À propos de cet article

Citez

Akiyama, M., Murakami, K., Ikeda, M., Iwatsuki, K., Wada, A., Tokuno, K., Onishi, M., Iwabuchi, H. (2007). Analysis of the headspace volatiles of freshly brewed arabica coffee using solid-phase microextraction. Food Chem. Toxicol., 72 (7), 388–396.10.1111/j.1750-3841.2007.00447.x17995637 Search in Google Scholar

Alcalde, B., Granados, M., Saurina, J. (2019). Exploring the antioxidant features of polyphenols by spectroscopic and electrochemical methods. Anti-oxidants, 8 (11), 523.10.3390/antiox8110523691261531683530 Search in Google Scholar

Augšpole, I., Dūma, M., Cinkmanis, I., Ozola, B. (2018). Herbal teas as a rich source of phenolic compounds. Chemija, 29 (4), 257–262.10.6001/chemija.v29i4.3841 Search in Google Scholar

Bagdonaite, K., Derler, K., Murkovic, M. (2008). Determination of acrylamide during roasting of coffee. J. Agric. Food Chem., 56 (15), 6081–6086.10.1021/jf073051p18624446 Search in Google Scholar

Bagdonaite, K., Murkovic, M. (2004). Factors affecting the formation of acrylamide in coffee. Czech J. Food Sci., 22, 22–24.10.17221/10604-CJFS Search in Google Scholar

Bertuzzi, T., Martinelli, E., Mulazzi, A., Rastelli, S. (2020). Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars. Food Chem., 303, 125372.10.1016/j.foodchem.2019.12537231446360 Search in Google Scholar

Borém, F. M., Figueiredo, L. P., Ribeiro, F. C., Taveira, J. H. S., Giomo, G. S., Salva, T. J. G. (2016). The relationship between organic acids, sucrose and the quality of specialty coffees. African J. Agric. Res., 11 (8), 709–717. Search in Google Scholar

Brattoli, M., Cisternino, E., Dambruoso, P. R., Gennaro, G. de (2013). Gas chromatography analysis with olfactometric detection (GC-O) as a useful methodology for chemical characterization of odorous compounds. Sensors, 13, 16759–16800.10.3390/s131216759389286924316571 Search in Google Scholar

Bressanello, D., Liberto, E., Cordero, C., Rubiolo, P., Pellegrino, G., Ruosi, M. R., Bicchi, C. (2017). Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup. Food Chem., 214 (Supplement C), 218–226.10.1016/j.foodchem.2016.07.08827507469 Search in Google Scholar

Budryn, G., Nebesny, E., Oracz, J. (2015). Correlation between the stability of chlorogenic acids, antioxidant activity and acrylamide content in coffee beans roasted in different conditions. Int. J. Food Prop., 18 (2), 290–302.10.1080/10942912.2013.805769 Search in Google Scholar

Coelho, C., Ribeiro, M., Cruz, A. C. S., Domingues, M. R. M., Coimbra, M. A., Bunzel, M., Nunes, F. M. (2014). Nature of phenolic compounds in coffee melanoidins. J. Agric. Food Chem., 62 (31), 7843–7853.10.1021/jf501510d24998624 Search in Google Scholar

Cascro, N. C., Pataquiva, L., Osorio, C., Moreno, F. L. M., Ruiz, R. Y. (2019). Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee. Sci. Rep., 9 (1), 1–12. Search in Google Scholar

Dalar, A., Dogan, A., Bengu, A.S., Mukemre, M., Celik, I. (2018). Screening in vivo antioxidant and haematological properties of sumac and acorn bioactive rich extracts. Ind. Crops Prod., 124, 20–27.10.1016/j.indcrop.2018.07.058 Search in Google Scholar

Farah, A., Paulis, T., Trugo, L. C., Martin, P. R. (2005). Effect of roasting on the formation of chlorogenic acid lactones in coffee. J. Agric. Food Chem., 53 (5), 1505–1513.10.1021/jf048701t15740032 Search in Google Scholar

Figueiredo, L. P., Borem, F. M., Ribeiro, F. C., Giomo, G. S., Taveira, J. H. S. T., Malta, M. R. (2015). Fatty acid profiles and parameters of quality of specialty coffees produced in different Brazilian regions. African J. Agric. Res., 10 (35), 3484–3493. Search in Google Scholar

