:10.1016/j.talanta.2004.11.023 · Cited by 60 · see citing works

Interactions between Volatile and Nonvolatile Coffee Components. 1. Screening of Nonvolatile Components

Charles-Bernard, M., Kraehenbuehl, K., Rytz, A., & Roberts, D. D. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf048021q · Cited by 59 · see citing works

Model reactions on roast aroma formation. 1. Reaction of serine and threonine with sucrose under the conditions on coffee roasting and identification of new coffee aroma compounds

Baltes, W., & Bochmann, G. (1987) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00075a015 · Cited by 59 · see citing works

Model reactions on roast aroma formation: II. Mass spectrometric identification of furans and furanones from the reaction of serine and threonine with sucrose under the conditions of coffee roasting

Baltes, W., & Bochmann, G. (1987) · Cited by 59 · see citing works

Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans

Akiyama, M., Murakami, K., Ikeda, M., Iwatsuki, K., Kokubo, S., Wada, A., TOKUNO, K., Onishi, M., Iwabuchi, H., & Tanaka, K. (2005) · Food Science and Technology Research · doi:10.3136/fstr.11.298 · Cited by 57 · see citing works

The Use of an Electronic Aroma-sensing Device to Assess Coffee Differentiation—Comparison with SPME Gas Chromatography–Mass Spectrometry Aroma Patterns

Freitas, A. M. C., Parreira, C., & Vilas-Boas, L. (2001) · Journal of Food Composition and Analysis · doi:10.1006/jfca.2001.0987 · Cited by 56 · see citing works

Model reactions on roast aroma formation

Baltes, W., & Mevissen, L. (1988) · European Food Research and Technology · doi:10.1007/bf01043341 · Cited by 54 · see citing works

Aroma impact compounds of arabica and robusta coffee. Qualitative and quantitative investigations.

Blank, I., Sen, A. R., & Grosch, W. (1991) · Cited by 48 · see citing works

Influence of Water Quench Cooling on Degassing and Aroma Stability of Roasted Coffee

Baggenstoss, J., Poisson, L., Luethi, R., et al. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf070338d · Cited by 48 · see citing works

Model reactions on roast aroma formation

Baltes, W., & Bochmann, G. (1987) · European Food Research and Technology · doi:10.1007/bf01027746 · Cited by 48 · see citing works

A New Aroma Index to Determine the Aroma Quality of Roasted and Ground Coffee During Storage

Marin, K., Požrl, T., Zlatić, E., et al. (2008) · University of Zagreb University Computing Centre (SRCE) · Cited by 46 · see citing works

Modell-Reaktionen zur Röstaromabildung

Baltes, W., & Bochmann, G. (1987) · Cited by 43 · see citing works

Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

Iamanaka, B. T., Teixeira, A. A., Teixeira, A. R., et al. (2014) · Food Research International · doi:10.1016/j.foodres.2014.06.017 · Cited by 41 · see citing works

Model reactions on roast aroma formation

Baltes, W., & Bochmann, G. (1987) · European Food Research and Technology · doi:10.1007/bf01042203 · Cited by 39 · see citing works

The raw bean

Bee, S., Brando, C. H. J., Brumen, G., Carvalhaes, N., Kölling-Speer, I., Speer, K., Liverani, F. S., Teixeira, A. A., Teixeira, R., Thomaziello, R. A., et al. (2005) · Elsevier eBooks · doi:10.1016/b978-012370371-2/50004-4 · Cited by 38 · see citing works

Model reactions on roast aroma formation

Baltes, W., & Bochmann, G. (1987) · European Food Research and Technology · doi:10.1007/bf01027747 · Cited by 36 · see citing works

Correlação entre precursores e voláteis em café arábica brasileiro processado pelas vias seca, semiúmida e úmida e discriminação através da análise por componentes principais

Arruda, N. P., Hovell, A. M. C., Rezende, C. M., et al. (2012) · Química Nova · doi:10.1590/s0100-40422012001000026 · Cited by 32 · see citing works

GCMS Investigation of Volatile Compounds in Green Coffee Affected by Potato Taste Defect and the Antestia Bug

