The quality control of coffee and related products needs to consider several factors that are known to play important roles in the final organoleptic characteristics perceived by the consumers. The aroma exhibited by a ...

Roasting is one of the most influencing stages of coffee processing. Accordingly, a discriminant analysis (DA) was carried out with the objective of identifying key compounds (chemical markers) that enable a differentiation ...

Roasting is one of the most influencing stages of coffee processing. Accordingly, a discriminant analysis (DA) was carried out with the objective of identifying key compounds (chemical markers) that enable a differentiation ...

This paper describes the development of a real-time method based on near-infrared spectroscopy (NIRS) for determination of total antioxidant capacity (TAC) and total phenolic content (TPC) in coffee during the roasting ...

Coffee is globally one of the most widely used food products and is vital to the economies of countries involved in its production and export. Due to its commercial importance, the detection of impurities and foreign matters ...

This work aimed to evaluate alterations on the water sorption of coffee due toroast, grind, and storage. Crude grain coffee (Coffea arabica) was roasted at twolevels: medium light and moderately dark. Grain was grinded in ...

This work aimed to evaluate alterations on the water sorption of coffee due toroast, grind, and storage. Crude grain coffee (Coffea arabica) was roasted at twolevels: medium light and moderately dark. Grain was grinded in ...

With globalization, it has become necessary to adopt policies to regulate the coffee market, addressing problems including the authenticity and traceability of products. It is therefore important to establish methodologies ...