Effects of pollination on the composition of volatile compounds in Coffea arabica L.
Desirée Ayume Lopes MeirelesAldo Sindulfo Barboza ValdezMarcela BoroskiSolange Cristina AugustoAline Theodoro TociPublished in: Journal of the science of food and agriculture (2022)
The findings of this study point to the important role played by sustainable practices implemented in coffee cultivation. The results obtained in this study pave the way toward the conduct of further investigations, including the analysis of the chemical composition of aroma precursors and volatile compounds in raw coffee beans, and the study of the sensory aspects of roasted coffee. © 2022 Society of Chemical Industry.
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