On the public citation graph
Identification of Aroma Active Compounds of Cereal Coffee Brew and Its Roasted Ingredients
0 signed · 118 inferred · view as graph
Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.
Is this your work? Sign in with ORCID and put your name on the
claims that are yours.
Reference health. See whether every reference in this work resolves to a
known work and none has been retracted — and get a dated CiteStamped
badge you can embed.
What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/9780470690499.ch3openalex-snapshot
Chemistry III: Volatile Compounds
inferredcites →https://doi.org/10.1002/ffj.1484openalex-snapshot
Evaluation of odour-active compounds in roasted shrimp (Sergia lucens Hansen) by aroma extract dilution analysis
inferredcites →https://doi.org/10.1002/ijc.26482openalex-snapshot
A prospective investigation of coffee drinking and endometrial cancer incidence
inferredcites →https://doi.org/10.1002/jssc.200301662openalex-snapshot
Comprehensive multidimensional GC for the characterization of roasted coffee beans
inferredcites →https://doi.org/10.1002/jssc.200600380openalex-snapshot
Comparison of comprehensive two‐dimensional gas chromatography‐time‐of‐flight mass spectrometry and gas chromatography‐mass spectrometry for the qualitative characterisation of roasted barley by solid‐phase microextraction
inferredcites →https://doi.org/10.1002/jssc.200900296openalex-snapshot
Selective preconcentration of volatile mercaptans in small SPE cartridges: Quantitative determination of trace odor‐active polyfunctional mercaptans in wine
inferredcites →https://doi.org/10.1006/jcrs.1998.0183openalex-snapshot
Crust Aroma of Baguettes II. Dependence of the Concentrations of Key Odorants on Yeast Level and Dough Processing
inferredcites →https://doi.org/10.1006/jcrs.1998.0184openalex-snapshot
Crust Aroma of Baguettes I. Key Odorants of Baguettes Prepared in Two Different Ways
inferredcites →https://doi.org/10.1007/978-1-4615-4693-1_32openalex-snapshot
Evaluation of Important Odorants in Foods by Dilution Techniques
inferredcites →https://doi.org/10.1007/bf01197836openalex-snapshot
Investigation of roasted coffee freshness with an improved headspace technique
inferredcites →https://doi.org/10.1007/bf01202802openalex-snapshot
Potent odorants of the roasted powder and brew of Arabica coffee
inferredcites →https://doi.org/10.1007/s00217-001-0459-9openalex-snapshot
Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA)
inferredcites →https://doi.org/10.1007/s002170000169openalex-snapshot
Sensory study of the character impact aroma compounds of a coffee beverage
inferredcites →https://doi.org/10.1007/s002170050486openalex-snapshot
Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices
inferredcites →https://doi.org/10.1007/s002170050487openalex-snapshot
Influence of provenance and roast degree on the composition of potent odorants in Arabica coffees
inferredcites →https://doi.org/10.1007/s00726-006-0434-7openalex-snapshot
Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots
inferredcites →https://doi.org/10.1007/s11746-998-0187-4openalex-snapshot
Key odorants of french fries
inferredcites →https://doi.org/10.1016/0308-8146(95)00095-xopenalex-snapshot
Odour-active compounds in moderately roasted sesame
inferredcites →https://doi.org/10.1016/0924-2244(93)90187-fopenalex-snapshot
Detection of potent odorants in foods by aroma extract dilution analysis
inferredcites →https://doi.org/10.1016/j.chroma.2004.08.057openalex-snapshot
Analysis of roasted coffee bean volatiles by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry
inferredcites →https://doi.org/10.1016/j.jcs.2008.02.005openalex-snapshot
Effect of heat treatment on the flavor of oat flakes
inferredcites →https://doi.org/10.1016/s0023-6438(95)94411-7openalex-snapshot
Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples
inferredcites →https://doi.org/10.1021/jf00056a042openalex-snapshot
Evaluation of the Key Odorants in a Thermally Treated Solution of Ribose and Cysteine by Aroma Extract Dilution Techniques
inferredcites →https://doi.org/10.1021/jf00074a021openalex-snapshot
Quantitative analysis of aroma compounds in wheat and rye bread crusts using a stable isotope dilution assay
inferredcites →https://doi.org/10.1021/jf050412xopenalex-snapshot
Identification of Potent Odorants Formed during the Preparation of Extruded Potato Snacks
inferredcites →https://doi.org/10.1021/jf060728kopenalex-snapshot
Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations
inferredcites →https://doi.org/10.1021/jf0703147openalex-snapshot
Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks
inferredcites →https://doi.org/10.1021/jf1026636openalex-snapshot
Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products
inferredcites →https://doi.org/10.1021/jf300908dopenalex-snapshot
Characterization of the Key Odorants in Raw Italian Hazelnuts (Corylus avellana L. var. Tonda Romana) and Roasted Hazelnut Paste by Means of Molecular Sensory Science
inferredcites →https://doi.org/10.1021/jf802102uopenalex-snapshot
Comparison of the Key Aroma Compounds in Organically Grown, Raw West-African Peanuts (Arachis hypogaea) and in Ground, Pan-Roasted Meal Produced Thereof
inferredcites →https://doi.org/10.1021/jf9505988openalex-snapshot
Studies on Character Impact Odorants of Coffee Brews
inferredcites →https://doi.org/10.1080/0265203021000007840openalex-snapshot
Effects of caffeine on human health
inferredcites →https://doi.org/10.1111/j.1365-2621.1998.tb15716.xopenalex-snapshot
Roasted Chicory Aroma Evaluation by Gas Chromatography/Mass Spectrometry/Olfactometry
inferredcites →https://doi.org/10.1136/bmj.300.6724.566openalex-snapshot
Coffee consumption and death from coronary heart disease in middle aged Norwegian men and women.
