The Academic Grind: A list of coffee research papers - beta
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397 of 397 papers
Shaded-Coffee: A Nature-Based Strategy for Coffee Production Under Climate Change? A Review
AI-generated summary: Reviews recent shade research across seven strands: farmer use and perception, microenvironment, pest and disease incidence, carbon assimilation and phenology, quality attributes including bean size and cup score, and breeding of Arabica F1 hybrids and robusta clones suited to agroforestry.
DOI: 10.3389/fsufs.2022.877476Biodiversity Conservation in Traditional Coffee Systems of Mexico
AI-generated summary: Distinguishes five Mexican coffee production systems by management and structural complexity, from traditional native-tree agroforests to shaded and unshaded modern monocultures, and reviews evidence that traditional shaded plantations hold rich tree, epiphyte, mammal, bird, reptile, amphibian and arthropod diversity.
DOI: 10.1046/j.1523-1739.1999.97153.xChallenges in Specialty Coffee Processing and Quality Assurance
AI-generated summary: Review of quality challenges along the specialty chain: cultivation protocols, ripe-cherry collection, dry and wet processing, moisture reduction, and storage and shipment where fungal contamination can generate ochratoxin A, plus an overview of novel technologies.
DOI: 10.3390/challe7020019Climate Change and Coffee Quality: Systematic Review on the Effects of Environmental and Management Variation on Secondary Metabolites and Sensory Attributes of Coffea arabica and Coffea canephora
AI-generated summary: Systematic review of 73 studies on how climate-related environmental factors and climate-adaptation management affect coffee quality. Quality proves vulnerable to light exposure, altitude, water stress, temperature, CO2 and nutrient management, with secondary metabolites shifting in both directions across studies.
DOI: 10.3389/fpls.2021.708013Coffee bean processing: Emerging methods and their effects on chemical, biological and sensory properties
AI-generated summary: Reviews emerging coffee bean processing methods that optimise cherry and bean fermentation, and their effects on chemical, biological and sensory properties. Effects varied with raw material and method, and the methods tended to reduce caffeine and phenolic content.
DOI: 10.1016/j.foodchem.2023.135489Impact of drying process on chemical composition and key aroma components of Arabica coffee
AI-generated summary: Compared heat pump drying at 40-50 degrees C, tray drying and sun drying of Arabica. Caffeine was unaffected while amino acids shifted; sucrose was higher under heat pump and tray drying. Across 30 odorants, 2-furfurylthiol matched between sun and heat pump coffees and was lowest in tray-dried, and PCA separated sun drying on 23 odorants.
DOI: 10.1016/j.foodchem.2019.03.152Influence of genotype and environment on coffee quality
AI-generated summary: Reviews the metabolism of caffeine, trigonelline, chlorogenic acids, sucrose and lipids in the coffee seed and how genotype and environment jointly regulate their accumulation during seed development, assessing transcriptome studies as a route to the molecular determinants of cup quality.
DOI: 10.1016/j.tifs.2016.09.003Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee
AI-generated summary: Examined altitude, shade level and harvest period and their interactions on Ethiopian specialty coffee quality, where cups scoring 85 or above are graded Q1. High-altitude coffee under open to medium shade harvested early to mid-season had superior bean quality and lower caffeine.
DOI: 10.1002/jsfa.8114Microbial ecology and starter culture technology in coffee processing
AI-generated summary: Reviews microbial ecology across wet, dry and semi-dry processing, where spontaneous fermentation removes residual mucilage and contributes flavour via microbial metabolites. Yeasts and lactic acid bacteria degrade pectin and can suppress mycotoxin-producing fungi, motivating deliberate starter culture technology.
DOI: 10.1080/10408398.2015.1067759Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration
AI-generated summary: Adapted winemaking carbonic maceration to coffee, fermenting anaerobically at varied time and temperature and profiling sensory, chemical and microbial outcomes by SCA protocol, NMR and DGGE. A significant relationship appeared between global score and 38 degrees C over 96 h, and bacterial diversity correlated positively with sensory characteristics.
DOI: 10.1016/j.foodchem.2020.128296Next generation variety development for sustainable production of arabica coffee (Coffea arabica L.): a review
AI-generated summary: Reviews a century of Arabica variety development, from the 1920s Indian disease-resistance programmes onward. Resistance breeding against coffee leaf rust and coffee berry disease has produced true-breeding lines and F1 hybrids that meet commercial standards for vigour, productivity and cup quality.
DOI: 10.1007/s10681-015-1398-zPhysiological and Agronomic Performance of the Coffee Crop in the Context of Climate Change and Global Warming: A Review
AI-generated summary: Reviews coffee's physiological responses to drought, heat and light stress and their interactions, plus performance at elevated atmospheric CO2. Argues CO2 plays a key role in mitigating heat damage and that warming alone may threaten coffee suitability less than modelling studies have estimated.
DOI: 10.1021/acs.jafc.7b04537Rediscovering Coffee in Yemen: Updating the Coffee Value Chain and a Marketing Strategy to Re-Position Yemen in the International Coffee Markets
AI-generated summary: A USAID-commissioned assessment of Yemen's coffee value chain, from production through export marketing. Finds that trust and tradition (not verified sourcing) prop up premium prices for Yemeni coffee, that internal supply shortages may be filled by relabeled coffee from other origins, and that productivity, weak sector institutions, land/water scarcity, and policy constraints are the four main barriers to smallholder incomes. Proposes value-chain and marketing interventions to strengthen the sector.
The impact of climate change on coffee production of small farmers and their adaptation strategies: a review
AI-generated summary: Review contextualising climate change and coffee production, covering projected losses of bio-climatically suitable area, effects on growth and yield, increased pest and disease incidence under rising temperature and rainfall variability, and the site-specific adaptation strategies farmers pursue.
DOI: 10.1080/17565529.2022.2057906Why could the coffee crop endure climate change and global warming to a greater extent than previously estimated?
AI-generated summary: Summarises coffee physiology at elevated CO2, adds new free-air CO2 enrichment yield data, and reassesses temperature-driven projections. Concludes that CO2 mitigates supra-optimal temperature effects on physiology and bean quality, so warming's impact on climatic suitability may be smaller than assumed.
DOI: 10.1007/s10584-018-2346-4Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts
AI-generated summary: Fermented green coffee beans with selected yeasts for 24 and 48 h. Antioxidant activity by ORAC and SOD-like assay rose significantly over unfermented controls without a yeast-by-duration interaction, while total polyphenol, flavonoid and tannin contents, solution pH and ground-roasted colour all showed significant interaction effects.
DOI: 10.3390/fermentation5010029Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage
AI-generated summary: Inoculated S. cerevisiae CCMA 0200 and CCMA 0543 into pulped Mundo Novo and Ouro Amarelo during 12 days of semi-dry fermentation. CCMA 0543 held about 5.5-5.6 log cells/g, citric, malic, succinic and acetic acids and three sugars were present throughout, 104 volatiles were detected, and all samples cupped above 80 points.
DOI: 10.1016/j.foodres.2016.12.011Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods
AI-generated summary: Compared spraying yeast starters onto cherries on the drying terrace versus a 16 h bucket soak before sun drying, using S. cerevisiae CCMA 0543, Candida parapsilosis CCMA 0544 and Torulaspora delbrueckii CCMA 0684. Directly inoculated lots were high in citric and malic acid, 217 volatiles were identified, and CCMA 0543 gave caramel notes.
DOI: 10.1016/j.lwt.2018.02.029Climate change adaptation of coffee production in space and time
AI-generated summary: Combined Nicaraguan coffee location and cup-quality data with the Maxent and CaNaSTA suitability models, WorldClim baselines and CMIP3 projections to quantify climate impacts on both suitability and quality, then built an adaptation framework distinguishing measures across space and time.
DOI: 10.1007/s10584-016-1788-9Climate change and specialty coffee potential in Ethiopia
AI-generated summary: Built a three-algorithm ensemble to project suitability for five Ethiopian premium specialty coffees to the 2030s-2090s under four SSPs. Climate variables outweighed topography and soil, and around 27% of the country is generally suitable for coffee, with specialty-specific drivers differing from the general model.
DOI: 10.1038/s41598-021-87647-4Coffee fermentation and flavor – An intricate and delicate relationship
AI-generated summary: Reviews how fermentation during processing shapes coffee aroma, a side effect usually ignored because fermentation is run only to strip mucilage. Controlled fermentation adds desirable attributes and prevents off-flavour-generating spoilage; unconventional routes include digestive bioprocessing and fermenting coffee products.
DOI: 10.1016/j.foodchem.2015.03.124Coffee fermentation process: A review
AI-generated summary: Reviews 74 papers from the past decade on coffee fermentation protocols and their sensory consequences under the Specialty Coffee Association cupping protocol, and proposes reclassifying post-harvest processing around the fermentation step itself rather than the conventional wet, dry and semi-dry labels.
DOI: 10.1016/j.foodres.2023.112793Coffee fermentation: Expedition from traditional to controlled process and perspectives for industrialization
AI-generated summary: Reviews the shift from spontaneous to controlled coffee fermentation. Endogenous pectinolytic isolates include Klebsiella, Erwinia, Bacillus and Lactobacillus among bacteria and Pichia, Saccharomyces and Candida among yeasts, whose metabolites migrate into the seed and modulate final flavour; starter cultures and bioreactors are now being applied.
DOI: 10.1016/j.afres.2022.100253Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees
AI-generated summary: Coffees grown at 800, 1000, 1200 and 1400 m in Serra do Caparao, Brazil were assessed for epiphytic microbiota, chemistry and sensory quality. Isolates were identified by MALDI-TOF MS and rDNA sequencing, and lactic acid bacteria declined during fermentation of pulped coffee from 800 and 1000 m.
DOI: 10.1016/j.foodres.2019.108872Coffee varieties catalog: an interactive website exploring Arabica and Robusta varieties
AI-generated summary: Open-access catalog compiling agronomic data - expected yield, nutrition needs, optimal altitude, and pest and disease resistance - for 55 arabica and 47 robusta varieties, in English and Spanish, with a customizable PDF generator aimed at planting and renovation decisions.
Conducting starter culture-controlled fermentations of coffee beans during on-farm wet processing: Growth, metabolic analyses and sensorial effects
AI-generated summary: Tested Pichia fermentans YC5.2 as a starter culture in on-farm wet processing, with and without 2% added sucrose. The inoculum outcompeted indigenous microbiota, narrowed the end-of-fermentation community, raised ethanol, acetaldehyde, ethyl acetate and isoamyl acetate, and lowered lactic acid; sucrose addition did not significantly change its growth.
DOI: 10.1016/j.foodres.2015.06.027Current state of research on cocoa and coffee fermentations
AI-generated summary: Scope only: an opinion review on the current state of research into cocoa and coffee fermentations, in Current Opinion in Food Science. No abstract could be retrieved, so its assessment of the field is not reported here.
DOI: 10.1016/j.cofs.2015.11.001Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation
AI-generated summary: Three yeast and six bacterial starters were inoculated into coffee beans to test sterilisation efficiency and cell adhesion by scanning electron microscopy, and their effect on organic and volatile compound formation during wet fermentation, in order to select flavour-marker precursors.
DOI: 10.3389/fmicb.2019.01287Effects of shade, altitude and management on multiple ecosystem services in coffee agroecosystems
AI-generated summary: Quantified pest and disease regulation, agroforestry product provision, soil fertility maintenance and carbon sequestration across 69 smallholder coffee agroecosystems spanning an altitude and management gradient near Turrialba, Costa Rica, to expose trade-offs and synergies among services delivered simultaneously.
DOI: 10.1016/j.eja.2016.09.019Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review
AI-generated summary: Reviews how post-harvest processing shapes coffee aroma. Green-bean volatiles such as alcohols, aldehydes and alkanes barely survive roasting and contribute little to final aroma, whereas microbially derived odour-active esters, higher alcohols, aldehydes and ketones formed during mucilage removal do persist into the cup.
DOI: 10.1016/j.foodchem.2018.08.061Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica
AI-generated summary: Tracked microbial community establishment and succession through wet processing of Arabica at an experimental farm in Ecuador, monitoring both microbial and bean metabolites to link community composition and bean chemistry to the green bean's flavour precursor profile.
DOI: 10.1128/aem.02635-18Genomic-assisted breeding for climate-smart coffee
AI-generated summary: Two Coffea canephora populations were evaluated over multiple harvests under severe drought, combining genome-wide association and diallel analyses. Major-effect markers were found for disease resistance and post-harvest traits while yield and plant architecture proved polygenic, supporting genomic-assisted breeding for climate-smart coffee.
DOI: 10.1002/tpg2.20321Germination of Coffee Seeds and its Significance for Coffee Quality
AI-generated summary: Expression of germination-specific isocitrate lyase and resumption of cell-cycle activity tracked by beta-tubulin abundance show that germination begins in coffee seeds during standard wet and dry post-harvest treatment, so processing-related flavour differences arise from bean metabolism rather than starting material alone.
DOI: 10.1055/s-2006-923845Global Coffee Conservation Strategy
AI-generated summary: Based on surveys and site visits, reports how coffee genetic resources are currently conserved and argues that today's isolated national collections are not sustainable, secure or cost-effective. It names six priority actions, including endowment funding for origin and CATIE collections, safety duplication of all accessions, and an access-and-benefit-sharing mechanism.
Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process
AI-generated summary: Four yeast strains were inoculated separately into washed and non-washed coffee cherries dried on terraces to 11% moisture, with inoculum persistence tracked by PCR-DGGE, composition by HPLC and GC-FID, and sensory profile by temporal dominance of sensations. The yeasts persisted through all trials.
DOI: 10.1016/j.foodres.2013.11.033Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast
AI-generated summary: Inoculated S. cerevisiae CCMA 0543 and T. delbrueckii CCMA 0684 into natural and pulped-natural coffee across producing regions. S. cerevisiae dominated, rising from about 4 log cells/g spontaneously to 7 when inoculated; glucose and fructose were the main sugars and succinic acid accumulated by fermentation's end.
DOI: 10.1016/j.foodres.2020.109482Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing
AI-generated summary: Ran a large-scale duplicated wet-processing experiment on Catimor in Yunnan, varying depulping versus demucilaging, fermentation duration and soaking. Microbial community dynamics, water and bean metabolite profiles and cup quality were tracked together, with fermentation showing continuous nutrient release driving community succession.
DOI: 10.3389/fmicb.2019.02621Isolation, Identification, and Characterization of Pectinolytic Yeasts for Starter Culture in Coffee Fermentation
AI-generated summary: Isolated 28 yeasts from 48 h wet coffee fermentation at 28 degrees C and found eight pectinase producers, identified molecularly as Wickerhamomyces anomalus, Saccharomycopsis fibuligera, Papiliotrema flavescens, Pichia kudriavzevii and Saccharomyces cerevisiae strains, with S. fibuligera and W. anomalus among the strongest pectin degraders.
DOI: 10.3390/microorganisms7100401Microbiological and biochemical performances of six yeast species as potential starter cultures for wet fermentation of coffee beans
AI-generated summary: Screened six endogenous yeasts from spontaneous wet fermentation for stress tolerance and hydrolytic enzyme production. Hanseniaspora uvarum and Pichia kudriavzevii were the most tolerant of heat, osmotic pressure, ethanol and acid and showed the strongest pectinase, amylase, cellulase and protease activity; all six grew and produced aroma compounds in coffee pulp extract.
DOI: 10.1016/j.lwt.2020.110430Microbiological and Chemical Characteristics of Wet Coffee Fermentation Inoculated With Hansinaspora uvarum and Pichia kudriavzevii and Their Impact on Coffee Sensory Quality
AI-generated summary: Inoculated Hanseniaspora uvarum and Pichia kudriavzevii into wet coffee fermentation. Both dominated, reaching about 10 log CFU/mL against 8 in spontaneous controls, consumed mucilage sugars faster and more completely, produced 2-3 times more glycerol, alcohols, aldehydes, esters and organic acids, and scored higher on cup tests, especially P. kudriavzevii.
DOI: 10.3389/fmicb.2021.713969Novel stainless steel tanks enhances coffee fermentation quality
AI-generated summary: Evaluated novel stainless steel bioreactors for inoculated and non-inoculated natural and pulped-natural coffee, enumerating yeasts and bacteria, profiling roasted-bean volatiles by GC-MS and cupping the results. Furans dominated the volatile groups, and the CCMA 0535 inoculation gave the highest SCA score, with prune, peach and floral notes unique to it.
DOI: 10.1016/j.foodres.2020.109921Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture
AI-generated summary: Inoculated four yeast starter cultures into Bourbon Amarelo and Canario Amarelo coffee under natural and pulped-natural processing, tracking populations by qPCR and profiling acids by HPLC and volatiles by GC-MS. Citric, malic, succinic, lactic, oxalic, isobutyric and propionic acids were detected, with sensory analysis on the roasted lots.
DOI: 10.1016/j.foodres.2019.108773Photosynthetic and metabolic acclimation to repeated drought events play key roles in drought tolerance in coffee
AI-generated summary: Subjected Coffea canephora to repeated rather than single drought episodes. Plants that had already experienced drought sustained higher photosynthetic rates on re-exposure, driven by biochemical rather than diffusive limitation, with raised RuBisCO and antioxidant enzyme activities and altered gene expression.
DOI: 10.1093/jxb/erx211Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting
AI-generated summary: Fermented green beans with Lactobacillus rhamnosus HN001 with and without 1% glucose. The bacteria consumed glucose and fructose but spared sucrose, partly catabolised amino acids and organic acids, and glucose supplementation raised lactic acid while suppressing acetic acid, changing furfural levels after roasting at 235 degrees C.
DOI: 10.1002/jsfa.9202Reviewing the impacts of coffee certification programmes on smallholder livelihoods
AI-generated summary: Reviews empirical research on how coffee certification programmes affect smallholder livelihood assets and proposes a framework for analysing that change. Some studies found enhanced assets in specific institutional settings but struggled to establish causation; more found neutral or mixed impacts and a few negative ones.
DOI: 10.1080/21513732.2017.1316520Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee
AI-generated summary: Compared natural and pulped coffee fermented with and without self-induced anaerobiosis, profiling microbes by plating and sequencing, chemistry by 1H NMR with chemometrics, and sensory by Temporal Dominance of Sensations. Of 380 isolates, Hanseniaspora uvarum, Lactiplantibacillus plantarum, Leuconostoc mesenteroides and Weissella cibaria were prominent.
DOI: 10.1016/j.fm.2021.103962Shade tree diversity enhances coffee production and quality in agroforestry systems in the Western Ghats
AI-generated summary: Sampled 25 Coffea canephora agroforests in Kodagu, Western Ghats, along an intensification gradient from multispecies shade to Grevillea robusta dominance. Tree diversity fell from Shannon 2.74 to 0.29, and lower diversity reduced both yield and bean size while raising coffee berry borer attack, consistently across rainfall and management regimes.
DOI: 10.1016/j.agee.2017.06.024Shade trees have higher impact on soil nutrient availability and food web in organic than conventional coffee agroforestry
AI-generated summary: Compared shade-tree effects on soils under organic versus conventional coffee agroforestry. Nitrogen-fixing shade species raised nutrient availability and soil fauna density while Terminalia amazonia shade had null or negative effects; food web structure mirrored fertility, and shade species choice mattered most in low-input systems.
