ArticleFoods (Basel, Switzerland)2022
Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Chemical Fingerprinting and Antimicrobial Potential of Selected Ethnomedicinal Plants: Correlation Between Quercetin Content and Bioactivity.Plants (Basel, Switzerland) · 2026Article
- Rapid Classification of Coffee Varieties Using Single-Bean Hot Gas Extraction Ion-Mobility Spectrometry with Machine Learning.ACS measurement science au · 2026Article
- Effects of fermentation time and sugar type on the processing characteristics and quality of special low-protein steamed sponge cakes.Food chemistry: X · 2026Article
- Tracking Aromatic Volatile Biomarkers Through Coffee Bean Postharvest Stages.Molecules (Basel, Switzerland) · 2026Review
- Polyphenolic Profile and Antioxidant Capacity of Coffee Silverskin Extracts: Insights from HPLC and GC-MS Analyses and Protective Effect in Schwann-like Cells.Antioxidants (Basel, Switzerland) · 2026Article
- Biotechnological potential of Non-Saccharomyces yeasts to modulate flavor profiles in specialty coffee fermentation.World journal of microbiology & biotechnology · 2025Article
- Influence of Brewing Methods on the Bioactive and Mineral Composition of Coffee Beverages.Molecules (Basel, Switzerland) · 2025Article
- Comparative Decoding of Physicochemical and Flavor Profiles of Coffee Prepared by High-Pressure Carbon Dioxide, Ice Drip, and Traditional Cold Brew.Foods (Basel, Switzerland) · 2025Article
- Selection and Characterization of Non-Saccharomyces Yeast Strains for Potential Use in Arabica and Conilon Coffee Fermentations.Journal of food science · 2025Article
- Volatile organic compounds (VOCs) fingerprinting combined with complex network analysis as a forecasting tool for tracing the origin and genetic lineage of Arabica specialty coffees.Scientific reports · 2025Article
- Phytochemical profile and a preliminaryMedicine and pharmacy reports · 2025Article
- Coffee as a Source of Antioxidants and an Elixir of Youth.Antioxidants (Basel, Switzerland) · 2025Review
- Comparison of the Thermal Behavior and Chemical Composition of Milk Powders of Animal and Plant Origin.Foods (Basel, Switzerland) · 2025Article
- Effect of Temperature and Storage on Coffee's Volatile Compound Profile and Sensory Characteristics.Foods (Basel, Switzerland) · 2024Article
- Tracking Trace Elements Found in Coffee and Infusions of Commercially Available Coffee Products Marketed in Poland.Foods (Basel, Switzerland) · 2024Article
- A Comparative Analysis of Phenolic Content, Antioxidant Activity, Antimicrobial Activity, and Chemical Profile ofFoods (Basel, Switzerland) · 2023Article
- Potential Benefits of Coffee Consumption on Improving Biomarkers of Oxidative Stress and Inflammation in Healthy Individuals and Those at Increased Risk of Cardiovascular Disease.Molecules (Basel, Switzerland) · 2023Review
- Quality Assessment of Ground Coffee Samples from Greek Market Using Various Instrumental Analytical Methods, In Silico Studies and Chemometrics.Antioxidants (Basel, Switzerland) · 2023Article
- Preparation and Characterization of the Composition of Volatile Compounds, Fatty Acids and Thermal Behavior of Paprika.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors.
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Abstract
This study aimed to investigate the ways in which the thermal behavior, composition, and volatile compound contents of roasted coffee beans depend on variety and roasting intensity. The thermal analysis revealed various transformations in coffee composition, namely, drying, water loss, and decomposition of polysaccharides, lipids, amino acids, and proteins. The results showed that volatile compounds are released differently in coffee depending on coffee type and degree of roasting. The most abundant volatile compounds present in the samples were 2-butanone, furan, 2-methylfuran, methyl formate, 2.3-pentanedione, methylpyrazine, acetic acid, furfural, 5-methyl furfural, and 2-furanmethanol. The total polyphenol contents ranged between 13.3 and 18.9 g gallic acid/kg, being slightly higher in Robusta than in Arabica varieties and in more intensely roasted beans compared to medium-roasted beans. The Robusta variety has higher mineral contents than Arabica, and the contents of most minerals (K, Ca, Mg, Fe, Cu, P, N, and S) increased with roasting intensity. Discrimination between coffee varieties and roasting intensities is possible based on mineral and polyphenol contents.
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