inferredcites →https://doi.org/10.1533/9781845698232.4.239openalex-snapshot
COMPARISON OF SOME AROMA IMPACT COMPOUNDS IN ROASTED COFFEE AND COFFEE SURROGATES
inferredcites →https://doi.org/10.5860/choice.44-1529openalex-snapshot
Static headspace--gas chromatography: theory and practice
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4859918openalex-extracted
Investigation of the Quality of Rapeseed Oil of Different Varieties and Growth Periods Based on Gc-Ims Technique
inferred← citeshttps://doi.org/10.1002/9783527678129.assep026openalex-snapshot
Current Use of Gas Chromatography and Applications
inferred← citeshttps://doi.org/10.1002/ffj.3539openalex-snapshot
Key aroma compounds in Chinese fried food of youtiao
inferred← citeshttps://doi.org/10.1002/ffj.70014openalex-snapshot
Integrating GC ‐ TOF ‐ MS , ROAV and Chemometrics to Understand the Flavour Characteristics of arabica Coffee Varieties in Yunnan
inferred← citeshttps://doi.org/10.1002/jsfa.8450openalex-snapshot
Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography–mass spectrometry
inferred← citeshttps://doi.org/10.1002/leg3.166openalex-snapshot
Sensory analysis of microwave‐roasted fenugreek and coffee blend
inferred← citeshttps://doi.org/10.1007/978-3-662-53598-1_8openalex-snapshot
Application of Solid Phase Microextraction in Food Analysis—Flavor and Off-Flavor Sampling
inferred← citeshttps://doi.org/10.1007/s00216-014-8248-zopenalex-snapshot
Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges
inferred← citeshttps://doi.org/10.1007/s11694-026-04215-yopenalex-snapshot
Effects of extrusion processing on the techno-functional characteristics of pregelatinized chickpea flour (Cicer arietinum L.) and its potential application as a chickpea-based beverage (CBB)
inferred← citeshttps://doi.org/10.1016/b978-0-12-818618-3.00005-7openalex-snapshot
Fundamentals of food roasting process
inferred← citeshttps://doi.org/10.1016/bs.pbr.2024.06.011openalex-snapshot
Bioactive potential and chemical compounds of coffee
inferred← citeshttps://doi.org/10.1016/j.afres.2026.102557openalex-snapshot
Integrated metabolomic profiling for the identification of promising plant-based coffee substitutes
inferred← citeshttps://doi.org/10.1016/j.fbio.2021.101290openalex-snapshot
How do coffee substitutes compare to coffee? A comprehensive review of its quality characteristics, sensory characters, phytochemicals, health benefits and safety
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.105294openalex-snapshot
Discovery of key volatile compound and regulatory gene governing the ‘taro-like’ aroma in wax gourd (Benincasa hispida)
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.102008openalex-snapshot
Comparative analysis of key aroma compounds in air-frying roasted pork from five species
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102615openalex-snapshot
Optimization of the sealed yellowing parameters and suitability evaluation of the different cultivars for manufacturing the Pingyang Huangtang tea
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102919openalex-snapshot
Flavour formation in the coffee substitute ‘lupin coffee’ related to the formation of acrylamide
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.05.022openalex-snapshot
Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.04.005openalex-snapshot
Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.11.057openalex-snapshot
Antioxidant properties of coffee substitutes rich in polyphenols and minerals
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.129088openalex-snapshot
An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.129802openalex-snapshot
Potential valorization of Cornelian cherry (Cornus mas L.) stones: Roasting and extraction of bioactive and volatile compounds
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130232openalex-snapshot
Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.138862openalex-snapshot
SPME-GC-MS untargeted metabolomics approach to identify potential volatile compounds as markers for fraud detection in roasted and ground coffee
inferred← citeshttps://doi.org/10.1016/j.foodqual.2015.04.007openalex-snapshot
High consumption increases sensitivity to after-flavor of canned coffee beverages
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.03.026openalex-snapshot
Identification of key odorants responsible for chestnut-like aroma quality of green teas
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114886openalex-snapshot
Acrylamide and HMF occurrence and bioaccessibility in instant coffee and coffee substitutes. A study on isolated and milk-combined beverages