DOI: 10.1016/j.scitotenv.2018.08.291Study on coffee quality improvement by self-induced anaerobic fermentation: Microbial diversity and enzymatic activity
AI-generated summary: Ran self-induced anaerobic fermentation for up to eight days on Brazilian farms, scoring cups with Q graders, sequencing 16S rRNA and ITS, and assaying invertase, polygalacturonase and endo-beta-mannanase. The process raised total sensory score by as much as 3.8 points over the unfermented control.
DOI: 10.1016/j.foodres.2023.112528Sustainability certification as a pillar to promote Indonesian coffee competitiveness
AI-generated summary: Reviews the major sustainable coffee certifications - Organic, Fair Trade, Rainforest Alliance, Smithsonian Bird Friendly, UTZ and 4C - alongside an analysis of the Indonesian coffee industry, to formulate strategy for improving practice and accountability in Indonesian coffee.
DOI: 10.1088/1755-1315/418/1/012009The impact of climate change and variability on coffee production: a systematic review
AI-generated summary: Scope only: a systematic review in Climatic Change of how climate change and variability affect coffee production. No abstract could be retrieved, so the review's synthesis and conclusions are not reported here.
DOI: 10.1007/s10584-019-02538-yThe Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality
AI-generated summary: Reviews the microbial role in wet, dry and semi-dry coffee processing, where yeasts and bacteria degrade mucilage via pectinases, acids and alcohols. Starter culture development selects for mucilage degradation, fermentation stress tolerance, suppression of pathogenic fungi and positive sensory impact.
DOI: 10.1155/2019/4836709Thermal Contaminants in Coffee Induced by Roasting: A Review.
AI-generated summary: Review of contaminants formed during coffee roasting - polycyclic aromatic hydrocarbons, acrylamide, furan and derivatives, alpha-dicarbonyls and advanced glycation end products, 4-methylimidazole and chloropropanols - together with reported mitigation strategies and the chain-wide variables affecting their concentrations.
DOI: 10.3390/ijerph20085586Transformation of coffee-growing landscapes across Latin America. A review
AI-generated summary: Reviews two decades of biophysical change in LatAmerican coffee landscapes driven by low prices, shifting climate and pathogen outbreaks, identifying seven major land-use transformations and mapping the gaps in what is known about their socioeconomic and ecological consequences.
DOI: 10.1007/s13593-021-00712-0A bitter cup: climate change profile of global production of Arabica and Robusta coffee
AI-generated summary: Machine-learning suitability functions fitted to georeferenced production locations projected current and future global climatic suitability for arabica and robusta. The multi-model ensemble suggests higher temperatures may cut arabica yields while robusta suffers from rising intra-seasonal temperature variability, with global suitable area shrinking.
DOI: 10.1007/s10584-014-1306-xA spent coffee grounds based biorefinery for the production of biofuels, biopolymers, antioxidants and biocomposites.
AI-generated summary: Reviews a spent-coffee-grounds biorefinery: hexane or hexane-isopropanol soxhlet extraction maximised oil yield with supercritical CO2 as a green alternative, in-situ transesterification at 4 kg scale gave 80-83% biodiesel yield, and further products include polyhydroxyalkanoates, activated carbon, polyurethane foam and antioxidants.
DOI: 10.1016/j.wasman.2017.10.042Acrylamide in coffee: formation and possible mitigation strategies – a review
AI-generated summary: Reviews acrylamide formation in coffee and mitigation options along the whole chain from green bean to brew, with the focus on roasting. High-quality Arabica, high thermal input with short roast time, and shortened brewing emerge as the best-established reduction levers.
DOI: 10.1080/10408398.2019.1708264Agricultural commercialization and nutrition; evidence from smallholder coffee farmers
AI-generated summary: Scope only: examines agricultural commercialization and nutrition using evidence from smallholder coffee farmers. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1016/j.worlddev.2022.106021Agroforestry management as an adaptive strategy against potential microclimate extremes in coffee agriculture
AI-generated summary: Scope only: examines agroforestry management as an adaptive strategy against potential microclimate extremes in coffee agriculture. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1016/j.agrformet.2006.12.009AHP-GIS and MaxEnt for delineation of potential distribution of Arabica coffee plantation under future climate in Yunnan, China
AI-generated summary: Combined MaxEnt with AHP-GIS on climate, terrain and soil data to delineate current and future suitable Arabica planting areas in Yunnan, China, under SSP3-7.0, identifying which environmental variables most constrain ecological suitability and how suitable area shifts between periods.
DOI: 10.1016/j.ecolind.2021.108339An innovation perspective to climate change adaptation in coffee systems
AI-generated summary: Maps coffee climate adaptation options by scale and implementation steps, arguing complexity rises steeply with the degree of climate change: incremental measures suffice under modest change, while substantial change demands radical social-institutional shifts. For most smallholders implementation is heavily constrained.
DOI: 10.1016/j.envsci.2019.03.017Artificial intelligence approach for the prediction of Robusta coffee yield using soil fertility properties
AI-generated summary: Assessed 18 Extreme Learning Machine configurations for predicting robusta yield from soil organic matter, pH and nine nutrients, benchmarking against multiple linear regression and random forest. ELM outperformed both baselines, with predictor combinations rather than single variables carrying most of the signal.
DOI: 10.1016/j.compag.2018.10.014Climate change impact on the potential yield of Arabica coffee in southeast Brazil
AI-generated summary: Scope only: assesses the climate change impact on potential Arabica yield in southeast Brazil, in Regional Environmental Change. No abstract could be retrieved, so the modelled yield changes are not reported here.
DOI: 10.1007/s10113-017-1236-zClimatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality
AI-generated summary: Green coffees from 16 plots spanning Reunion Island's climatic range were compared by sensory analysis and SPME-GC-MS volatile profiling. Mean air temperature during seed development strongly shaped the sensory profile, with acidity, fruitiness and flavour quality typical of cool climates and ethanal and acetone as indicators.
DOI: 10.1016/j.foodchem.2012.06.060Coffea arabica yields decline in Tanzania due to climate change: Global implications
AI-generated summary: Analysed 1961-2012 records from the northern Tanzanian highlands and identified rising night-time minimum temperature as the dominant climatic driver of declining Arabica yields. Each 1 degree C rise in Tmin costs 137 +/- 16.9 kg/ha annually, with an ARIMA projection of 145 +/- 41 kg/ha by 2060.
DOI: 10.1016/j.agrformet.2015.03.005Coffee agroforestry systems capable of reducing disease-induced yield and economic losses while providing multiple ecosystem services
AI-generated summary: Quantified primary and secondary yield and economic losses plus three other ecosystem services across 61 coffee plots under varied shade and management in Turrialba, Costa Rica, over two years, to identify agroforestry configurations that limit disease losses without sacrificing other services.
DOI: 10.1016/j.cropro.2020.105149Coffee Barometer 2026
AI-generated summary: Reviews the state of sustainability across the global coffee sector, framed as a twenty-year milestone in monitoring the industry's record. It weighs areas of progress against persistent structural challenges and the implications of shifting from voluntary pledges to mandatory regulation.
Coffee growth, pest and yield responses to free-air CO2 enrichment
AI-generated summary: Scope only: reports coffee growth, pest and yield responses under free-air CO2 enrichment, in Climatic Change. No abstract could be retrieved, so the measured responses are not reported here.
DOI: 10.1007/s10584-015-1422-2coffee&climate toolbox
AI-generated summary: A digital training platform delivering vetted climate-smart practices to smallholder coffee farmers as step-by-step 'tools', browsable by region and category or via a ToolFinder, with a separate trainer area for extension workers and offline downloads.
Development and evaluation of a genome-wide Coffee 8.5K SNP array and its application for high-density genetic mapping and for investigating the origin of Coffea arabica L.
AI-generated summary: An 8,580-SNP coffee array was built from C. canephora and C. arabica sequence data, with 40% of markers in annotated genes and 227 tied to 149 genes and traits of agronomic importance. About 82.3% of SNPs were scorable, supporting high-density mapping and study of arabica's origin.
DOI: 10.1111/pbi.13066Early Selection Enabled by the Implementation of Genomic Selection in Coffea arabica Breeding
AI-generated summary: 195 Coffea arabica individuals from 13 F2, susceptible-backcross and resistant-backcross families were phenotyped for 18 agronomic traits and genotyped with 21,211 SNPs. Mixed models plus G-BLUP with the RKHS procedure assessed genomic-selection accuracy and how far it could shorten the breeding cycle.
DOI: 10.3389/fpls.2018.01934Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans
AI-generated summary: Followed 36 h of underwater fermentation of pulped Australian coffee by culture-dependent and sequencing methods, plus HPLC of mucilage and endosperm metabolites. Culturing found 6 yeast and 17 bacterial species while sequencing found 212 fungal and 40 bacterial species, with Pichia kudriavzevii isolated from coffee fermentation for the first time.
DOI: 10.1016/j.ijfoodmicro.2020.108544Evaluating the effect of shade trees on provision of ecosystem services in intensively managed coffee plantations
AI-generated summary: Measured plant, soil and water variables under Erythrina and Musa shade in intensively managed Costa Rican Arabica. Shade had no overall yield effect but altered flowering and cherry development depending on climate and year, while Erythrina raised litter and water infiltration, aiding soil conservation.
DOI: 10.1016/j.agee.2017.05.005Evaluation of a potential starter culture for enhance quality of coffee fermentation
AI-generated summary: From 127 yeast and 189 bacterial isolates taken from coffee fermentations, 15 were pre-selected for pectin lyase and organic compound production, identified as Bacillus cereus, B. megaterium, B. subtilis, Candida parapsilosis, Pichia caribbica, P. guilliermondii and Saccharomyces cerevisiae, and tested on coffee peel and pulp media.
DOI: 10.1007/s11274-012-1175-2Expected global suitability of coffee, cashew and avocado due to climate change
AI-generated summary: Modelled current and 2050 suitability for Arabica coffee, cashew and avocado worldwide from climatic and soil requirements, using 14 global circulation models across three emission scenarios. Climatic factors dominate, chiefly long dry seasons, high and low mean temperatures and low minimum temperatures.
DOI: 10.1371/journal.pone.0261976Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production.
AI-generated summary: Freshly harvested arabica cherries were taken through wet and dry processing while microbial community structure and substrate and metabolite profiles were tracked from harvest to drying by metagenomic sequencing and targeted metabolite analysis. Wet processing was dominated by Leuconostoc, Lactococcus and Lactobacillus alongside enterobacteria and yeasts.
DOI: 10.1128/aem.02398-16First description of bacterial and fungal communities in Colombian coffee beans fermentation analysed using Illumina-based amplicon sequencing
AI-generated summary: First amplicon-sequencing description of Colombian spontaneous coffee fermentation. Bacteria spanned 160 genera across 10 phyla, with lactic acid bacteria (chiefly Leuconostoc and Lactobacillus) above 60% relative abundance throughout, while the fungal community was more uniform and dominated by Pichia nakasei.
DOI: 10.1038/s41598-019-45002-8Genome-wide association study reveals candidate genes influencing lipids and diterpenes contents in Coffea arabica L
AI-generated summary: Total lipid, cafestol and kahweol content in green beans of 107 genotyped Coffea arabica accessions, including wild FAO-collection material from Ethiopia, yielded 6,696 SNPs against the C. canephora reference. Population structure split east and west of the Great Rift Valley, and 5, 4 and 3 SNPs associated with lipid, cafestol and kahweol content respectively.
DOI: 10.1038/s41598-017-18800-1Increased light-use efficiency sustains net primary productivity of shaded coffee plants in agroforestry system
AI-generated summary: Monitored net primary productivity for two years from individual plants to whole plot, mapping absorbed radiation with the MAESPA 3D model. Shaded plants offset reduced radiation capture through higher light-use efficiency, narrowing the productivity gap with unshaded coffee.
DOI: 10.1111/pce.12964Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans
AI-generated summary: Across 16 experimental plots spanning Reunion Island's climatic range, changes in green-bean lipids, chlorogenic acids, sugars and caffeine caused by wet processing were quantified and tested for interaction with pre-harvest environmental variation.
DOI: 10.1016/j.foodchem.2009.05.048Intercropping of coffee with the palm tree, macauba, can mitigate climate change effects
AI-generated summary: Tested macauba palm (Acrocomia aculeata) intercropped at several densities and row distances in Atlantic Rainforest coffee, measuring soil moisture, temperature and physical properties, air temperature, photosynthetically active radiation, and coffee productivity to gauge the system's potential to buffer climate stress.
DOI: 10.1016/j.agrformet.2018.03.026Long-read sequencing of the coffee bean transcriptome reveals the diversity of full-length transcripts
AI-generated summary: Used PacBio Iso-Seq long reads to build an isoform-level reference transcriptome for the tetraploid Arabica bean: 95,995 distinct transcripts averaging 3,236 bp, 92.4% annotated against NCBI plant proteins, with caffeine and sucrose pathway genes analysed against the subgenome progenitors.
DOI: 10.1093/gigascience/gix086Long-Term Coffee Monoculture Alters Soil Chemical Properties and Microbial Communities
AI-generated summary: Compared four Hainan fields with 4, 18, 26 and 57 years of continuous coffee. Longer monoculture lowered soil pH and organic matter, raised electrical conductivity, and reduced bacterial and fungal richness, with beneficial Nitrospira and Trichoderma declining as monoculture time became the dominant driver of community structure.
DOI: 10.1038/s41598-018-24537-2Metabolomics and volatile fingerprint of yeast fermented robusta coffee: A value added coffee
AI-generated summary: Fermented robusta CXR by solid-state inoculation with Saccharomyces cerevisiae against natural fermentation. Yeast shortened fermentation from 60 to 52 h; alkaloid and chlorogenic acid changes were negligible, but GC-MS found 10 extra compounds in the yeast-fermented green coffee, contributing 50.6% of total volatiles, led by aldehydes at 30.1%.
DOI: 10.1016/j.lwt.2021.112717Microbiological and Biochemical Study of Coffee Fermentation
AI-generated summary: Coffee fermentation microflora were dominated by aerobic Gram-negative bacilli, with Erwinia and Klebsiella most frequent and the largest population increases among lactic acid bacteria (chiefly Leuconostoc mesenteroides) and yeasts. About 60% of simple sugars were degraded by the total microflora rather than by pectolytic organisms specifically.
DOI: 10.1007/s002840110213Microbiological diversity associated with the spontaneous wet method of coffee fermentation
AI-generated summary: Characterised the microbiota of spontaneous wet fermentation on two Minas Gerais farms. Yeast counts ran 2.0-4.9 log CFU/g and mesophilic bacteria up to 8.5 log CFU/g; Meyerozyma caribbica and Hanseniaspora uvarum dominated at Lavras and Torulaspora delbrueckii at Monte Carmelo, with distinct bacterial communities at each site.
DOI: 10.1016/j.ijfoodmicro.2015.06.008Modelling coffee leaf rust risk in Colombia with climate reanalysis data
AI-generated summary: Built a germination and infection risk model for Hemileia vastatrix driven by leaf wetness duration and canopy temperature estimated from the JRA-55 reanalysis, using Weibull functions, to test whether climate change raised the likelihood of Colombia's 2008-2011 coffee leaf rust outbreak.
DOI: 10.1098/rstb.2015.0458Not so robust: Robusta coffee production is highly sensitive to temperature
AI-generated summary: Combined ten years of yield records from 798 Southeast Asian farms with high-resolution climate data in hierarchical Bayesian models (cross-validated mean R2 = 0.51). Robusta's optimal mean temperature lies below 20.5 degrees C, far under the 22-30 degrees C range assumed from its native Congo basin range.
DOI: 10.1111/gcb.15097Photosynthetic pigments, nitrogen, chlorophyll a fluorescence and SPAD-502 readings in coffee leaves
AI-generated summary: Scope only: relates photosynthetic pigments, nitrogen, chlorophyll a fluorescence and SPAD-502 meter readings in coffee leaves. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1016/j.scienta.2004.08.013Pollination of Coffea canephora in relation to local and regional agroforestry management
AI-generated summary: Bee abundance and species composition on coffee flowers were compared across 15 agroforestry systems in Central Sulawesi differing in distance to forest, light intensity, blossom cover and flowering-plant richness, to identify conditions favouring the pollinators on which C. canephora fruit set depends.
DOI: 10.1046/j.1365-2664.2003.00847.xProtective Response Mechanisms to Heat Stress in Interaction with High [CO2] Conditions in Coffea spp.
AI-generated summary: Tested how elevated CO2 protects Coffea against heat by ramping Arabica and Conilon plants to 42/34 degrees C. Tolerance held to 37/30 degrees C under both CO2 levels, supported by larger pools of carotenoids, alpha-tocopherol, HSP70 and raffinose plus raised SOD, APX, GR and catalase activity.
DOI: 10.3389/fpls.2016.00947Quality as a Driver of Sustainable Agricultural Value Chains: The Case of the Relationship Coffee Model
AI-generated summary: Studied the Relationship Coffee Model of long-term quality-based buyer-smallholder partnerships, controlling for unobserved farm and social-network factors. Participants used more sustainable resource management, had better credit access and were better informed, with tree and bird diversity among the measured outcomes.
DOI: 10.1002/bse.2009Resilience potential of the Ethiopian coffee sector under climate change
AI-generated summary: Modelled Ethiopian coffee suitability under several climate scenarios with remote sensing and ground-truthing. Without intervention, 39-59% of the current growing area could become unsuitable; relocating coffee areas alongside forest conservation or re-establishment offers substantial offsetting potential.
DOI: 10.1038/nplants.2017.81Root biomass, turnover and net primary productivity of a coffee agroforestry system in Costa Rica: effects of soil depth, shade trees, distance to row and coffee age
AI-generated summary: Estimated stand-level biomass and net primary productivity in Costa Rican coffee/Erythrina poeppigiana agroforests, measuring root biomass and fine-root density in trenches to 4 m and fine-root turnover by sequential coring, to test whether shade-tree root competition suppresses coffee productivity.
DOI: 10.1093/aob/mcw153Selenium biofortification enhances ROS scavenge system increasing yield of coffee plants
AI-generated summary: Applied seven selenium rates from sodium selenate and two nano-Se formulations to Brazilian coffee foliage. Up to 40 mg/L raised chlorophylls, pheophytins and carotenoids; 20-80 mg/L cut lipid peroxidation and hydrogen peroxide while increasing superoxide dismutase, ascorbate peroxidase and catalase activity, and yield rose.
DOI: 10.1016/j.ecoenv.2020.111772Shade Coffee: A Disappearing Refuge for Biodiversity
AI-generated summary: Scope only: a landmark BioScience article arguing that shade coffee plantations are a disappearing refuge for biodiversity. No abstract could be retrieved, so no findings are reported here.
DOI: 10.2307/1312989Soil organic carbon stocks under coffee agroforestry systems and coffee monoculture in Uganda
AI-generated summary: Sampled 0-15 and 15-30 cm soils under Arabica and robusta agroforestry and coffee monoculture in Uganda. Agroforestry stored more soil organic carbon than monocropping; intercropped with non-fruit trees robusta reached 57.6 tC/ha against 54.5 for Arabica, with the ranking reversing in other tree combinations.
DOI: 10.1016/j.agee.2015.09.037Suitability Analysis and Projected Climate Change Impact on Banana and Coffee Production Zones in Nepal
AI-generated summary: Analysed coffee and banana suitability across Nepalese agro-ecological zones defined by Global Environmental Stratification, geo-referencing existing plantation sites and projecting future shifts in those zones to inform the country's agricultural commercialisation strategy.
