Advanced search
Publication Cover
CyTA - Journal of Food Volume 16, 2018 - Issue 1
Submit an article Journal homepage
4,828
Views
22
CrossRef citations to date
0
Altmetric
Article

Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavour

Caracterización de compuestos de aroma presentes en un concentrado de recuperación industrial de aromas de café.

Caracterización de compuestos de aroma presentes en un concentrado de sabor de café recuperado industrialmente

Julián ZapataLaboratorio de Análisis de Residuos, Instituto de Química, Facultad de Ciencias Exactas y Naturales, Universidad de Antioquia, Medellín, ColombiaCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0002-8888-1521View further author information
ORCID Icon,
Viviana LondoñoColcafe Research Coffee Group, Colcafe S.A.S, Medellín, ColombiaView further author information
,
Mauricio NaranjoColcafe Research Coffee Group, Colcafe S.A.S, Medellín, ColombiaView further author information
,
Jazmín OsorioLaboratorio de Análisis de Residuos, Instituto de Química, Facultad de Ciencias Exactas y Naturales, Universidad de Antioquia, Medellín, ColombiaView further author information
,
Carlos LopezLaboratorio de Análisis de Residuos, Instituto de Química, Facultad de Ciencias Exactas y Naturales, Universidad de Antioquia, Medellín, ColombiaView further author information
&
Mónica QuinteroColcafe Research Coffee Group, Colcafe S.A.S, Medellín, ColombiaView further author information
Pages 367-372 | Received 31 Aug 2017, Accepted 14 Nov 2017, Published online: 12 Feb 2018

Citations (22)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (2)

Roberto Castro-Muñoz, M. Zamidi Ahmad & Alfredo Cassano. (2023) Pervaporation-aided Processes for the Selective Separation of Aromas, Fragrances and Essential (AFE) Solutes from Agro-food Products and Wastes. Food Reviews International 39:3, pages 1499-1525.
Read now
Michael Vincent O. Laurio, Kirti M. Yenkie & C. Stewart Slater. (2022) Optimization of vibratory nanofiltration for sustainable coffee extract concentration via response surface methodology. Separation Science and Technology 57:1, pages 112-130.
Read now

Articles from other publishers (20)

