SRC-COFFEEGRINDING-2003 · PRIMARY

Analysis of Volatile Compounds Released during the Grinding of Roasted Coffee Beans Using Solid-Phase Microextraction

Masayuki Akiyama et al. · Journal of Agricultural and Food Chemistry

Lifecycleactive

Published2003-03-01

DOI10.1021/jf020724p

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-15 by an automated check. Publication date confirmed to the day. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-15 · corrections 0

TOPICS

coffeeroasted coffeegrindingolfactometry

CLAIMS USING THIS SOURCE1

CLM-COFFEE-002

The aroma released when roasted coffee is ground ↗

Volatile compounds released while roasted coffee beans were being ground, assessed by gas chromatography–mass spectrometry and olfactometry, were rich in nutty and smoke-roast aromas compared with the headspace volatiles of already ground coffee.

One laboratory grinding set-up; it describes the character of the released aroma, not individual key odorants.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:roasted-coffee-grinding-volatiles-2003 · Graph record (JSON)

Dataset history Not yet in a dataset release; it will appear in the next one.