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Food Chemistry
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 comprehensively characterized for their volatile compounds using gas chromatography-time-
Xueying Shi +4 more
semanticscholar +1 more source
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 comprehensively characterized for their volatile compounds using gas chromatography-time-
Xueying Shi +4 more
semanticscholar +1 more source
Food Chemistry
The characteristic flavor of Coffea arabica from Yunnan is largely attributed to the primary processing treatments through affecting the VOCs accumulation. Therefore, a rapid and comprehensive detection technique is needed to accurately recognize VOCs in
Li Wan +5 more
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The characteristic flavor of Coffea arabica from Yunnan is largely attributed to the primary processing treatments through affecting the VOCs accumulation. Therefore, a rapid and comprehensive detection technique is needed to accurately recognize VOCs in
Li Wan +5 more
semanticscholar +1 more source
2015
Abstract The mode of coffee processing strongly influences the quality of green coffee and thereby establishes the characteristic differences in the flavor of wet and dry processed coffees. These variations are due to differences in the metabolic processes occurring within the vital coffee seeds during the course of processing.
Maik Kleinwächter +2 more
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Abstract The mode of coffee processing strongly influences the quality of green coffee and thereby establishes the characteristic differences in the flavor of wet and dry processed coffees. These variations are due to differences in the metabolic processes occurring within the vital coffee seeds during the course of processing.
Maik Kleinwächter +2 more
openaire +1 more source
, 2021
This study investigated the microbiological and biochemical characteristics of six endogenous yeast species isolated from spontaneous wet coffee fermentation for their potential as starter cultures.
Hosam Elhalis +3 more
semanticscholar +1 more source
This study investigated the microbiological and biochemical characteristics of six endogenous yeast species isolated from spontaneous wet coffee fermentation for their potential as starter cultures.
Hosam Elhalis +3 more
semanticscholar +1 more source
Environmental Microbiology Reports, 2021
This work aimed at studying the unconfirmed hypothesis predicting the existence of a connection between coffee farm microbiome and the resulting spontaneous fermentation process.
Alexander da Silva Vale +6 more
semanticscholar +1 more source
This work aimed at studying the unconfirmed hypothesis predicting the existence of a connection between coffee farm microbiome and the resulting spontaneous fermentation process.
Alexander da Silva Vale +6 more
semanticscholar +1 more source
Chemical & Engineering News Archive, 2014
Inventors around the world may sip coffee while waiting for inspiration to strike, but engineer and entrepreneur Jeremy Kuempel says he is inventing technology to make inspired coffee. With a $5,000 price tag, his newfangled coffeemaker had better outbrew the best baristas in the business.
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Inventors around the world may sip coffee while waiting for inspiration to strike, but engineer and entrepreneur Jeremy Kuempel says he is inventing technology to make inspired coffee. With a $5,000 price tag, his newfangled coffeemaker had better outbrew the best baristas in the business.
openaire +1 more source
Journal of food microbiology, 2020
The microbial ecology in the fermentation of Australian coffee beans was investigated in this study. Pulped coffee beans were kept underwater for 36 h before air dried.
Hosam Elhalis, J. Cox, Jian Zhao
semanticscholar +1 more source
The microbial ecology in the fermentation of Australian coffee beans was investigated in this study. Pulped coffee beans were kept underwater for 36 h before air dried.
Hosam Elhalis, J. Cox, Jian Zhao
semanticscholar +1 more source
Extraction and analysis of coffee bean allergens
Clinical & Experimental Allergy, 1978SummaryWorkers in the coffee industry can develop occupational allergic disease upon exposure to dust associated with coffee manufacturing. Since controversy exists as to the source or chemical nature of these allergens, the mouse model of reaginic antibody production was used to assess the potential sources of allergens in samples obtained from a ...
S B, Lehrer, R M, Karr, J E, Salvaggio
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Coffee Bean-Related agroecological factors affecting the coffee
2018<p>Coffee is the most consumed processed beverage aside from water, and green coffee beans are the most traded agriculture commodity after petroleum in the world. The agricultural production of green coffee beans and consumption of coffee have been increasing by 17% and 2% at an annual rate during the previous decades, respectively.
Hussain, Syed, Suleria, Hafiz
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The crucial role of yeasts in the wet fermentation of coffee beans and quality.
Journal of food microbiology, 2020The objective of this study was to investigate the role of yeasts in the wet fermentation of coffee beans and their contribution to coffee quality using a novel approach. Natamycin (300 ppm) was added to the fermentation mass to suppress yeast growth and
Hosam Elhalis +3 more
semanticscholar +1 more source