Agnese Santanatoglia, Laura Alessandroni, Lauro Fioretti, Gianni Sagratini, Sauro Vittori, Filippo Maggi & Giovanni Caprioli. (2023) Discrimination of Filter Coffee Extraction Methods of a Medium Roasted Specialty Coffee Based on Volatile Profiles and Sensorial Traits. Foods 12:17, pages 3199.
Crossref
Roberto Crnjar, Paolo Solari & Giorgia Sollai. (2023) The Human Nose as a Chemical Sensor in the Perception of Coffee Aroma: Individual Variability. Chemosensors 11:4, pages 248.
Crossref
Dian Herawati, Michael Oscarius Loisanjaya, Radwa Husni Kamal, Dede Robiatul Adawiyah & Nuri Andarwulan. (2022) Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee (Coffea liberica var. dewevrei) Prepared from Diverse Postharvest Processes. International Journal of Food Science 2022, pages 1-10.
Crossref
Anna R. Ziefuß, Tim Hupfeld, Sven W. Meckelmann, Martin Meyer, Oliver J. Schmitz, Wiebke Kaziur-Cegla, Lucie K. Tintrop, Torsten C. Schmidt, Bilal Gökce & Stephan Barcikowski. (2022) Ultrafast cold-brewing of coffee by picosecond-pulsed laser extraction. npj Science of Food 6:1.
Crossref
Gustavo Galarza & Jorge G. Figueroa. (2022) Volatile Compound Characterization of Coffee (Coffea arabica) Processed at Different Fermentation Times Using SPME–GC–MS. Molecules 27:6, pages 2004.
Crossref
M. M. Chayan Mahmud, Russell Keast, Mohammadreza Mohebbi & Robert A. Shellie. (2022) Identifying aroma‐active compounds in coffee‐flavored dairy beverages. Journal of Food Science 87:3, pages 982-997.
Crossref
Jaime Buitrago-Osorio, Hector A. Tinoco, Luis Perdomo-Hurtado, Alexander Rincon-Jimenez, Olga Ocampo, Lina V. Berrio, M. Fernanda Pineda & Juliana Lopez-Guzman. (2022) Physical-mechanical characterization of coffee fruits Coffea arabica L. var. Castillo classified by a colorimetry approach. Materialia 21, pages 101330.
Crossref
Mónica Quintero, Maria José Santander, Sebastián Velásquez, Julián Zapata & Mónica P. Cala. (2022) Exploring Chemical Markers Related to the Acceptance and Sensory Profiles of Concentrated Liquid Coffees: An Untargeted Metabolomics Approach. Foods 11:3, pages 473.
Crossref
Yunjiao Liu, Xin Yi Chua, Wenjiang Dong, Yuyun Lu & Shao-Quan Liu. (2022) Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates. Current Research in Food Science 5, pages 1276-1286.
Crossref
Guido R. Lopes, Sílvia Petronilho, Andreia S. Ferreira, Mariana Pinto, Claúdia P. Passos, Elisabete Coelho, Carla Rodrigues, Cláudia Figueira, Sílvia M. Rocha & Manuel A. Coimbra. (2021) Insights on Single-Dose Espresso Coffee Capsules’ Volatile Profile: From Ground Powder Volatiles to Prediction of Espresso Brew Aroma Properties. Foods 10:10, pages 2508.
Crossref
Carlos I. Cardona, Hector A. Tinoco, Luis Perdomo-Hurtado, Juliana López-Guzmán & Daniel A. Pereira. (2021) Vibrations Analysis of the Fruit-Pedicel System of Coffea arabica var. Castillo Using Time–Frequency and Wavelets Techniques. Applied Sciences 11:19, pages 9346.
Crossref
Michael Vincent O. Laurio, Kirti M. Yenkie, Ramon Christian P. Eusebio, Robert P. Hesketh, Mariano J. Savelski & C. Stewart Slater. (2021) Mathematical modeling of vibratory shear‐enhanced nanofiltration in the preconcentration of coffee extracts for soluble coffee manufacturing. Journal of Food Process Engineering 44:10.
Crossref
Małgorzata Starowicz. (2021) Analysis of Volatiles in Food Products. Separations 8:9, pages 157.
Crossref
Anna Maria Sulewska, Flemming Hofmann Larsen, Jakob Kryger Sørensen & Anders Holmen Pedersen. (2021) Advanced instrumental characterization of the coffee extracts produced by pilot scale instant coffee process. European Food Research and Technology 247:6, pages 1379-1387.
Crossref
Jae-Young Her. (2021) Development of novel spray freeze-drying method for value-added coffee powder preparation. Korean Journal of Food Preservation 28:1, pages 99-106.
Crossref
Carlos I. Cardona, Hector A. Tinoco, Daniel A. Pereira, Jaime Buitrago-Osorio, Luis Perdomo-Hurtado, Mateo Hurtado-Hernandez & Juliana Lopez-Guzman. (2020) Vibration Shapes Identification Applying Eulerian Video Magnification on Coffee Fruits to Study the Selective Harvesting. Vibration Shapes Identification Applying Eulerian Video Magnification on Coffee Fruits to Study the Selective Harvesting.
M M Chayan Mahmud, Robert A. Shellie & Russell Keast. (2020) Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example. Comprehensive Reviews in Food Science and Food Safety 19:5, pages 2380-2420.
Crossref
Dan Dan Cui, Yuan Liu, Yan Ping Chen, Xi Feng, Yu Lu & Bo Yu. (2020) Application of SPME‐GC‐TOFMS, E‐nose, and sensory evaluation to investigate the flavor characteristics of Chinese Yunnan coffee at three different conditions (beans, ground powder, and brewed coffee). Flavour and Fragrance Journal 35:5, pages 541-560.
Crossref
Ola Lasekan & Li Shing Teoh. (2019) Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata). BMC Chemistry 13:1.
Crossref
Sang Yoon Moon, Seung Yeon Baek & Mee Ree Kim. (2019) Determination of aroma profiles of coffee cultivated in Goheung, Korea by gas chromatography–ion mobility spectrometry. Korean Journal of Food Preservation 26:5, pages 576-585.
Crossref

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.