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Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia [PDF]

Heliyon, 2020
Quality is a key criteria that can help producers win the global coffee market. Coffee quality can be expressed by physical, organoleptic as well as biochemical compositions.
Abrar Sualeh, Kassaye Tolessa, Ali Mohammed   +2 more
doaj   +2 more sources

Coffee endophytes: diversity, ecological functions, and application prospects in sustainable production [PDF]

Frontiers in Plant Science
Coffee production is increasingly constrained by climatic variability, unstable yields, major pests and diseases, and growing demand for consistent bean quality.
Qilong Wei, Qilong Wei, Guoqin Duan, Longyu Sui, Sumera Anwar, Jingyu Ao, Guangdi Liu, Zhenhuai Xu, Caian Zhang, Meijun Qi, Xuejun Li, Meng Zhao, Butian Wang, Yu Ge, Yu Ge   +14 more
doaj   +2 more sources

Effects of quality coffee production on smallholders’ adaptation to climate change in Yirgacheffe, Southern Ethiopia [PDF]

International Journal of Climate Change Strategies and Management, 2021
Purpose – The purpose of this paper was to assess the effects of quality coffee production on climate change adaptation using household surveys and interview data gathered from coffee farmers in Yirgacheffe, southern Ethiopia. Design/methodology/approach
Asnake Adane, Woldeamlak Bewket
doaj   +1 more source

Selection of Elite Genotypes of Coffee arabica L. to Produce Specialty Coffees

Frontiers in Sustainable Food Systems, 2021
This study aimed to evaluate the cup quality of Coffea arabica elite genotypes submitted to wet processing. C. arabica elite genotypes, which were grouped according to their genealogy: Bourbon, Paraíso Germplasm, and Resistant to Rust.
Marcelo Ribeiro Malta, Antonio Carlos Baiao Oliveira, Gilberto Rodrigues Liska, Gladyston Rodrigues Carvalho, Antonio Alves Pereira, Ackson Dimas Silva, Laisa Nayara Alvaro, Diego Menez Mota   +7 more
doaj   +1 more source

Pengaruh Ukuran Biji Kopi Robusta pada Kualitas Citarasa Kopi

Jurnal Agro Industri Perkebunan, 2023
Robusta coffee is known for its bitter taste and stronger aroma compared to arabica coffee. Additionally, robusta coffee has a higher caffeine content.
Ayu Widyasari, Warkoyo Warkoyo, Mujianto Mujianto   +2 more
doaj   +1 more source

Identification and Quantification of Adulterants in Coffee (Coffea arabica L.) Using FT-MIR Spectroscopy Coupled with Chemometrics

Foods, 2020
Food adulteration is an illegal practice performed to elicit economic benefits. In the context of roasted and ground coffee, legumes, cereals, nuts and other vegetables are often used to augment the production volume; however, these adulterants lack the ...
Mauricio Flores-Valdez, Ofelia Gabriela Meza-Márquez, Guillermo Osorio-Revilla, Tzayhri Gallardo-Velázquez   +3 more
doaj   +1 more source

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

Foods, 2023
The aim of this work is to discriminate between the volatile org9anic compound (VOC) characteristics of different qualities of green coffee beans (Coffea arabica) using two analysis approaches to classify the fresh product.
Gema Cascos, Jesús Lozano, Ismael Montero-Fernández, Jhunior Abrahan Marcía-Fuentes, Ricardo S. Aleman, Antonio Ruiz-Canales, Daniel Martín-Vertedor   +6 more
doaj   +1 more source

Characterization of chlorogenic acids (CGA) and nine isomers in an F2 population derived from Coffea arabica L.

Agronomía Colombiana, 2020
Chlorogenic acids (CGA) and their isomers have been associated with sensory attributes of the coffee beverage such as acidity, astringency, and bitterness.
Iván Loaiza-Campiño, Andrés Villegas-Hincapié, Victoria Arana, Húver Posada   +3 more
doaj   +1 more source

Influence of Temperature-Controlled Fermentation on the Quality of Mild Coffee (Coffea arabica L.) Cultivated at Different Elevations

Agriculture, 2023
Controlled fermentation processes have high potential for improving coffee quality. The effect of fermentation temperature on beverage quality was investigated with coffee cultivated at elevations between 1166 and 1928 m.
Aida Esther Peñuela-Martínez, Sandra Moreno-Riascos, Rubén Medina-Rivera   +2 more
doaj   +1 more source

The Chemistry of Green and Roasted Coffee by Selectable 1D/2D Gas Chromatography Mass Spectrometry with Spectral Deconvolution

Molecules, 2022
Gas chromatography/mass spectrometry (GC/MS) is a long-standing technique for the analysis of volatile organic compounds (VOCs). When coupled with the Ion Analytics software, GC/MS provides unmatched selectivity in the analysis of complex mixtures and it
Scott C. Frost, Paige Walker, Colin M. Orians, Albert Robbat   +3 more
doaj   +1 more source