Effects of different decaffeination methods on caffeine contents, physicochemical, and sensory properties of coffee

References

1. Dmowski, P, Dąbrowska, J. Comparative study of sensory properties and color in different coffee samples depending on the degree of roasting. Zeszyty Naukowe Akademii Morskiej w Gdyni 2014;84:28–36.Search in Google Scholar

2. Narita, Y, Inouye, K. Chlorogenic acids from coffee. Coffee Health Dis Prev; 2015:189–99 pp.10.1016/B978-0-12-409517-5.00021-8Search in Google Scholar

3. International Coffee Organization. Coffee report and outlook; 2023:2–4 pp.Search in Google Scholar

4. da Silva Araújo, C, Vimercati, W, Macedo, L, Pimenta, C. Effect of solvent, method, time and temperature of extraction on the recovery of phenolic compounds and antioxidants from spent coffee grounds. Int J Food Eng 2022;18:325–36. https://doi.org/10.1515/ijfe-2021-0292.Search in Google Scholar

5. Farah, A. Coffee as a speciality and functional beverage. In: Functional and speciality beverage technology. Sawston, UK: Woodhead Publishing Limited, CRC Press; 2009:370–95 pp.10.1533/9781845695569.3.370Search in Google Scholar

6. Franca, AS, Oliveira, LS. Chemistry of defective coffee beans. In: Progress in food chemistry. Hauppauge, New York: Nova Science Publishers, Inc.; 2008:105–38 pp.Search in Google Scholar

7. Shofinita, D, Lestari, D, Aliwarga, L, Sumampouw, GA, Ambarwati, SA, Gunawan, KC, et al.. Drying methods of coffee extracts and their effects on physicochemical properties: a review. Food Bioprocess Technol 2024;17:47–72. https://doi.org/10.1007/s11947-023-03067-4.Search in Google Scholar

8. Gloess, AN, Schönbächler, B, Klopprogge, B, D’Ambrosio, L, Chatelain, K, Bongartz, A, et al.. Comparison of nine common coffee extraction methods: instrumental and sensory analysis. Eur Food Res Tech 2013;236:607–27. https://doi.org/10.1007/s00217-013-1917-x.Search in Google Scholar

9. Pietsch, A. Decaffeination-process and quality. In: The craft and science of coffee. Elsevier, Inc.; 2017:225–43 pp.10.1016/B978-0-12-803520-7.00010-4Search in Google Scholar

10. Nonthakaew, A, Matan, N, Aewsiri, T, Matan, N. Caffeine in foods and its antimicrobial activity. Int Food Res J 2015;22:9–14.Search in Google Scholar

11. Dalmázio, I, Santos, LS, Lopes, RP, Eberlin, MN, Augusti, R. Advanced oxidation of caffeine in water: on-line and real-time monitoring by electrospray ionization mass spectrometry. Environ Sci Technol 2005;39:5982–8. https://doi.org/10.1021/es047985v.Search in Google Scholar PubMed

12. Wang, R, Xue, J, Meng, L, Lee, JW, Zhao, Z, Sun, P, et al.. Caffeine improves the performance and thermal stability of Perovskite solar cells. Joule 2019;3:1464–77. https://doi.org/10.1016/j.joule.2019.04.005.Search in Google Scholar

13. Gokulakrishnan, S, Chandraraj, K, Gummadi, SN. Microbial and enzymatic methods for the removal of caffeine. Enzym Microb Technol 2005;37:225–32. https://doi.org/10.1016/j.enzmictec.2005.03.004.Search in Google Scholar

14. dePaula, J, Farah, A. Caffeine consumption through coffee: content in the beverage, metabolism, health benefits and risks. Beverages 2019;5:37. https://doi.org/10.3390/beverages5020037.Search in Google Scholar

15. de Mejia, EG, Ramirez-Mares, MV. Impact of caffeine and coffee on our health. Trends Endocrinol Metabol 2014;25:489–92. https://doi.org/10.1016/j.tem.2014.07.003.Search in Google Scholar PubMed

16. Mitchell, DC, Knight, CA, Hockenberry, J, Teplansky, R, Hartman, TJ. Beverage caffeine intakes in the U.S. Food Chem Toxicol 2014;63:136–42. https://doi.org/10.1016/j.fct.2013.10.042.Search in Google Scholar PubMed

