Works matching DE "COFFEE flavor %26 odor"

Results: 127

Roasted-Coffee Aroma Sensing by Using Polymethyl Methacrylate (PMMA) and Polymethyl Methacrylate-Reduced Graphene Oxide (PMMA-rGO) Compositebased Quartz Crystal Microbalance (QCM) Sensor.

Published in:

Trends in Sciences, 2025, v. 22, n. 3, p. 1, doi. 10.48048/tis.2025.9249

By:

Nalle, Ferry Chrismiadi;
Sabarudin, Akhmad;
Saputra, Aditya Ilham;
Romdhoni, Alim;
Khusnah, Nike Fitayatul;
Sakti, Setyawan Purnomo

Publication type:

Article

响应面设计优化燕麦咖啡饮料工艺配方.

Published in:

Food Research & Development, 2021, v. 42, n. 22, p. 131, doi. 10.12161/j.issn.1005-6521.2021.22.020

By:

樊莹润;
孙宇;
李榕川;
沈晓静;
范江平;
廖小琳;
龚加顺

Publication type:

Article

Andaliman spice coffee as functional drink.

Published in:

Ukrainian Journal of Food Science, 2024, v. 12, n. 2, p. 175, doi. 10.24263/2310-1008-2024-12-2-8

By:

Manullang, Betty Mouren;
Pramono, Yoyok Budi;
Kamil, Rafli Zulfa

Publication type:

Article

Using Hierarchical Agglomerative Clustering in E-Nose for Coffee Aroma Profiling: Identification, Quantification, and Disease Detection.

Published in:

Instrumentation, Mesures, Métrologies, 2023, v. 22, n. 4, p. 127, doi. 10.18280/i2m.220401

By:

Selvanarayanan, Raveena;
Rajandran, Surendran;
Alotaibi, Youseef

Publication type:

Article

Preferences of Acceptance for Gayo Arabica Coffee Based on Sensory Test Using Adaptive Neuro-Fuzzy Inference System (ANFIS).

Published in:

Ingénierie des Systèmes d'Information, 2022, v. 27, n. 5, p. 775, doi. 10.18280/isi.270510

By:

Fadhil, Rahmat;
Misliani, Eka;
Sofyan, Hizir

Publication type:

Article

Eye Cosmeceutical Formulations with Roasted Coffee Oil in Free and Microencapsulated Forms: Development and Preliminary Stability Study.

Published in:

European Journal of Lipid Science & Technology, 2022, v. 124, n. 4, p. 1, doi. 10.1002/ejlt.202100168

By:

Böger, Bruna R.;
Bigotto, Briani G.;
Lonni, Audrey A. S. G.;
Benassi, Marta T.

Publication type:

Article

Evaluación de compuestos químicos de la variedad Típica de Coffea arabica durante el proceso del tostado artesanal.

Published in:

Investigación y Ciencia de la Universidad Autónoma de Aguascalientes, 2020, n. 81, p. 32, doi. 10.33064/iycuaa2020813223

By:

Salazar-Hernández, María F.;
Lona-Ramírez, Janet A.;
Rivera-Domínguez, Claudia;
Sánchez-Núñez, Víctor M.;
Rosales-Bravo, Hugo;
Caudillo-Ortega, Norma A.

Publication type:

Article

Comparing the Young People's Coffee Shop Perceptions with Their Senses of Taste.

Published in:

Journal of Management & Economics / Yönetim ve Ekonomi, 2023, v. 30, n. 1, p. 1, doi. 10.18657/yonveek.1244119

By:

KARABULUT, Ali Naci

Publication type:

Article

Formulation of Tengger Herbal Coffee: Effect of Coffee Type and Fennel Seed Powder.

Published in:

BioResources, 2023, v. 18, n. 3, p. 5447, doi. 10.15376/biores.18.3.5447-5465

By:

Wijana, Susinggih;
Ayuningtias, Mitha;
Perdani, Claudia Gadizza;
Kartikaningrum, Widhistya

Publication type:

Article

Identification of Proteolytic and Pectinolytic Yeasts from Civet (Paradoxorus hermaphroditus) and Evaluation of their Potential to Modify Coffee Bean Quality.

Published in:

International Journal on Advanced Science, Engineering & Information Technology, 2023, v. 13, n. 5, p. 1742, doi. 10.18517/ijaseit.13.5.18620

By:

Muzaifa, Murna;
Nilda, Cut;
Rasdiansyah;
Rahmi, Faidha

Publication type:

Article

烘焙程度对云南日晒和水洗咖啡豆理化性质及风味物质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 396, doi. 10.16429/j.1009-7848.2024.12.036

By:

施雪颖;
李娜;
李孜;
万顶阳;
林晓珊;
朱松

Publication type:

Article

Valorization of products from grounded-coffee beans.

