Review on factors affecting coffee volatiles: from seed to cup
Wang,Xiaoyuan; Wang,Yanbing; Hu,Guilin; Hong,Defu; Guo,Tieying; Li,Jinhong; Li,Zhongrong; Qiu,Minghua
AbstractThe objective of this review is to evaluate the influence of six factors on coffee volatiles. At present, the poor aroma from robusta or low-quality arabica coffee can be significantly improved by advanced technology, and this subject will continue to be further studied. On the other hand, inoculating various starter cultures in green coffee beans has become a popular research direction for promoting coffee aroma and flavor. Several surveys have indicated that shade and altitude can affect the content of coffee aroma precursors and volatile organic compounds (VOCs), which remain to be fully elucidated. The emergence of the new roasting process has greatly enriched the aroma composition of coffee. Cold-brew coffee is one of the most popular trends in coffee extraction currently, and its influence on coffee aroma is worthy of in-depth and detailed study. Omics technology will be one of the most important means to analyze coffee aroma components and their quality formation mechanism. A better understanding of the effect of each parameter on VOCs would assist coffee researchers and producers in the optimal selection of post-harvest parameters that favor the continuous production of flavorful and top-class coffee beans and beverages. (c) 2021 Society of Chemical Industry.
Keywordaroma modification controlled fermentation superheated steam (SHS) cold brew coffee omics STARTER CULTURES AROMA COMPOUNDS ROASTED COFFEE ARABICA COFFEE FERMENTATION QUALITY FLAVOR BEANS EXTRACTION STORAGE
WOS IDWOS:000723369500001
Citation statistics
Document Type期刊论文
Affiliation1.Guangxi Univ, Coll Agr, Nanning, Peoples R China
2.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources West Ch, Kunming 650201, Yunnan, Peoples R China
3.Dehong Trop Agr Res Inst Yunnan, Ruili, Peoples R China
Recommended Citation
GB/T 7714
Wang,Xiaoyuan,Wang,Yanbing,Hu,Guilin,et al. Review on factors affecting coffee volatiles: from seed to cup[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2022,102(4):1341-1352.
APA Wang,Xiaoyuan.,Wang,Yanbing.,Hu,Guilin.,Hong,Defu.,Guo,Tieying.,...&Qiu,Minghua.(2022).Review on factors affecting coffee volatiles: from seed to cup.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,102(4),1341-1352.
MLA Wang,Xiaoyuan,et al."Review on factors affecting coffee volatiles: from seed to cup".JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 102.4(2022):1341-1352.
Files in This Item: Download All
File Name/Size DocType Version Access License
179-J12-171-邱-JSFA.p(1947KB)期刊论文出版稿开放获取CC BY-NC-SAView Download
Related Services
Recommend this item
Usage statistics
Export to Endnote
Google Scholar
Similar articles in Google Scholar
[Wang,Xiaoyuan]'s Articles
[Wang,Yanbing]'s Articles
[Hu,Guilin]'s Articles
Baidu academic
Similar articles in Baidu academic
[Wang,Xiaoyuan]'s Articles
[Wang,Yanbing]'s Articles
[Hu,Guilin]'s Articles
Bing Scholar
Similar articles in Bing Scholar
[Wang,Xiaoyuan]'s Articles
[Wang,Yanbing]'s Articles
[Hu,Guilin]'s Articles
Terms of Use
No data!
Social Bookmark/Share
File name: 179-J12-171-邱-JSFA.pdf
Format: Adobe PDF
All comments (0)
No comment.

Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.