17. Ross, GW, Abbott, RD, Petrovitch, H, Morens, DM, Grandinetti, A, Tung, KH, et al.. Association of coffee and caffeine intake with the risk of Parkinson disease. J Am Med Assoc 2000;283:2674–9. https://doi.org/10.1001/jama.283.20.2674.Search in Google Scholar PubMed

18. Berkowitz, SA. Coffee consumption and depression risk. Arch Intern Med 2011;171:1578. https://doi.org/10.1001/archinternmed.2011.427.Search in Google Scholar PubMed

19. Reis, CEG, Dórea, JG, da Costa, THM. Effects of coffee consumption on glucose metabolism: a systematic review of clinical trials. J Tradit Complementary Med 2019;9:184–91. https://doi.org/10.1016/j.jtcme.2018.01.001.Search in Google Scholar PubMed PubMed Central

20. Bhoo-Pathy, N, Uiterwaal, CSPM, Dik, VK, Jeurnink, SM, Bech, BH, Overvad, K, et al.. Intake of coffee, decaffeinated coffee, or tea does not affect risk for pancreatic cancer: results from the European prospective investigation into nutrition and cancer study. Clin Gastroenterol Hepatol 2013;11:1486–92. https://doi.org/10.1016/j.cgh.2013.05.029.Search in Google Scholar PubMed

21. Pauwels, EKJ, Volterrani, D. Coffee consumption and cancer risk; an assessment of the health implications based on recent knowledge. Med Princ Pract 2021;30:401–11. https://doi.org/10.1159/000516067.Search in Google Scholar PubMed PubMed Central

22. Corrao, G, Zambon, A, Bagnardi, V, D’Amicis, A, Klatsky, A, Morelli, D, et al.. Coffee, caffeine, and the risk of liver cirrhosis. Ann Epidemiol 2001;11:458–65. https://doi.org/10.1016/s1047-2797(01)00223-x.Search in Google Scholar PubMed

23. Farah, A, De Paulis, T, Moreira, DP, Trugo, LC, Martin, PR. Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees. J Agric Food Chem 2006;54:374–81. https://doi.org/10.1021/jf0518305.Search in Google Scholar PubMed

24. Nawrot, P, Jordan, S, Eastwood, J, Rotstein, J, Hugenholtz, A, Feeley, M. Effects of caffeine on human health. Food Addit Contam 2003;20:1–30. https://doi.org/10.1080/0265203021000007840.Search in Google Scholar PubMed

25. Putri, JMA, Nocianitri, KA, Putra, NK. Pengaruh Penggunaan Getah Pepaya (Carica papaya L.) pada Proses Dekafeinasi Terhadap penurunan kadar kafein kopi robusta. Media Ilmiah Teknologi Pangan 2017;4:138–47.Search in Google Scholar

26. Riha, R. Expert report: coffee and sleep in everyday lives. Centre for Clinical Brain Sciences. Sleep Research Unit, Department of Sleep Medicine, Royal Infirmary of Edinburgh; 2021:1–10 pp.Search in Google Scholar

27. Purba, R, Andaka, G. Dekafeinasi Biji kopi robusta melalui Proses Ekstraksi dengan Pelarut Aquadest. Jurnal Inovasi Proses 2018;3.Search in Google Scholar

28. Widyotomo, S, Mulato, S, Purwadaria, HK, Syarief, AM. Karakteristik Proses Dekafeinasi kopi robusta dalam Reaktor Kolom Tunggal dengan Pelarut Etil Asetat. Pelita Perkebunan 2009;25:101–25. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v25i2.133.Search in Google Scholar

29. Machmudah, S, Kitada, K, Sasaki, M, Goto, M, Munemasa, J, Yamagata, M. Caffeine and chlorogenic acid separation from raw coffee beans using supercritical CO2 in water. In: AIChE Annual Meeting, Conference Proceedings; 2008.Search in Google Scholar

30. Mathew, A. Study on the effect of solvents in extraction of green coffee beans and its decaffeination. Sci Technol 2016;2:42–57.Search in Google Scholar

31. Butt, MS, Ahmed, A, Sultan, AIMT, Yasin, M, Imran, M. Evaluating the effect of decaffeination on nutritional and antioxidant status of different coffee brands. Internet J Food Saf 2011;13:150–6.Search in Google Scholar

32. Franca, AS. Encyclopedia of food and health. In: Reference module in food science. Amsterdam, Netherlands: Elsevier Ltd.; 2016:232–6 pp.Search in Google Scholar

