Papers mentioning arabica coffee or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The preservation of Coffea arabica L. seeds is essential to obtain vigorous and healthy seedlings, but there are no registered fungicides for their phytosanitary treatment during t... Read full abstract on PubMed →
The quality of different coffee varieties varies, and the corresponding bioactive value of coffee processing byproducts is often overlooked. For that, we employed HPLC, GC-MS, and... Read full abstract on PubMed →
Seeds are efficient routes for the dissemination of phytopathogens, mainly fungi. Reducing the water content and treating with fungicides are strategies to prevent these microorgan... Read full abstract on PubMed →
With a view to modulating the flavour profiles of Australian coffee, this investigation focused on three estates in New South Wales. Coffee cherries were processed into beans with... Read full abstract on PubMed →
This study evaluated the various iron forms, ferrous sulfate (FS), ferrous gluconate (FG), ferric sodium EDTA (FSE), ferric pyrophosphate (FPP), ferrous fumarate (FF), ferrous bis-... Read full abstract on PubMed →
This study combined HS-SPME-GC–MS and high-throughput sequencing to explore how honey-processing methods with varying mucilage retentions impact volatile compounds and microbial co... Read full abstract on PubMed →
The origin of coffee beans plays a pivotal role in shaping the flavor profile of roasted coffee. In this study, roasted coffee beans from eight distinct origins were comprehensivel... Read full abstract on PubMed →
Coffee is a popular beverage with significant commercial and social importance. The study aimed to determine the fatty acids profile, volatile compounds, and concentration of major... Read full abstract on PubMed →
Arabica coffee is the most popular and best-selling type of coffee. During coffee fermentation, microorganisms are essential for the production of metabolites and volatile compound... Read full abstract on PubMed →
Beyond sensory quality, food-evoked emotions play a crucial role in consumers acceptance and willingness to try, which are essential for product development. The link between ferme... Read full abstract on PubMed →
In this study, volatile compounds and α-dicarbonyl compounds (α-DCs), such as glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA), were analyzed in Arabica coffee prepared from Ar... Read full abstract on PubMed →
Specialty coffee has become increasingly consumed in recent years. The growth of the specialty coffee market has also led to a greater appreciation of the unique flavors and charac... Read full abstract on PubMed →
Roasted ground coffee has been intentionally adulterated for economic revenue. This work aims to use an untargeted strategy to process SPME-GC-MS data coupled with chemometrics to... Read full abstract on PubMed →
Coffee leaves contain several bioactive compounds and have been traditionally consumed as a medicinal infusion in the East for centuries. Coffee production generates large amounts... Read full abstract on PubMed →
There is a growing demand for specialty coffee with more pleasant and uniform sensory perception. Wet fermentation could modulate and confer additional aroma notes to final roasted... Read full abstract on PubMed →
How to improve and regulate coffee bean yield and quality through split fertilization in the whole life cycle of coffee is still unclear and deserves further study. A field experim... Read full abstract on PubMed →
In this study, the effects of organic acid-soaking (malic, citric, tartaric, and succinic acid) and sonication on the formation of flavor and α-dicarbonyl compounds in Robusta (C.... Read full abstract on PubMed →
Wet coffee fermentation is widely used in coffee-producing regions such as Colombia and Hawaii, but it is not widespread in Brazil. This study aimed to evaluate inoculating the lac... Read full abstract on PubMed →
The interactions between edaphoclimatic factors, forms of processing, drying, storage and roasting, directly affect the sensorial results. This study applied four forms of wet-proc... Read full abstract on PubMed →
Conventional American cultivars of coffee are no longer adapted to global warming. Finding highly productive and stable cultivars in different environments without neglecting quali... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.