Peer-Reviewed Research Database

Coffee — 1,917 papers

Papers mentioning 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.

Top Contributing Institutions

Where the coffee research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Agricultural Sciences

State Key Laboratory of Food Science and Technology

Chinese Academy of Sciences

Beijing Technology and Business University

Centre National de la Recherche Scientifique

Ministry of Agriculture and Rural Affairs

China Agricultural University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2013 Materials science & engineering. C, Materials for biological applications unrelated

Flame atomic absorption spectrometric (FAAS) determination of copper, iron and zinc in food samples after solid-phase extraction on Schiff base-modified duolite XAD 761.

The present study involves the development of solid-phase extraction (SPE) procedure for the preconcentration of trace amounts of copper (Cu(2+)), iron (Fe(3+)) and zinc (Zn(2+)) i... Read full abstract on PubMed →

PMID: 23498267 DOI: 10.1016/j.msec.2013.01.062

2011 The Journal of biological chemistry other

Adipocyte-specific inactivation of Acyl-CoA synthetase fatty acid transport protein 4 (Fatp4) in mice causes adipose hypertrophy and alterations in metabolism of complex lipids under high fat diet.

Fatp4 exhibits acyl-CoA synthetase activity and is thereby able to catalyze the activation of fatty acids for further metabolism. However, its actual function in most tissues remai... Read full abstract on PubMed →

PMID: 21808061 DOI: 10.1074/jbc.M111.226530 Full text on PMC

2010 Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association unrelated

A preconcentration procedure for copper, nickel and chromium ions in some food and environmental samples on modified Diaion SP-850.

A sensitive and simple method for the simultaneous preconcentration of trace amount of Cu2+, Ni2+ and Cr3+ ions in some real samples has been reported. In this method these element... Read full abstract on PubMed →

PMID: 19883718 DOI: 10.1016/j.fct.2009.10.040

2009 Journal of hazardous materials unrelated

Flame atomic absorption spectrometric determination of zinc, nickel, iron and lead in different matrixes after solid phase extraction on sodium dodecyl sulfate (SDS)-coated alumina as their bis (2-hydroxyacetophenone)-1, 3-propanediimine chelates.

A sensitive and simple solid phase extraction method for the simultaneous determination of trace and toxic metals in food samples has been reported. The method is based on the adso... Read full abstract on PubMed →

PMID: 19200648 DOI: 10.1016/j.jhazmat.2008.12.066

2008 Journal of food science aroma analysis

Effect of grain type and toasting conditions of barrels on the concentration of the volatile substances released by the wood and on the sensory characteristics of Montepulciano d'Abruzzo.

We report the results of an aging trial of Montepulciano d'Abruzzo D.O.C. wine in commercially available oak barrels that differed in the type of wood grain (extra fine and fine) a... Read full abstract on PubMed →

PMID: 18803731 DOI: 10.1111/j.1750-3841.2008.00891.x

2002 Journal of agricultural and food chemistry gc ms

Quantitative model studies on the efficiency of precursors in the formation of cooling-active 1-pyrrolidinyl-2-cyclopenten-1-ones and bitter-tasting cyclopenta-[b]azepin-8(1H)-ones.

The yields of the cooling-active compounds 3-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one (1) and 5-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one (2) as well as the bitter tastant... Read full abstract on PubMed →

PMID: 12188623 DOI: 10.1021/jf0203242

2001 Brain research other

Pyriform cortex beta-waves: odor-specific sensitization following repeated olfactory stimulation.

The first exposure to the odors of carbon tetrachloride, isopentenyl methyl sulfide, methyl ethyl ketone, 2-propylthietane, salicylaldehyde, toluene, 2,4,5-trimethyl thiazoline, or... Read full abstract on PubMed →

PMID: 11172777 DOI: 10.1016/s0006-8993(00)03263-7

1981 Journal of nutritional science and vitaminology sensory panel

Contents and compositions of the aroma in "Wasanbon" sugar.

