Evidence map›Paper›PMID 42049718›Full record

ArticleNature communications2026

Direct electrochemical appraisal of black coffee quality using cyclic voltammetry.

Robin E Bumbaugh, Doran L Pennington, Lena C Wehn, Elias J Rheingold, Joshua R Williams, Benjamín J Alemán, Christopher H Hendon

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Nature communications, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Robin E Bumbaugh *Department of Chemistry and Biochemistry, University of Oregon, Eugene, OR, USA.
Doran L Pennington *Department of Chemistry and Biochemistry, University of Oregon, Eugene, OR, USA.
Lena C WehnDepartment of Chemistry and Biochemistry, University of Oregon, Eugene, OR, USA.
Elias J RheingoldDepartment of Chemistry and Biochemistry, University of Oregon, Eugene, OR, USA.ORCID http://orcid.org/0009-0008-9452-7458
Joshua R WilliamsDepartment of Chemistry, Drexel University, Philadelphia, PA, USA.ORCID http://orcid.org/0009-0009-2088-0141
Benjamín J AlemánDepartment of Physics, University of Oregon, Eugene, OR, USA.
Christopher H HendonDepartment of Chemistry and Biochemistry, University of Oregon, Eugene, OR, USA. chendon@uoregon.edu.ORCID http://orcid.org/0000-0002-7132-768X

Funding

National Science Foundation (NSF) 2237345
6 · The paper itself

Abstract

Despite coffee's popularity, there are no quantitative methods to measure a chemical property of a black coffee drink in situ and relate it to a flavor experience. Here we show that cyclic voltammetry can be used without any additional sample preparation to directly measure the strength of a coffee beverage and, separately, how dark the coffee has been roasted; these two properties are implicated in the sensory profile of the beverage. We show that the current passed for the cathodic features that precede hydrogen evolution are linearly related to beverage strength. The same features are suppressed with subsequent cycling due to coffee material accumulating on the electrode. The magnitude of suppression is directly related to roast color, which dictates the ensemble chemical composition and flavor of the beverage. Together, this voltammetric analysis decouples beverage strength from roast color and offers a strategy for rapidly assessing flavor-correlated chemical properties of coffee.

Identifiers

PMID42049718
PMCPMC13125547

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Registered trials

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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.