Published in:

Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-99938-x

By:

Gouws, Shawn;
Muller, Michael

Publication type:

Article

POSTHARVEST EFFECTS ON THE PHYSICAL QUALITY AND SENSORY CHARACTERISTICS OF COFFEA CANEPHORA.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 4, p. 405, doi. 10.17306/J.AFS.2023.1181

By:

Velásquez, Sofía;
Banchón, Carlos;
Farfán, Diana;
Guerrero-Casado, José

Publication type:

Article

Investigating bacterial diversity, composition, interaction, and metabolic functions in Arabica coffee beans with potato-like odor.

Published in:

Journal of Plant Pathology, 2025, v. 107, n. 2, p. 821, doi. 10.1007/s42161-025-01854-w

By:

Mukamugema, Jane;
Manirakiza, Benjamin;
Janvier, Uwayezu;
Nsabimana, Antoine

Publication type:

Article

Connecting and tree-ting with nature.

Published in:

British Columbia Medical Journal, 2024, v. 66, n. 7, p. 230

By:

Chahal, Jeevyn K.

Publication type:

Article

Kluyveromyces lactis and Saccharomyces cerevisiae for Fermentation of Four Different Coffee Varieties.

Published in:

Foods, 2025, v. 14, n. 1, p. 111, doi. 10.3390/foods14010111

By:

Abreu, Danilo José Machado de;
Nadaleti, Denis Henrique Silva;
Andrade, Rafaela Pereira;
Santos, Tamara Leite dos;
Tavares, Dérica Gonçalves;
Botelho, Cesar Elias;
Resende, Mário Lúcio Vilela de;
Duarte, Whasley Ferreira

Publication type:

Article

Effect of Temperature and Storage on Coffee's Volatile Compound Profile and Sensory Characteristics.

Published in:

Foods, 2024, v. 13, n. 24, p. 3995, doi. 10.3390/foods13243995

By:

Gantner, Magdalena;
Kostyra, Eliza;
Górska-Horczyczak, Elżbieta;
Piotrowska, Anna

Publication type:

Article

The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu'er Coffee Bean.

Published in:

Foods, 2024, v. 13, n. 23, p. 3842, doi. 10.3390/foods13233842

By:

Hu, Rongsuo;
Xu, Fei;
Chen, Xiao;
Kuang, Qinrui;
Xiao, Xingyuan;
Dong, Wenjiang

Publication type:

Article

Qualitative and Quantitative Sex-Related Differences in the Perception of Single Molecules from Coffee Headspace.

Published in:

Foods, 2024, v. 13, n. 20, p. 3239, doi. 10.3390/foods13203239

By:

Sollai, Giorgia;
Solari, Paolo;
Crnjar, Roberto

Publication type:

Article

Preparation of β-Cyclodextrin(CD)/Flavour CD Powder and Its Application on Flavour Improvement of Regular Coffee.

Published in:

Foods, 2024, v. 13, n. 15, p. 2359, doi. 10.3390/foods13152359

By:

Zhang, Zhiheng;
Liang, Haicheng;
Chai, Zichun;
Wang, Ting

Publication type:

Article

The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products.

Published in:

Foods, 2024, v. 13, n. 15, p. 2332, doi. 10.3390/foods13152332

By:

Todhanakasem, Tatsaporn;
Van Tai, Ngo;
Pornpukdeewattana, Soisuda;
Charoenrat, Theppanya;
Young, Briana M.;
Wattanachaisaereekul, Songsak

Publication type:

Article

Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels.

Published in:

Foods, 2024, v. 13, n. 5, p. 768, doi. 10.3390/foods13050768

By:

Cascos, Gema;
Montero-Fernández, Ismael;
Marcía-Fuentes, Jhunior Abrahan;
Aleman, Ricardo S.;
Ruiz-Canales, Antonio;
Martín-Vertedor, Daniel

Publication type:

Article

The Lipidic and Volatile Components of Coffee Pods and Capsules Packaged in an Alternative Multilayer Film.

Published in:

Foods, 2024, v. 13, n. 5, p. 759, doi. 10.3390/foods13050759

By:

Basile, Giulia;
De Luca, Lucia;
Calabrese, Martina;
Lambiase, Gianfranco;
Pizzolongo, Fabiana;
Romano, Raffaele

Publication type:

Article

Electronic Nose and Gas Chromatograph Devices for the Evaluation of the Sensory Quality of Green Coffee Beans.

Published in:

Foods, 2024, v. 13, n. 1, p. 87, doi. 10.3390/foods13010087

By:

Cascos, Gema;
Lozano, Jesús;
Montero-Fernández, Ismael;
Marcía-Fuentes, Jhunior Abrahan;
Aleman, Ricardo S.;
Ruiz-Canales, Antonio;
Martín-Vertedor, Daniel

Publication type:

Article

Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews.