DOI: 10.1371/journal.pone.0163916Tandem gene duplications drive divergent evolution of caffeine and crocin biosynthetic pathways in plants
AI-generated summary: Assembled a chromosome-level Gardenia jasminoides genome and compared it with Coffea to show that tandem gene duplication independently produced the caffeine pathway in coffee and the crocin pathway in its close Rubiaceae relative, resolving the crocin route in a plant for the first time.
DOI: 10.1186/s12915-020-00795-3Temporal shotgun metagenomics of an Ecuadorian coffee fermentation process highlights the predominance of lactic acid bacteria
AI-generated summary: Applied temporal shotgun metagenomics (about 16 Gbp) to an Ecuadorian Arabica wet fermentation, identifying over 150 species in three successive phases: enterobacteria, acetic acid bacteria and yeasts at the start, then lactic acid bacteria, then acid-tolerant LAB. Functional analysis of roughly 138,000 coding sequences showed stage-specific gene repertoires.
DOI: 10.1016/j.crbiot.2020.02.001The coffee genome provides insight into the convergent evolution of caffeine biosynthesis
AI-generated summary: A high-quality draft genome of Coffea canephora showed conserved asterid gene order with no whole-genome triplication, and species-specific expansions in N-methyltransferases, defence genes and alkaloid and flavonoid enzymes. Caffeine N-methyltransferases expanded by tandem duplication independently of cacao and tea, implying polyphyletic origin of caffeine in eudicots.
DOI: 10.1126/science.1255274The Shade Catalog: empowering agroforestry with a catalog of tree species for coffee landscapes
AI-generated summary: A free reference compiling existing information on trees grown in coffee-producing areas - main attributes, uses and benefits through to propagation and management - to support shade and whole-farm planning. Country versions cover Colombia, Costa Rica, Peru and Indonesia.
Use of a draft genome of coffee (Coffea arabica) to identify SNP s associated with caffeine content
AI-generated summary: DNA bulks from 18 extreme high- and low-caffeine genotypes out of 232 were sequenced to find linked polymorphisms, against a new short- plus long-read assembly of arabica variety K7 spanning 1,448 Mb in 76,409 scaffolds (N50 54,544 bp), to which over 99% of transcriptome sequences mapped.
DOI: 10.1111/pbi.12912Using Google Earth Engine to Map Complex Shade-Grown Coffee Landscapes in Northern Nicaragua
AI-generated summary: Mapped shade-grown coffee in three northern Nicaraguan districts by fusing multi-seasonal Landsat 8 imagery with temperature, topography and precipitation in Google Earth Engine. A random forest reached 90.5% overall accuracy across ten land-cover classes, with 82.1% user's and 80.0% producer's accuracy for shade coffee.
DOI: 10.3390/rs10060952A chromosome-scale assembly reveals chromosomal aberrations and exchanges generating genetic diversity in Coffea arabica germplasm
AI-generated summary: A long-read chromosome-level Coffea arabica assembly revealed two genomic compartments differing in structure and function across the homoeologous genomes. Resequencing showed low diversity in the centre of origin, with regions of Timor-hybrid introgression approaching C. canephora levels, plus numerous recent chromosomal aberrations including aneuploidy.
DOI: 10.1038/s41467-023-44449-8A single polyploidization event at the origin of the tetraploid genome of Coffea arabica is responsible for the extremely low genetic variation in wild and cultivated germplasm
AI-generated summary: Assembled 1.536 Gbp of the allotetraploid Coffea arabica genome, separating the canephora and eugenioides subgenomes and predicting 46,562 genes, then SNP-genotyped 736 accessions. Population structure was weak, consistent with a single polyploidization event leaving very little genetic variation in wild and cultivated germplasm.
DOI: 10.1038/s41598-020-61216-7Agrobacterium-mediated genetic transformation of Coffea arabica (L.) is greatly enhanced by using established embryogenic callus cultures
AI-generated summary: Conditions for long-term proliferation of Coffea arabica embryogenic callus were identified and used to build a reliable Agrobacterium tumefaciens transformation protocol with strain LBA1119 carrying pBin 35S GFP, addressing the low transgenic-plant recovery that blocks gene-function validation in woody crops.
DOI: 10.1186/1471-2229-11-92Agroforestry systems can mitigate the impacts of climate change on coffee production: A spatially explicit assessment in Brazil
AI-generated summary: Used MaxEnt with 19 global circulation models to map 2050 coffee suitability in southeast Brazil under unshaded versus agroforestry management, adjusting temperature extremes for shade microclimate. Mean annual temperature is projected to rise 1.7 +/- 0.3 degrees C, and agroforestry recovers part of the suitable area lost.
DOI: 10.1016/j.agee.2020.106858An Integrated Framework for Assessing Vulnerability to Climate Change and Developing Adaptation Strategies for Coffee Growing Families in Mesoamerica
AI-generated summary: Built an IPCC-aligned framework quantifying coffee-grower vulnerability in Mesoamerica as exposure, sensitivity and adaptive capacity. Exposure came from niche models of coffee and other crops in Mexico, Guatemala, El Salvador and Nicaragua under 19 global circulation models; focus groups supplied nine sensitivity and eleven adaptive-capacity indicators.
DOI: 10.1371/journal.pone.0088463Assessing the Income Effects of Group Certification for Smallholder Coffee Farmers: Agent-based Simulation in Uganda
AI-generated summary: An agent-based simulation of Ugandan coffee producer organisations included the certification costs earlier studies omitted when reporting premia up to 30%. Results suggest certification has only a small positive impact on participating households once those costs are counted.
DOI: 10.1111/1477-9552.12212Benefits for multiple ecosystem services in Peruvian coffee agroforestry systems without reducing yield
AI-generated summary: Surveys of 162 farmers and sampling on 62 Peruvian smallholder arabica farms modelled yield against butterfly species richness and carbon storage. Carbon and forest butterfly richness were both higher under more shade with no reduction in coffee yield.
DOI: 10.1016/j.ecoser.2019.101033Bioclimatic modelling of current and projected climatic suitability of coffee (Coffea arabica) production in Zimbabwe
AI-generated summary: Scope only: bioclimatic modelling of current and projected climatic suitability for Coffea arabica production in Zimbabwe, in Regional Environmental Change. No abstract could be retrieved, so the projected changes are not reported here.
DOI: 10.1007/s10113-015-0762-9Biological control of the coffee berry borer: Main natural enemies, control success, and landscape influence
AI-generated summary: Systematic review of coffee berry borer biocontrol evidence: 19 papers demonstrate field success and 25 suggest potential. Fungal infection dominates the evidence, followed by ants, parasitic Hymenoptera, birds and nematodes, and both shade canopy cover and organic management enhance biocontrol success.
DOI: 10.1016/j.biocontrol.2019.05.011Can coffee certification schemes increase incomes of smallholder farmers? Evidence from Jinotega, Nicaragua
AI-generated summary: Scope only: asks whether coffee certification schemes can increase smallholder incomes, drawing on evidence from Jinotega, Nicaragua. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1007/s10668-015-9732-0Climate and Pest-Driven Geographic Shifts in Global Coffee Production: Implications for Forest Cover, Biodiversity and Carbon Storage
AI-generated summary: Projected climatically suitable coffee area under several scenarios together with expected coffee berry borer responses. Suitability shifts away from current major growing centres toward robusta-suited areas; robusta demand can be met without forest encroachment, but future Arabica supply cannot.
DOI: 10.1371/journal.pone.0133071Coffee Certification and Forest Quality: Evidence from a Wild Coffee Forest in Ethiopia
AI-generated summary: Evaluated a shade coffee certification programme's effect on forest degradation in Ethiopia using 2005 and 2010 remote-sensing classifications of forest density and matching methods, and tested for spillover effects on surrounding natural forest where certification might encourage area expansion.
DOI: 10.1016/j.worlddev.2016.12.001Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review
AI-generated summary: Reviews chlorogenic acids from green coffee, the most abundant source, with 5-O-caffeoylquinic acid predominating, as additives for raising food antioxidant capacity. Extraction relies mainly on organic solvents, and bioactivity depends on stability, since the acids are sensitive to pH, temperature and light.
DOI: 10.3390/molecules27113400Coffee Leaf Rust in Brazil: Historical Events, Current Situation, and Control Measures
AI-generated summary: Reviews coffee leaf rust in Brazil across its introduction, favourable conditions and seasonality, resistance breeding, and chemical and cultural control. Most plantings remain susceptible Catuai and Mundo Novo types; resistance sources are chiefly Hibrido de Timor, Icatu, SH3-carrying BA lines and Ethiopian wild coffees.
DOI: 10.3390/agronomy12020496Coffee Research Priorities to Support Breeding and Variety Development, 2026
AI-generated summary: Sets out the global coffee breeding community's top needs for accelerating genetic improvement, together with collaborative research opportunities, drawn from group discussions at the Innovea Breeders Workshop held in Colombia in November 2025.
Coffee resistance to the main diseases: leaf rust and coffee berry disease
AI-generated summary: Reviews progress on coffee leaf rust and coffee berry disease - pathogen infection and variability, breeding for resistance, and coffee resistance mechanisms - arguing genetically resistant varieties are the most cost-effective disease management and that better pathogen and defence knowledge should improve resistance durability.
DOI: 10.1590/s1677-04202006000100010Coffee: A comprehensive overview of origin, market, and the quality process
AI-generated summary: A broad review tracing coffee quality from cultivation to consumer preference, covering the specialty designation and the price premium it commands, the environmental variables that shape final quality, and health-related aspects of the beverage.
DOI: 10.1016/j.tifs.2024.104411Coupling of pollination services and coffee suitability under climate change
AI-generated summary: Modelled coffee and its bee pollinators together across Latin America. Coffee-suitable area is projected to fall 73-88% by 2050, 46-76% more than global assessments estimate, while mean bee richness declines 8-18% within the areas that remain suitable.
DOI: 10.1073/pnas.1617940114Do Private Sustainability Standards Contribute to Income Growth and Poverty Alleviation? A Comparison of Different Coffee Certification Schemes in Ethiopia
AI-generated summary: Comparing certification schemes in Ethiopia with survey data, regression and propensity-score matching: Rainforest Alliance and double Fairtrade-Organic certification raised incomes and cut poverty mainly through higher prices, plain Fairtrade barely affected welfare, and Organic certification lowered incomes through lower yields.
DOI: 10.3390/su9020246Ecosystem services by birds and bees to coffee in a changing climate: A review of coffee berry borer control and pollination
AI-generated summary: Reviews the literature on two interacting biodiversity-regulated services in coffee: control of the coffee berry borer by birds and pollination by bees, and asks how each is likely to shift as coffee-growing regions experience severe climate change.
DOI: 10.1016/j.agee.2019.04.011Effects of Coffee and Its Components on the Gastrointestinal Tract and the Brain-Gut Axis.
AI-generated summary: Narrative review of how coffee brew, its by-products and its components affect gastrointestinal mucosal permeability, secretion and proliferation, the neural and non-neural components governing gut motility, and the brain-gut axis, drawing on in vitro, in vivo and epidemiological work.
DOI: 10.3390/nu13010088Environmental-economic benefits and trade-offs on sustainably certified coffee farms
AI-generated summary: Compared 278 Nicaraguan farms across five sustainability certifications and a non-certified control, propensity-score matched on altitude, coffee area and farmer education. Certified farms beat non-certified on some environmental indicators but none on all, and generally received better prices.
DOI: 10.1016/j.ecolind.2017.04.023Exploring adaptation strategies of coffee production to climate change using a process-based model
AI-generated summary: Scope only: applies a process-based crop model to explore adaptation strategies for coffee production under climate change. No abstract could be retrieved, so the strategies evaluated and their modelled outcomes are not reported here.
DOI: 10.1016/j.ecolmodel.2018.01.009Fairtrade and Sustainability: Motivations for Fairtrade Certification among Smallholder Coffee Growers in Tanzania
AI-generated summary: A survey of 148 Fairtrade-certified smallholders in Kagera, Tanzania used factor analysis and three ordered logit models to weigh economic, social and environmental motivations. Certification was predominantly economically motivated, with environmental motives weakest overall but significantly stronger among women farmers.
DOI: 10.3390/su10051551Fairtrade Certification and Livelihood Impacts on Small-scale Coffee Producers in a Tribal Community of India
AI-generated summary: Household data from 256 coffee farmers in a tribal community in southern India, analysed by propensity score matching, showed Fairtrade certification raised farmer income, yet 84% of certified farmers remained extremely poor; gains came from assured farm-gate prices, village collection and the social premium.
DOI: 10.1093/aepp/ppw006Farmers intention to adopt sustainable agriculture hinges on climate awareness: The case of Vietnamese coffee
AI-generated summary: Interviewed 93 coffee farmers in Buon Ma Thuot, Vietnam, framing adoption of sustainable agricultural practices with a decomposed Theory of Planned Behaviour extended by climate change perception and past behaviour, using grounded theory to surface the variables that shape adoption intention.
DOI: 10.1016/j.jclepro.2021.126828Food Standards, Certification, and Poverty among Coffee Farmers in Uganda
AI-generated summary: Scope only: examines food standards, certification and poverty among coffee farmers in Uganda, published in World Development. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1016/j.worlddev.2014.09.006Identifying the origin of Yemeni green coffee beans using near infrared spectroscopy: a promising tool for traceability and sustainability
AI-generated summary: Demonstrates that near-infrared spectroscopy combined with PCA-LDA chemometric models can distinguish Yemeni green coffee from other global origins with over 98% accuracy across 221 samples, offering a fast, low-cost traceability tool to combat widespread fraud — an estimated 50% of coffee sold as Yemeni is relabeled African coffee.
DOI: 10.1038/s41598-024-64074-9Impact of climate change and early development of coffee rust – An overview of control strategies to preserve organic cultivars in Mexico
AI-generated summary: Reviews control strategies for protecting Mexican organic Arabica cultivars from coffee leaf rust after the aggressive early outbreaks from 2012 onward. Mexico leads world organic coffee production, with Chiapas, Veracruz and Oaxaca supplying 80% of national output and around 500,000 jobs at stake.
DOI: 10.1016/j.scitotenv.2020.140225Inter-genomic DNA Exchanges and Homeologous Gene Silencing Shaped the Nascent Allopolyploid Coffee Genome (Coffea arabicaL.)
AI-generated summary: RNA-seq and DNA-seq of two genetically distant Coffea arabica accessions, referenced to C. canephora, traced the fate of 9,047 duplicate homeologous genes. SNP density matched the allopolyploid structure, no large duplications or deletions appeared, and both homeologous copies were retained and expressed in 96% of genes.
DOI: 10.1534/g3.116.030858Is Eco-Certification a Win–Win for Developing Country Agriculture? Organic Coffee Certification in Colombia
AI-generated summary: Scope only: asks whether eco-certification is a win-win for developing-country agriculture, using organic coffee certification in Colombia as the case. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1016/j.worlddev.2016.01.004LINKING SHADE COFFEE CERTIFICATION TO BIODIVERSITY CONSERVATION: BUTTERFLIES AND BIRDS IN CHIAPAS, MEXICO
AI-generated summary: The first ecological evaluation of shade-grown coffee criteria used by the Rainforest Alliance, the Smithsonian Migratory Bird Center and the SCAA, tested against vegetation data plus fruit-feeding butterfly and forest bird records across a range of Chiapas coffee agroecosystems, to see which management practices each programme would certify.
DOI: 10.1890/02-5225Long-term elevated air [ CO 2] strengthens photosynthetic functioning and mitigates the impact of supra-optimal temperatures in tropical Coffea arabica and C. canephora species
AI-generated summary: Grew Arabica (Icatu, IPR108) and Conilon robusta at 380 or 700 uL CO2/L for ten months, then ramped temperature from 25/20 to 42/34 degrees C. Both species were markedly heat tolerant to 37/30 degrees C, with elevated CO2 strengthening photosynthetic function and delaying the high-temperature threshold.
DOI: 10.1111/gcb.13088Marker-Assisted Pyramiding of Multiple Disease Resistance Genes in Coffee Genotypes (Coffea arabica)
AI-generated summary: AFLP markers linked to two coffee leaf rust resistance loci were converted into 2 SCAR and 1 CAPS marker, validated in parents and 247 F2 individuals, then tested in F2:3 and backcross populations phenotyped with Hemileia vastatrix race II, where they were 90% efficient for marker-assisted selection.
DOI: 10.3390/agronomy11091763Molecular characterisation and origin of the Coffea arabica L. genome
AI-generated summary: RFLP markers with genomic in situ hybridisation identified the two genomes combined in allotetraploid Coffea arabica (2n = 44), indicating it is an amphidiploid from hybridisation of C. eugenioides and C. canephora or related ecotypes, with low divergence from the progenitor genomes.
DOI: 10.1007/s004380050965Multiclass Classification of Agro-Ecological Zones for Arabica Coffee: An Improved Understanding of the Impacts of Climate Change
AI-generated summary: Clustered geo-referenced Arabica occurrence points on bioclimatic variables to define agro-ecological zones, then modelled their spatial distribution by random forest classification of climate layers, giving spatially explicit impact scenarios and site choices for long-term adaptation trials.
DOI: 10.1371/journal.pone.0140490Multiplex CRISPR/Cas9-mediated knockout of the phytoene desaturase gene in Coffea canephora
AI-generated summary: CRISPR/Cas9 was validated in Coffea canephora clone 14 using embryogenic calli and a multiplex binary vector with two sgRNAs, under the C. canephora U6 promoter, targeting different exons of the CcPDS gene - a route around conventional breeding cycles that can exceed 30 years.
DOI: 10.1038/s41598-022-21566-wPhenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries
AI-generated summary: Reviews conventional and emerging extraction of phenolic compounds, caffeine and flavonoids from coffee by-products generated between harvest and brewing, and their application as bioactive ingredients in food and pharmaceutical products as a route to reducing coffee's waste burden.
DOI: 10.1016/j.tifs.2022.03.013Private sustainability standards and child schooling in the African coffee sector
AI-generated summary: Analysed how adoption of private sustainability standards affects children in coffee-producing households in Ethiopia and Uganda. Fairtrade participation raised the likelihood of secondary-school enrolment and improved schooling efficiency, without higher incomes or reduced on-farm child labour time.
DOI: 10.1016/j.jclepro.2020.121713Projected Shifts in Coffea arabica Suitability among Major Global Producing Regions Due to Climate Change
AI-generated summary: First global projection of Arabica climatic suitability to the 2050s, modelled across 21 global circulation models. Lower-altitude Mesoamerica loses suitability, higher elevations near the equator in South America may gain, Ethiopia and Kenya become more suitable, and India and Vietnam less so.
DOI: 10.1371/journal.pone.0124155Responsible Coffee Sourcing: Towards a Living Income for Producers
AI-generated summary: A 2021 CCSI report analysing the sourcing practices of ten large coffee roasters and retailers and their effect on producer and farmworker wellbeing, finding all ten could do more, and assessing the gap between coffee incomes and living income.
DOI: 10.2139/ssrn.3894124Shaded Coffee and Cocoa – Double Dividend for Biodiversity and Small-scale Farmers
AI-generated summary: Scope only: an Ecological Economics paper on shaded coffee and cocoa as a double dividend for biodiversity and small-scale farmers. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1016/j.ecolecon.2017.04.019Simultaneous determination of 117 pesticides and 30 mycotoxins in raw coffee, without clean-up, by LC-ESI-MS/MS analysis.