"Wasanbon" sugar is handmade sugar which has been manufactured traditionally in Japan by a unique refining procedure, and is used in the making of Japanese traditional confectionar... Read full abstract on PubMed →

PMID: 7334426 DOI: 10.3177/jnsv.27.563

Ciência e Tecnologia de Alimentos other

Study on creation of an indocalamus leaf flavor

Food Sci. Technol, Campinas, 35(4): 647-651, Out.-Dez. 2015 647 Food Science and Technology ISSN 0101-2061 OI:D http://dx.doi.org/10.1590/1678-457X.6770 1 Introduction Bamboo is a... Read full abstract on PubMed →

PMID: doi:10.1590/1678-457x.6770 DOI: 10.1590/1678-457x.6770

2026 aeda

Flavor characterization of Chenxiang-type baijiu-Daoguang nianwu aged in wooden Jiuhai with different vintages integrating GC-E-nose, GC-IMS, GC-MS-O, ROAV and chemometrics approaches.

Daoguang nianwu (DGNW), a representative Chinese Chenxiang-type baijiu stored in wooden Jiuhai, features the distinctive "three aroma-types in one sip" profile. Six vintages (0, 1,... Read full abstract on PubMed →

PMID: 41819907 DOI: 10.1016/j.foodres.2026.118821

2026 other

Evolution of Jiang-Flavor Daqu's Characteristics During Different Storage Stages and Influence on Simulated Brewing Fermentation.

Daqu quality plays a crucial role in the entire fermentation process of Baijiu. There is no empirical evidence for a scientific consensus on the storage period of Jiang-flavor Daqu... Read full abstract on PubMed →

PMID: 41596818 DOI: 10.3390/foods15020220 Full text on PMC

2026 aroma analysis

Molecular insights into volatile organic compound sensing and signaling in plants.

Plants interact with their surrounding environment through the perception of a vast and structurally diverse array of volatile organic compounds (VOCs); however, the molecular mech... Read full abstract on PubMed →

PMID: 41831218 DOI: 10.1111/tpj.70789 Full text on PMC

2025 Food chemistry unrelated

Exploring Bahia's coffee diversity: NMR spectroscopy and chemometrics unveil regional variations.

Coffee, a globally popular beverage, has Brazil as a leading producer, with Bahia being the fourth largest producer in the country. Within Bahia, the Chapada Diamantina and Vitória... Read full abstract on PubMed →

PMID: 40222133 DOI: 10.1016/j.foodchem.2025.144279

2025 aroma analysis

Effect of microbial community on the formation of flavor components in cigar tobacco leaves during air-curing.

<h4>Background</h4>The air-curing process of cigar tobacco leaves is typically conducted in an open environment, involving the participation of various microorganisms. However, the... Read full abstract on PubMed →

PMID: 39891085 DOI: 10.1186/s12866-025-03774-2 Full text on PMC

2025 other

mVOC 4.0: a database of microbial volatiles.

Metabolomic microbiome research has become an important topic for understanding agricultural, ecological as well as health correlations. Only the determination of both the non-vola... Read full abstract on PubMed →

PMID: 39475188 DOI: 10.1093/nar/gkae961 Full text on PMC

2024 medRxiv : the preprint server for health sciences other

Integration of Electrochemical Sensing and Machine Learning to Detect Tuberculosis via Methyl Nicotinate in Patient Breath.

Tuberculosis (TB) remains a significant global health issue; making early, accurate, and inexpensive point-of-care detection critical for effective treatment. This paper presents a... Read full abstract on PubMed →

PMID: 38826389 DOI: 10.1101/2024.05.23.24307746 Full text on PMC

2022 Mikrochimica acta other

Determination of tuberculosis-related volatile organic biomarker methyl nicotinate in vapor using fluorescent assay based on quantum dots and cobalt-containing porphyrin nanosheets.

Methyl nicotinate (MN) is a representative and typical volatile organic marker of Mycobacterium tuberculosis, and the specific detection of MN in human breath facilitates non-invas... Read full abstract on PubMed →

PMID: 35171382 DOI: 10.1007/s00604-022-05212-w Full text on PMC

2022 aeda

Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis.

Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatography-mass spectrometry (... Read full abstract on PubMed →

PMID: 35032805 DOI: 10.1016/j.foodchem.2022.132058

2021 Journal of the science of food and agriculture unrelated

Nanotechnology: recent advances in viticulture and enology.

Nowadays, nanoscience is a leading modern science that has a major impact on the food, pharmaceutical, and agriculture sectors. Several nanomaterials show a great potential for use... Read full abstract on PubMed →

PMID: 34184284 DOI: 10.1002/jsfa.11406

2021 Food chemistry aroma analysis

Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits.

Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted and identified. The odorants in raw beans changed... Read full abstract on PubMed →

PMID: 32866702 DOI: 10.1016/j.foodchem.2020.127878

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

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.