ArticleFoods (Basel, Switzerland)2025
Impacts of Roasting Intensity and Cultivar on Date Seed Beverage Quality Traits and Volatile Compounds Using Digital Technologies.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 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
- Physics-Guided Residual Learning with Conditional Modulation for Quality Monitoring of Kiwifruit Juice During Pasteurization.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
7 authors.
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Abstract
Roasting intensity and cultivar shape the physicochemical composition and sensory characteristics of date seed-based coffee alternatives. This study evaluated quality traits among eight date seed cultivars (Zahidi, Medjool, Deglet nour, Thoory, Halawi, Barhee, Khadrawy, Bau Strami) roasted at three intensities (light: 180 °C; medium: 200 °C; dark: 220 °C) using digital technologies, including near-infrared spectroscopy (NIR), electronic nose (e-nose), and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), supported by machine learning (ML) modeling. NIR spectra showed distinct chemical fingerprints for date seed powders and beverages, with key absorption bands from 1673-2396 nm and 1720-1927/2238-2396 nm, respectively. E-nose outputs showed higher volatile emissions in dark-roasted samples, particularly for ethanol and NH
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