Results 11 to 20 of about 7,261,973 (306)

Effect of coffee roasting on the cupping quality of coffee [PDF]

Coffee Science
Coffee roasting is considered an important process that influences coffee cupping quality, nutrient composition, and consumer preference. Complex chemical reactions during the roasting process can change the chemical constituents of green coffee, thereby
Kuan-Fu Ting, James C. Chen, Tzu-Li Chen
openaire   +2 more sources

Ecological quality as a coffee quality enhancer. A review. [PDF]

Agron Sustain Dev, 2023
As both coffee quality and sustainability become increasingly important, there is growing interest in understanding how ecological quality affects coffee quality. Here we analyze, for the first time, the state of evidence that ecological quality, in terms of biodiversity and ecosystem functions, impacts the quality of Coffea arabica and C.
Torrez V, Benavides-Frias C, Jacobi J, Speranza CI.   +3 more
europepmc   +3 more sources

Fermented natural coffee followed by pulping: Analysis of the initial sensory quality and after six months of storage [PDF]

, 2023
In recent years, different methods of fermentation have emerged for coffee, with the intention of adding complexity to its flavor. To be able to clearly identify the information from sensory analysis, tools capable of detecting small differences are ...
Borém, Flávio Meira, Schwan, Rosane Freitas, Salvio, Luís Gustavo Amaral, Flávio Meira Borém, Nakajima, Makoto, Santos, Cláudia Mendes dos, Haeberlin, Luana, Ryosuke Sugino, Rosane Freitas Schwan, Cirillo, Marcelo Ângelo, Sugino, Ryosuke, Luana Haeberlin, Ana Paula de Carvalho Alves, Marcelo Ângelo Cirillo, Alves, Ana Paula de Carvalho, Palumbo, Juliana Maria Campos, Makoto Nakajima, Luís Gustavo Amaral Salvio, Juliana Maria Campos Palumbo, Cláudia Mendes dos Santos, Corrêa, Jefferson Luiz Gomes   +20 more
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Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process [PDF]

, 2023
The goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature.
Wanphen Jitjaroen, Jitjaroen, Wanphen, Kongngoen, Rungtiwa, Panjai, Lachinee, Rungtiwa Kongngoen, Lachinee Panjai   +5 more
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Shade influence of the temporary canopy of an agroforestrsystem on coffee fruit ripening [PDF]

, 2021
In Brazil, coffee trees have been included in agroforestry systems, especially owing to climate emergencies and increased demand for specialty coffees.
Fontanetti, Anastácia, Leite , Paulo Henrique Marquezine, Vilela , Gabriela, Bigaton, Ademir Durrer, Vilela, Gabriela [UNESP], Leite, Paulo Henrique Marquezine, Oliveira, Renata Evangelista de, Gabriela Vilela, Paulo Henrique Marquezine Leite, Renata Evangelista de Oliveira, Anastacia Fontanetti, Ademir Durrer Bigaton, Vilela, Gabriela   +12 more
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Characterization of active-aroma wheel in contemporary coffee processes via gas chromatography–olfactometry, and sensory perspective [PDF]

, 2023
This research is to study the difference in chemical changes during fermentation, between the new fermentation processes. Aroma descriptors and sensorial assessments can be effectively used to tailor made fermentation processes.
Wanphen Jitjaroen, Jitjaroen, Wanphen, Panjai, Lachinee, Daorung Chaisri, Lachinee Panjai, Chaisri, Daorung   +5 more
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Genetics of coffee quality [PDF]

Brazilian Journal of Plant Physiology, 2006
Coffee quality, in the present context of overproduction worldwide, has to be considered as a main selection criterion for coffee improvement. After a definition of quality, and an overview of the non genetic factors affecting its variation, this review focuses on the genetic factors involved in the control of coffee quality variation.
Leroy, Thierry, Ribeyre, Fabienne, Bertrand, Benoit, Charmetant, Pierre, Dufour, Magali, Montagnon, Christophe, Marraccini, Pierre, Pot, David   +7 more
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Coffee plant diseases affected by nutritional balance [PDF]

, 2023
In recent years, sustainability has become a priority in agricultural production programs throughout Brazilian territory due to the need to ensure food security and environmental quality. Diseases continue to be a factor limiting sustainable agricultural
Adélia Aziz Alexandre Pozza, Edson Ampélio Pozza, Pozza, Edson Ampélio, Pozza, Adélia Aziz Alexandre   +3 more
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Effect of water stress and coffee ringspot virus on coffee leaf temperature and its relationship with brevipalpus yothersi population [PDF]

, 2020
The Brevipalpus yothersi Baker mite is a vector of Coffee ringspot virus (CoRSV), the causing agent of coffee ringspot disease. Knowing the mite-host interaction and the variables that improve the development of the mite are important in order to manage ...
De Andrade, Daniel Júnior [UNESP], Franciosi Della Vechia, Jaqueline, Nunes, Matheus Mancini Porfírio [UNESP], Júnior de Andrade, Daniel, Vechia, Jaqueline Franciosi Della [UNESP], Mancini Porfírio Nunes, Matheus, Daniel Júnior de Andrade, Jaqueline Franciosi Della Vechia, Vechia, Jaqueline Franciosi Della, Nunes, Matheus Mancini Porfírio, Matheus Mancini Porfírio Nunes, De Andrade, Daniel Júnior   +11 more
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Unveiling the Role of Furanic Compounds in Coffee Quality. [PDF]

ACS Omega
Furan and its derivatives are generated during coffee roasting. These compounds contribute to both potential toxicological risks and sensory characteristics of the final beverage. Despite their relevance, few analytical approaches allow the simultaneous quantification of key furanic compounds, such as furan (FU), furfural (FURF), 5-methylfurfural (5-MF)
Tognocchi VC, Garcia AO, Dias FFG, Tfouni SAV, Oliveira WDS.   +4 more
europepmc   +3 more sources