AI-generated summary: An acetonitrile-based QuEChERS extraction without clean-up was optimised and validated for simultaneous LC-ESI-MS/MS determination of 117 pesticides and 30 mycotoxins in raw coffee beans, testing acid and buffer variants and seven dispersive-SPE sorbents before settling on no clean-up.
DOI: 10.1016/j.aca.2017.11.077Sustainability certification and water efficiency in coffee farming: The role of irrigation technologies
AI-generated summary: Scope only: examines sustainability certification and water efficiency in coffee farming and the role of irrigation technologies. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1016/j.resconrec.2022.106175Sustained enhancement of photosynthesis in coffee trees grown under free-air CO2enrichment conditions: disentangling the contributions of stomatal, mesophyll, and biochemical limitations
AI-generated summary: Grew Catuai and Obata in Latin America's first coffee FACE facility and partitioned the CO2 response into stomatal, mesophyll and biochemical limitations. Net photosynthesis rose with photorespiration falling, and the stimulation was larger in the low-sink-demand August season (56%) than in February (40%).
DOI: 10.1093/jxb/erv463The Ambivalent Impact of Coffee Certification on Farmers’ Welfare: A Matched Panel Approach for Cooperatives in Central Kenya
AI-generated summary: Scope only: a matched panel study of the ambivalent impact of coffee certification on farmers' welfare across cooperatives in central Kenya. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1016/j.worlddev.2015.08.021The coffee rust crises in Colombia and Central America (2008–2013): impacts, plausible causes and proposed solutions
AI-generated summary: Reviews the 2008-2013 Hemileia vastatrix epidemics in Colombia, Central America, Mexico, Peru and Ecuador, attributing them to weather, crop-management decisions and the state of the coffee economy. Colombian production fell 31% on average against 2007 and Central American production 16% in 2013.
DOI: 10.1007/s12571-015-0446-9The concentration and prevalence of ochratoxin A in coffee and coffee-based products: A global systematic review, meta-analysis and meta-regression.
AI-generated summary: Systematic review and meta-analysis of 36 studies and 3,182 samples put the global pooled ochratoxin A concentration in coffee and coffee products at 3.21 ug/kg (95% CI 3.08-3.34) and prevalence at 53% (95% CI 43-62), rising with poverty and annual precipitation.
DOI: 10.1016/j.funbio.2019.05.012The Emergence of a Standards Market: Multiplicity of Sustainability Standards in the Global Coffee Industry
AI-generated summary: Develops the notion of a 'standards market' from an in-depth case study of sustainability standards in the global coffee industry, arguing that multiple similar standards persist because convergence and differentiation act as countervailing mechanisms that let social-movement and industry-driven standards bodies compete and collaborate at once.
DOI: 10.1177/0170840612443629The future of coffee and cocoa agroforestry in a warmer Mesoamerica
AI-generated summary: Mapped projected distribution shifts for coffee, cocoa and the 100 most common Mesoamerican agroforestry trees. Cocoa could substitute across most coffee-vulnerable areas, but agroforestry built on currently preferred tree species is itself highly vulnerable, so adaptation requires changing the shade species used.
DOI: 10.1038/s41598-019-45491-7The genome and population genomics of allopolyploid Coffea arabica reveal the diversification history of modern coffee cultivars
AI-generated summary: Chromosome-level assemblies of a di-haploid Coffea arabica accession and modern representatives of both diploid progenitors showed conserved genome structure with no global subgenome dominance. A founding polyploidy event 350,000-610,000 years ago preceded pre-domestication bottlenecks, and wild accessions split from cultivar progenitors about 30,500 years ago.
DOI: 10.1038/s41588-024-01695-wThe impact of coffee leaf rust on migration by smallholder coffee farmers in Guatemala
AI-generated summary: Scope only: estimates the impact of coffee leaf rust on migration by smallholder coffee farmers in Guatemala. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1016/j.worlddev.2022.105918The Impact of Fair Trade Certification for Coffee Farmers in Peru
AI-generated summary: Using a balanced sample of Fair Trade and comparable non-Fair Trade organic and conventional coffee producers in Peru with careful matching to address selection bias, the study found only modest direct income and production effects but significant changes in organisation, input use, wealth, assets and risk attitudes, differing by length of affiliation.
DOI: 10.1016/j.worlddev.2011.07.030The source of ochratoxin A in Brazilian coffee and its formation in relation to processing methods.
AI-generated summary: 408 Brazilian coffee samples from four regions across the 1999 and 2000 harvests were assayed for ochratoxin A and its producing fungi at successive stages - immature, mature and overripe cherries on the tree, overripe cherries from the ground, and beans during on-farm drying and storage - yielding over 800 Aspergillus isolates.
DOI: 10.1016/s0168-1605(02)00310-0The use of farmers' knowledge in coffee agroforestry management: implications for the conservation of tree biodiversity
AI-generated summary: Interviewed 50 coffee farmers about shade-tree preferences and knowledge sources, and inventoried trees on 31 farms and 10 forest sites in La Sepultura Biosphere Reserve, Chiapas. Farmers actively reshape agroforest composition according to their own knowledge, with consequences for tree biodiversity conservation.
DOI: 10.1890/es14-00428.1Towards a climate change adaptation strategy for coffee communities and ecosystems in the Sierra Madre de Chiapas, Mexico
AI-generated summary: Scope only: works toward a climate change adaptation strategy for coffee communities and ecosystems in the Sierra Madre de Chiapas, Mexico. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1007/s11027-009-9186-5Unveiling a unique genetic diversity of cultivated Coffea arabica L. in its main domestication center: Yemen
AI-generated summary: The first assessment of cultivated Coffea arabica diversity in Yemen, the domestication centre, found five genetic clusters. An Ethiopian-only cluster separated clearly from Yemeni and worldwide cultivated material, confirming genetic distance between wild Ethiopian accessions and global cultivars, while other clusters mixed Yemeni and worldwide varieties.
DOI: 10.1007/s10722-021-01139-yVulnerability to Cumulative Hazards: Coping with the Coffee Leaf Rust Outbreak, Drought, and Food Insecurity in Nicaragua
AI-generated summary: Combined qualitative work, hydro-climatic analysis and a 368-household survey on the convergence of the 2011 rust outbreak and the 2014 drought in Nicaragua. Larger farms, off-farm employment, producing over half of household food, keeping more fruit trees and harvesting more coffee all correlated with fewer lean months.
DOI: 10.1016/j.worlddev.2016.12.025WCR/CATIE Core Collection: a diverse core collection of arabica genetic resources
AI-generated summary: Describes a 97-plant core collection selected to represent CATIE's germplasm bank of more than 1,000 coffees. Nearly 1,000 unique accessions spanning arabica, robusta, Arabustas, C. eugenioides and other species were genotyped by whole-genome resequencing, totalling 249 billion base pairs across 947 DNA samples.
Why is the price of coffee rising globally? Future prospects for Ethiopian coffee
AI-generated summary: Reviews causes of the recent global coffee price surge - climate-driven yield fluctuation, pandemic-aggravated labour shortages and shipping delays, and rising fertiliser and labour costs - and what the surge means for Ethiopia's production and export sector.
DOI: 10.3389/fsufs.2025.1545168Will COVID-19 be one shock too many for smallholder coffee livelihoods?
AI-generated summary: Argues that COVID-19's financial impacts on the coffee sector will be long-lived and uneven, hitting smallholders hardest because large Global North revenues rest on mostly impoverished Global South producers, and frames the pandemic as an opening to rebalance that system.
DOI: 10.1016/j.worlddev.2020.1051725-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling.
AI-generated summary: Multiresponse kinetic modelling of sucrose, reducing sugars, amino acids, dicarbonyls, 5-hydroxymethylfurfural and acrylamide during roasting at 200, 220 and 240 degrees C indicated that sucrose degrades to glucose and a reactive fructofuranosyl cation, with glucose feeding dicarbonyl intermediates rather than acrylamide directly.
DOI: 10.1016/j.foodchem.2020.126467A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union.
AI-generated summary: Reviews composition and safety of coffee flowers, leaves, pulp, husk, parchment, green coffee, silver skin and spent grounds, and their legal classification as novel foods in the European Union, where some have a consumption history and others have pending or submitted authorisation applications.
DOI: 10.3390/foods9050665Analysis of coffee quality along the coffee value chain in Jimma zone, Ethiopia
AI-generated summary: Arabica samples from certified and non-certified cooperatives, private traders and farmers in Jimma zone, Ethiopia were graded. Cooperative beans scored highest (33% Q1, 67% Q2) while 78% of trader beans fell to grade 3; certification added no quality value, though processing method mattered.
DOI: 10.5897/ajar2018.13118Biodiversity and carbon storage co-benefits of coffee agroforestry across a gradient of increasing management intensity in the SW Ethiopian highlands
AI-generated summary: Measured above- and below-ground carbon in 60 plots along an Ethiopian intensification gradient from natural forest through two coffee agroforestry types to intensified shade plantations, relating carbon stocks to biodiversity to test where conservation and mitigation co-benefits hold.
DOI: 10.1016/j.agee.2016.02.017Biotechnological potential of coffee pulp and coffee husk for bioprocesses.
AI-generated summary: Reviews the biotechnological potential of coffee pulp and husk, fibrous mucilaginous residues whose caffeine and tannin content makes disposal problematic but whose organic richness suits microbial processes; existing uses as fertiliser, feed and compost absorb only a fraction and detoxification is being pursued.
DOI: 10.1016/s1369-703x(00)00084-xCoffee Berry Borer (Hypothenemus hampei), a Global Pest of Coffee: Perspectives from Historical and Recent Invasions, and Future Priorities
AI-generated summary: Compares coffee berry borer invasions across nearly every producing country, covering introduction pathways and regional responses, flight activity and infestation patterns, economic impacts and management. Ten years of Hawaiian work serves as a case study in building an effective IPM programme, alongside biosecurity gaps.
DOI: 10.3390/insects11120882Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials.
AI-generated summary: Reviews the composition and fractionation of green-processing and roasting by-products - pulp, mucilage, parchment, husk, silverskin and spent grounds - as polymer matrices or additives for plastics, noting they can confer antioxidant and antimicrobial activity, surface hydrophobicity and gas impermeability.
DOI: 10.3390/foods10030683Coffee Development Report 2022-23. Beyond Coffee: Towards a Circular Economy in Coffee
AI-generated summary: The ICO's flagship report examines the circular economy's potential across the coffee value chain, combining new research, sector data and case studies with joint policy recommendations. Produced with the International Trade Centre, the Center for Circular Economy in Coffee, Lavazza Foundation and Politecnico di Torino.
Coffee silverskin extracts: Quantification of 30 bioactive compounds by a new HPLC-MS/MS method and evaluation of their antioxidant and antibacterial activities.
AI-generated summary: Ultrasound-assisted extraction of coffee silverskin was profiled by a new HPLC-MS/MS method quantifying 30 alkaloids and polyphenols. Ethanol/water 70:30 gave the highest bioactive yield at 4.01% w/w, caffeine ranged 1.00-3.59% of extract dry weight, and caffeoylquinic acids dominated 18 detected phenolics.
DOI: 10.1016/j.foodres.2020.109128Coffee Silverskin: A Review on Potential Cosmetic Applications
AI-generated summary: Reviews coffee silverskin, now burnt as fuel or used as fertiliser, as a cosmetic feedstock. Its antioxidant potential is attributed to synergy among chlorogenic acids (1-6%), caffeine (0.8-1.25%) and melanoidins (17-23%), relevant to reactive-oxygen-driven skin ageing and matrix metalloproteinase activation.
DOI: 10.3390/cosmetics5010005Consumers' preference for the origin and quality attributes associated with production of specialty coffees: Results from a cross-cultural study
AI-generated summary: A choice experiment compared Spanish and Colombian consumers' preferences for coffee origin and specialty attributes. Both groups valued Fair Trade highly, while Spanish consumers preferred organic over Rainforest-certified coffee more than Colombian consumers did.
DOI: 10.1016/j.foodres.2016.03.039Current status and management of coffee leaf rust in Brazil
AI-generated summary: Scope only: a review of the current status and management of coffee leaf rust in Brazil, published in Tropical Plant Pathology. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1007/s40858-016-0065-9Determination of acrylamide in brewed coffee by dispersive liquid-liquid microextraction (DLLME) and ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS).
AI-generated summary: Dispersive liquid-liquid microextraction with UPLC-MS/MS quantified acrylamide in brewed coffee using 300 uL of brew, giving detection and quantification limits of 0.9 and 3.0 ug/L. Across seventeen filter-brewed samples acrylamide ranged from 10.5 to 28.5 ug/L.
DOI: 10.1016/j.foodchem.2018.12.114Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method
AI-generated summary: Measured caffeine, chlorogenic acids and sucrose plus physical and sensory quality in green Arabica across altitude, shade and processing on large southwestern Ethiopian plantations. Caffeine and chlorogenic acids fell with altitude (0.12 and 1.23 g/kg per 100 m); sucrose rose with altitude strongly in wet-processed and unshaded coffee but weakly otherwise.
DOI: 10.1016/j.foodres.2017.11.016Functional properties of coffee and coffee by-products
AI-generated summary: Reviews coffee and its by-products as functional ingredients, noting that beneficial effects extend beyond caffeine, depend on green-bean composition and roasting changes, and that husks, peel and pulp - nearly 45% of the cherry - are a promising material for the food industry.
DOI: 10.1016/j.foodres.2011.05.028Gut microbiota mediate caffeine detoxification in the primary insect pest of coffee.
AI-generated summary: Showed that caffeine is degraded in the coffee berry borer gut and that inactivating the gut microbiota abolishes this activity. Borers from seven producing countries share a core microbiota including Pseudomonas species that live on caffeine as sole carbon and nitrogen source, expressing demethylase genes in vivo.
DOI: 10.1038/ncomms8618Importance of Ethiopian shade coffee farms for forest bird conservation
AI-generated summary: Mist-netted birds over three years at seven Ethiopian sites comparing shade coffee farms with moist evergreen Afromontane forest. Diversity was similar, but shade coffee held more than double the species richness of forest sites and captured eight of nine Palearctic migrant species.
DOI: 10.1016/j.biocon.2015.01.011Integrated Pest Management of Coffee Berry Borer: Strategies from Latin America that Could Be Useful for Coffee Farmers in Hawaii
AI-generated summary: Reviews coffee berry borer control options for Hawaii, where the pest was detected in 2010, drawing on Latin American practice: cultural control, parasitoids, chemical and entomopathogenic-fungus insecticides, post-harvest sanitation and alcohol-baited monitoring traps. The optimal combination for Hawaiian conditions remains unresolved.
DOI: 10.3390/insects7010006Modified QuEChERS purification and Fe 3 O 4 nanoparticle decoloration for robust analysis of 14 heterocyclic aromatic amines and acrylamide in coffee products using UHPLC-MS/MS.
AI-generated summary: A QuEChERS method with Fe3O4 nanoparticle decoloration and UHPLC-MS/MS simultaneously measured 14 heterocyclic aromatic amines and acrylamide in coffee products. Linearity over 0.2-100 ug/L exceeded 0.996, detection limits were 0.02-0.15 ug/L, and intra-day recoveries were 81.6-100%.
DOI: 10.1016/j.foodchem.2019.01.132Pest Management Strategies Against the Coffee Berry Borer (Coleoptera: Curculionidae: Scolytinae)
AI-generated summary: Reviews coffee berry borer management, which is complicated by the insect's cryptic life inside the berry and by residual field berries carrying it between generations. Losses exceed US$500 million a year; control has leaned on synthetic insecticides plus African parasitoids, Beauveria bassiana and traps.
DOI: 10.1021/acs.jafc.7b04875Phenolic compounds in coffee
AI-generated summary: Reviews coffee phenolics: chlorogenic acids and related compounds dominate the green-bean phenolic fraction at up to 14% of dry matter, span caffeoylquinic, dicaffeoylquinic, feruloylquinic and p-coumaroylquinic acids and mixed diesters, and are isomerised, hydrolysed or degraded during processing and roasting.
DOI: 10.1590/s1677-04202006000100003Phthalates and heavy metals as endocrine disruptors in food: A study on pre-packed coffee products.
AI-generated summary: Coffee brewed from single-serve capsules of metal, biodegradable and plastic materials was screened by GC-MS. Small amounts of phthalates below tolerable daily intake appeared in all capsule types, with DEHP at 0.16-1.87 ug/mL and diisobutyl phthalate at 0.01-0.36 ug/mL present throughout.
DOI: 10.1016/j.toxrep.2017.05.004Quality versus solidarity: Third Wave coffee and cooperative values among smallholding Maya farmers in Guatemala
AI-generated summary: Examines how the shift to high-end Third Wave coffee pits cooperative solidarity, which spreads risk, against open markets rewarding top quality. Many Maya smallholders value cooperatives yet defect for intermediaries' premiums on their best beans, straining relations of production.
DOI: 10.1080/03066150.2019.1694511Revealing the Governance Dynamics of the Coffee Chain in Colombia: A State-of-the-Art Review
AI-generated summary: A state-of-the-art review of research published 2008-2023 on governance dynamics in Colombia's coffee chain, motivated by persistent local and global value-chain asymmetries and the growing case for governance models that secure fairness from farm to cup.
DOI: 10.3390/su151813646Review on factors affecting coffee volatiles: from seed to cup
AI-generated summary: Review of six factors shaping coffee volatiles from seed to cup: technological improvement of robusta and low-grade arabica aroma, starter-culture inoculation of green beans, shade and altitude effects on precursors, new roasting processes, and cold brew.
DOI: 10.1002/jsfa.11647Spent coffee grounds: A review on current research and future prospects
AI-generated summary: Reviews research on spent coffee grounds, whose fatty acids, amino acids, polyphenols, minerals and polysaccharides justify valorization. Earlier work extracted oil, flavour, terpenes and alcohols; the review argues coffee fruit and bean processing by-products also merit use as food-industry functional ingredients.
DOI: 10.1016/j.tifs.2015.04.012Tea and coffee polyphenols and their biological properties based on the latest in vitro investigations.
AI-generated summary: Reviews in vitro evidence on tea and coffee polyphenols, including how tea fermentation and coffee roasting alter polyphenol composition and antioxidant capacity, and covering reported antioxidant, neuroprotective, antiviral and fertility-related activities. Most of the mechanistic detail concerns tea catechins rather than coffee.
DOI: 10.1016/j.indcrop.2021.114265The Chemical Components of Coffee
AI-generated summary: A reference chapter cataloguing the chemical components of coffee beans and beverages. Aliphatic compounds in roasted coffee derive mainly from fragmented carbohydrates and proteins; green-bean polyamines are destroyed by roasting; and a nine-compound aliphatic mixture reproduces roasted coffee aroma.
DOI: 10.1201/9780429126789-6The coffee leaf rust pathogen Hemileia vastatrix: one and a half centuries around the tropics.
AI-generated summary: Reviews Hemileia vastatrix 150 years after its 1869 description, covering taxonomy, the hemicyclic urediniosporic life cycle, chlorotic-spot and uredinium symptoms, worldwide spread, and control. Rust can cut yields by up to 35% with carry-over effects into subsequent years.
DOI: 10.1111/mpp.12512The occurrence of ochratoxin A in coffee.
AI-generated summary: Ochratoxin A was measured by HPLC, with immunoaffinity cleanup for low levels, in green and roasted beans and in brew, addressing inconsistent published claims about roasting. It was detected in 13 of 25 commercial green coffee samples at a 0.5 ug/kg limit, with roasting at 250 degrees C for 150 s applied to naturally contaminated beans.
