Vila, M. A., Andueza, S., Paz de Peña, M. & Cid, C. Fatty acid evolution during the storage of ground, roasted coffees. J. Am. Oil Chem. Soc. 82, 639–646 (2005). SCP-294 is a standard coffee vending machine, the only noticeable difference being an entry touchpad with buttons corresponding to an English QWERTY keyboard.

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To assess the influence of the volatile compounds of coffee extraction, the odor activity values (OAVs) were calculated by the following equation: OAV i = C i/OT i, where C i referred to the concentration of a particular aroma in coffee extraction (μg/L), and OT i referred to the aroma threshold in water from literature (μg/L) ( 15). Only compounds with an OAV > 1 contributed to the coffee aroma. Orthogonal Experimental Design The highest content of dimethyl sulfide, over 1.5 mg/kg, was found in N grains stored for up to 6 months in a chamber at − 10 °C.Sebagaimana yang telah Se Variyar, P. S., Ahmad, R., Bhat, R., Niyas, Z. & Sharma, A. Flavoring components of raw monsooned arabica coffee and their changes during radiation processing. J. Agric. Food Chem. 51, 7945–7950 (2003). Bak AA, Grobbee DE. Caffeine, blood pressure, and serum lipids. Am J Clin Nutr. 1991 Apr; 53(4):971–975. [ PubMed] [ Google Scholar] Another 5-Methylfurfural compound belongs to the group of aldehydes. Its presence in grains is also related to the oxygen atmosphere that prevails during their storage, but also to the wet processing of grains 7. The team of X. Wang et al. 26 showed that several VOCs, including the tested furfural, are associated with the deterioration of the quality of roasted coffee during storage. This compound is attributed to a caramel fragrance. Leino, M., Kaitaranta, J. & Kallio, H. Comparison of changes in headspace volatiles of some coffee blends during storage. Food Chem. 43, 35–40 (1992).

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Crews C, Castle L. A review of the occurrence, formation and analysis of furan in heat-processed foods. Trends Food Sci Technol. (2007) 18:365–72. doi: 10.1016/j.tifs.2007.03.006 Veillet S, Tomao V, Chemat F. Ultrasound assisted maceration: An original procedure for direct aromatisation of olive oil with basil. Food Chem. (2010) 123:905–11. doi: 10.1016/j.foodchem.2010.05.005 Jangan khawatir, kata beer tersebut hanya nama karena merujuk pada kandungan soda yang ada yang memberikan sensasi menyegat. Sebagaimana minuman botol bersoda lainnya, coffee beer adalah minuman halal dan bisa dikonsumsi oleh anak-anak dalam jumlah yang terbatas dan dalam pengawasan.There were also some ketones and phenols present in coffees. Ketones are known to be responsible for buttery, caramel-like, or fruity odor notes ( 31), and phenols have been described as having smoky, spicy, and burnt aromas ( 36). The content of ketones in UAC extractions was the lowest (3.39 μg/mL), which was about one-third of that in PO coffee. In contrast, phenols were 3.05 μg/mL in content, slightly higher than 4 CB. The UAC method demonstrated the low extraction ability of ketones and phenols in coffee. Furong W, Jiaqi F, Hailiang S, Yali Y, Yurong G. Formation mechanism of pyrazine compounds in the sunflower oil. Sci Technol Food Ind. (2020) 41:330–5. doi: 10.13386/j.issn1002-0306.2020.02.053 Half were used for further chemical analysis, while the other half was roasted after a day of stabilization.

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Dawber TR, Kannel WB, Gordon T. Coffee and cardiovascular disease. Observations from the framingham study. N Engl J Med. 1974 Oct 24; 291(17):871–874. [ PubMed] [ Google Scholar] The research was carried out using the relative method of measuring the water vapour pressure every 3 months, with 5 repetitions (n = 5).Makri, E., Tsimogiannis, D., Dermesonluoglu, E. K. & Taoukisa, P. S. Modeling of Greek coffee aroma loss during storage at different temperatures and water activities. Procedia Food Sci. 1, 1111–1117 (2011). Bressanello, D. et al. Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup. Food Chem. 214, 218–226 (2017). Proestos C, Komaitis M. Ultrasonically assisted extraction of phenolic compounds from aromatic plants: comparison with conventional extraction technics. J Food Qual. (2006) 29:567–82. doi: 10.1111/j.1745-4557.2006.00096.x The process of obtaining ready-to-brew coffee beans is long and multi-stage. The processing chain begins with the initial seed preparation. Three methods are commonly used to remove the outer layers of the grain (rind and flesh) 5, 8. In the first one,- dry (natural) processing seeds are exposed to the sun or air dryers until the desired moisture level is achieved. After drying, the fruit is cleaned and peeled, then the outer layer of the grain is removed. Wet treatment looks roughly different, as it involves a complex series of steps including the mechanical removal of the crust and coffee pulp, the microbial degradation (fermentation) of the mucus layer, and finally the removal of water by sun drying. It is worth mentioning that the latter procedure significantly shortens the drying time. Compared to dry processing, which takes about 3–5 weeks, the wet version is only 8–10 days. An intermediate treatment is a semi-dry process, which includes the steps of both dry and wet methods, in which the coffee fruit is mechanically removed from the pulp and then sun-dried 9. The selection of the drying method depends on the economy, but more importantly on environmental factors (latitude where coffee bushes are grown). The process of preparing coffee beans should be started as soon as possible to prevent unwanted fermentation or mold formation 10. The key aspect is the final drying of the beans to 10–12% of moisture, which will not allow taking place the above-mentioned unfavorable processes.