Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews

Complexity of coffee flavor: A compositional and sensory perspective

Wenny Bekti Sunarharum, David J. Williams, Heather E. Smyth · Food Research International · 2014 · 599 citations

Agriculture, Chemistry, Food Science +14

Correlation between cup quality and chemical attributes of Brazilian coffee

Adriana Farah, Mariana Monteiro, Verônica Calado et al. · Food Chemistry · 2005 · 463 citations

Agriculture, Chemistry, Food Science +11

Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild Coffea arabica L. and C. canephora P. accessions

Chin‐Long Ky, J. Louarn, Stéphane Dussert et al. · Food Chemistry · 2001 · 368 citations

Life Sciences, Botany, Plant Sciences +12

Comparison of nine common coffee extraction methods: instrumental and sensory analysis

Alexia N. Gloess, Barbara Schönbächler, Babette Klopprogge et al. · European Food Research and Technology · 2013 · 305 citations · Full text

Agriculture, Food Science, Food Analysis +16

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

Nicola Caporaso, Martin B. Whitworth, Chenhao Cui et al. · Food Research International · 2018 · 287 citations · Full text

Agriculture, Food Science, Food Analysis +16