Published in:

Foods, 2023, v. 12, n. 22, p. 4125, doi. 10.3390/foods12224125

By:

Lapčíková, Barbora;
Lapčík, Lubomír;
Barták, Petr;
Valenta, Tomáš;
Dokládalová, Kateřina

Publication type:

Article

Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions.

Published in:

Foods, 2023, v. 12, n. 20, p. 3857, doi. 10.3390/foods12203857

By:

Chen, Shiyu;
Xiao, Ying;
Tang, Wenxiao;
Jiang, Feng;
Zhu, Jing;
Zhou, Yiming;
Ye, Lin

Publication type:

Article

Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced Aspergillus niger.

Published in:

Foods, 2023, v. 12, n. 15, p. 2967, doi. 10.3390/foods12152967

By:

Lee, Bao-Hong;
Huang, Cheng-Hao;
Liu, Tsung-Yu;
Liou, Jung-Shiang;
Hou, Chih-Yao;
Hsu, Wei-Hsuan

Publication type:

Article

Efficiency of Lactiplantibacillus plantarum JT-PN39 and Paenibacillus motobuensis JT-A29 for Fermented Coffee Applications and Fermented Coffee Characteristics.

Published in:

Foods, 2023, v. 12, n. 15, p. 2894, doi. 10.3390/foods12152894

By:

Ngamnok, Teerawat;
Nimlamool, Wutigri;
Amador-Noguez, Daniel;
Palaga, Tanapat;
Meerak, Jomkhwan

Publication type:

Article

Effects of Different Probiotics on the Volatile Components of Fermented Coffee Were Analyzed Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry.

Published in:

Foods, 2023, v. 12, n. 10, p. 2015, doi. 10.3390/foods12102015

By:

Zhao, Linfen;
Wang, Yanhua;
Wang, Dongyu;
He, Zejuan;
Gong, Jiashun;
Tan, Chao

Publication type:

Article

Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries.

Published in:

Foods, 2023, v. 12, n. 7, p. 1432, doi. 10.3390/foods12071432

By:

Li, Zelin;
Zhou, Bin;
Zheng, Tingting;
Zhao, Chunyan;
Shen, Xiaojing;
Wang, Xuefeng;
Qiu, Minghua;
Fan, Jiangping

Publication type:

Article

Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level.

Published in:

Foods, 2023, v. 12, n. 3, p. 489, doi. 10.3390/foods12030489

By:

Vezzulli, Fosca;
Lambri, Milena;
Bertuzzi, Terenzio

Publication type:

Article

Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches.

Published in:

Foods, 2022, v. 11, n. 19, p. 2968, doi. 10.3390/foods11192968

By:

Cai, Yanpei;
Xu, Zhenzhen;
Pan, Xin;
Gao, Min;
Wu, Mengting;
Wu, Jihong;
Lao, Fei

Publication type:

Article

Production of Coffee Cherry Spirits from Coffea arabica Varieties.

Published in:

Foods, 2022, v. 11, n. 12, p. 1672, doi. 10.3390/foods11121672

By:

Blumenthal, Patrik;
Steger, Marc C.;
Quintanilla Bellucci, Andrès;
Segatz, Valerie;
Rieke-Zapp, Jörg;
Sommerfeld, Katharina;
Schwarz, Steffen;
Einfalt, Daniel;
Lachenmeier, Dirk W.

Publication type:

Article

Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee.

Published in:

Foods, 2022, v. 11, n. 2, p. 180, doi. 10.3390/foods11020180

By:

Pinsuwan, Ammaraporn;
Suwonsichon, Suntaree;
Chompreeda, Penkwan;
Prinyawiwatkul, Witoon

Publication type:

Article

Insights on Single-Dose Espresso Coffee Capsules' Volatile Profile: From Ground Powder Volatiles to Prediction of Espresso Brew Aroma Properties.

Published in:

Foods, 2021, v. 10, n. 10, p. 2508, doi. 10.3390/foods10102508

By:

Lopes, Guido R.;
Petronilho, Sílvia;
Ferreira, Andreia S.;
Pinto, Mariana;
Passos, Claúdia P.;
Coelho, Elisabete;
Rodrigues, Carla;
Figueira, Cláudia;
Rocha, Sílvia M.;
Coimbra, Manuel A.

Publication type:

Article

Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee.

Published in:

Food Science & Technology International, 2024, v. 30, n. 3, p. 207, doi. 10.1177/10820132221139890

By:

Barrera-López, Jenny;
González-Barrios, Andrés Fernando;
Vélez, Luis Fernando;
Tarquino, Luis Fernando;
López, Hugo;
Hernandez-Carrión, María

Publication type:

Article

Development of quantitative analytical method for volatile thiol compound with LC-ESI-MS as nonvolatile derivative by integrating a thiol-specific derivatization.