DOI: 10.1016/0278-6915(94)00150-mThe Potential of Spent Coffee Grounds in Functional Food Development
AI-generated summary: Reviews spent coffee grounds as a functional food ingredient. They retain caffeine, chlorogenic acids, trigonelline, polyphenols and melanoidins, improved metabolic parameters and gut microbiome in rats and reduced energy intake in humans, while diverting an estimated 6-8 million tonnes of annual waste.
DOI: 10.3390/nu15040994UHPLC-MS/MS determination of ochratoxin A and fumonisins in coffee using QuEChERS extraction combined with mixed-mode SPE purification.
AI-generated summary: QuEChERS extraction with mixed-mode solid-phase extraction and isotope-dilution UHPLC-MS/MS measured ochratoxin A and fumonisins B2, B4 and B6 in green, roasted and instant coffee. About half of 57 roasted samples from nine countries had detectable ochratoxin A, with 5 above the EU limit of 5 ug/kg.
DOI: 10.1021/jf504254qA meta-analysis of coffee drinking, cigarette smoking, and the risk of Parkinson's disease.
AI-generated summary: A systematic review pooled 44 case-control and 4 cohort studies of smoking and 8 case-control and 5 cohort studies of coffee for Parkinson's disease risk. Relative to never smokers, risk was 0.59 for ever smokers, 0.80 for past and 0.39 for current smokers, and 0.84 per 10 additional pack-years.
DOI: 10.1002/ana.10277Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition
AI-generated summary: Systematic review and meta-analysis of 129 publications and 8,634 data points on organic and chlorogenic acid concentrations in green and roasted arabica and robusta. Roasted robusta carried two to five times more total organic acids than arabica, with much more formic and acetic acid.
DOI: 10.1080/10408398.2021.1957767Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars
AI-generated summary: Tracked acrylamide, asparagine and low molecular weight sugars through industrial roasting from 90 to about 215 degrees C. Acrylamide peaked at 10 min (175-177 degrees C) at 1045 +/- 28 ug/kg for Arabica and 795 +/- 25 for robusta, then fell below the EU 400 ug/kg benchmark by 14 min, finishing near 300 ug/kg.
DOI: 10.1016/j.foodchem.2019.125372Analysis of mycotoxins in coffee and risk assessment in Spanish adolescents and adults.
AI-generated summary: Twenty-one mycotoxins were measured by LC-MS/MS-IT in coffee prepared by coffee maker, electrical machine, soluble and traditional Turkish methods, and estimated daily intakes were computed to assess risk for Spanish adolescents and adults at various consumption levels.
DOI: 10.1016/j.fct.2015.10.014Applying Effective Sensory Marketing to Sustainable Coffee Shop Business Management
AI-generated summary: An online survey of 608 coffee-shop customers modelled five-sense sensory marketing against pleasure-arousal-dominance emotions, flow and behavioural intentions. Sight, sound, taste and touch related significantly to dominance or arousal, and pleasure positively affected flow and behavioural intention.
DOI: 10.3390/su11226430Bioavailability and metabolism of chlorogenic acids (acyl-quinic acids) in humans
AI-generated summary: Reviews the metabolic fate of acyl-quinic acids after oral intake. Intact compounds are absorbed only slightly in the small intestine, while cinnamic acids are absorbed efficiently once hydrolysed by digestive or colonic microbial enzymes, giving phenolic conjugates in blood and urine with large interperson variability.
DOI: 10.1111/1541-4337.12518Biomonitoring using dried blood spots: detection of ochratoxin A and its degradation product 2'R-ochratoxin A in blood from coffee drinkers.
AI-generated summary: A validated dried-blood-spot LC-MS/MS method assessed ochratoxin A and its thermal degradation product 2'R-ochratoxin A in 50 coffee and non-coffee drinkers. 2'R-ochratoxin A was detected in biological samples for the first time and only in coffee drinkers, while ochratoxin A appeared in both groups.
DOI: 10.1002/mnfr.201500220Cafestol and kahweol, two coffee specific diterpenes with anticarcinogenic activity.
AI-generated summary: Reviews evidence that the coffee-specific diterpenes cafestol and kahweol reduce the genotoxicity of DMBA, aflatoxin B1, benzo[a]pyrene and PhIP in animal and cell models, acting through induction of conjugating enzymes such as glutathione and glucuronosyl S-transferases among other mechanisms.
DOI: 10.1016/s0278-6915(02)00029-7Chemical composition and value-adding applications of coffee industry by-products: A review
AI-generated summary: Scope only: a review of the chemical composition and value-adding applications of coffee industry by-products, in Resources, Conservation and Recycling. No abstract could be retrieved, so its findings are not reported here.
DOI: 10.1016/j.resconrec.2017.10.001Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin
AI-generated summary: Profiled chlorogenic acids and caffeine by HPLC-ESI-MS/MS in green Arabica and Canephora beans from nine origins. Canephora was consistently higher in caffeine, Kenyan Arabica higher in chlorogenic acids and lower in caffeine, and antioxidant capacity tracked chlorogenic acid content.
DOI: 10.1016/j.phytochem.2016.01.016Chitosan coated calcium alginate beads for covalent immobilization of acrylamidase: Process parameters and removal of acrylamide from coffee.
AI-generated summary: Acrylamidase from Cupriavidus oxalaticus was covalently immobilised on citric-acid-functionalised chitosan-coated calcium alginate beads to remove acrylamide from roasted coffee. Optimal beads used 5% alginate, 1.5% chitosan and 0.6 mol/L citric acid; the immobilised enzyme retained 80% activity over four cycles.
DOI: 10.1016/j.foodchem.2018.09.090Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation
AI-generated summary: Quantified chlorogenic acids and caffeine by HPLC-DAD in twelve green coffees including steamed and decaffeinated lots. Robusta extracts carried roughly twice the caffeine of Arabica, ranging from 3.41% dry mass in Laotian and Rwandan Arabica to 8.16% in Indonesian robusta; steaming cut 5-CQA markedly while decaffeination did not.
DOI: 10.1007/s00217-016-2643-yCoffee and Health: A Review of Recent Human Research
AI-generated summary: Reviews recent human research: epidemiology suggests coffee may help prevent type 2 diabetes, Parkinson's disease and liver disease, most prospective cohorts find no significant cardiovascular risk increase, coffee does raise blood pressure and plasma homocysteine, and evidence of increased cancer risk is slight.
DOI: 10.1080/10408390500400009Coffee and its Consumption: Benefits and Risks
AI-generated summary: Reviews the contested balance of coffee's benefits and risks, attributing health-promoting effects to caffeine, chlorogenic and caffeic acids and hydroxyhydroquinone, and noting epidemiological and meta-analytic evidence of inverse associations with diabetes, several cancers, Parkinsonism and Alzheimer's disease.
DOI: 10.1080/10408390903586412Coffee and tea consumption in relation with non-alcoholic fatty liver and metabolic syndrome: A systematic review and meta-analysis of observational studies.
AI-generated summary: Systematic review and random-effects meta-analysis of observational studies on coffee and tea intake in non-alcoholic fatty liver disease and metabolic syndrome. Seven studies assessed coffee in fatty liver patients, and all four reporting fibrosis scores found an inverse association with coffee intake.
DOI: 10.1016/j.clnu.2016.03.012Coffee consumption and disease correlations
AI-generated summary: Reviews associations between coffee drinking and disease, attributing benefits to caffeine, chlorogenic acids and diterpene alcohols across type 2 diabetes, obesity, cardiovascular disease and some cancers, while noting harms: diterpenoid alcohols raise serum homocysteine and cholesterol.
DOI: 10.1080/10408398.2017.1369391Coffee consumption and health: umbrella review of meta-analyses of multiple health outcomes.
AI-generated summary: Umbrella review of coffee consumption and any health outcome, screening PubMed, Embase, CINAHL and the Cochrane Database. It identified 201 meta-analyses of observational research covering 67 unique outcomes and 17 meta-analyses of interventional research covering nine outcomes.
DOI: 10.1136/bmj.j5024Coffee Consumption and Oxidative Stress: A Review of Human Intervention Studies
AI-generated summary: Review of 26 acute and chronic human dietary intervention studies on coffee and oxidative stress. Results suggest coffee intake can raise glutathione levels and improve protection against DNA damage, especially with regular intake, while effects on plasma antioxidant capacity, enzymes and protein and lipid damage remain unclear.
DOI: 10.3390/molecules21080979Coffee consumption and reduced risk of developing type 2 diabetes: a systematic review with meta-analysis.
AI-generated summary: Systematic review with meta-analysis of prospective cohort and nested case-control studies on coffee consumption and type 2 diabetes risk, alongside discussion of coffee bioactives, relevant polymorphisms and candidate mechanisms for diabetes and its complications.
DOI: 10.1093/nutrit/nuy014Coffee consumption and risk of type 2 diabetes: a systematic review.
AI-generated summary: A MEDLINE search through January 2005 identified 15 cohort or cross-sectional studies of habitual coffee consumption and type 2 diabetes risk, excluding type 1 diabetes, animal work and short-term exposure studies, with two investigators independently abstracting design, exposure measurement, confounder adjustment and effect estimates.
DOI: 10.1001/jama.294.1.97Coffee Flavor: A Review
AI-generated summary: Review of the sensory attributes and volatile and non-volatile compounds that characterise coffee flavour, and of how environment, processing and preparation influence it, drawing on studies combining descriptive, discrimination and consumer testing with chemical analysis.
DOI: 10.3390/beverages6030044Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health
AI-generated summary: An NMR protocol quantifying metabolites in about two minutes per spectrum profiled green and roasted coffee extracts by species, origin and extraction method. Hydroalcoholic extraction yielded the most low-molecular-weight compounds and moka the most melanoidins; arabica showed a higher bioactive-to-caffeine ratio.
DOI: 10.1016/j.foodchem.2018.11.063Coffee, Caffeine, and Health Outcomes: An Umbrella Review.
AI-generated summary: Umbrella review of 112 observational meta-analyses (59 outcomes) and 20 caffeine meta-analyses found coffee probably associated with reduced risk of several cancers, cardiovascular disease and mortality, Parkinson's disease and type 2 diabetes, while caffeine was linked to increased pregnancy-loss risk.
DOI: 10.1146/annurev-nutr-071816-064941Coffee, caffeine, and sleep: A systematic review of epidemiological studies and randomized controlled trials.
AI-generated summary: Systematic review of epidemiological studies and randomised trials on coffee, caffeine and sleep. Caffeine typically lengthened sleep latency and cut total sleep time, efficiency and perceived quality, reduced slow-wave sleep and EEG slow-wave activity, and increased wakefulness and arousals, with dose and timing effects.
DOI: 10.1016/j.smrv.2016.01.006Cold Plasma Treatment as an Alternative for Ochratoxin a Detoxification and Inhibition of Mycotoxigenic Fungi in Roasted Coffee.
AI-generated summary: Roasted coffee inoculated with four Aspergillus species and incubated 21 days was treated with cold plasma at 30 W with helium. Six minutes completely inhibited the fungi (4 log reduction), and 30 minutes cut ochratoxin A content by 50%.
DOI: 10.3390/toxins11060337Consumer Willingness-to-Pay for Sustainable Coffee: Evidence from a Choice Experiment on Fairtrade and UTZ Certification
AI-generated summary: A choice experiment with 547 Spanish consumers, analysed by conditional logit, found positive utility for both labels and willingness to pay premiums of EUR 1.481 per 250 g for Fairtrade and EUR 1.379 per 250 g for UTZ certification.
DOI: 10.3390/su16083222Consumers' preferences and willingness to pay for coffee sustainability labels
AI-generated summary: An online hypothetical choice experiment, with participants informed about what each label represents, measured US consumers' preferences and willingness to pay for coffee sustainability labels including Direct Trade, which signals a direct roaster-farmer relationship.
DOI: 10.1002/agr.21810Consumption of Chlorogenic Acids through Coffee and Health Implications
AI-generated summary: Reviews chlorogenic acid intake from coffee, the largest antioxidant source in the Western diet. Roughly one third of ingested coffee chlorogenic acid is absorbed in the human gastrointestinal tract with wide interindividual variation, and its antioxidant and anti-inflammatory action partly explains coffee's inverse association with degenerative disease.
DOI: 10.3390/beverages5010011Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews
AI-generated summary: Near-infrared composition of 66 green arabica samples from three quality contests was correlated with cup scores. Lower-scoring brews came from beans high in caffeine, protein, chlorogenic acids and titratable acidity, while high sucrose/acidity and cafestol/kahweol ratios accompanied higher scores.
DOI: 10.1016/j.foodchem.2019.04.072Designing pest-suppressive multistrata perennial crop systems: shade-grown coffee in Central America
AI-generated summary: Scope only: discusses designing pest-suppressive multistrata perennial crop systems, using shade-grown coffee in Central America as the case. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1023/a:1013372403359Detection of ochratoxin A (OTA) in coffee using chemiluminescence resonance energy transfer (CRET) aptasensor.
AI-generated summary: A chemiluminescence resonance energy transfer aptasensor using a dabcyl-labelled ochratoxin A aptamer and a G-quadruplex-hemin peroxidase-mimicking DNAzyme detected ochratoxin A in roasted coffee beans, with signal decreasing across 0.1-100 ng/mL and a detection limit near 0.22 ng/mL.
DOI: 10.1016/j.foodchem.2015.07.152Effects of Coffee on the Gastro-Intestinal Tract: A Narrative Review and Literature Update.
AI-generated summary: Narrative review of coffee's effects along the digestive tract. Stimulation of gastric, biliary and pancreatic secretion, reduced gallstone risk, stimulated colonic motility and altered gut microbiota look clear; reflux, peptic ulcer and inflammatory bowel effects remain contested, and coffee appears strongly protective against hepatocellular carcinoma.
DOI: 10.3390/nu14020399Isolation, selection and evaluation of antagonistic yeasts and lactic acid bacteria against ochratoxigenic fungus Aspergillus westerdijkiae on coffee beans.
AI-generated summary: Yeasts and lactic acid bacteria isolated from coffee fruits were screened against ochratoxigenic Aspergillus westerdijkiae. Four isolates showed strongest antagonism, and Pichia fermentans LPBYB13 applied to artificially contaminated cherries reduced ochratoxin A content by up to 88%.
DOI: 10.1111/lam.12520Liquid Chromatographic Determination of Ochratoxin A in Pure and Adulterated Soluble Coffee Using an Immunoaffinity Column Cleanup Procedure
AI-generated summary: An immunoaffinity column/HPLC method recovering over 80% of ochratoxin A surveyed 116 soluble coffees. Contamination ran from not detectable to 15.9 ug/kg, averaging 5.9 ug/kg in samples adulterated with husks or parchment against 1.1 ug/kg in pure soluble coffee.
DOI: 10.1021/jf9602939Measuring Consumer Preferences and Willingness to Pay for Coffee Certification Labels in Taiwan
AI-generated summary: A survey of 650 habitual coffee-bean buyers in Taiwan examined how much weight consumers give coffee certification attributes when choosing, and their willingness to pay, framed around consumers' environmental consciousness and concerns.
DOI: 10.3390/su11051297Neuroprotective Effects of Coffee Bioactive Compounds: A Review
AI-generated summary: Review of coffee bioactives beyond caffeine - chlorogenic and caffeic acids, trigonelline, cafestol and kahweol - and evidence that regular consumption is associated with lower risk of chronic disease and of neurodegenerative conditions including Alzheimer's and Parkinson's disease.
DOI: 10.3390/ijms22010107New species and records of Trichoderma isolated as mycoparasites and endophytes from cultivated and wild coffee in Africa
AI-generated summary: Surveyed Trichoderma in Cameroonian and Ethiopian coffee, recovering 94 isolates: 76 endophytes of healthy tissue and 18 from colonised Hemileia rust pustules. Three-gene phylogenetics delimited 16 species including four described as new, revealing previously unrecorded Trichoderma diversity in wild and cultivated Coffea.
DOI: 10.1038/s41598-021-84111-1Optimization of coffee oil extraction from spent coffee grounds using four solvents and prototype-scale extraction using circulation process
AI-generated summary: Optimised solvent extraction of oil from dried spent espresso grounds with four solvents using response surface methodology. Yields reached 14.7 wt% with hexane, 13.1% anhydrous ethanol, 11.8% hydrous ethanol and 7.5% methanol; a circulation prototype gave 11.8% with hexane in 30 min.
DOI: 10.1016/j.anres.2017.01.003Phytochemical Profile and Antioxidant Capacity of Coffee Plant Organs Compared to Green and Roasted Coffee Beans
AI-generated summary: Profiled phytochemicals across coffee plant organs against green and roasted beans by HPLC. Green beans held the most at 9.70 mg/g dry weight; roasting cut totals 66%, driven by 68% loss of 5-CQA and 97% of sucrose while caffeine and trigonelline resisted heat, yet total phenolic content rose 20.8% and antioxidant capacity increased.
DOI: 10.3390/antiox9020093Prevention and Control of Coffee Leaf Rust
AI-generated summary: A technical manual written after the 2011-2012 Central American rust crisis exposed a shortage of reliable guidance, drawing on CATIE's agronomic research to condense established rust management practice for researchers and technicians advising farmers. Sections cover the disease, the causal organism, control methods and how to communicate them to producers.
Role of Chlorogenic Acids in Controlling Oxidative and Inflammatory Stress Conditions
AI-generated summary: Reviews chlorogenic acids, esters of caffeic and quinic acids abundant in coffee and other beverages, as agents that mitigate oxidative stress and modulate inflammatory signalling, offering a mechanistic account of the epidemiological link between such beverages and lower chronic disease risk.
DOI: 10.3390/nu8010016Sensory Lexicon 2.0
AI-generated summary: Catalogs 110 coffee flavour, aroma and texture attributes with physical references and intensity scales, developed at Kansas State University's Sensory Analysis Center. Version 2.0 added globally available references for 24 attributes and underpins the redesigned Coffee Taster's Flavor Wheel.
Smartphone biosensor for point-of-need chemiluminescence detection of ochratoxin A in wine and coffee.
AI-generated summary: A portable smartphone-based biosensor combined lateral flow immunoassay with chemiluminescence detection, using the phone camera as light detector and disposable pre-loaded cartridges, to detect and quantify ochratoxin A in wine and instant coffee by non-specialist operators.
DOI: 10.1016/j.aca.2021.338515Studies on Character Impact Odorants of Coffee Brews
AI-generated summary: Twenty-two potent odorants were quantified by stable isotope dilution in arabica and robusta brews. Odour activity values ranked 2-furfurylthiol, 3-mercapto-3-methylbutyl formate, methanethiol, beta-damascenone, methylpropanal and 3-methylbutanal highest, with rankings differing by species and polar odorants extracting at 75-100% yield.
DOI: 10.1021/jf9505988Sun vs. shade affects infestation, total population and sex ratio of the coffee berry borer (Hypothenemus hampei) in Puerto Rico
AI-generated summary: Compared coffee berry borer in shade and sun plots over two seasons in Adjuntas, Puerto Rico. Infestation was significantly higher under shade (7-52% versus 4-26%), yet sun coffee had more borers per fruit and a more female-biased sex ratio, alongside higher temperature and lower humidity.
DOI: 10.1016/j.agee.2015.12.031Survey of pork, poultry, coffee, beer and pulses for ochratoxin A.
