ArticleFoods (Basel, Switzerland)2023
Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Solid-phase microextraction as a green sample preparation strategy for volatile organic compound profiling in coffee: a review with AGREEprep-based evaluation.NPJ science of food · 2026Review
- Explainable Artificial Intelligence for Coffee Quality Control: From Coffee Origins to Aroma Intensity.Foods (Basel, Switzerland) · 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
- Spectroscopic Study of Volatile Organic Compounds for the Assessment of Coffee Authenticity.Molecules (Basel, Switzerland) · 2025Article
- Essential and Nonessential Elements, Lipids and Volatile Compounds in Coffee and Transfer to Coffee Brews: Assessment of the Benefits and Potential Risks for Human Health.Food science & nutrition · 2025Article
- The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu'er Coffee Bean.Foods (Basel, Switzerland) · 2024Article
- Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components.Foods (Basel, Switzerland) · 2024Article
- The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee.Nutrients · 2024Article
- Implementation of fuzzy logic control algorithm for temperature control in robusta rotary dryer coffee bean dryer.MethodsX · 2024Article
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Authors and funding
3 authors.
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Abstract
The aroma of coffee is a complex mixture of more than 1000 compounds. The volatile compounds in green and roasted coffee were analyzed to detect several features related to quality, roasting level, origins, and the presence of specific defects. With respect to specialty coffee, the flavor profile and peculiarities of the aforementioned characteristics are even more relevant knowing the expectations of consumers to find, in a cup of coffee, unicity bestowed by its origin and post-harvesting processes. In this work, which dealt with 46 lots of specialty Arabica coffee, we used HS-SPME/GC-MS to detect the volatile compounds in green coffees together with those in the same coffees roasted at three different levels to identify whether differences in headspace composition were ascribable to the origin, the post-harvesting processes, and the roasting profiles. The main results are related to the discriminant power of the volatile compounds in green coffee, which are impacted by the origins more than the post-harvesting processes. Compounds such as linalool and 2,3-butanediol were more concentrated in natural coffees, while hexanal was more concentrated in washed varieties (
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