Influence of processing on the generation of γ-aminobutyric acid in green coffee beans

By G. Bytof, S. Knopp, P. Schieberle, Ingo Teutsch, D. Selmar. 2005

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Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee (2016, background): “During post-harvest processing, several metabolic processes occur in the interior of coffee beans, altering significantly the chemical composition of the raw bean (Bytof et al., 2005; Selmar et al., 2006).”
Cytology, biochemistry and molecular changes during coffee fruit development (2006, background): “Because coffee seeds submitted either to wet or dry processes have an active metabolism (Bytof et al., 2005), more attention should also be given to the analysis of enzymes activated or specifically expressed during post-harvest treatments.”
The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality (2019, unknown): “It is currently believed that dierent processing methods induce dierent metabolic reactions in coee fruits, which can aect the chemical compositions of the coee beans and thereby their cupping quality [5, 6].”