Jackels, S. C., Marshall, E. E., Omaiye, A. G., et al. (2014) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf5034416 · Cited by 32 · see citing works

Modeling of Greek coffee aroma loss during storage at different temperatures and water activities

Makri, E., Tsimogiannis, D., Dermesonluoglu, E., et al. (2011) · Procedia Food Science · doi:10.1016/j.profoo.2011.09.166 · Cited by 31 · see citing works

Comparison of changes in headspace volatiles of some coffee blends during storage

Leino, M., Kaitaranta, J. K., & Kallio, H. P. T. (1992) · Food Chemistry · doi:10.1016/0308-8146(92)90238-w · Cited by 29 · see citing works

Composição volátil dos defeitos intrínsecos do café por CG/EM-headspace

Bandeira, R. D. C. C., Toci, A. T., Trugo, L. C., et al. (2009) · Química Nova · doi:10.1590/s0100-40422009000200008 · Cited by 29 · see citing works

Model reactions on roast aroma formation

Baltes, W., & Bochmann, G. (1987) · European Food Research and Technology · doi:10.1007/bf01083331 · Cited by 29 · see citing works

Comparative headspace analysis of fresh red coffee berries from different cultivated varieties of coffee trees

Mathieu, F., Malosse, C., Cain, A., et al. (1996) · Journal of High Resolution Chromatography · doi:10.1002/jhrc.1240190513 · Cited by 28 · see citing works

Effects of refrigeration and oxygen on the coffee brew composition

Pérez-Martínez, M., Sopelana, P., Peña, M.-P. D., et al. (2008) · European Food Research and Technology · doi:10.1007/s00217-008-0887-x · Cited by 25 · see citing works

Modeling the Effect of Water Activity and Storage Temperature on Chemical Stability of Coffee Brews

Manzocco, L., & Nicoli, M. C. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf070166k · Cited by 25 · see citing works

Model reactions on roast aroma formation. XIII. The formation of some uncommon N-heterocyclic compounds and furans after roasting of tryptophan with reducing sugars and sugar degradation products

Baltes, W., & Knoch, E. (1993) · Food Chemistry · doi:10.1016/0308-8146(93)90002-w · Cited by 22 · see citing works

Identificação e quantificação de voláteis de café através de cromatografia gasosa de alta resolução / espectrometria de massas empregando um amostrador automático de "headspace"

Amstalden, L. C., Leite, F., & de Menezes, H. C. (2001) · Food Science and Technology · doi:10.1590/s0101-20612001000100025 · Cited by 13 · see citing works

Volatile fungal metabolites as indicators of mould growth in stored cereals

Börjesson, T. (1993) · Cited by 13 · see citing works

Chemical analysis of arabica coffee (Coffea arabica l.) and defective beans submitted to different degrees of roasting

Morais, S. A. L., de Aquino, F. J. T., Chang, R., et al. (2007) · Coffee Science · doi:10.25186/cs.v2i2.50 · Cited by 11 · see citing works

Changes in roasted coffee aroma during storage - influence of the packaging.

Czerny, M., & Schieberle, P. (2001) · Cited by 10 · see citing works

Uso de perfis cromatográficos de voláteis de cafés arábicas torrados para a diferenciação das amostras segundo o sabor, o aroma e a qualidade global da bebida

Ribeiro, J. S., Augusto, F., Ferreira, M. M. C., et al. (2010) · Química Nova · doi:10.1590/s0100-40422010000900015 · Cited by 9 · see citing works

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 9 · see citing works

Constituintes voláteis de cafés "gourmet" e mole do cerrado do triângulo mineiro em função da torra

Nascimento, E. A., Morais, S. A. L., & Rocha, R. S. (2003) · Food Science and Technology · doi:10.1590/s0101-20612003000200030 · Cited by 7 · see citing works

Coffee freshness alteration of roasted coffee beans and ground coffee in the presence of oxygen and under protective conditions.

Poisson, L., Koch, P., & Kerler, J. (2007) · Cited by 4 · see citing works

Survey of the presence in green coffee of substances associated with important off-flavours, and their correlation with ochratoxin a contamination.