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.119339openalex-snapshot
Human perception of coffee aroma and its odor-active molecules: role of the olfactory threshold and the OBPIIa gene
inferred← citeshttps://doi.org/10.1016/j.foohum.2025.100563openalex-snapshot
Tamarind seeds: Potential valorisation as coffee substitute-roasting and its characterization
inferred← citeshttps://doi.org/10.1016/j.foohum.2026.101467openalex-snapshot
Impact of brewing conditions on potent aroma compounds, phenolic composition, and bioaccessibility of Hibiscus acetosella L. herbal tea
inferred← citeshttps://doi.org/10.1016/j.fpsl.2023.101139openalex-snapshot
Carbonyl compounds as contaminants migrating from the ecological vessels to food
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2024.100968openalex-snapshot
2- Acetyl-1-pyrroline originated from Maillard reaction is the key odorant of cooked Lipu taro
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.107712openalex-snapshot
Molecular sensory insights into odor activity and formation pathway of volatile compounds across roasting degrees in coffee beans
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113799openalex-snapshot
Characterization of key sulfur aroma compounds and enantiomer distribution in Yingjia Gongjiu
inferred← citeshttps://doi.org/10.1016/j.lwt.2026.119959openalex-snapshot
Effect of amino acids on formation of volatiles, acrylamide, and furans in barley-based coffee substitute
inferred← citeshttps://doi.org/10.1016/j.microc.2019.02.036openalex-snapshot
Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis
inferred← citeshttps://doi.org/10.1016/j.microc.2024.111357openalex-snapshot
Investigation of the quality of rapeseed oil derived from different varieties and growth periods based on GC-IMS technique
inferred← citeshttps://doi.org/10.1016/j.seppur.2016.03.028openalex-snapshot
Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry
inferred← citeshttps://doi.org/10.1016/j.tifs.2025.105083openalex-snapshot
Improving flavor, safety, and sustainability of coffee substitute: Challenges and future research directions
inferred← citeshttps://doi.org/10.1021/acs.jafc.0c04170openalex-snapshot
Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu
inferred← citeshttps://doi.org/10.1021/acs.jafc.5c07407openalex-snapshot
Extensive “Heart-Cut” 2D GC-MS/Olfactometry, Complementary to Aroma Extract Dilution Analysis, Odor Activity Value Evaluation, and Aroma Recombination Study, to Assess the Contribution of “Five-Grain” Derived Compounds to Baijiu Aroma
inferred← citeshttps://doi.org/10.1021/acs.jafc.7b05996openalex-snapshot
Key Aroma Compounds in Smoked Cooked Loin
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b00776openalex-snapshot
Identification of Characterizing Aroma Components of Roasted Chicory “Coffee” Brews
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b08063openalex-snapshot
Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)—Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley
inferred← citeshttps://doi.org/10.1039/9781788015752-00001openalex-snapshot
Headspace Sampling: An “Evergreen” Method in Constant Evolution to Characterize Food Flavors through their Volatile Fraction
inferred← citeshttps://doi.org/10.1039/c9fo01429bopenalex-snapshot
Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley products
inferred← citeshttps://doi.org/10.1080/07373937.2019.1644347openalex-snapshot
Effect of the drying process on the volatile compounds and sensory quality of agglomerated instant coffee
inferred← citeshttps://doi.org/10.1080/10408347.2017.1390426openalex-snapshot
Comprehensive Gas Chromatography: Food and Metabolomocs Applications
inferred← citeshttps://doi.org/10.1080/10408398.2015.1048775openalex-snapshot
Challenges in relating concentrations of aromas and tastes with flavor features of foods
inferred← citeshttps://doi.org/10.1080/10408398.2020.1835817openalex-snapshot
Nutritional value of barley cereal and better opportunities for its processing as a value-added food: a comprehensive review
inferred← citeshttps://doi.org/10.1080/87559129.2017.1347672openalex-snapshot
2-Acetyl-1-pyrroline: A key aroma component of aromatic rice and other food products
inferred← citeshttps://doi.org/10.1094/cchem-10-15-0209-ropenalex-snapshot
Quantitation of Amines in Cereal Products: Thermal Processes Are Able to Generate “Biogenic” Amines
inferred← citeshttps://doi.org/10.11002/kjfp.2021.28.5.612openalex-snapshot
Evaluation of antioxidant activity and lipid oxidative stability of roasted buckwheat according to in vitro digestive system
