ReviewMolecules (Basel, Switzerland)2021
Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee.
Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
35 citing papers in PubMed.
- Review on Gelling and Foaming Agents in Food: Mechanism and Applications.Food science & nutrition · 2026Review
- Rapid Classification of Coffee Varieties Using Single-Bean Hot Gas Extraction Ion-Mobility Spectrometry with Machine Learning.ACS measurement science au · 2026Article
- Enhanced bacterial cellulose production from spent coffee grounds: a dual-strategy synergy via mannose metabolism and pellicle inoculation.Applied and environmental microbiology · 2026Article
- New comprehensive two-dimensional gas chromatography with sulfur and mass selective detection setup- expanding analytical capabilities for detection of odor active sulfur compounds in food.Analytical and bioanalytical chemistry · 2026Article
- A preliminary model to establish a digital twin for coffee roasting.Scientific reports · 2026Article
- Pyrazine-based fingerprinting for geographical origin discrimination of coffee: integrating chemometrics and machine learning.Food chemistry: X · 2026Article
- Evaluating the Effects of Electron Beam Irradiation on Coffee Beans and Their Storage Quality.Foods (Basel, Switzerland) · 2026Article
- Elucidating the interaction between pyrazine flavor compounds and coffee proteins: Insights from multiscale structural and molecular dynamics simulations.Current research in food science · 2026Article
- Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis.Foods (Basel, Switzerland) · 2025Article
- Initiating Sensory Science Research in Space Conditions-Current Practices and Future Perspectives.Comprehensive reviews in food science and food safety · 2025Review
- Ultrasonic-Assisted Nanoparticle Engineering to Enhance the Extraction Efficiency and Sensory Quality of Saudi Coffee.Foods (Basel, Switzerland) · 2025Article
- Exploring Aroma and Flavor Diversity inMolecules (Basel, Switzerland) · 2025Review
- Coffee as a Source of Antioxidants and an Elixir of Youth.Antioxidants (Basel, Switzerland) · 2025Review
- Odors as cognitive constructs: history of odor classification and attempts to map odor percepts to physical and chemical parameters.Chemical senses · 2025Review
- Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee.Molecules (Basel, Switzerland) · 2024Article
- SyntheticRSC advances · 2024Review
- Preparation of β-Cyclodextrin(CD)/Flavour CD Powder and Its Application on Flavour Improvement of Regular Coffee.Foods (Basel, Switzerland) · 2024Article
- Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines.Molecules (Basel, Switzerland) · 2024Article
- 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 · 2024Article
- The role of fines in espresso extraction dynamics.Scientific reports · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Espresso coffee (EC) is a common coffee preparation technique that nowadays is broadly widespread all over the globe. Its popularity is in part attributed to the intense aroma and pleasant flavor. Many researchers have studied and reviewed the aroma of the coffee, but there is a lack of specific review focused on EC aroma profile even if it is intensively investigated. Thus, the objective of the current review was to summarize the aroma profile of EC and how different preparation variables can affect EC flavor. Moreover, a collection of diverse analytical procedures for volatile analysis was also reported. The findings of this survey showed that the volatile fraction of EC is extremely complex, but just some compounds are responsible for the characteristic aroma of the coffee, such as some aldehyde, ketones, furanones, furans, sulfur compounds, pyrazines, etc. In addition, during preparation, some variables, e.g., temperature and pressure of water, granulometry of the coffee particle, and brew ratio, can also modify the aroma profile of this beverage, and therefore its quality. A better understanding of the aroma fraction of EC and how the preparation variables should be adjusted according to desired EC would assist coffee workers in obtaining a higher quality product.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.