Ginz, M., Balzer, H. H., Bradbury, A. G. W., Maier, H. G. (2000). Formation of aliphatic acids by carbohydrate degradation during roasting of coffee. Eur. Food Res. Technol., 211 (6), 404–410.10.1007/s002170000215 Search in Google Scholar

Gloess, A. N., Schönbächler, B., Klopprogge, B., D’Ambrosio, L., Chatelain, K., Bongartz, A., Strittmatter, A., Rast, M., Yeretzian, C. (2013). Comparison of nine common coffee extraction methods: Instrumental and sensory analysis. Eur. Food Res. Technol., 236 (4), 607–627.10.1007/s00217-013-1917-x Search in Google Scholar

Grosso, G., Stepaniak, U., Micek, A., Ste, D., Bobak, M., Pajak, A. (2016). Coffee consumption and mortality in three Eastern European countries: Results from the HAPIEE (Health, Alcohol and Psychosocial factors in Eastern Europe) study. Public Health Nutr., 20 (1), 82–91. Search in Google Scholar

Gruczyńska, E., Kowalska, D., Kozłowska, M., Majewska, E., Tarnowska, K. (2018). Furan in roasted, ground and brewed coffee. Rocz. Panstw. Zakl. Hig., 69 (2), 111–118. Search in Google Scholar

Guenther, H., Anklam, E., Wenzl, T., Stadler, R. H. (2007). Acrylamide in coffee: Review of progress in analysis, formation and level reduction. Food Addit. Contam., 24 (S1), 60–70.10.1080/0265203070124311917687700 Search in Google Scholar

Hu, G. L., Wang, X., Zhang, L., Qiu, M. H. (2019). The sources and mechanisms of bioactive ingredients in coffee. Food Funct., 10 (6), 3113–3126.10.1039/C9FO00288J31166336 Search in Google Scholar

Kamiyama, M., Moon, J. K., Jang, H. W., Shibamoto, T. (2015). Role of degradation products of chlorogenic acid in the antioxidant activity of roasted coffee. J. Agric. Food Chem., 63 (7), 1996–2005.10.1021/jf506056325658375 Search in Google Scholar

Koszucka, A., Nowak, A., Nowak, I., Motyl, I. (2019). Acrylamide in human diet, its metabolism, toxicity, inactivation and the associated European Union legal regulations in food industry. Crit. Rev. Food Sci. Nutr., 60 (10), 1677–1692. Search in Google Scholar

Król, K., Gantner, M., Tatarak, A., Hallmann, E. (2020). The content of polyphenols in coffee beans as roasting, origin and storage effect. Eur. Food Res. Technol., 246 (1), 33–39.10.1007/s00217-019-03388-9 Search in Google Scholar

Lee, A., Lim, W., Kim, S., Khil, H., Cheon, E., An, S., Hong, S. E., Lee, D. H., Kang, S.-S., Oh, H., Keum, N. N., Hsieh, C.-C. (2019). Coffee intake and obesity: A meta-analysis. Nutrients, 11 (6), 1274.10.3390/nu11061274662816931195610 Search in Google Scholar

Lee, S. J., Kim, M. K., Lee, K. G. (2017). Effect of reversed coffee grinding and roasting process on physicochemical properties including volatile compound profiles. Innov. Food Sci. Emerg. Technol., 44 (October 2016), 97–102.10.1016/j.ifset.2017.07.009 Search in Google Scholar

Michalak, J., Czarnowska-Kujawska, M., Gujska, E., Klepacka, J., Tońska, E. (2020). Effect of the brewing process on the acrylamide content in coffee beverages. In: Proceedings Of The Nutrition Society, Vol. 79, Issue Oce2: 13th European Nutrition Conference, Fens 2019, 15–18 October 2019, Malnutrition In An Obese World: European Perspectives. Cambridge University Press. E29310.1017/S0029665120002414 Search in Google Scholar

Moreira, A. S. P., Nunes, F. M., Domingues, M. R., Coimbra, M. A. (2012). Coffee melanoidins: Structures, mechanisms of formation and potential health impacts. Food Funct., 3 (9), 903.10.1039/c2fo30048f22584883 Search in Google Scholar