AI-generated summary: 286 samples of pork, poultry, coffee, beer and pulses were surveyed for ochratoxin A. Compared with cereals and cereal products, these foods contribute little to total ochratoxin A intake in the Danish population.
DOI: 10.1080/02652039809374680Sustainability labelling as a challenge to legitimacy: spillover effects of organic Fairtrade coffee on consumer perceptions of mainstream products and retailers
AI-generated summary: A scenario experiment placed shoppers seeking their usual coffee brand alongside an organic Fairtrade coffee, in competing and collaborating framings. Norm-challenging labelled products worsened perceptions of mainstream products and their makers while improving the image of retailers stocking them.
DOI: 10.1108/jcm-11-2014-1213Sustainability labels on coffee: Consumer preferences, willingness-to-pay and visual attention to attributes
AI-generated summary: Scope only: studies consumer preferences, willingness to pay and visual attention to sustainability label attributes on coffee. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1016/j.ecolecon.2015.07.011The Impact of Coffee on Health
AI-generated summary: Overview of coffee pharmacology and health: coffee is a mixture of more than 800 volatile compounds dominated by caffeine and chlorogenic acids, caffeine acts largely by adenosine receptor antagonism, and epidemiology suggests protection against type 2 diabetes and liver disease without raised cardiovascular risk.
DOI: 10.1055/s-0043-115007The lipid fraction of the coffee bean
AI-generated summary: Reviews the coffee bean lipid fraction - triacylglycerols, sterols and tocopherols plus kaurene-family diterpenes at up to 20% of total lipids - comparing arabica and robusta, and covering roasting, steaming and green-bean storage effects and the 5-hydroxytryptamides of coffee wax.
DOI: 10.1590/s1677-04202006000100014The potential effects of chlorogenic acid, the main phenolic components in coffee, on health: a comprehensive review of the literature
AI-generated summary: Systematic review of in vivo animal and human studies on chlorogenic acid and green coffee bean extract, searching PubMed, Embase, AMED and Scopus, and covering effects on cardiovascular, metabolic, carcinogenic and neurological biomarkers of chronic disease.
DOI: 10.1007/s00394-017-1379-1The Potential of Spectroscopic Techniques in Coffee Analysis—A Review
AI-generated summary: Reviews mid-infrared, near-infrared, Raman and fluorescence spectroscopy in coffee analysis, covering roasting supervision, adulterant and defective-bean detection, prediction of specialty quality and sensory attributes, discrimination by variety, species and origin, and compositional prediction. Some techniques remain little studied.
DOI: 10.3390/pr10010071Use of spent coffee grounds as food ingredient in bakery products.
AI-generated summary: Spent grounds from instant coffee were characterised physicochemically and for thermal stability and safety, then incorporated into biscuit formulations with low-calorie sweeteners and oligofructose. The grounds proved a safe antioxidant insoluble-fibre source with essential amino acids and low-glycaemic sugars.
DOI: 10.1016/j.foodchem.2016.07.173Validation of coffee by-products as novel food ingredients
AI-generated summary: Characterised coffee husk, parchment and silverskin by Raman and infrared spectroscopy plus phenolics, chlorogenic acid, caffeine and fibre assays, tested antioxidant activity by ABTS and HepG2 ROS, and screened pesticides, mycotoxins, acrylamide and acute toxicity to OECD 425. Husk and silverskin suit phytochemical-rich extracts and antioxidant fibre; parchment suits fibre alone.
DOI: 10.1016/j.ifset.2018.06.010VALUE CO-CREATION IN THE SPECIALTY COFFEE VALUE CHAIN: THE THIRD-WAVE COFFEE MOVEMENT
AI-generated summary: Content analysis of 15 years of Brazilian newspaper coverage plus interviews with coffee shop owners, producers, cooperatives, intermediaries and regulators found the specialty value chain struggling to move from a commodity exchange paradigm toward higher value-in-use creation.
DOI: 10.1590/s0034-759020180306Wake up and smell the coffee: caffeine supplementation and exercise performance-an umbrella review of 21 published meta-analyses.
AI-generated summary: Umbrella review of 11 reviews containing 21 meta-analyses, all of moderate or high methodological quality, found caffeine ergogenic for aerobic endurance, muscle strength and endurance, power, jumping and exercise speed, though not every analysis gave a definite direction on the prediction interval.
DOI: 10.1136/bjsports-2018-100278What sets cooperative farmers apart from non-cooperative farmers? A transaction cost economics analysis of coffee farmers in Mexico
AI-generated summary: A transaction-cost model of cooperative affiliation among Mexican coffee farmers found more specialised farmers likelier to affiliate, with shade-grown plantations, off-farm income, farming experience, low market competition, farmland size and altitude among the significant logit predictors.
DOI: 10.1186/s40100-023-00256-9A Method for Detecting Coffee Leaf Rust through Wireless Sensor Networks, Remote Sensing, and Deep Learning: Case Study of the Caturra Variety in Colombia
AI-generated summary: Presents a coffee leaf rust detection method combining wireless sensor networks, remote sensing and deep learning, demonstrated on Caturra in Colombia, where rust has cost harvests since the 1980s and manual visual inspection remains the standard scouting practice.
DOI: 10.3390/app10020697Acidity and Antioxidant Activity of Cold Brew Coffee
AI-generated summary: Compared cold and hot brews of light-roast coffees from six origins at the same grind-to-coffee ratio. pH was comparable (4.85-5.13), but hot brews had higher total titratable acids and antioxidant activity, both correlating poorly with total caffeoylquinic acid content.
DOI: 10.1038/s41598-018-34392-wAssessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide.
AI-generated summary: Sun-dried coffee cascara was extracted and freeze-dried into an Instant Cascara beverage, then characterised for protein, amino acids, lipids, sugars, fibre, minerals and vitamins, with acrylamide and caffeine as safety indicators and melanoidin stability and in vitro antioxidant capacity assessed.
DOI: 10.3390/foods9050620Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage.
AI-generated summary: Six dried coffee pulps and a Swiss-made Cascara beverage were analysed. Aqueous extracts held 4.9-9.2 mg gallic acid equivalents of polyphenols per g dry matter and 51-92 umol Trolox equivalents antioxidant capacity; the Cascara beverage contained 226 mg/L caffeine and 283 mg GAE/L polyphenols.
DOI: 10.1016/j.foodchem.2016.11.067Characterization of a new potential functional ingredient: coffee silverskin.
AI-generated summary: Roasted coffee silverskin contained 60% total dietary fibre with 14% soluble, and showed marked antioxidant activity attributed to melanoidins rather than its small free-phenol content. Static batch culture fermentation favoured bifidobacteria over clostridia and Bacteroides, supporting prebiotic potential.
DOI: 10.1021/jf034974xCharacterization of polysaccharides extracted from spent coffee grounds by alkali pretreatment.
AI-generated summary: Polysaccharides were extracted from spent coffee grounds by sodium hydroxide pretreatment at 25 degrees C. Galactose dominated at 60.27 mol%, followed by arabinose, glucose and mannose; the thermostable polysaccharides showed antioxidant activity and high antimicrobial inhibition.
DOI: 10.1016/j.carbpol.2015.03.047Chemical Characterization and Antioxidant Properties of Coffee Melanoidins
AI-generated summary: Melanoidins from light, medium and dark roasts of one starting material, separated by gel filtration and analysed by MALDI-TOF, increased in amount and decreased in molecular weight with roast intensity. Antiradical activity by ABTS and DMPD fell with roast intensity while lipid-peroxidation inhibition behaved differently.
DOI: 10.1021/jf025686oChlorogenic Acids and Lactones in Regular and Water-Decaffeinated Arabica Coffees
AI-generated summary: Water decaffeination raised total chlorogenic acids in green arabica by 16% on a dry-matter basis and lactone precursors by 237%, with chlorogenic acid lactones in roasted decaffeinated coffee 5.5-18% above regular coffee across roast degrees.
DOI: 10.1021/jf0518305Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup
AI-generated summary: Compared HS-SPME of ground coffee with in-solution SBSE and SPME sampling, each coupled to GC-MS, against cupping evaluation. Multivariate analysis showed all three samplings provide comparable chemical information for relating volatile composition to sensory properties.
DOI: 10.1016/j.foodchem.2016.07.088Coffee Market Report, July 2026
AI-generated summary: The ICO's monthly flagship market publication, analysing recent developments in the global coffee industry with a focus on price movements, trade and supply/demand balances, and reporting the ICO Composite Indicator Price. Free of charge, with archived issues back to July 2025.
Coffee Silver Skin: Chemical Characterization with Special Consideration of Dietary Fiber and Heat-Induced Contaminants.
AI-generated summary: Silver skin from arabica and robusta plus industrial silver-skin pellets was characterised for nutritional value and heat-induced contaminants. Dietary fibre ran 59-67 g/100 g with a high soluble share (cellulose and xylans insoluble, pectic polysaccharides soluble) and protein 18-22 g/100 g.
DOI: 10.3390/foods10081705COLLECTIVE ACTION AND ASPIRATIONS: THE IMPACT OF COOPERATIVES ON ETHIOPIAN COFFEE FARMERS’ ASPIRATIONS
AI-generated summary: Face-to-face interviews with 305 Ethiopian coffee farmers on aspired levels across five life dimensions, analysed by propensity score matching, showed that cooperative membership significantly raises members' aspiration levels - a benefit the authors call hidden but important.
DOI: 10.1111/apce.12103Colour and shape of design elements of the packaging labels influence consumer expectations and hedonic judgments of specialty coffee
AI-generated summary: In a 2 x 2 between-subject design, 174 amateur consumers rated expected then experienced acidity and sweetness, plus liking and purchase intent, for one specialty coffee presented with green or pink and round or angular label designs.
DOI: 10.1016/j.foodqual.2020.103902Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception
AI-generated summary: Six time-temperature roast profiles from a single-origin arabica - a defect-free reference plus dark, light, scorched, baked and underdeveloped defects - were assessed by GC-MS aroma analysis, trained descriptive analysis and consumer hedonic evaluation.
DOI: 10.1016/j.foodqual.2018.03.009Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting
AI-generated summary: Polyphenols, chlorogenic acid derivatives, caffeine and antioxidant capacity were measured by UV/Vis spectrophotometry and HPLC in four coffee varieties - two arabica and two robusta - each roasted to light, medium and dark degrees.
DOI: 10.1016/j.foodchem.2011.05.059Comparison of antioxidant activity between green and roasted coffee beans using molecular methods
AI-generated summary: Assayed antioxidant activity of green and roasted extracts from 13 coffee varieties by DPPH and ABTS radical-scavenging methods, testing whether roasting alters the polyphenolic profile, for instance through the Maillard reaction, and with it the antioxidant capacity of the beans.
DOI: 10.3892/mmr.2015.4377Consumer preferences for the marketing of ethically labelled coffee
AI-generated summary: Conjoint analysis of a web survey of 750 Belgian consumers ranked distribution strategy as the most important attribute of ethically labelled coffee, followed by label type and label issuer. Fair trade labels were preferred over eco- and bio-labels, and supermarket placement alongside conventional brands was favoured.
DOI: 10.1108/02651330510624363Detecting coffee leaf rust with UAV-based vegetation indices and decision tree machine learning models
AI-generated summary: Proposes a framework for classifying coffee leaf rust severity from vegetation indices alone, extracted from UAV imagery and fed to decision tree models, evaluated on a coffee field carrying several distinct infestation classes.
DOI: 10.1016/j.compag.2021.106476Determinants of Ethiopian Coffee Exports to Its Major Trade Partners: A Dynamic Gravity Model Approach
AI-generated summary: A dynamic gravity model estimated by system GMM for Ethiopian coffee exports to 31 partners over 1998-2016 found trade openness, Ethiopian population, foreign direct investment and institutional quality raised export volume, while partner population, weighted distance, lagged exports and the real exchange rate lowered it.
DOI: 10.1177/0015732520976301Determination of volatile marker compounds of common coffee roast defects.
AI-generated summary: Roasted one origin under six time-temperature profiles to generate five common roast defects and tracked 37 known potent odorants by headspace SPME-GC-MS. One marker was assigned per defect: indole for light, 4-ethyl-2-methoxyphenol for scorched, phenol for dark, maltol for baked and 2,5-dimethylfuran for underdeveloped.
DOI: 10.1016/j.foodchem.2016.04.124Development and validation of ultrasound-assisted solid-liquid extraction of phenolic compounds from waste spent coffee grounds.
AI-generated summary: A Box-Behnken design optimised ultrasound-assisted solid-liquid extraction of phytochemicals from spent coffee grounds across ultrasonic power, temperature, time and solid-liquid ratio. Optimum conditions were 244 W, 40 degrees C, 34 min and a 1:17 g/mL ratio, with predictions matching experiment at 95% confidence.
DOI: 10.1016/j.ultsonch.2016.05.005Development of a “living” lexicon for descriptive sensory analysis of brewed coffee
AI-generated summary: Developed a living sensory lexicon for brewed coffee across four phases using more than 100 samples from 14 countries. A highly trained panel identified 110 attributes with physical references, validated by principal component analysis of the validation-phase scores.
DOI: 10.1111/joss.12237Direct transesterification of spent coffee grounds for biodiesel production
AI-generated summary: Scope only: reports direct transesterification of spent coffee grounds for biodiesel production, in Fuel. No abstract could be retrieved, so yields and process conditions are not reported here.
DOI: 10.1016/j.fuel.2017.02.094Do coffee cooperatives benefit farmers? An exploration of heterogeneous impact of coffee cooperative membership in Southwest Ethiopia
AI-generated summary: Matching analysis of coffee farmers in south-west Ethiopia found cooperative members faring no better than non-members in income or production, with treatment effects not statistically different from zero, though aggregate figures mask differences between and within cooperatives.
DOI: 10.22434/ifamr2015.0110Do Coffee Farmers Benefit in Food Security from Participating in Coffee Cooperatives? Evidence from Southwest Ethiopia Coffee Cooperatives
AI-generated summary: Cross-sectional data from 256 south-west Ethiopian coffee households (132 cooperative members, 124 non-members) on income, food expenditure, maize and teff production and input use were analysed by inverse probability weighting to test cooperative effects on food security.
DOI: 10.1177/0379572118765341Do Consumers Care about Ethics? Willingness to Pay for Fair-Trade Coffee
AI-generated summary: A survey of 808 Belgian respondents measured actual willingness to pay for fair-trade coffee. The average acceptable premium was 10% against a market premium of 27%, which only 10% of the sample would pay; 11% were 'fair-trade lovers', more idealistic and aged 31-44.
DOI: 10.1111/j.1745-6606.2005.00019.xDo farmers benefit from participating in specialty markets and cooperatives? The case of coffee marketing in Costa Rica 1
AI-generated summary: A two-stage model of Costa Rican growers' marketing decisions and the prices they received identified determinants of participation in specialty markets and cooperatives, controlling for endogeneity bias, to test whether international specialty premiums reach farmers during conventional-price crises.
DOI: 10.1111/j.1574-0862.2007.00270.xEffect of dissolved organic carbon from sludge, Rice straw and spent coffee ground biochar on the mobility of arsenic in soil.
AI-generated summary: Studied abiotic controls on arsenic mobility in contaminated soil amended with biochars including spent coffee ground biochar. Leaching tests at 10 wt% amendment showed dissolved organic carbon rising from 190 to 2605 mg/L with granular sludge biochar and to 1192 mg/L with rice straw biochar.
DOI: 10.1016/j.scitotenv.2018.04.406Effect of Solvent Extraction Parameters on the Recovery of Oil From Spent Coffee Grounds for Biofuel Production
AI-generated summary: Laboratory and pilot-plant trials of lipid recovery from spent coffee grounds for biofuel production, testing extraction duration, grounds-to-solvent ratio and residual moisture on grounds from instant-coffee manufacture and from retail coffee shops.
DOI: 10.1007/s12649-017-0061-4Effects of drying on physical properties, phenolic compounds and antioxidant capacity of Robusta wet coffee pulp (Coffea canephora)
AI-generated summary: Compared low-temperature/low-pressure, vacuum and hot-air drying of robusta wet coffee pulp, measuring browning index, moisture, total phenolics, flavonoids, proanthocyanidins, chlorogenic acid and antioxidant capacity to identify conditions that stabilise the by-product for industrial use without destroying its bioactives.
DOI: 10.1016/j.heliyon.2020.e04498Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans
AI-generated summary: GC-MS-olfactometry identified 26 and 28 key odorants in medium- and dark-roast Turkish coffee brews, the highest flavour dilution factor of 2048 belonging to ethyl-dimethylpyrazines. Medium roast held more chlorogenic acids and scored higher for general impression.
DOI: 10.1016/j.foodchem.2020.127821Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials.
AI-generated summary: Freeze-drying and spray-drying were compared for encapsulating phenolics extracted from spent coffee grounds, with maltodextrin, gum arabic or a 1:1 mixture as wall material. Both technique and coating strongly affected retention, and freeze-drying with maltodextrin performed best.
DOI: 10.1016/j.foodchem.2017.05.142Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean
AI-generated summary: Robusta beans were pre-treated with glucose, fructose or sucrose solutions to alter aroma precursors, then dried and roasted at equal intensity. Treatment significantly changed pyrazine, furan, ketone and organic-acid levels; 15 g/100 g fructose was optimal, and 80% treated robusta blended into arabica without perceptible aroma difference.
DOI: 10.1016/j.foodchem.2018.12.080Factors Influencing Organic and Fair Trade Coffee Growers Level of Engagement with Cooperatives: The Case of Coffee Farmers in Mexico
AI-generated summary: Scope only: investigates factors influencing organic and Fair Trade coffee growers' level of engagement with cooperatives, in the case of farmers in Mexico. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1080/08974438.2018.1471637Farmer incentives and value chain governance: Critical elements to sustainable growth in Rwanda's coffee sector
AI-generated summary: Survey data from 1,024 coffee-producing households with key-informant interviews and focus groups showed artificially low farm-gate cherry prices in Rwanda depressed production while enabling rapid expansion of processing capacity, and yielded a producer typology based on capacity to invest.
DOI: 10.1016/j.jrurstud.2018.06.007Farmers’ marketing preferences in local coffee markets: Evidence from a choice experiment in Ethiopia
AI-generated summary: Scope only: reports a choice experiment on farmers' marketing preferences in local coffee markets in Ethiopia. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1016/j.foodpol.2016.02.006Forest bolsters bird abundance, pest control and coffee yield
AI-generated summary: Experiments in Costa Rica showed birds cut coffee berry borer infestation by about 50% while bats contributed marginally, with pest removal rising with farmland forest cover. Faecal DNA assays identified borer-eating birds, and forest patches were estimated to double pest control across 230 km2.
DOI: 10.1111/ele.12173How does a global coffeehouse chain operate strategically in a traditional tea-drinking country? The influence of brand authenticity and self-enhancement
AI-generated summary: Surveying 410 chain coffee-shop customers in a tea-drinking country, structural equation modelling found all four brand-authenticity dimensions - symbolism, credibility, integrity and continuity - predicted self-enhancement values and brand attachment as antecedents of brand loyalty.
DOI: 10.1016/j.jhtm.2022.03.003Impact of information and in-home sensory exposure on liking and willingness to pay: The beginning of Fairtrade labeled coffee in France
AI-generated summary: 119 consumers rated two regular and two Fairtrade coffees blind, then bid maximum prices in auctions with packaging alone and with packaging plus tasting, before being split into four groups exposed for a month to different coffee or ethical-information conditions and retested.
