Concepedia

Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

Benoît Bertrand, Renaud Boulanger, Stéphane Dussert, Fabienne Ribeyre, Laurent Berthiot, Frédéric Descroix, Thierry Joët

Food Chemistry · 2012 · 238 citations · 22 references

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Biosynthesis of plant‐derived flavor compounds

Wilfried Schwab, Rachel Davidovich‐Rikanati, Efraim Lewinsohn · The Plant Journal · 2008 · 1.2K citations · Full text

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Coffee flavour: an overview

Roberto A. Buffo, Claudio Cardelli‐Freire · Flavour and Fragrance Journal · 2004 · 344 citations

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Solid-Phase Microextraction Method Development for Headspace Analysis of Volatile Flavor Compounds

Deborah D. Roberts, Philippe Pollien, C. Milo · Journal of Agricultural and Food Chemistry · 2000 · 276 citations

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Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans

Thierry Joët, Andréina Laffargue, Frédéric Descroix et al. · Food Chemistry · 2009 · 271 citations

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Headspace Sorptive Extraction (HSSE), Stir Bar Sorptive Extraction (SBSE), and Solid Phase Microextraction (SPME) Applied to the Analysis of Roasted Arabica Coffee and Coffee Brew

Carlo Bicchi, Cristina Iori, Patrizia Rubiolo et al. · Journal of Agricultural and Food Chemistry · 2002 · 237 citations

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