Niseteo, T., Komes, D., Belščak-Cvitanović, A., Horžić, D., Budeč, M. (2012). Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition. Food Chem., 134, 1870–1877.10.1016/j.foodchem.2012.03.09523442632 Search in Google Scholar

Commission Regulation (EU) 2017/2158 (2017). Official Journal of the European Union, https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32017R2158&from=DE (accessed 16.12.2020). Search in Google Scholar

Pereira, E., Gilberto, V. D. M., Neto, D. P. D. C., Júnior, A. I. M., Vásquez, Z. S., Medeiros, A. B. P., Vandenberghe, L. P. S., Soccol, C. R. (2019). Exploring the impacts of postharvest processing on the aroma formation of coffee beans: A review. Food Chem., 272 (December 2017), 441–452. Search in Google Scholar

Petisca, C., Pérez-Palacios, T., Farah, A., Pinho, O., Ferreira, I. M. P. L. V. O. (2012). Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed. Food Bioprod. Process., 91 (3), 233–241. Search in Google Scholar

Poltronieri, P., Rossi, F. (2016). Challenges in specialty coffee processing and quality assurance. Challenges, 7 (19), 1–22.10.3390/challe7020019 Search in Google Scholar

Poole, R., Kennedy, O. J., Roderick, P., Fallowfield, J. A., Hayes, P. C., Parkes, J. (2017). Coffee consumption and health: Umbrella review of meta-analyses of multiple health outcomes. Brit. Med. J., 359, j5024.10.1136/bmj.j5024569663429167102 Search in Google Scholar

Rao, N. Z., Fuller, M., Grim, M. D. (2020). Physiochemical characteristics of hot and cold brew coffee chemistry: The effects of roast level and brewing temperature on compound extraction. Foods, 9 (7), 1–12.10.3390/foods9070902740456532659894 Search in Google Scholar

Singleton, V. L., Orthofer, R., Lamuela-Raventós, R. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods Enzymol., 299 (1974), 152–178. Search in Google Scholar

Specialty Coffee Association (2016). Guidelines for Brewing with a Three Cup French Press, https://sca.coffee/s/best-practices-three-cup-french-press.pdf (accessed 14.12.2020). Search in Google Scholar

Steen, I., Waehrens, S. S., Petersen, M. A., Münchow, M., Bredie, W. L. P. (2017). Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee. Food Chem., 219, 61–68.10.1016/j.foodchem.2016.09.11327765259 Search in Google Scholar

Toledo, P. R. A. B., Pezza, L., Pezza, H. R., Toci, A. T. (2016). Relationship between the different aspects related to coffee quality and their volatile compounds. Compr. Rev. Food Sci. Food Saf., 15 (4), 705–719.10.1111/1541-4337.1220533401840 Search in Google Scholar

Tolessa, K., Rademaker, M., De Baets, B., Boeckx, P. (2016). Prediction of specialty coffee cup quality based on near infrared spectra of green coffee beans, Talanta, 150, 367–374.10.1016/j.talanta.2015.12.03926838420 Search in Google Scholar

Wei, L., Yu, G., Wai, M., Curran, P., Yu, B. (2017). Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica?: II. Roasted coffee. LWT - Food Sci. Technol., 80, 32–42.10.1016/j.lwt.2017.01.070 Search in Google Scholar

Wei, T. Y., Hsueh, P. H., Wen, S. H., Chen, C. L., Wang, C. C. (2019). The role of tea and coffee in the development of gastroesophageal reflux disease, Tzu Chi Med. J., 31 (3), 169–176. Search in Google Scholar

Zaman, W. S. W. K., Loh, S.P., Mohd Esa, N. (2019). Coffee and gastrointestinal health: A review, Malaysian J. Med. Heal. Sci., 15 (SP1), 96–103. Search in Google Scholar

Zamora-Ros, R., Knaze, V., Rothwell, J. A., Hemon, B., Moskal, A., Overvad, K., Tj¸nneland, A., Kyr¸, C., Fagherazzi, G., Boutron-Ruault, M.-C. et al. (2018). Dietary polyphenol intake in Europe: The European Prospective Investigation into Cancer and Nutrition (EPIC) study. Eur. J. Nutr., 55 (4), 1359–1375. Search in Google Scholar

eISSN:
2255-890X
Langue:
Anglais
Périodicité:
6 fois par an
Sujets de la revue:
General Interest, Mathematics, General Mathematics