DOI: 10.1016/j.foodres.2015.06.017Impact of roasting on the phenolic and volatile compounds in coffee beans
AI-generated summary: Compared light, medium and dark commercial roasts of Arabica, characterising phenolics by LC-ESI-QTOF-MS/MS and volatiles by HS-SPME-GC-MS. Light roasts had the highest total phenolic content (free 23.97 mg GAE/g, bound 19.32) and the strongest DPPH and FRAP activity, with medium roasts second across all assays.
DOI: 10.1002/fsn3.2849Indonesian coffee exports and its relation to global market integration
AI-generated summary: Vector error correction modelling of Indonesian domestic and London terminal coffee prices from 1987 to 2014, following Ravallion's approach, found market integration between the two, alongside progressive export growth and broadening destination markets over the last decade.
DOI: 10.31328/jsed.v4i1.2115Influence of Environmental Conditions and Genetic Background of Arabica Coffee (C. arabica L) on Leaf Rust (Hemileia vastatrix) Pathogenesis
AI-generated summary: Grew three rust-susceptible Arabica genotypes (one inbred line, two hybrids) under field-like combinations of thermal regime, nitrogen and light before inoculation, to test how plant physiological status shapes coffee leaf rust pathogenesis and to find physiological indicators that predict rust incidence.
DOI: 10.3389/fpls.2017.02025Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee
AI-generated summary: Evaluated Bourbon Caturra at six serving temperatures from 31 to 62 degrees C by dynamic headspace GC-MS and sip-and-spit descriptive analysis. Volatile release rose sharply above 40 degrees C; sour, tobacco and sweet notes dominated at 31-44 degrees C and different profiles emerged at 50-62 degrees C.
DOI: 10.1016/j.foodchem.2016.09.113Landscape structure regulates pest control provided by ants in sun coffee farms
AI-generated summary: Tested how landscape configuration mediates ant-provided coffee berry borer control across ten Southeastern Brazilian sun-coffee landscapes differing in forest and coffee cover, using ant exclusion experiments and measuring borer presence, infestation and bean damage against distance to forest and forest cover at 300 m and 2 km.
DOI: 10.1111/1365-2664.13283Nutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-product.
AI-generated summary: Characterised coffee silverskin as 49% insoluble and 7% soluble dietary fibre with 19% protein, rich in potassium, magnesium and calcium, carrying a full tocopherol and tocotrienol profile, 1.25 g/100 g caffeine and 246 mg/100 g chlorogenic acid. Extracts protected erythrocytes from induced haemolysis but turned pro-oxidant at high concentration.
DOI: 10.1016/j.foodchem.2017.03.106Properties of biochar derived from wood and high-nutrient biomasses with the aim of agronomic and environmental benefits.
AI-generated summary: Biochars from eucalyptus sawdust, pine bark, sugarcane bagasse, coffee husk and chicken manure produced at 350, 450 and 750 degrees C were characterised. Wood and sugarcane biochars suited carbon storage, while the high-ash coffee husk and manure biochars acted as potential liming agents for acid soils.
DOI: 10.1371/journal.pone.0176884Revalorization of coffee by-products. Prebiotic, antimicrobial and antioxidant properties
AI-generated summary: Spent coffee grounds and coffee silver skin both showed appreciable prebiotic activity, which coffee melanoidins interfered with, while those melanoidins had strong antimicrobial activity against pathogenic bacteria; all three fractions, including the indigestible fraction, were highly antioxidant.
DOI: 10.1016/j.lwt.2014.11.031SCA-103 Coffee Value Assessment: Descriptive Assessment
AI-generated summary: The published SCA standard covering the descriptive leg of the Coffee Value Assessment - recording aroma, flavour, texture and aftertaste - one of four complementary assessments (physical, descriptive, affective, extrinsic) that replaced a single cupping score with a higher-resolution attribute picture.
SCA-104 Coffee Value Assessment: Affective Assessment
AI-generated summary: The published SCA standard for the affective leg of the Coffee Value Assessment, capturing an evaluator's or market's impression of quality as distinct from descriptive attributes. An Affective Score Calculator accompanies the SCA-104 form.
Separability of coffee leaf rust infection levels with machine learning methods at Sentinel-2 MSI spectral resolutions
AI-generated summary: Resampled leaf-level field spectra to Sentinel-2 band settings and classified coffee leaf rust infection levels with random forest and PLS-DA. Vegetation indices reached 76.2% overall accuracy against 69.8% for raw bands, with four bands and seven indices identified as the informative variables.
DOI: 10.1007/s11119-016-9495-0Shocked into side-selling? Production shocks and organic coffee farmers’ marketing decisions
AI-generated summary: Scope only: examines whether production shocks push organic coffee farmers into side-selling rather than delivering through their contracted channel. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1016/j.foodpol.2024.102631Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics
AI-generated summary: Profiled 10 single-origin Arabicas from eight growing regions by headspace SPME-GC-MS, each roasted on a customised time-temperature curve targeting specific sensory outcomes. Of 138 volatiles identified, furans made up 24-41% and pyrazines 25-39%, formed mainly via the Maillard reaction, with heatmap, PCA and HCA clustering.
DOI: 10.3390/molecules26154609Starbucks coffee corporation’s marketing response to the COVID-19 pandemic
AI-generated summary: A situational-analysis case study of Starbucks' marketing response to the COVID-19 pandemic, identifying the problems and opportunities the crisis created for the coffeehouse and generating recommendations intended to generalise beyond the single firm.
DOI: 10.21511/im.17(2).2021.16Study of the fatty acid profile and the aroma composition of oil obtained from roasted Colombian coffee beans by supercritical fluid extraction
AI-generated summary: Scope only: characterises the fatty acid profile and aroma composition of oil obtained from roasted Colombian coffee by supercritical fluid extraction, in The Journal of Supercritical Fluids. No abstract could be retrieved, so the measured profiles are not reported here.
DOI: 10.1016/j.supflu.2016.03.008The Big Rust and the Red Queen: Long-Term Perspectives on Coffee Rust Research
AI-generated summary: Places the post-2008 'Big Rust' outbreaks in the Americas in two centuries of context, arguing that coffee farmers face a Red Queen problem of constant innovation against mounting threats, and that national and international coffee research institutions built after 1945 were central to managing rust.
DOI: 10.1094/phyto-04-15-0085-rvwThe Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee
AI-generated summary: Compared cold and hot brewing of four coffees varying in roast and grind. Medium roasts yielded more caffeine and 3-chlorogenic acid in cold brew than dark roasts; grind size did not significantly affect either compound, indicating extraction is not surface-area limited, and cold and hot brew pH were comparable.
DOI: 10.1038/s41598-017-18247-4The Genus Hypothenemus, with Emphasis on H. hampei, the Coffee Berry Borer
AI-generated summary: Scope only: a book chapter surveying the bark-beetle genus Hypothenemus with emphasis on H. hampei, the coffee berry borer. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1016/b978-0-12-417156-5.00011-3The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents
AI-generated summary: Review of how boiled (brew) and pressurised (espresso) preparation shape coffee aroma profile and bioactive content, arguing that differences in chlorogenic acid and caffeine concentration follow directly from the extraction mechanism used.
DOI: 10.3109/09637486.2015.1064871The Reaction of Coffee Futures Price Volatility to Crop Reports
AI-generated summary: Scope only: analyses how coffee futures price volatility reacts to the release of crop reports. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1080/1540496x.2016.1205976Utilization of oil extracted from spent coffee grounds for sustainable production of polyhydroxyalkanoates.
AI-generated summary: Oil extracted from spent coffee grounds, about 15 wt% of the residue, gave the highest biomass and poly(3-hydroxybutyrate) yields of the waste oils tested with Cupriavidus necator H16. Yield correlated with acid value (R2 = 0.9058), implicating free fatty acids, and fed-batch cultivation improved productivity.
DOI: 10.1007/s00253-014-5653-3Volatile thiols in coffee: A review on their formation, degradation, assessment and influence on coffee sensory quality
AI-generated summary: Reviews volatile thiols, formed during roasting and responsible for the characteristic roasty coffee note at extremely low odour thresholds. Their reactivity and rapid oxidative depletion after brewing and during storage of roasted coffee is tied to staling, making their measurement a lever on sensory quality.
DOI: 10.1016/j.foodres.2016.02.008A simplified method for kinetic modeling of coffee silver skin pyrolysis by coupling pseudo-components peaks deconvolution analysis and model free-isoconversional methods
AI-generated summary: Ran inert-atmosphere thermal degradation of coffee silverskin at 5, 7, 10 and 15 degrees C/min and fitted a kinetic model coupling pseudo-component peak deconvolution with model-free isoconversional methods. Activation energy varied more than 30% with conversion, showing the pyrolysis to be kinetically complex.
DOI: 10.1016/j.fuel.2020.118260Adsorption isotherms and kinetic modeling of methylene blue dye onto a carbonaceous hydrochar adsorbent derived from coffee husk waste.
AI-generated summary: Coffee husk was converted to hydrochar at 180 degrees C then chemically activated. Activation raised specific surface area from 33.7 to 862.2 m2/g, and the potassium-hydroxide-activated hydrochar adsorbed methylene blue at up to 415.8 mg/g at 30 degrees C.
DOI: 10.1016/j.scitotenv.2020.138325Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction—Gas Chromatography-Mass Spectrometry
AI-generated summary: Compared cold brew, coffee-shop, ready-to-drink and drip-maker coffees by headspace SPME-GC-MS and HPLC. Ready-to-drink had the lowest non-volatile content; of 36 semi-quantified volatiles, most were higher in coffee-shop and Folgers samples than in cold brew and drip.
DOI: 10.3390/foods9121746ANALYSIS OF COFFEE, TEA AND ARTIFICIALLY FLAVORED DRINKS PREPARED FROM MINERALIZED WATERS
AI-generated summary: Coffee and tea were prepared from single-mineral solutions at 750 ppm and from six natural waters spanning 42-1,725 ppm total dissolved solids. Carbonate-containing waters gave flat, insipid beverages, and distilled water made coffee excessively sour and tea astringent.
DOI: 10.1111/j.1365-2621.1971.tb04061.xApplication of Moringa Oleifera seed extract to treat coffee fermentation wastewater
AI-generated summary: Tested Moringa oleifera seed extract as a low-cost coagulant for coffee fermentation wastewater at the Kauai Coffee Company, across pH 3-7 and doses of 0-4 g/L, measuring supernatant total suspended solids, COD, nitrate, nitrite, total nitrogen and pH after settling. About 40% of world coffee is wet processed.
DOI: 10.1016/j.jhazmat.2017.01.006Association of coffee and caffeine intake with the risk of Parkinson disease.
AI-generated summary: Across 30 years of follow-up of 8,004 Japanese-American men in the Honolulu Heart Program, 102 developed Parkinson disease. Age-adjusted incidence fell consistently as coffee intake rose, from 10.4 per 10,000 person-years among non-drinkers downward, with total dietary caffeine showing the same gradient.
DOI: 10.1001/jama.283.20.2674Association of Coffee Consumption With Total and Cause-Specific Mortality Among Nonwhite Populations.
AI-generated summary: The Multiethnic Cohort followed 185,855 African American, Native Hawaiian, Japanese American, Latino and white adults aged 45-75 for an average 16.2 years, recording 58,397 deaths, to test whether coffee intake at baseline predicted total and cause-specific mortality in non-white populations.
DOI: 10.7326/m16-2472Association of Coffee Consumption With Total and Cause-Specific Mortality in 3 Large Prospective Cohorts.
AI-generated summary: Across 74,890 and 93,054 women and 40,557 men in three US cohorts with 4.69 million person-years and 31,956 deaths, total, caffeinated and decaffeinated coffee were nonlinearly associated with mortality; 1-5 cups per day carried lower risk than not drinking coffee.
DOI: 10.1161/circulationaha.115.017341Association of Coffee Drinking With Mortality by Genetic Variation in Caffeine Metabolism: Findings From the UK Biobank.
AI-generated summary: Using UK Biobank baseline demographic, lifestyle and genetic data with follow-up from 2006 to 2016, hazard ratios for coffee intake and mortality were estimated by genetic caffeine-metabolism score, addressing concerns about heavy drinkers and common metabolism polymorphisms.
DOI: 10.1001/jamainternmed.2018.2425Association of Coffee, Decaffeinated Coffee and Caffeine Intake from Coffee with Cognitive Performance in Older Adults: National Health and Nutrition Examination Survey (NHANES) 2011-2014.
AI-generated summary: Using NHANES 2011-2014 data on 2,513 adults aged 60 and over with two 24-hour dietary recalls, coffee, decaffeinated coffee and caffeine intake were related to CERAD, Animal Fluency and Digit Symbol Substitution scores by logistic regression and restricted cubic splines.
DOI: 10.3390/nu12030840Authentication of the Origin, Variety and Roasting Degree of Coffee Samples by Non-Targeted HPLC-UV Fingerprinting and Chemometrics. Application to the Detection and Quantitation of Adulterated Coffee Samples.
AI-generated summary: Non-targeted HPLC-UV fingerprints with PLS-DA classified coffees by country of origin, including neighbouring Vietnam and Cambodia, and by variety and roast degree, with classification rates above 89.3% in calibration and 91.7% in prediction, plus regression-based adulteration quantification.
DOI: 10.3390/foods9030378Changes in the Aromatic Profile of Espresso Coffee as a Function of the Grinding Grade and Extraction Time: A Study by the Electronic Nose System
AI-generated summary: Espresso was studied as a function of grinding grade and extraction time using an electronic nose. Most organic acids, solids and caffeine were extracted in the first eight seconds of percolation, and grinding grade significantly affected brew quality and aromatic profile.
DOI: 10.1021/jf505691uCharacterization and comparison of cold brew and cold drip coffee extraction methods
AI-generated summary: Characterised and compared cold brew and cold drip beverages by pH, total solids, refractive index, density and viscosity, with caffeine and cinnamic acids quantified by HPLC and a sensory panel; significant chemical and sensory differences separated the two methods.
DOI: 10.1002/jsfa.9200Characterization and sulfonamide antibiotics adsorption capacity of spent coffee grounds based biochar and hydrochar.
AI-generated summary: Biochar and hydrochar from spent coffee grounds, made by pyrolysis and hydrothermal carbonization, were compared for sulfonamide antibiotic adsorption. Biochar was more carbonised with fewer oxygen-containing functional groups, and those groups governed adsorption capacity and mechanism.
DOI: 10.1016/j.scitotenv.2020.137015Chemometric models for the quantitative descriptive sensory analysis of Arabica coffee beverages using near infrared spectroscopy.
AI-generated summary: PLS models with ordered predictor selection related NIR spectra of 51 roasted arabica samples to descriptive sensory scores for acidity, bitterness, flavour, cleanliness, body and overall quality. Informative spectral regions matched caffeine, trigonelline, 5-caffeoylquinic acid, cellulose, lipids, sucrose and casein.
DOI: 10.1016/j.talanta.2010.11.001Coffee Adulteration: More than Two Decades of Research
AI-generated summary: Reviews 30 studies on detecting adulteration of roasted and ground coffee across physical, chemical and biological approaches. Conventional optical and electron microscopy is slow and subjective, and no single method is yet sensitive and general enough to cover the range of adulterants used.
DOI: 10.1080/10408347.2014.966185Coffee Drinking and Mortality in 10 European Countries: A Multinational Cohort Study.
AI-generated summary: In EPIC, 521,330 participants across 10 European countries were followed a mean 16.4 years with 41,693 deaths. The highest quartile of coffee consumption showed statistically significant associations with mortality, and biomarkers of liver function, inflammation and metabolic health were examined in a 14,800-person subcohort.
DOI: 10.7326/m16-2945Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews
AI-generated summary: Reviews how brewing parameters govern the physicochemical and flavour character of coffee, comparing methods on extraction pressure, coffee-to-water ratio, water quality, contact time, particle size distribution and temperature, and noting how thin the published data is for widely adopted industry techniques.
DOI: 10.1016/j.tifs.2019.12.004Coffee intake and risk of obesity, metabolic syndrome and type 2 diabetes: a Mendelian randomization study.
AI-generated summary: A Mendelian randomization study in 93,179 people from two general-population cohorts tested whether genetically high coffee intake lowers risk of obesity, metabolic syndrome and type 2 diabetes, using five variants near CYP1A1, CYP1A2 and AHR plus a diabetes meta-analysis.
DOI: 10.1093/ije/dyv083Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions
AI-generated summary: Development of 16 aroma compounds and bean physical properties was followed in commercial drum roasting and laboratory fluidised-bed roasting at high-temperature-short-time and low-temperature-long-time conditions to equal colour end point. The two regimes differed considerably in physical properties and aroma-formation kinetics.
DOI: 10.1021/jf800327jCoffee, tea, caffeine and risk of depression: A systematic review and dose-response meta-analysis of observational studies.
AI-generated summary: Dose-response meta-analysis of 12 studies with 23 datasets, 346,913 individuals and 8,146 depression cases found a pooled relative risk of 0.76 (95% CI 0.64-0.91) for higher versus lower coffee consumption, with a nonlinear J-shaped dose-response relationship.
DOI: 10.1002/mnfr.201500620Comparison of nine common coffee extraction methods: instrumental and sensory analysis
AI-generated summary: Nine extraction methods - four espressi and five lunghi from semi-automatic, fully automatic, capsule, percolator, French press, filter and Bayreuth machines - were compared by headspace GC-MS, pH, titratable acidity, fatty acids, total solids, Brix, caffeine and chlorogenic acids, plus full sensory profiling.
DOI: 10.1007/s00217-013-1917-xConsumption of coffee and tea and risk of developing stroke, dementia, and poststroke dementia: A cohort study in the UK Biobank.
AI-generated summary: Prospective analysis of 365,682 UK Biobank participants aged 50-74 recruited 2006-2010 and followed to 2020 estimated associations of coffee and tea, separately and combined, with incident stroke, dementia and poststroke dementia using adjusted Cox models.
DOI: 10.1371/journal.pmed.1003830Development of polylactic acid nanocomposite films reinforced with cellulose nanocrystals derived from coffee silverskin.
AI-generated summary: Extracted cellulose nanocrystals from coffee silverskin by alkali treatment and sulfuric acid hydrolysis and twin-screw extruded them into polylactic acid films at 1, 3 and 5%. Tensile strength and Young's modulus rose at 1 and 3%, water vapour permeability fell up to 3%, and all loadings gave good oxygen barrier performance.
DOI: 10.1016/j.carbpol.2017.04.037Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee
AI-generated summary: Tested grind size (medium to coarse) and 14-22 h extraction on cold brew from two Colombian specialty coffees. Coarse grind at 22 h gave the highest dissolved solids, yield, pH, titratable acidity and phenolics; 14 h coarse scored best sensorially, and all cold brews were less acidic than hot.
DOI: 10.1038/s41598-019-44886-wEffect of process conditions on the microencapsulation of coffee oil by spray drying
AI-generated summary: Spray-drying microencapsulation of coffee oil in gum arabic was optimised over total solids (10-30%), oil-to-solids ratio (10-30%) and inlet air temperature (150-190 degrees C). Encapsulation efficiency and oil retention fell with oil concentration and inlet temperature and rose with total solids.
DOI: 10.1016/j.fbp.2011.12.002Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients
AI-generated summary: Arabica beans roasted to different degrees were examined by scanning electron microscopy, NMR and sensory analysis. Trigonelline, sugars, malate, quinic acid, gamma-butyrolactone and acetate emerged as candidate roasting markers, and body and acidity were the attributes most sensitive to roast degree.
