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.
BACKGROUND The aim of this study was to evaluate the performance of yeasts Saccharomyces cerevisiae CCMA 0200 and Torulaspora delbrueckii CCMA 0684 in Mundo Novo and Catuaí varieti... Read full abstract on PubMed →
Luwak Coffee is considered high class coffee in the international market for its specialty taste. Aroma is one of the most important components of coffee. Coffee aroma compounds ar... Read full abstract on PubMed →
Coffee is one of the most popular hot drinks in the world; it may be prepared by several methods, but the most common forms are boiled (brew) and pressurized (espresso). Analytical... Read full abstract on PubMed →
Coffee extract was freeze-concentrated through block and falling-film techniques. Solute retention and concentration efficiency were determined after one stage of these processes.... Read full abstract on PubMed →
The aim of this study was to evaluate the use of yeasts as starter cultures in coffee semi-dry processing. Arabica coffee was inoculated with one of the following starter cultures:... Read full abstract on PubMed →
With the growing demand for high-quality coffee, it is becoming increasingly important to establish quantitative measures of the freshness of coffee, or the loss thereof, over time... Read full abstract on PubMed →
Background: Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground coffee brew preparation (concentration within the roast and ground... Read full abstract on PubMed →
Volatile aroma principles, nonvolatile taste constituents (caffeine and chlorogenic and caffeic acids), and glycosidically bound aroma compounds of monsooned and nonmonsooned raw a... Read full abstract on PubMed →
2,5-dimethyl-3-furanthiol is an important aroma constituent widely used in flavorings for food stuff. While its occurrence in food is mentioned several times, its unequivocal ident... Read full abstract on PubMed →
Some polar analytes (X) can reversibly form hydrates in water-containing eluents under the conditions of reversed-phase HPLC analysis, X + H2O ⇄ X × H2O. One of the methods to dete... Read full abstract on PubMed →
Room temperature millimeter-wave rotational spectroscopy supported by high level of theory calculations have been employed to fully characterise the conformational landscape of 3-M... Read full abstract on PubMed →
The synthesis of a new type of Hoveyda-Grubbs 2(nd) generation catalyst bearing a modified N-heterocyclic carbene ligands is reported. The new catalyst contains an NHC ligand symme... Read full abstract on PubMed →
The aim of this study was to compare the usefulness of three extraction methods: SPME (solid-phase microextraction), SAFE (solvent-assisted flavor evaporation) and SDE (simultaneou... Read full abstract on PubMed →
Katsuobushi, a popular Japanese food additive and traditional flavour enhancer, is produced from a fish, bonito, by a variety of processes, including boiling, sun drying, smoking a... Read full abstract on PubMed →
During storage of raw coffee beans (green coffee) atypical odors may develop, which are suggested to influence the aroma of particularly the coffee beverage. To gain insight into t... Read full abstract on PubMed →
of 3 stages: (1) water absorption of ground coffee, (2) transfer of soluble components from coffee to water, (3) separation of extract from grounds (Wang et al., 2016). Coffee brew... Read full abstract on PubMed →
This study analyzed the phytochemical composition and functional properties of leaves and green beans from seven Arabica coffee cultivars. The total phenolic and flavonoid contents... Read full abstract on PubMed →
This study explores the variances in the organic, chemical, and sensory attributes of fermented coffee beans, specifically examining how post-harvest processes influence cup qualit... Read full abstract on PubMed →
The organic composition of Arabica coffee beans, particularly fatty acids, significantly influences their overall quality. After measuring its composition of fatty acids, it contai... Read full abstract on PubMed →
Coffee ranks as the second most consumed beverage globally, and its popularity is associated with the growing accumulation of spent coffee grounds (SCG), a by-product that, if not... 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.