Evolution of sensory aroma attributes from coffee beans to brewed coffee.

By N. Bhumiratana, K. Adhikari, E. Chambers. 2011

249 citations recorded by the source corpus.

Subfields: Food Science, Pharmacology, Plant Science

View Paper: https://www.semanticscholar.org/paper/d50dacf1f025ba7fd985263ae43d281e285c67df

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Denis Richard Seninde
2. Morten Münchow
3. E. Chambers
4. Jesper Alstrup
5. D. Giacalone
6. I. Steen

In Pharmacology

1. Denis Richard Seninde
2. Morten Münchow
3. E. Chambers
4. Jesper Alstrup
5. D. Giacalone
6. I. Steen

In Plant Science

1. Morten Münchow
2. E. Chambers
3. D. Giacalone

Citations in the corpus

• Coffee Flavor: A Review (2020, background): “Cocoa (f) [7,11,41,42,45] A brown, sweet, dusty, musty, often bitter aromatic associated with cocoa bean, powdered cocoa, and chocolate bars.”
• Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation (2020, background): “, [17,18,20,30]), with neither sensory descriptive analysis, nor consumer test data, save for very few exceptions [5,31].”
• Comparison of Results from Cupping and Descriptive Sensory Analysis of Colombian Brewed Coffee: Coffee: Comparing Cupping and Descriptive Analysis (2014, background): “…the geographical areas where coffee is grown, climatic conditions, processing methods before the roasting phase, roasting speed and level, grind size and brewing methods, participate in creating the different sensory properties existing from one product to another (Bhumiratana et al. 2011).”
• Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts (2019, background): “Post-harvest coffee processing has a significant impact on coffee quality [1].”
• A comparison of cupping and descriptive sensory analysis of Colombian brewed coffee (2014, background): “Factors such as the plant variety, the geographical areas where coffee is grown, climatic conditions, processing methods before the roasting phase, roasting speed and level, grind size and brewing methods, participate in creating the different sensory properties existing from one product to another ”