{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T00:04:00Z","timestamp":1791849840004,"version":"4.3.4"},"reference-count":45,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2023,1,25]],"date-time":"2023-01-25T00:00:00Z","timestamp":1674604800000},"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","id":[{"id":"10.13039\/501100003725","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2023,3]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>This study investigated the effects of four brewing methods (cold and hot brew, espresso, and cezve) on the chemical sensory properties of green and roasted coffee beans (cv. Yellow Bourbon) extract. The caffeine and chlorogenic acid contents of the coffee were analyzed using HPLC. The taste and volatile aromatic compounds of coffee were analyzed using an electronic tongue and nose, respectively, and the results were analyzed using principal component analysis. For the taste components analyzed using the electronic tongue, the degree of separation was relatively large depending on the extraction method, and the degree of separation was larger depending on roasting for the volatile compounds analyzed using the electronic nose. Our findings provide basic data for the coffee industry.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>The use of an electronic sensor will provide flavor characteristics for four different types of coffee extracted from green beans and roasted beans. In this study, it was confirmed that the extraction method had a greater effect on the taste of coffee, and in the case of the volatile aromatic compounds of coffee, there was a large difference depending on the green beans and roasted beans. Therefore, our findings will provide data based on the sensory properties of coffee.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.16470","type":"journal-article","created":{"date-parts":[[2023,1,25]],"date-time":"2023-01-25T10:27:46Z","timestamp":1674642466000},"page":"1033-1047","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Chemical sensory investigation in green and roasted beans\n                    <i>Coffea arabica<\/i>\n                    L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors"],"prefix":"10.1111","volume":"88","author":[{"given":"Hyangyeon","family":"Jeong","sequence":"first","affiliation":[{"name":"Department of GreenBio Science Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sojeong","family":"Yoon","sequence":"additional","affiliation":[{"name":"Department of GreenBio Science Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seong Min","family":"Jo","sequence":"additional","affiliation":[{"name":"Department of GreenBio Science Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seong Jun","family":"Hong","sequence":"additional","affiliation":[{"name":"Department of GreenBio Science Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1447-7857","authenticated-orcid":false,"given":"Young Jun","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Food and Biotechnology Korea University  Sejong Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jae Kyeom","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Behavioral Health and Nutrition University of Delaware  Newark Delaware USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4243-4643","authenticated-orcid":false,"given":"Eui\u2010Cheol","family":"Shin","sequence":"additional","affiliation":[{"name":"Department of GreenBio Science Gyeongsang National University  Jinju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,1,25]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf020724p"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.12692"},{"issue":"2","key":"e_1_2_8_4_1","first-page":"78","article-title":"Determination of chlorogenic acids (CGA) in coffee beans using HPLC","volume":"1","author":"Ayelign A.","year":"2013","journal-title":"American Journal of Research Communication"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.3746\/jkfn.2021.50.8.810"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2014.01.020"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.3746\/jkfn.2020.49.7.704"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010019\u201044886\u2010w"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1590\/1678\u2010457X.08017"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf990609n"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2020.461191"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.08.068"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0195\u20106663(03)00105\u20103"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.9721\/KJFST.2014.46.6.723"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2008.12.012"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010017\u201018247\u20104"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.18844\/gjhss.v2i1.290"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/0031\u20109384(88)90127\u20108"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.05.059"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9121746"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.13050\/foodengprog.2016.20.2.165"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.2298\/APT1243021J"},{"issue":"2","key":"e_1_2_8_23_1","first-page":"153","article-title":"Changes in major chemical constituents of green coffee beans during the roasting","volume":"38","author":"Kim K. 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