Knowledge Management System of Kunming Institute of Botany,CAS
| 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
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| 2022 | |
| Source Publication | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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| ISSN | 0022-5142 |
| Volume | 102Issue:4Pages:1341-1352 |
| Abstract | The 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. |
| Keyword | aroma modification controlled fermentation superheated steam (SHS) cold brew coffee omics STARTER CULTURES AROMA COMPOUNDS ROASTED COFFEE ARABICA COFFEE FERMENTATION QUALITY FLAVOR BEANS EXTRACTION STORAGE |
| DOI | 10.1002/jsfa.11647 |
| WOS ID | WOS:000723369500001 |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | http://ir.kib.ac.cn/handle/151853/73339 |
| Collection | 中国科学院昆明植物研究所 |
| Affiliation | 1.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: | ||||||
| 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-SA | View Application Full Text | |
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