33. Franca, AS. Coffee: decaffeination. In: Encyclopedia of food and health, 1st ed. Elsevier Ltd.; 2015.10.1016/B978-0-12-384947-2.00183-5Search in Google Scholar

34. Anggriawan, R, Maksum, A, Wijaya, F, Sitoresmi, I, Purbowati, M. Process optimisation of low-caffeine coffee using steam treatment. Preprints 2020:1–17.10.20944/preprints202005.0254.v1Search in Google Scholar

35. Zou, Y, Gaida, M, Franchina, FA, Stefanuto, PH, Focant, JF. Distinguishing between decaffeinated and regular coffee by HS-SPME-GC×GC-TOFMS, chemometrics, and machine learning. Molecules 2022;27. https://doi.org/10.3390/molecules27061806.Search in Google Scholar PubMed PubMed Central

36. Widyotomo, S, Purwadaria, HK, Syarief, AM. Pengembangan Model Matematik Laju Penurunan Kafein dalam Biji Kopi dengan Metode Pelindian. In: Pelita Perkebunan. Bogor, Indonesia: IPB University; 2011.Search in Google Scholar

37. Baldino, L, Scognamiglio, M, Reverchon, E. Elimination of tryptamines from green coffee by supercritical CO2 extraction. Can J Chem Eng 2021;99:1345–51. https://doi.org/10.1002/cjce.23928.Search in Google Scholar

38. Espinoza-Pérez, JD, Vargas, A, Robles-Olvera, VJ, Rodríguez-Jimenes, GC, García-Alvarado, MA. Mathematical modeling of caffeine kinetic during solid-liquid extraction of coffee beans. J Food Eng 2007;81:72–8. https://doi.org/10.1016/j.jfoodeng.2006.10.011.Search in Google Scholar

39. Bichsel, B, Gal, S, Signer, R. Diffusion phenomena during the decaffeination of coffee beans. Int J Food Sci Technol 1976;11:637–46. https://doi.org/10.1111/j.1365-2621.1976.tb00767.x.Search in Google Scholar

40. Peker, H, Srinivasan, MP, Smith, JM, McCoy, BJ. Caffeine extraction rates from coffee beans with supercritical carbon dioxide. AIChE J 1992;38:761–70. https://doi.org/10.1002/aic.690380513.Search in Google Scholar

41. Mendesil, E, Berecha, G, Weldemichael, G, Belachew, K, Kufa, T. Proceedings of Ethiopian Coffee Science Society (ECSS) Inaugural Conference, 7–8 April 2017, Jimma, Ethiopia. Jimma.Search in Google Scholar

42. Saloko, S, Sulastri, Y, Murad, WS. The application of activated carbon from coconut shell and zeolite as adsorbents on coffee decaffeination using the Swiss Water Process (SWP). IOP Conf Ser Earth Environ Sci 2020;443:1. https://doi.org/10.1088/1755-1315/443/1/012067.Search in Google Scholar

43. Ong, YK, Ng, HT, Chung, TS. A conceptual demonstration of decaffeination via nanofiltration. Ind Eng Chem Res 2015;54:7737–42. https://doi.org/10.1021/acs.iecr.5b01737.Search in Google Scholar

44. Mandal, S, Rahman, M, Das, P, Ashraf, G, Dua, T, Paul, P, et al.. Effect of maceration, ultrasound, and microwave-assisted method of extraction on antioxidant activity and phenolic profile of free, esterified, and bound phenolics of Tulaipanji rice. Int J Food Eng 2023;19:631–40. https://doi.org/10.1515/ijfe-2023-0177.Search in Google Scholar

45. Huamaní-Meléndez, VJ, Darros-Barbosa, R. High intensity ultrasound assisted decaffeination process of coffee beans in aqueous medium. J Food Sci Technol 2018;55:4901–8. https://doi.org/10.1007/s13197-018-3424-3.Search in Google Scholar PubMed PubMed Central

46. Bermejo, DV, Luna, P, Manic, MS, Najdanovic-Visak, V, Reglero, G, Fornari, T. Extraction of caffeine from natural matter using a bio-renewable agrochemical solvent. Food Bioprod Process 2013;91:303–9. https://doi.org/10.1016/j.fbp.2012.11.007.Search in Google Scholar