inferred← citeshttps://doi.org/10.1111/1541-4337.12595openalex-snapshot
Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example
inferred← citeshttps://doi.org/10.1111/1750-3841.13969openalex-snapshot
Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid‐Phase Microextraction Gas Chromatography‐Pulsed Flame Photometric Detection and Odor Activity Value
inferred← citeshttps://doi.org/10.1111/1750-3841.14756openalex-snapshot
Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity
inferred← citeshttps://doi.org/10.1111/1750-3841.14965openalex-snapshot
Characterization of the flavor compounds in wheat bran and biochemical conversion for application in food
inferred← citeshttps://doi.org/10.1111/1750-3841.16071openalex-snapshot
Identifying aroma‐active compounds in coffee‐flavored dairy beverages
inferred← citeshttps://doi.org/10.1155/2020/8845401openalex-snapshot
Correlation between the Characteristic Flavour of Youtiao and Trans Fatty Acids Assessed via Gas Chromatography Mass Spectrometry and Partial Least Squares Regression Analyses
inferred← citeshttps://doi.org/10.1155/2022/2558072openalex-snapshot
Untargeted Metabolite Profiling of Specialty Rice Grains Using Gas Chromatography Mass Spectrometry
inferred← citeshttps://doi.org/10.1515/aoas-2015-0047openalex-snapshot
Sense of smell and volatile aroma compounds and their role in the evaluation of the quality of products of animal origin – a review
inferred← citeshttps://doi.org/10.1556/066.2019.48.3.3openalex-snapshot
Evaluation of sensory and antioxidant properties of commercial coffee substitutes
inferred← citeshttps://doi.org/10.1590/1678-4324-2019180370openalex-snapshot
Cichorium intybus from India: GC-MS Profiling, Phenolic Content and in vitro Antioxidant Capacity of Sequential Soxhlet Extracted Roasted Roots
inferred← citeshttps://doi.org/10.19202/j.cs.2017.01.12openalex-snapshot
Evaluation of the Effect of Roasted Constituents on the Antioxidant Activity of Cereal Coffee
inferred← citeshttps://doi.org/10.21608/asejaiqjsae.2023.318725openalex-snapshot
Hulled Roasted Barley Drink as an Alternative to Coffee: Sensory Evaluation, Chemical Composition and Caffeine Content, Antioxidant Activity and Economic Evaluation
inferred← citeshttps://doi.org/10.21608/ejchem.2021.82852.4080openalex-snapshot
The Relationship Between Varieties and Acrylamide Formation in Roasted Barley
inferred← citeshttps://doi.org/10.21930/rcta.vol23_num1_art:2265openalex-snapshot
Identificación de adulteraciones en café tostado mediante cromatografía de gases acoplada a espectrometría de masas
inferred← citeshttps://doi.org/10.3389/fnut.2023.1196816openalex-snapshot
Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example
inferred← citeshttps://doi.org/10.3390/chemosensors11040248openalex-snapshot
The Human Nose as a Chemical Sensor in the Perception of Coffee Aroma: Individual Variability
inferred← citeshttps://doi.org/10.3390/foods12163123openalex-snapshot
Application of GC–TOF/MS and GC×GC–TOF/MS to Discriminate Coffee Products in Three States (Bean, Powder, and Brew)
inferred← citeshttps://doi.org/10.3390/foods13203239openalex-snapshot
Qualitative and Quantitative Sex-Related Differences in the Perception of Single Molecules from Coffee Headspace
inferred← citeshttps://doi.org/10.3390/foods13243991openalex-snapshot
Cereal Coffee as a Functional Additive in Wheat Bread: Impact on Dough and Bread Properties
inferred← citeshttps://doi.org/10.3390/molecules24112080openalex-snapshot
The Blossoming of Technology for the Analysis of Complex Aroma Bouquets—A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications
inferred← citeshttps://doi.org/10.3390/molecules26133856openalex-snapshot
Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee
inferred← citeshttps://doi.org/10.3390/molecules29194723openalex-snapshot
Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee
inferred← citeshttps://doi.org/10.3390/s21082812openalex-snapshot
Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread
inferred← citeshttps://doi.org/10.3746/jkfn.2021.50.6.562openalex-snapshot
Temperature Conditions for Making Savory Microencapsulation Powder from the Hydrolysate of Soy Sauce Residue
inferred← citeshttps://doi.org/10.3746/jkfn.2023.52.5.509openalex-snapshot
Physicochemical Properties and Bioactive Compounds of Coffee Extracts Prepared by Partial Substitution with Wheat and Barley Grass
inferred← citeshttps://doi.org/10.51372/bioagro343.8openalex-snapshot
Bebida andina instantánea a base de granos andinos tostados: diseño y optimización
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
and goes through ORCID: icsacinstitute.org/submit.