Core Sources (2021–2025)
The most recent and directly cited references in our blog series.
- Yeager, J., et al.
Acids in Coffee: A Review of Sensory Measurements and Meta-Analysis of Chemical Composition.
Specialty Coffee Association (SCA Coffee Science), 2021.
https://sca.coffee/sca-news/2021/10/19/acids-in-coffee-a-review-
of-sensory-measurements-and-meta-analysis-of-chemical-composition - Zhu, M., et al.
Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD.
Molecules 27, no. 1 (2022): 125.
https://www.mdpi.com/1420-3049/27/1/125 - Belščak-Cvitanović, A., et al.
The Analysis of Chlorogenic Acid and Caffeine Content and Their Correlation with Coffee Bean Color.
Processes 10, no. 11 (2022): 2040.
https://www.mdpi.com/2227-9717/9/11/2040 - Shen, X., et al.
Microbial Characteristics and Functions in Coffee Fermentation: A Review.
Fermentation 11, no. 1 (2025): 5.
https://www.mdpi.com/2311-5637/11/1/5 - Liu, C., et al.
Effects of Different Primary Processing Methods on the Flavor of Coffea arabica Beans by Metabolomics.
Fermentation 9, no. 8 (2023): 717.
https://www.mdpi.com/2311-5637/9/8/717 - Duque-Buitrago, C., et al.
Modulating Coffee Fermentation Quality Using Microbial Inoculums from Coffee By-Products.
Sustainability 17, no. 2 (2025): 851.
https://www.mdpi.com/2071-1050/17/5/1781
Supporting / Foundational Sources (Pre-2021)
Still valuable for historical context, widely cited in later work, but not the primary focus of this updated series.
- Joët, T., et al.
Influence of Environmental Factors, Wet Processing and Their Interactions on the Biochemical Composition of Green Arabica Coffee Beans.
Food Chemistry 118, no. 3 (2010): 693–701.
https://www.sciencedirect.com/science/article/pii/S0308814609007031 - Somporn, C., et al.
Effect of Shading on Yield, Sugar Content, Phenolic Acids and Antioxidant Property of Coffee Beans.
Journal of the Science of Food and Agriculture 92, no. 9 (2012): 1956–1963.
https://www.academia.edu/64004444/Effect_of_shading_on_yield_sugar_
content_phenolic_acids_and_antioxidant_property_of_coffee_beans_
Coffea_Arabica_L_cv_Catimor_harvested_from_north_eastern_Thailand - Vaast, P., et al.
Fruit Thinning and Shade Improve Bean Characteristics and Beverage Quality of Coffee (Coffea arabica L.) under Optimal Conditions.
Journal of the Science of Food and Agriculture (2006).
https://scijournals.onlinelibrary.wiley.com/doi/full/10.1002/jsfa.2338 - Läderach, P., et al.
Climate Change and Coffee Quality: Systematic Review on the Secondary Metabolites and Sensory Attributes.
Frontiers in Plant Science (2022, though based partly on earlier studies).
https://www.frontiersin.org/journals/plant-
science/articles/10.3389/fpls.2021.708013/full - Enokuchi, Y., et al.
Effects of Chlorogenic Acids on Menopausal Symptoms in Healthy Women: A Randomized, Placebo-Controlled, Double-Blind, Parallel-Group Trial
https://www.mdpi.com/2072-6643/12/12/3757
Additional Contextual / Secondary References
These works are older, broader, or less directly focused on coffee but still provide valuable background, theory, or precedent in food chemistry, sensory analysis, and extraction science.
- Clarke, R. J., & Macrae, R. (Eds.). (1985). Coffee: Volume 1 – Chemistry. Elsevier Applied Science.
Foundational chemistry text on coffee; still referenced, though predates much modern sensory research. - Illy, A., & Viani, R. (Eds.). (2005). Espresso Coffee: The Science of Quality (2nd ed.). Academic Press.
Classic text, widely cited in coffee chemistry and extraction studies. Now partially superseded by newer sensory research but still a touchstone. - Buffo, R. A., & Cardelli-Freire, C. (2004). Coffee flavour: An overview. Flavour and Fragrance Journal, 19(2), 99–104.
Early overview of flavor chemistry in coffee; useful for broad framing. - Farah, A. (Ed.). (2019). Coffee: Production, Quality and Chemistry. Royal Society of Chemistry.
Good survey text; includes updated chapters on chemistry and sensory analysis. - Joet, T., Laffargue, A., Descroix, F., Doulbeau, S., Bertrand, B., & Dussert, S. (2010). Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans. Food Chemistry, 118(3), 693–701.
Important for terroir and processing influence on acids, though pre-2015. - Moon, J. K., & Shibamoto, T. (2009). Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans. Journal of Agricultural and Food Chemistry, 57(13), 5823–5831.
Roasting chemistry paper; slightly older but still key in understanding acid–flavor interactions.