{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T15:08:00Z","timestamp":1787584080897,"version":"build-2736575974"},"reference-count":29,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2023,2,15]],"date-time":"2023-02-15T00:00:00Z","timestamp":1676419200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100003725","name":"National Research Foundation of Korea","doi-asserted-by":"publisher","award":["2021R1A2B5B01002296"],"award-info":[{"award-number":["2021R1A2B5B01002296"]}],"id":[{"id":"10.13039\/501100003725","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2023,5]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p><jats:sc>l<\/jats:sc>\u2010Leucine powder (LP) was added to green Robusta coffee beans in order to reduce the difference in flavour between Robusta and Arabica coffee. <jats:sc>l<\/jats:sc>\u2010Leucine was selected as an additive based on the Maillard reaction. The pre\u2010treatment method conducted in this study was a short soaking (M1) or spraying procedure (M2), then LP was added at varying levels up to 3% (<jats:italic>w\/w<\/jats:italic>, 30\u2009g\u2009kg<jats:sup>\u22121<\/jats:sup>). All samples were roasted (240\u2009\u00b0C for 15\u2009min) and extracted using an espresso machine. Volatile compounds were analysed by solid\u2010phase microextraction\u2010gas chromatography\u2010mass selective detection.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Thirty volatile compounds (six pyrroles, eight pyrazines, three phenols, nine furans, two ketones, two aldehydes) were analysed. In 15 coffee samples, the levels of total volatile compounds (based on peak area ratios) ranged from 8.9 (M1\u20101) to 15. Non\u2010treated Robusta had higher levels of bitter aroma compounds than Arabica coffee, and Robusta coffee had lower levels of bitter aroma compounds when pre\u2010treated with LP. The sum of bitter volatiles (phenols, pyrroles, pyrazines) was lowest in M1\u20105 (3% LP), M2\u20101 (1% LP; both dried at 50\u2009\u00b0C for 15\u2009min) and M2\u20107 (3% LP, dried at 70\u2009\u00b0C for 15\u2009min) compared with non\u2010treated Robusta (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05).<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>From the results of this study it can be shown that pre\u2010treatment with LP can improve the flavour of Robusta. \u00a9 2023 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12485","type":"journal-article","created":{"date-parts":[[2023,2,6]],"date-time":"2023-02-06T01:59:45Z","timestamp":1675648785000},"page":"3501-3509","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Improvement of Robusta coffee aroma with <scp>l<\/scp>\u2010leucine 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