DOI: 10.1016/j.foodchem.2020.127329Effective removal of anionic textile dyes using adsorbent synthesized from coffee waste.
AI-generated summary: Coffee waste modified with polyethylenimine adsorbed Reactive Black 5 and Congo Red from solution, with removal rising with polyethylenimine loading. Adsorption was monolayer and chemisorption-limited, and maximum capacity was 77.52 mg/g for Reactive Black 5 against 34.36 mg/g for Congo Red.
DOI: 10.1038/s41598-020-60021-6Effects of green coffee extract supplementation on anthropometric indices, glycaemic control, blood pressure, lipid profile, insulin resistance and appetite in patients with the metabolic syndrome: a randomised clinical trial
AI-generated summary: In a randomised trial, patients with metabolic syndrome took 400 mg decaffeinated green coffee bean extract or placebo twice daily for 8 weeks. Extract significantly lowered systolic blood pressure (-13.8 versus -6.6 mmHg, P=0.01), fasting blood glucose (P=0.03) and insulin resistance (P=0.02) against placebo.
DOI: 10.1017/s0007114517003439Fatty acids profile of black soldier fly (Hermetia illucens): Influence of feeding substrate based on coffee-waste silverskin enriched with microalgae
AI-generated summary: Reared Hermetia illucens on coffee silverskin substrates enriched with Schizochytrium or Isochrysis microalgae, characterising fatty acids and macronutrient ratios of ingredients, substrates and prepupae by GC-MS and FTIR with principal component analysis, as a low-cost feed-production route for the roasting by-product.
DOI: 10.1016/j.anifeedsci.2019.114309In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour
AI-generated summary: A real-time in-situ near-infrared method predicted sucrose and colour during roasting across arabica and robusta from four origins and slow and fast roast procedures. Partial least squares calibrations gave range-error-ratios above 10 and coefficients of determination above 0.85.
DOI: 10.1016/j.foodchem.2016.03.114Influence of ultrasonic waves on preparation of active carbon from coffee waste for the reclamation of effluents containing Cr(VI) ions
AI-generated summary: Scope only: examines how ultrasonic waves influence preparation of activated carbon from coffee waste for reclaiming effluents containing Cr(VI) ions. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1016/j.jiec.2017.11.029Isolation and characterisation of microcrystalline cellulose and cellulose nanocrystals from coffee husk and comparative study with rice husk.
AI-generated summary: Cellulosic fibres and cellulose nanocrystals were isolated from coffee husk by alkali and bleaching treatment plus sulphuric acid hydrolysis, in parallel with rice husk. Aspect ratios above 10 gave good reinforcement, and 1 wt% loadings raised the elastic modulus of thermoplastic starch films by 186% and 121%.
DOI: 10.1016/j.carbpol.2018.03.022Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method
AI-generated summary: Five brewing techniques used at a Polish coffee shop were compared for mineral content, acidity and antioxidant activity. Method significantly affected every parameter: DPPH inhibition ranged 31-42% and polyphenols from 133.90 (French press) to 191.29 g gallic acid per litre (Aeropress).
DOI: 10.3390/foods9020121Modifying Robusta coffee aroma by green bean chemical pre-treatment
AI-generated summary: Soaked green robusta in up to 5% acetic acid before roasting to narrow the aroma gap with Arabica. Pre-treatment significantly changed pyrazines, furanics and sulfur compounds; PCA placed treated robusta closer to the Arabica target, and panellists confirmed the 2% acetic acid brew moved toward Arabica character.
DOI: 10.1016/j.foodchem.2018.07.226Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews
AI-generated summary: Neapolitan coffee brew was characterised against espresso, American and moka brews. Despite sharing percolation with American brewing, its antioxidant activity, total phenolics and total solids resembled moka; espresso led on caffeine, phenolics and solids, and Neapolitan aroma was higher in hexanal, beta-damascenone and some pyrazines.
DOI: 10.1016/j.foodres.2014.01.020Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging
AI-generated summary: Applied reflectance hyperspectral imaging (980-2500 nm) to whole single green beans for the first time, building PLS models against HPLC-MS reference values for sucrose, caffeine and trigonelline across 260 samples from 12 countries, and mapping intra-bean distribution. Composition varied widely between species and origins and even within one batch.
DOI: 10.1016/j.foodres.2017.12.031Rapid assessment of bioactive phenolics and methylxanthines in spent coffee grounds by FT-NIR spectroscopy
AI-generated summary: FT-NIR spectroscopy was proposed as a rapid non-destructive assay for three phenolics (caffeic acid, catechin, chlorogenic acid) and three methylxanthines (caffeine, theobromine, theophylline) in 61 spent-coffee-ground samples, calibrated by partial least squares against HPLC-DAD reference values.
DOI: 10.1016/j.talanta.2015.10.022Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation
AI-generated summary: Pooling eight sensory descriptive-analysis studies, roast colour proved a stronger predictor of coffee flavour than roasting time, though both mattered. Darker roasts and longer times increased bitterness and decreased acidity, fruitiness and sweetness, tracking non-enzymatic browning.
DOI: 10.3390/beverages6020029Role of Roasting Conditions in the Profile of Volatile Flavor Chemicals Formed from Coffee Beans
AI-generated summary: Volatiles in dichloromethane extracts of beans roasted light, medium, city and French were profiled by GC and GC-MS. Of 52 compounds identified, 5-hydroxymethylfurfural and furfuryl alcohol led at light roast while gamma-butyrolactone, furfuryl alcohol and catechol led at French roast; furfurals and furanones peaked under mild roasting.
DOI: 10.1021/jf901136eThe content of polyphenols in coffee beans as roasting, origin and storage effect
AI-generated summary: Compared polyphenols by HPLC in organic and conventional Brazilian Arabica across light, medium and dark roasts over 12 months of storage. Light and medium roasts retained the most total polyphenols, organic beans exceeded conventional in phenolics and flavonoids, and polyphenol content declined over storage.
DOI: 10.1007/s00217-019-03388-9Using cow dung and spent coffee grounds to enhance the two-stage co-composting of green waste
AI-generated summary: Two-stage co-composting of green waste amended with cow dung (0-35%) and spent coffee grounds (0-45%). Combining 20% cow dung with 45% spent grounds gave the highest-quality compost across temperature, nutrient, humic-substance, enzyme and seed-toxicity measures.
DOI: 10.1016/j.biortech.2017.08.147Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.
AI-generated summary: Roasted individual beans from 25 Arabica and robusta batches across 13 countries at 210 degrees C for 3 min and profiled volatiles by SPME-GC-MS. Fifty compounds varied 14.0-53.3% within batches, with phenols and heterocyclic nitrogen compounds most variable and ketones most uniform; between-batch variation reached 179.3%.
DOI: 10.1016/j.foodres.2018.03.077Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?
AI-generated summary: Roasting left caffeine stable while degrading caffeoylquinic acids, making the caffeine/CQA ratio a roast marker. Across 104 espressos from shops in Scotland, Italy and Spain plus cappuccinos and instant coffees, caffeine ranged 48-317 mg and CQAs 6-188 mg per serving.
DOI: 10.1039/c4fo00290cAuthenticity Assessment and Fraud Quantitation of Coffee Adulterated with Chicory, Barley, and Flours by Untargeted HPLC-UV-FLD Fingerprinting and Chemometrics.
AI-generated summary: Untargeted HPLC-UV-FLD fingerprinting with chemometrics, following methanol-water solid-liquid extraction and reversed-phase gradient elution, was applied to authenticity assessment and fraud quantitation of coffee adulterated with chicory, barley and flours.
DOI: 10.3390/foods10040840Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods
AI-generated summary: Cold dripping, cold immersion and hot French press were applied to coffees roasted high-temperature-short-time and low-temperature-long-time. Roast profile separated beverages clearly only under hot brewing, and hot brews showed higher titratable acidity and more furan compounds than cold brews at 19 degrees C.
DOI: 10.1016/j.foodres.2021.110141Chemical Profiling To Differentiate Geographic Growing Origins of Coffee
AI-generated summary: Eighteen elements were measured by ICP-AES in 160 green coffee samples from Indonesia, East Africa and Central/South America, then classified by principal component analysis, discriminant function analysis and neural networks, demonstrating elemental profiling plus pattern recognition can separate growing regions.
DOI: 10.1021/jf011056vDetection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS
AI-generated summary: Roasted Arabica from Brazil, Ethiopia, Guatemala, Costa Rica and Peru under identical profiles and compared an Agrinose electronic nose against GC-MS. Alcohols, acids, aldehydes, azines and hydrazides dominated the volatile profile, and their differing abundances distinguished the origins by odour profile.
DOI: 10.3390/s20072124Determination of the Geographical Origin of Coffee Beans Using Terahertz Spectroscopy Combined With Machine Learning Methods
AI-generated summary: Terahertz spectroscopy was tested as a fast non-destructive route to classifying coffee bean origin, comparing convolutional neural networks, linear discriminant analysis and support vector machines, with PCA and genetic-algorithm feature reduction to counter high dimensionality.
DOI: 10.3389/fnut.2021.680627Determination of the geographical origin of green coffee beans using NIR spectroscopy and multivariate data analysis
AI-generated summary: FT-NIR spectra of 191 green coffee samples from nine countries on two continents, acquired in two laboratories, fed hierarchical PLS-DA models. Continent-level prediction exceeded 98% correct and country-level reached 100%, with no significant inter-laboratory difference.
DOI: 10.1016/j.foodcont.2018.12.033Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics
AI-generated summary: Applied combined electronic nose and tongue sensing with chemometrics to 126 samples of seven Chinese robusta cultivars at different roast degrees. PCA, k-nearest neighbour, PLS-DA and a back-propagation neural network all separated the samples, and sensor responses were modelled against pH, titratable acidity and soluble solids.
DOI: 10.1016/j.foodchem.2017.02.149Fingerprint and authenticity roasted coffees by 1H-NMR: the Brazilian coffee case
AI-generated summary: 1H NMR with multivariate statistics built fingerprints of roasted coffees distinguishing the main Brazilian producing regions. Discriminant analysis separated samples well, with catechol, trigonelline, caffeine and n-methylpyridine among the differentiating compounds.
DOI: 10.1007/s10068-017-0243-7Low-field 1H NMR spectroscopy for distinguishing between arabica and robusta ground roast coffees
AI-generated summary: A 60 MHz benchtop 1H NMR method on chloroform extracts used 16-O-methylcafestol as a robusta marker in ground roast coffee, with a 10-20% w/w detection limit across 81 authenticated extracts; none of 27 retail 100% arabica samples exceeded it.
DOI: 10.1016/j.foodchem.2016.08.028Mid infrared spectroscopy and chemometrics as tools for the classification of roasted coffees by cup quality
AI-generated summary: Mid-infrared spectroscopy with two-level hierarchical PLS-DA classified roasted arabica coffees by cup quality across roast degrees. Training sets reached 100% sensitivity and specificity; on the test set sensitivity ranged 67-100% and specificity 71-100% by grade.
DOI: 10.1016/j.foodchem.2017.11.066Partial least square with discriminant analysis and near infrared spectroscopy for evaluation of geographic and genotypic origin of arabica coffee
AI-generated summary: Near-infrared spectra of arabica genotypes grown in Brazil were modelled by partial least squares discriminant analysis to verify geographic and genotypic origin, comparing multiplicative scatter correction against Savitzky-Golay second-derivative preprocessing.
DOI: 10.1016/j.compag.2015.12.018Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction
AI-generated summary: Hot and cold brews were prepared from Colombian arabica roasted light, medium and dark. Cold brews showed lower acidity, fewer browned compounds and lower dissolved solids, and darker roasts decreased concentrations of several measured compounds.
DOI: 10.3390/foods9070902Portable near infrared spectroscopy applied to quality control of Brazilian coffee
AI-generated summary: Evaluated a portable microNIR spectrometer for arabica quality control, identifying and quantifying adulteration with robusta at several roast levels plus corn, peels and sticks across 125 prepared blends using partial least squares and principal component analysis.
DOI: 10.1016/j.talanta.2017.08.009Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging
AI-generated summary: Predicted volatile compounds in single roasted beans from hyperspectral images (1000-2500 nm) against SPME-GC-MS and GC-olfactometry references. Key aroma compounds reached R2 above 0.7 and RPD above 1.5, compound classes such as aldehydes and pyrazines about R2 0.8, enabling beans to be sorted into smoky or sweet prototype batches.
DOI: 10.1016/j.foodchem.2021.131159Prediction of specialty coffee cup quality based on near infrared spectra of green coffee beans
AI-generated summary: NIR spectra of 86 green arabica samples of varying quality fed partial-least-squares models predicting cup quality, proposed as a rapid, low-cost and reproducible alternative to subjective physical and cup grading.
DOI: 10.1016/j.talanta.2015.12.039Rapid approach to identify the presence of Arabica and Robusta species in coffee using 1H NMR spectroscopy
AI-generated summary: Used 1H NMR on lipophilic extracts to detect the robusta marker 16-O-methylcafestol and the Arabica marker kahweol. Integrating the 16-OMC signal at 3.165 ppm estimated robusta content in blends down to roughly 1-3%, applied across 77 commercial samples, with PCA separating 20 authentic monovarietals by species.
DOI: 10.1016/j.foodchem.2015.02.132Simultaneous determination by NIR spectroscopy of the roasting degree and Arabica/Robusta ratio in roasted and ground coffee
AI-generated summary: Scope only: reports simultaneous determination of roasting degree and arabica/robusta ratio in roasted and ground coffee by near-infrared spectroscopy. No abstract could be retrieved, so no findings are reported here.
DOI: 10.1016/j.foodcont.2015.06.055Spray-Freeze-Drying approach for soluble coffee processing and its effect on quality characteristics
AI-generated summary: Spray-freeze-drying of soluble coffee was compared with spray- and freeze-drying. It retained 93% of volatiles against 77% for freeze-drying and 57% for spray-drying, dissolved instantly thanks to high porosity, and gave a monomodal 91.1 um mean particle size with higher bulk and tapped densities.
DOI: 10.1016/j.jfoodeng.2014.10.011Support vector machines in tandem with infrared spectroscopy for geographical classification of green arabica coffee
AI-generated summary: Support vector machines with radial-basis kernels and genetic-algorithm parameter tuning classified green arabica genotypes by geographical origin from near- and mid-infrared spectra; the NIR-SVM approach classified every test sample correctly at 100% sensitivity and specificity.
DOI: 10.1016/j.lwt.2016.04.048What kind of coffee do you drink? An investigation on effects of eight different extraction methods
AI-generated summary: Compares eight extraction methods from one raw material - three espressos, moka, French press, cold brew, V60 and Aeropress - measuring dissolved solids, density, pH, conductivity, viscosity and 15 chlorogenic acids. Cold brew, V60 and Aeropress are chemically characterised here for the first time.
DOI: 10.1016/j.foodres.2018.10.02216-O-methylcafestol is present in ground roast Arabica coffees: Implications for authenticity testing
AI-generated summary: High- and low-field 1H NMR of concentrated lipophilic extracts found a 3.16 ppm marker peak in 30 authenticated arabicas, identified by 2D NMR and LC-MS as 16-O-methylcafestol and 16-O-methylkahweol. Robusta was detectable in arabica at 1-2% w/w, and 6 of 60 retail 100% arabica coffees showed adulteration-level signal.
DOI: 10.1016/j.foodchem.2017.12.034A rapid ATR-FTIR spectroscopic method for detection of sibutramine adulteration in tea and coffee based on hierarchical cluster and principal component analyses
AI-generated summary: ATR-FTIR spectroscopy with hierarchical cluster analysis and PCA over 2746-2656 cm-1 detected illicit sibutramine in green tea, green coffee and mixed herbal tea, discriminating unadulterated from adulterated samples by sibutramine content without false predictions.
DOI: 10.1016/j.foodchem.2017.02.072A simple voltammetric electronic tongue for the analysis of coffee adulterations
AI-generated summary: A single-electrode voltammetric electronic tongue with chemometrics detected coffee husk and stick adulteration and expired shelf-life in ground roasted coffee; linear discriminant analysis with successive-projections or genetic-algorithm variable selection performed satisfactorily and also quantified impurity levels.
DOI: 10.1016/j.foodchem.2018.04.136Authentication of roasted and ground coffee samples containing multiple adulterants using NMR and a chemometric approach
AI-generated summary: 1H NMR combined with chemometrics quantified six adulterants - barley, corn, coffee husks, soybean, rice and wheat - in roasted and ground coffee, giving limits of detection of 0.31-0.86% without laborious peak-by-peak data analysis.
DOI: 10.1016/j.foodcont.2020.107104Coffee arabica adulteration: Detection of wheat, corn and chickpea
AI-generated summary: Laser-induced breakdown spectroscopy with chemometrics classified and quantified arabica adulteration with chickpea, corn and wheat, giving determination coefficients of 0.995-0.996 and limits of detection of 0.45-0.56%.
DOI: 10.1016/j.foodchem.2018.05.037Composition and properties of Indonesian palm civet coffee (Kopi Luwak) and Ethiopian civet coffee
AI-generated summary: The first scientific comparison of Indonesian palm civet (Kopi Luwak) and Ethiopian civet coffee beans against controls found civet beans redder and darker, with surface micro-pitting visible at 10,000x from gastric juices and digestive enzymes, and distinct large-deformation mechanical behaviour.
DOI: 10.1016/j.foodres.2004.05.008HPLC-Based Chemometric Analysis for Coffee Adulteration.
AI-generated summary: Developed a non-targeted chemometric approach to coffee adulteration in which liquid coffee is injected directly into HPLC without sample preparation or analyte identification, distinguishing coffee from coffee adulterated with materials such as spent grounds, maize and soybeans statistically.
DOI: 10.3390/foods9070880Identification of adulteration in ground roasted coffees using UV–Vis spectroscopy and SPA-LDA
AI-generated summary: UV-Vis spectra of hot-water extracts of ground roasted coffee, with successive projections algorithm variable selection and linear discriminant analysis, classified husk- and stick-adulterated samples with 100% accuracy in both training and test sets.
DOI: 10.1016/j.lwt.2015.04.003Identification of coffee leaves using FT-NIR spectroscopy and SIMCA
AI-generated summary: FT-NIR spectroscopy with SIMCA was applied to dried, ground leaves of nine Coffea taxa harvested over a year in a Belgian botanic-garden greenhouse, discriminating spectral profiles by taxon, ageing stage (mature versus senescent) and harvest period.
DOI: 10.1016/j.talanta.2017.09.056Quantification of coffee blends for authentication of Asian palm civet coffee (Kopi Luwak) via metabolomics: A proof of concept
AI-generated summary: Metabolomics with orthogonal projection to latent structures was used to quantify adulteration of Asian palm civet coffee. Prediction sets built from certified and commercial coffee at eleven civet-to-regular mixing percentages accurately estimated blend composition in known-unknown samples.
DOI: 10.1016/j.jbiosc.2015.12.008Use of convolutional neural network (CNN) combined with FT-NIR spectroscopy to predict food adulteration: A case study on coffee
AI-generated summary: Scope only: combines a convolutional neural network with FT-NIR spectroscopy to predict food adulteration, using coffee as the case study, in Food Control. No abstract could be retrieved, so accuracy figures are not reported here.
DOI: 10.1016/j.foodcont.2022.108816