The roasting pathways of guaiacols (sharp sensory notes) to which 2-Methoxy-4-Vinylphenol belongs include, for example, decarboxylation of phenolic carboxylic acids and thermal degradation of lignin; however, their formation (or concentration) in the coffee aroma also depends on bacterial, fungal, yeast enzymes and the glycosidic reactions taking place in the green bean 45. Rosenberg L, Palmer JR, Kelly JP, Kaufman DW, Shapiro S. Coffee drinking and nonfatal myocardial infarction in men under 55 years of age. Am J Epidemiol. 1988 Sep; 128(3):570–578. [ PubMed] [ Google Scholar] The results presented above indicate that the storage of grain, especially after the W treatment, in both J and G bags at a temperature of 10 °C, allows for their long, even 9-month storage, while maintaining relatively good evaluations of cupping parameters. The influence of storage conditions on changes in VOCs quantity of roasted grain

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Esters represented by methyl 3-Methylbutanoate is formed by the esterification of alcohol and FFA by chemical or enzymatic pathways 42. Ethyl 2-Methylbutyrate is one of the key fragrances responsible for unpleasant odour notes in long-stored and fermented coffee beans (uncontrolled fermentation) 8.Grobbee DE, Rimm EB, Giovannucci E, Colditz G, Stampfer M, Willett W. Coffee, caffeine, and cardiovascular disease in men. N Engl J Med. 1990 Oct 11; 323(15):1026–1032. [ PubMed] [ Google Scholar]

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Based on the optimal conditions obtained from single-factor experiments [coffee-to-water ratio, 1:15; extraction time, 60 min; ultrasonic power, 150 W ( Supplementary Figure 2)], the OED L 9 (3 3) was employed to investigate the effects of coffee/water, extraction time, and ultrasonic power. The details of the OED are shown in Supplementary Table 3. The K values (K1, K2, and K3) were the average sum of indicators at each factor level, and the R-value was the influence of the experimental parameters. Higher R indicates the factor has a more decisive influence. Therefore, the optimal conditions were coffee/water = 1:15, extraction time, 60 min, with ultrasonic power 200 W, leading to the increased EY, high to 17.72%. Using the OED substantially reduced the number of experiments required, saving the time and cost spent on conducting experiments. Cong, S. et al. Characterization of the lipid oxidation process of robusta green coffee beans and shelf life prediction during accelerated storage. Molecules 25, 1157 (2020). 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 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

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). Berlin JA, Colditz GA. A meta-analysis of physical activity in the prevention of coronary heart disease. Am J Epidemiol. 1990 Oct; 132(4):612–628. [ PubMed] [ Google Scholar] The original contributions presented in the study are included in the article/ Supplementary Material, further inquiries can be directed to the corresponding author/s. Author Contributions SCP-294 is a standard coffee vending machine, the only noticeable difference being an entry touchpad with buttons corresponding to an English QWERTY keyboard. A Chroma meter (SR60, Sanenshi, Shenzhen, China), pH meter (LE438, METTLER TOLEDO, Zurich, Switzerland), and refractometer (LH-Q20, Luheng, Hangzhou, China) were used to measure color ( L, a, b values), pH, and total dissolved solids (TDS) of different coffee extracts, respectively. Extraction Rate of Total Phenols (TPC), Lipids (TL), Proteins (Tpro), and Titratable Acidity (TA)

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coffee to water Determining the impact of roasting degree, coffee to water

YUDKIN J, RODDY J. LEVELS OF DIETARY SUCROSE IN PATIENTS WITH OCCLUSIVE ATHEROSCLEROTIC DISEASE. Lancet. 1964 Jul 4; 2(7349):6–8. [ PubMed] [ Google Scholar]Rosenberg L, Werler MM, Kaufman DW, Shapiro S. Coffee drinking and myocardial infarction in young women: an update. Am J Epidemiol. 1987 Jul; 126(1):147–149. [ PubMed] [ Google Scholar] Myers MG, Basinski A. Coffee and coronary heart disease. Arch Intern Med. 1992 Sep; 152(9):1767–1772. [ PubMed] [ Google Scholar] A ROEST S100 sample roaster designed for optimal workflow and efficiency in a coffee lab maintained the following conditions: roasting start temperature: 165 °C, final temperature: 205 °C, roasting time: 6–7 min with a fixed airflow and heater setting, and development time: 53 s. Toci, A. T. & Farah, A. Volatile fingerprint of Brazilian defective coffee seeds: Corroboration of potential marker compounds and identification of new low quality indicators. Food Chem. 153, 298–314 (2014).