Published in:

Bioscience, Biotechnology & Biochemistry, 2021, v. 85, n. 9, p. 1932, doi. 10.1093/bbb/zbab129

By:

Kawano, Yusuke;
Suzuki, Kengo;
Ohtsu, Iwao

Publication type:

Article

Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 2, p. 734, doi. 10.1002/fsn3.3848

By:

Makiso, Markos Urugo;
Tola, Yetenayet Bekele;
Ogah, Onwuchekwa;
Endale, Fitsum Liben

Publication type:

Article

Microbial identification of potato taste defect from coffee beans.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 1, p. 287, doi. 10.1002/fsn3.887

By:

Ndayambaje, Jean Bernard;
Nsabimana, Antoine;
Dushime, Sylvie;
Ishimwe, Florence;
Janvier, Habinshuti;
Ongol, Martin P.

Publication type:

Article

Türkiye'de Kahveye Yüklenen Anlam ve Kahve Tüketim Alışkanlıkları.

Published in:

Journal of Social Sciences Research / Sosyal Bilimler Arastirmalari Dergisi, 2022, v. 12, n. 3, p. 1967, doi. 10.48146/odusobiad.1123290

By:

YÜKSEL, Faruk;
GORAL, Murat;
KEMENT, Üzeyir;
GÜNER, Çağkan

Publication type:

Article

The Statistical Worldwide Savour of the Coffee’s Aroma.

Published in:

Annals of the University Dunarea de Jos of Galati: Fascicle: I, Economics & Applied Informatics, 2021, v. 27, n. 3, p. 71, doi. 10.35219/eai15840409226

By:

OPAIT, Gabriela

Publication type:

Article

Reflections in a Mirror.

Published in:

2023

By:

Cohen, Leslie G.

Publication type:

Product Review

Study on Electronic-Nose-Based Quality Monitoring System for Coffee Under Roasting.

Published in:

Journal of Circuits, Systems & Computers, 2016, v. 25, n. 10, p. -1, doi. 10.1142/S0218126616501164

By:

Radi;
Rivai, Muhammad;
Purnomo, Mauridhi Hery

Publication type:

Article

Gas chromatography/mass spectrometry-based metabolite profiling of coffee beans obtained from different altitudes and origins with various postharvest processing.

Published in:

Metabolomics, 2021, v. 17, n. 7, p. 1, doi. 10.1007/s11306-021-01817-z

By:

Amalia, Fitri;
Aditiawati, Pingkan;
Yusianto;
Putri, Sastia Prama;
Fukusaki, Eiichiro

Publication type:

Article

News.

Published in:: Chemistry & Industry, 2024, v. 88, n. 1, p. 15, doi. 10.1002/cind.10216
Publication type:: Article

The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality.

Published in:

Journal of Food Quality, 2019, p. 1, doi. 10.1155/2019/4836709

By:

Haile, Mesfin;
Kang, Won Hee

Publication type:

Article

Preparation of Cosmetic Scrub Bases from Coffee Waste and Eco-Friendly Emulsifiers.

Published in:

Cosmetics (2079-9284), 2025, v. 12, n. 1, p. 31, doi. 10.3390/cosmetics12010031

By:

Szaferski, Waldemar;
Janczarek, Marcin

Publication type:

Article

Sensory perception of coffee consumers as a function of different genotypes and extraction methods.

Published in:

Brazilian Journal of Agricultural Sciences / Revista Brasileira de Ciências Agrárias, 2024, v. 19, n. 3, p. 1, doi. 10.5039/agraria.v19i3a3489-Protocol3489

By:

Silva Nadaleti, Denis Henrique;
Matioli de Sousa, Maísa Mancini;
Nayara Ribeiro, Michele;
Martins Vilela, Diego Júnior;
Rangel Pereira, Dyanna;
Rodrigues Carvalho, Gladyston

Publication type:

Article

New Methods and Products to Protect Agricultural Products from Birds: Aromatic Bird Repellents.

Published in:

Bio-Science Research Bulletin-Biological Sciences, 2024, v. 40, n. 2, p. 97

By:

Özçelik, Hasan;
Varol, Yahya;
Öztürk, Ceren

Publication type:

Article

Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose.

Published in:

Sensors (14248220), 2022, v. 22, n. 22, p. 8654, doi. 10.3390/s22228654

By:

Barea-Ramos, Juan Diego;
Cascos, Gema;
Mesías, Marta;
Lozano, Jesús;
Martín-Vertedor, Daniel

Publication type:

Article