AIMC Topic: Coffee
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Robot versus human barista: Comparison of volatile compounds and consumers' acceptance, sensory profile, and emotional response of brewed coffee.
Food research international (Ottawa, Ont.)
Jun 12, 2023
The increasing trend of integrating robots into the food industry has sparked debates regarding their potential influence on consumer attitudes toward food technology. This study investigated volatile compound profiles via gas chromatography-mass spe...
Stable isotope and trace element analyses with non-linear machine-learning data analysis improved coffee origin classification and marker selection.
Journal of the science of food and agriculture
Mar 25, 2023
BACKGROUND: This study investigated the geographical origin classification of green coffee beans from continental to country and regional levels. An innovative approach combined stable isotope and trace element analyses with non-linear machine learni...
Prediction of specialty coffee flavors based on near-infrared spectra using machine- and deep-learning methods.
Journal of the science of food and agriculture
Feb 18, 2021
BACKGROUND: Specialty coffee fascinates people with its bountiful flavors. Currently, flavor descriptions of specialty coffee beans are only offered by certified coffee cuppers. However, such professionals are rare, and the market demand is tremendou...
Association Between Coffee Intake and Incident Heart Failure Risk: A Machine Learning Analysis of the FHS, the ARIC Study, and the CHS.
Circulation. Heart failure
Feb 9, 2021
BACKGROUND: Coronary heart disease, heart failure (HF), and stroke are complex diseases with multiple phenotypes. While many risk factors for these diseases are well known, investigation of as-yet unidentified risk factors may improve risk assessment...
Machine learning and statistics to qualify environments through multi-traits in Coffea arabica.
PloS one
Jan 12, 2021
Several factors such as genotype, environment, and post-harvest processing can affect the responses of important traits in the coffee production chain. Determining the influence of these factors is of great relevance, as they can be indicators of the...
Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds.
Food research international (Ottawa, Ont.)
Dec 2, 2019
Microwave-assisted extraction (MAE) allows to quickly achieve soluble compounds from solid matrices due to the promotion of temperatures higher than the solvent (atmospheric) boiling point, once a closed-vessel system is used for operating at high pr...
What kind of coffee do you drink? An investigation on effects of eight different extraction methods.
Food research international (Ottawa, Ont.)
Oct 9, 2018
The chemical composition of brewed coffee depends on numerous factors: the beans, post-harvest processing and, finally, the extraction method. In recent decades, numerous coffee-based beverages, obtained using different extraction techniques have ent...
Chitosan coated calcium alginate beads for covalent immobilization of acrylamidase: Process parameters and removal of acrylamide from coffee.
Food chemistry
Sep 15, 2018
This study reports on removal of acrylamide from roasted coffee by acrylamidase from Cupriavidus oxalaticus ICTDB921. Chitosan coated calcium alginate beads were functionalized with citric acid as nontoxic cross linker and activated by 1-ethyl-3-(3-d...
Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee.
Food research international (Ottawa, Ont.)
Mar 13, 2018
Steam treatment has been reported as an alternative to improve the cup quality of coffee; in this research, it was applied to C. canephora defective coffee. The aim of the study was to evaluate the sensory perception of steamed defective C. canephora...
Identification of coffee bean varieties using hyperspectral imaging: influence of preprocessing methods and pixel-wise spectra analysis.
Scientific reports
Feb 1, 2018
Hyperspectral imaging was used to identify and to visualize the coffee bean varieties. Spectral preprocessing of pixel-wise spectra was conducted by different methods, including moving average smoothing (MA), wavelet transform (WT) and empirical mode...
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