47. Cravotto, G. Highly-efficient caffeine recovery from green coffee; 2020.Search in Google Scholar

48. Zabot, GL. Decaffeination using supercritical carbon dioxide. In: Green sustainable process for chemical and environmental engineering and science: supercritical carbon dioxide as green solvent. Amsterdam, Netherlands: Elsevier; 2020:255–78 pp.10.1016/B978-0-12-817388-6.00011-8Search in Google Scholar

49. Pronyk, C, Mazza, G. Design and scale-up of pressurized fluid extractors for food and bioproducts. J Food Eng 2009;95:215–26. https://doi.org/10.1016/j.jfoodeng.2009.06.002.Search in Google Scholar

50. Del Valle, JM, Núñez, GA, Aravena, RI. Supercritical CO2 oilseed extraction in multi-vessel plants: minimization of operational cost. J Supercrit Fluids 2014;92:197–207. https://doi.org/10.1016/j.supflu.2014.05.018.Search in Google Scholar

51. Hassim, N, Markom, M, Rosli, MI, Harun, S. Scale-up approach for supercritical fluid extraction with ethanol–water modified carbon dioxide on Phyllanthus niruri for safe enriched herbal extracts. Sci Rep 2021;11:1–19. https://doi.org/10.1038/s41598-021-95222-0.Search in Google Scholar PubMed PubMed Central

52. Hassim, N, Markom, M, Rosli, MI, Harun, S. Scale-up criteria and economic analysis for supercritical fluid extraction of Phyllanthus niruri. Chem Eng Process Process Intensif 2019;139:14–22. https://doi.org/10.1016/j.cep.2019.03.011.Search in Google Scholar

53. Prado, JM, Dalmolin, I, Carareto, NDD, Basso, RC, Meirelles, AJA, Oliveira, JV, et al.. Supercritical fluid extraction of grape seed: process scale-up, extract chemical composition and economic evaluation. J Food Eng 2012;109:249–57. https://doi.org/10.1016/j.jfoodeng.2011.10.007.Search in Google Scholar

54. Prado, JM, Veggi, PC, Meireles, MAA. Supercritical fluid extraction of lemon Verbena (Aloysia triphylla): process kinetics and scale-up, extract chemical composition and antioxidant activity, and economic. Evaluation 2014;49:569–79. https://doi.org/10.1080/01496395.2013.862278.Search in Google Scholar

55. Lagadec, AJM, Miller, DJ, Lilke, AV, Hawthorne, SB. Pilot-scale subcritical water remediation of polycyclic aromatic hydrocarbon- and pesticide-contaminated soil. Environ Sci Technol 2000;34:1542–8. https://doi.org/10.1021/es990722u.Search in Google Scholar

56. López-Padilla, A, Ruiz-Rodriguez, A, Reglero, G, Fornari, T. Supercritical carbon dioxide extraction of Calendula officinalis: kinetic modeling and scaling up study. J Supercrit Fluids 2017;130:292–300. https://doi.org/10.1016/j.supflu.2017.03.033.Search in Google Scholar

57. Bertucco, A, Franceschin, G. Supercritical fluid extraction of medicinal and aromatic plants: fundamentals and applications. J Nat Prod 2010;5.Search in Google Scholar

58. De Azevedo, ABA, Mazzafera, P, Mohamed, RS, Vieira De Melo, SAB, Kieckbusch, TG. Extraction of caffeine, chlorogenic acids and lipids from green coffee beans using supercritical carbon dioxide and co-solvents. Braz J Chem Eng 2008;25:543–52. https://doi.org/10.1590/s0104-66322008000300012.Search in Google Scholar

59. Menzio, J, Binello, A, Barge, A, Cravotto, G. Highly-efficient caffeine recovery from green coffee beans under ultrasound-assisted SC-CO2 extraction. Processes 2020;8. https://doi.org/10.3390/pr8091062.Search in Google Scholar

60. Tejasari, S, Djumarti, SRAA. Mutu Gizi dan Tingkat Kesukaan Minuman kopi ‘Dekafosin’ instan. Jurnal Agrotek 2018;4:91–106.Search in Google Scholar

61. Belay, A, Ture, K, Redi, M, Asfaw, A. Measurement of caffeine in coffee beans with UV/vis spectrometer. Food Chem 2008;108:310–15. https://doi.org/10.1016/j.foodchem.2007.10.024.Search in Google Scholar

62. Kartasasmita, RE, Addyantina, S. Dekafeinasi Biji kopi robusta (Coffea canephora L.) menggunakan Pelarut polar (Etanol dan Metanol). Acta Pharmaceutica Indonesia 2012;37:83–9.Search in Google Scholar

