Review on factors affecting coffee volatiles: from seed to cup-Reference-Cited by-同舟云学术

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Review on factors affecting coffee volatiles: from seed to cup

Published:2021-11-29 Issue:4 Volume:102 Page:1341-1352
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Wang Xiaoyuan¹²³,Wang Yanbing¹²³,Hu Guilin²,Hong Defu²,Guo Tieying³,Li Jinhong³,Li Zhongrong²,Qiu Minghua²^ORCID

Affiliation:

1. College of Agriculture Guangxi University Nanning PR China

2. State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany Chinese Academy of Sciences Kunming PR China

3. Dehong Tropical Agriculture Research Institute of Yunnan Ruili PR China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11647

Reference100 articles.

1. The sources and mechanisms of bioactive ingredients in coffee

2. Volatile composition and antioxidant capacity of Arabica coffee

3. New Dammarane Triterpenoids, Caffruones A–D, from the Cherries of Coffea arabica

4. Comparison and quantification of chlorogenic acids for differentiation of green Robusta and Arabica coffee beans

5. Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA)

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1. Optimizing commercial Arabica coffee quality by integrating flavor precursors with anaerobic germination strategy;Food Chemistry: X;2024-10

2. Microbiota of arabica coffee: insights from soil to fruit;World Journal of Microbiology and Biotechnology;2024-08-22

3. EXPLORING THE IMPACT OF DIFFERENT PACKAGING TYPES AND REPEATED PACKAGE OPENING ON VOLATILE COMPOUND CHANGES IN GROUND ROASTED COFFEE;Journal of microbiology, biotechnology and food sciences;2024-05-22

4. Utilizing HS-SPME-GC-MS for Regional Classification of Ethiopian Green Coffee Beans: An In-Depth Analysis of Volatile Compounds;ACS Food Science & Technology;2024-05-08

5. Combined sensory, volatilome and transcriptome analyses identify a limonene terpene synthase as a major contributor to the characteristic aroma of a Coffea arabica L. specialty coffee;BMC Plant Biology;2024-04-03

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