Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees

Chemical composition of defective coffee beans

Paulo Mazzafera · Food Chemistry · 1999 · 162 citations

Food Chemistry, Chemical Composition, Food Analysis +5

Characterization of Espresso Coffee Aroma by Static Headspace GC−MS and Sensory Flavor Profile

Laura Maeztu, Cristina Sanz, Susana Andueza et al. · Journal of Agricultural and Food Chemistry · 2001 · 159 citations

Food Authentication, Flavoromics, Tannin +12

Volatile compounds as potential defective coffee beans’ markers

Aline Theodoro Toci, Adriana Farah · Food Chemistry · 2007 · 155 citations

Food Chemistry, Food Analysis, Analytical Chemistry +3

Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators

Aline Theodoro Toci, Adriana Farah · Food Chemistry · 2013 · 142 citations

Food Chemistry, Food Authenticity, Food Authentication +8

Analysing the headspace of coffee by proton-transfer-reaction mass-spectrometry

Chahan Yeretzian, Alfons Jordan, W. Lindinger · International Journal of Mass Spectrometry · 2002 · 109 citations

Proton-transfer-reaction Mass-spectrometry, Biochemistry, Gas Chromatography +9