63. Ananta Wijaya, D, Setyo Yuwono, S. Effect of steaming time and ethyl acetate concentration against characteristics of coffee in process Robusta coffee decaffeination. Dkk Jurnal Pangan Dan Agroindustri 2015;3:1560–6.Search in Google Scholar

64. Villanueva, D, Luna, P, Manic, M, Najdanovic-Visak, V, Fornari, T. Extraction of caffeine from green coffee beans using ethyl lactate. Food Process 2011;1:3.Search in Google Scholar

65. Afriliana, A, Maulana, TA, Firdaus, AM, Aldiano, BR, Subagio, A, Harada, H. Effects of using controlled decafeinated machine on quality of Robusta coffee bean. Adv J Food Sci Technol 2019;17:1–6. https://doi.org/10.19026/ajfst.17.5983.Search in Google Scholar

66. Widagdyo, DRW, Velina Agustien, B, Aylianawati, IN. Ekstraksi kafeina Dari serbuk kopi. Teknik 2017;12:1–10.Search in Google Scholar

67. Shofinita, D, Lestari, D, Ambarwati, SA, Gunawan, KC, Achmadi, AB. Optimization of defective coffee beans decaffeination using palm oil. ASEAN J Chem Eng 2023;23:142–52. https://doi.org/10.22146/ajche.73387.Search in Google Scholar

68. Bi, W, Zhou, J, Row, KH. Decaffeination of coffee bean waste by solid-liquid extraction. Kor J Chem Eng 2011;28:221–4. https://doi.org/10.1007/s11814-010-0264-x.Search in Google Scholar

69. Mediani, A, Kamal, N, Lee, SY, Abas, F, Farag, MA. Green extraction methods for Isolation of bioactive substances from coffee seed and spent. Separ Purif Rev 2022:1–19. https://doi.org/10.1080/15422119.2022.2027444.Search in Google Scholar

70. Daisa, J, Rossi, E, Dini, IR. Pemanfaatan Ekstrak Kasar Enzim papain pada Proses Dekafeinasi kopi robusta. Jom Faperta 2017;1:1–6.Search in Google Scholar

71. Oktadina, FD, Argo, BD, Hermanto, MB. Pemanfaatan nanas (Ananas comosus L. Merr) untuk penurunan kadar kafein dan perbaikan citarasa kopi (Coffea sp.) dalam pembuatan kopi bubuk. Keteknikan Pertanian Tropis Dan Biosistem 2013;1:265–73.Search in Google Scholar

72. Ratnaningsih, D, Kusnadi, J, Wijayanti, N. Dekafeinasi kopi robusta (Coffea canephora L.) dengan ekstrak kasar enzim bromelin dari kulit nanas (Ananas comosus): Kajian konsentrasi ekstrak kasar enzim dan lama waktu inkubasi. JPA 2016;4:63.Search in Google Scholar

73. Saloko, S, Handito, D, Murad, AN. The effect of addition papaya leaf extract (Carica papaya L.) on reducing caffeine levels in Robusta coffee. IOP Conf Ser Earth Environ Sci 2020;515:1. https://doi.org/10.1088/1755-1315/515/1/012062.Search in Google Scholar

74. Sulistyaningtyas, AR, Prihastanti, E, Hastuti, ED. Potential of liquid tofu waste for decaffeination of Robusta coffee (Coffea robusta Lindl.Ex De Will). J Microbiol Biotechnol Food Sci 2018;8:678–80. https://doi.org/10.15414/jmbfs.2018.8.1.678-680.Search in Google Scholar

75. Chew, LY, Toh, GT, Ismail, A. Application of proteases for the production of bioactive peptides. Enzymes Food Biotechnol: Prod Appl Future Prospects; 2018:247–61.10.1016/B978-0-12-813280-7.00015-3Search in Google Scholar

76. Divine, R. Isolation of bacteria from compost for potential use in biodecaffeination [Honors thesis]. New York: Cornell University; 2014:1–28 pp.Search in Google Scholar

77. Gummadi, SN, Bhavya, B, Ashok, N. Physiology, biochemistry and possible applications of microbial caffeine degradation. Appl Microbiol Biotechnol 2012;93:545–54. https://doi.org/10.1007/s00253-011-3737-x.Search in Google Scholar PubMed