Bortoli, G., & Fabian, M. J. (2001) · Cited by 4 · see citing works

Análise química de café arábica (Coffea arabica L.) e grãos pretos, verdes e ardidos (PVA) submetidos a diferentes graus de torraçao

Morais, S. A. L., de Aquino, F. J. T., Chang, R., et al. (2007) · Cited by 4 · see citing works

Effect of the fluid flow speed changes on the chemical composition of coffee samples roasted in an industrial semi-fluidized bed roaster.

Toci, A. T., Silva, C. M., Fernandes, F. D., et al. (2009) · 22nd International Conference on Coffee Science, ASIC 2008, Campinas, SP, Brazil, 14-19 September, 2008 · Cited by 3 · see citing works

Etude préliminaire de l'oxydation de l'huile de café

Fourny, G., Cros, E., & Vincent, J. (1983) · Agritrop (Cirad) · Cited by 3 · see citing works

Caractérisation et identification des composés de la fraction volatile d'un café vert Arabica sain et d'un café vert Arabica puant

Guyot, B., Cros, E., & Vincent, J. (1982) · Agritrop (Cirad) · Cited by 2 · see citing works

Análise química de café arábica e grãos pretos, verdes e ardidos (PVA) submetidos a diferentes graus de torração

Morais, S. A. L. D., Aquino, F. J. T. D., Chang, R., et al. (2007) · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) · Cited by 2 · see citing works

Exploring the impacts of postharvest processing on the aroma formation of coffee beans—A review

de Melo Pereira, G. V., de Carvalho Neto, D. P., Magalhães Júnior, A. I., Vásquez, Z. S., Medeiros, A. B. P., Vandenberghe, L. P. S., & Soccol, C. R. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.08.061 · Cited by 345 · see citing works

Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews

Cordoba, N., Fernandez-Alduenda, M., Moreno, F. L., & Ruiz, Y. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.12.004 · Cited by 271 · see citing works

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 · see citing works

Specialty and regular coffee bean quality for cold and hot brewing: Evaluation of sensory profile and physicochemical characteristics

Córdoba, N., Moreno, F. L., Osorio, C., Velásquez, S., Fernandez-Alduenda, M., & Ruiz-Pardo, Y. (2021) · LWT · doi:10.1016/j.lwt.2021.111363 · Cited by 62 · see citing works

Coffee Beverages and Their Aroma Compounds

Toci, A. T., & Boldrin, M. V. Z. (2018) · Natural and Artificial Flavoring Agents and Food Dyes · doi:10.1016/b978-0-12-811518-3.00012-0 · Cited by 40 · see citing works

Profiling flavor characteristics of cold brew coffee with <scp>GC‐MS</scp>, electronic nose and tongue: effect of roasting degrees and freeze‐drying

Zhang, D., Gao, M., Cai, Y., Wu, J., & Lao, F. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13437 · Cited by 17 · see citing works

로스팅 조건에 따른 카카오 닙 첨가 쿠키의 품질 특성 및 항산화 활성의 최적화

김다솔, 오현빈, 김시연, et al. (2020) · Culinary Science & Hospitality Research

Pengaruh Suhu Pemanasan Terhadap Waktu Roasting Biji Kopi Arabika Jenis Gayo Varietas Abbysinia Di Tilasawa Coffee Roaster Yogyakarta

Dalimunthe, A. K., Priyambada, & Supriyanto, G. (2023) · AGRICULTURAL ENGINEERING INNOVATION JOURNAL · doi:10.55180/aei.v1i2.716

Changes in Methyl Pyrazines of Cocoa Beans during Microwave Roasting

Lee, J.-H., & Kim, S.-S. (2000) · Korean Journal of Food Science and Technology · Cited by 1 · see citing works

Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages

Várady, M., Hrušková, T., & Popelka, P. (2020) · Czech Journal of Food Sciences · doi:10.17221/122/2020-cjfs · Cited by 19 · see citing works

Study on Microwave Roasting of Diaspore

Jin, H. M. (2010) · Nonferrous Metals · Cited by 1 · see citing works