An overview on the Brazilian Coffea canephora scenario and the current chemometrics-based spectroscopic research

Food Research International, Год журнала: 2024, Номер 194, С. 114866 - 114866

Опубликована: Авг. 3, 2024

Язык: Английский

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Authentication of indigenous Brazilian specialty canephora coffees using smartphone image analysis

Food Research International, Год журнала: 2024, Номер 196, С. 115133 - 115133

Опубликована: Сен. 24, 2024

Язык: Английский

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Development of a flavour wheel for Coffea canephora using rate-all-that-apply

Scientific Reports, Год журнала: 2025, Номер 15(1)

Опубликована: Май 13, 2025

Improving Coffea canephora cup quality became a target for several coffee improvement programs, opening the possibility of sensory profile diversification and opportunities recognition C. by specialty market. Nonetheless, there is lack defined descriptive tool evaluating canephora. The aim this study was to identify aroma/flavour descriptors samples from 13 different countries origin submitted various postharvest processes (dry wet processing), with levels (specialty non-specialty), organize them in wheel use as assessment. Altogether, 49 professional graders both exporting (Brazil) importing (Switzerland) evaluated described 67 3 cupping sessions. They used Rate-All-That-Apply (RATA) list well CQI standard protocol assessment overall attributes (e.g., aroma, flavour, body, aftertaste) final score (0-100). A total 103 were represented three-tiered wheel. 'Roasted' Tier 1 category highest average mean score, followed 'sweet', 'fruity', 'cocoa', all way 'salty' (the lowest score). differences between regarding (1) terms, (2) rated intensity/frequency certain categories, (3) given low-grade (i.e., commercial) are discussed. can be identify, understand, map characteristics that most important or valued markets. Standardizing description aroma/flavours replicable not only industry but also scientists working on improvement.

Язык: Английский

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Coffee Oil Extraction Methods: A Review

Foods, Год журнала: 2024, Номер 13(16), С. 2601 - 2601

Опубликована: Авг. 20, 2024

Green and roasted coffee oils are products rich in bioactive compounds, such as linoleic acid the diterpenes cafestol kahweol, being a potential ingredient for food cosmetic industries. An overview of oil extraction techniques most applied beans their influence on composition is presented. Both green extractions highlighted. Pressing, Soxhlet, microwave, supercritical fluid were used extraction. Conventional Soxhlet lab scale, while pressing industry. Supercritical has also been evaluated mainly due to environmental approach. One highlighted activities Brazilian agribusiness industrialization increasing use formulation cosmetics, pharmaceuticals, foods. (raw bean) desirable interest private companies research institutions its process preserve properties contained oils.

Язык: Английский

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Enhancing mass spectrometry interpretability by ComDim-ICA multi-block analysis: Geographical and varietal traceability of Brazilian Coffea canephora

Talanta, Год журнала: 2024, Номер 281, С. 126927 - 126927

Опубликована: Сен. 20, 2024

Язык: Английский

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Coffee Oil Extraction Methods: A Review

Опубликована: Июль 24, 2024

Green and Roasted coffee oils are products rich in bioactive compounds, such as linoleic acid diterpenes cafestol kahweol, being a potential ingredient for food cosmetic industries. An overview of oil extraction techniques most applied their influence on the composition is presented. Both green roasted extractions highlighted. Pressing, Soxhlet, microwave, supercritical fluid were used extraction. Conventional Soxhlet lab-scale, while pressing by industry. Supercritical has also been evaluated due to goal increasing content. One highlighted activities Brazilian agribusiness industrialization use formulation cosmetics, pharmaceuticals, foods. (raw bean) desirable interest private companies research institutions its process preserve properties contained oils.

Язык: Английский

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Effects of ultra-high pressure processing on microstructure, water distribution and lipidomics variances of Arabica coffee beans

LWT, Год журнала: 2024, Номер unknown, С. 116784 - 116784

Опубликована: Сен. 1, 2024

Язык: Английский

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Multiplatform path-ComDim study of Capixaba, indigenous and non-indigenous Amazonian Canephora coffees

Food Chemistry, Год журнала: 2024, Номер 463, С. 141485 - 141485

Опубликована: Окт. 2, 2024

Язык: Английский

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2-Methyloxolane as an Effective Bio-Based Solvent for the Removal of Βn-Alkanoyl-5-Hydroxytryptamines from Arabica Green Coffee Beans

Опубликована: Янв. 1, 2024

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Язык: Английский

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2-Methyloxolane as an effective bio-based solvent for the removal of βN-alkanoyl-5-hydroxytryptamines from Arabica green coffee beans

Food Chemistry, Год журнала: 2024, Номер 457, С. 140135 - 140135

Опубликована: Июнь 16, 2024

N-alkanoyl-5-hydroxytryptamines (C

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