78. Syed, BS, Sahana, D, Rakshith, HU, Kavitha, KSK. Biodecaffeination by endophytic Pseudomonas sp. isolated from Coffee arabica L. J Pharm Res 2012;5:3654–7.Search in Google Scholar

79. Ibrahim, S, Abd, SM, Syed, M, Ab Rahman, N, Abdul Khalil, K, Khalid, A, et al.. Bacterial degradation of caffeine: a review. Asian J Plant Biol 2014;2:18–27.10.54987/ajpb.v2i1.84Search in Google Scholar

80. Satyanarayana, T, Prakash, A, Johri, BN. Microorganisms in sustainable agriculture and biotechnology. Microorg Sustain Agric Biotechnol 2013:1–829.10.1007/978-94-007-2214-9Search in Google Scholar

81. Summers, RM, Mohanty, SK, Gopishetty, S, Subramanian, M. Genetic characterization of caffeine degradation by bacteria and its potential applications. Microb Biotechnol 2015;8:369–78. https://doi.org/10.1111/1751-7915.12262.Search in Google Scholar PubMed PubMed Central

82. Vegesna, RSB. A biotectechnological approach for decaffeination [Ph.D. thesis]. Mysore: University of Mysore; 2007:1–353 pp.Search in Google Scholar

83. Angeloni, G, Guerrini, L, Masella, P, Bellumori, M, Daluiso, S, Parenti, A, et al.. What kind of coffee do you drink? An investigation on effects of eight different extraction methods. Food Res Int 2019;116:1327–35. https://doi.org/10.1016/j.foodres.2018.10.022.Search in Google Scholar PubMed

84. Damayanti, JD, Sukasri, A, Nurdin, MI. The decaffeination of Robusta coffee beans through extraction process with distilled water. Indonesian J Chem Technol 2020;1:2715.Search in Google Scholar

85. Sinaga, HLR, Bastian, F, Syarifuddin, A. Effect of decaffeination and re-fermentation on level of caffeine, chlorogenic acid and total acid in green bean Robusta coffee. IOP Conf Ser Earth Environ Sci 2021;807:1315.10.1088/1755-1315/807/2/022069Search in Google Scholar

86. Sukoco, A, Novenda, I, Maryanto, KN, Sari, P. Chemical compounds and antioxidant activity in caffeinated and decaffeinated green Robusta coffee beans enriched with ginger extract. IOP Conf Ser Earth Environ Sci 2021;709:1. https://doi.org/10.1088/1755-1315/709/1/012035.Search in Google Scholar

87. Yook, LJ, Hyeon, YH. Physicochemical properties and preference according to roasting of Colombian decaffeinated coffee with different extraction solvents. Culin Sci Hospit Res 2018;24:123–30. https://doi.org/10.20878/cshr.2018.24.5.013.Search in Google Scholar

88. Vasconcelos, ALS, Franca, AS, Glória, MBA, Mendonça, JC, Mendonça, JCFA. Comparative study of chemical attributes and levels of amines in defective green and roasted coffee beans. Food Chem 2007;101:26–32. https://doi.org/10.1016/j.foodchem.2005.12.049.Search in Google Scholar

89. East African Standard. Roasted coffee beans and roasted ground coffee.Search in Google Scholar

90. Nieber, K. The impact of coffee on health author pharmacokinetics and mode of action bioactive components in coffee. Planta Med 2017;83:1256–63. https://doi.org/10.1055/s-0043-115007.Search in Google Scholar PubMed

91. Farah, A, Monteiro, MC, Calado, V, Franca, AS, Trugo, LC. Correlation between cup quality and chemical attributes of Brazilian coffee. Food Chem 2006;98:373–80. https://doi.org/10.1016/j.foodchem.2005.07.032.Search in Google Scholar

92. Kreuml, MTL, Majchrzak, D, Ploederl, B, Koenig, J. Changes in sensory quality characteristics of coffee during storage. Food Sci Nutr 2013;1:267–72. https://doi.org/10.1002/fsn3.35.Search in Google Scholar PubMed PubMed Central

93. Sunarharum, WB, Williams, DJ, Smyth, HE. Complexity of coffee flavor: a compositional and sensory perspective. FRIN 2014;62:315–25. https://doi.org/10.1016/j.foodres.2014.02.030.Search in Google Scholar

94. Muchtaridi, M, Lestari, D, Khairul Ikram, NK, Gazzali, AM, Hariono, M, Wahab, HA. Decaffeination and neuraminidase inhibitory activity of arabica green coffee (Coffea arabica) beans: chlorogenic acid as a potential bioactive compound. Molecules 2021;26:3402. https://doi.org/10.3390/molecules26113402.Search in Google Scholar PubMed PubMed Central

95. Hall, S, Yuen, JW, Grant, GD. Bioactive constituents in caffeinated and decaffeinated coffee and their effect on the risk of depression – a comparative constituent analysis study. Beverages 2018;4:79. https://doi.org/10.3390/beverages4040079.Search in Google Scholar

96. de Melo Pereira, GV, de Carvalho Neto, DP, Magalhães Júnior, AI, Vásquez, ZS, Medeiros, ABP, Vandenberghe, LPS, et al.. Exploring the impacts of postharvest processing on the aroma formation of coffee beans – a review. Food Chem 2019;272:441–52. https://doi.org/10.1016/j.foodchem.2018.08.061.Search in Google Scholar PubMed

97. Getachew, AT, Chun, BS. Coffee flavor. Encycl Food Chem 2018:48–53. https://doi.org/10.1016/b978-0-08-100596-5.21658-2.Search in Google Scholar

98. Ashihara, H. Metabolism of alkaloids in coffee plants. Braz J Plant Physiol 2006;18:1–8. https://doi.org/10.1590/S1677-04202006000100001.Search in Google Scholar

99. Oliveira, LS, Franca, AS, Mendonça, JCF, Barros-Júnior, MC. Proximate composition and fatty acids profile of green and roasted defective coffee beans. LWT – Food Sci Technol (Lebensmittel-Wissenschaft -Technol) 2006;39:235–9. https://doi.org/10.1016/j.lwt.2005.01.011.Search in Google Scholar

100. Kuswardhani, N, Mukti, NP, Sari, P. Antioxidant and sensory properties of ready to drink coffee-ginger made from decaffeinated and non-decaffeinated Robusta coffee beans. IOP Conf Ser Earth Environ Sci 2021;653:1. https://doi.org/10.1088/1755-1315/653/1/012050.Search in Google Scholar

101. de Souza Silveira, A, Pinheiro, ACT, Ferreira, WPM, da Silva, LJ, dos Santos Rufino, JL, Sakiyama, NS. Sensory analysis of specialty coffee from different environmental conditions in the region of matas de minas, minas gerais, Brazil. Rev Ceres 2016;63:436–43. https://doi.org/10.1590/0034-737x201663040002.Search in Google Scholar

102. Haile, M, Hee Kang, W. The harvest and post-harvest management practices’ impact on coffee quality. Coffee Prod Res 2020:1–18.10.5772/intechopen.89224Search in Google Scholar

103. Bhumiratana, N, Adhikari, K, Chambers, E. Evolution of sensory aroma attributes from coffee beans to brewed coffee. LWT – Food Sci Technol (Lebensmittel-Wissenschaft -Technol) 2011;44:2185–92. https://doi.org/10.1016/j.lwt.2011.07.001.Search in Google Scholar

104. Hidayat, R, Dwi, D. Model Reduksi Kadar Kafein Pada Proses; 2014:385–94 pp.Search in Google Scholar

105. Geankoplis, CJ. Transport processes and unit operations. New York: Prentice Hall; 1993.Search in Google Scholar

106. Medina, KT, Diaz, MP, Espitia, N, Davila, JA. Transport phenomena associated to supercritical extraction. Innov Food Process Technol 2021:522–51. https://doi.org/10.1016/b978-0-08-100596-5.22683-8.Search in Google Scholar

107. Hulbert, GJ, Biswal, RN, Mehr, CB, Walker, TH, Collins, JL. Solid/liquid extraction of caffeine from guaraná with methylene chloride. Food Sci Technol Int 1998;4:53–8. https://doi.org/10.1177/108201329800400107.Search in Google Scholar

108. Spiro, M, Hunter, JE. The kinetics and mechanism of caffeine infusion from coffee: the effect of roasting. J Sci Food Agric 1985;36:871–6. https://doi.org/10.1002/jsfa.2740360917.Search in Google Scholar

109. Udaya Sankar, K, Raghavan, CV, Srinivasa, RPN, Laksminarayana, RK, Kuppuswamy, S, Ramanathan, PK. Studies on the extraction of caffeine from coffee beans. J Food Sci Technol 1983;20:64–7.Search in Google Scholar