We have found 46589 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

roasted arabica coffee bean essence

General Material Information

Preferred name roasted arabica coffee bean essence
Trivial Name Coffee, Coffea arabica, ext.
Short Description roasted coffea arabica seed essence
CAS Number 84650-00-0
ECHA Number 283-481-1
FDA UNII Search
Synonyms
  • roasted coffea arabica seed essence
  • Coffee, Coffea arabica, ext.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Literature & References

coffea arabica l. seed essence
Canada Domestic Sub. List:84650-00-0
Pubchem (sid):135318575
Publications by PubMed
High-throughput metabolic profiling of diverse green Coffea arabica beans identified tryptophan as a universal discrimination factor for immature beans.
Impact of roasting time on the sensory profile of arabica and robusta coffee.
Characterization and modeling of the interactions between coffee storage proteins and phenolic compounds.
Comparative proteomical analysis of zygotic embryo and endosperm from Coffea arabica seeds.
Differential regulation of grain sucrose accumulation and metabolism in Coffea arabica (Arabica) and Coffea canephora (Robusta) revealed through gene expression and enzyme activity analysis.
A simple method to measure effective catalase activities: optimization, validation, and application in green coffee.
Ricoseius loxocheles, a phytoseiid mite that feeds on coffee leaf rust.
Characterization of diterpenoid glucosides in roasted puer coffee beans.
Computational identification of miRNA and targets from expressed sequence tags of coffee (Coffea arabica).
Lipase activity and antioxidant capacity in coffee (Coffea arabica L.) seeds during germination.
Antioxidant and neuronal cell protective effects of columbia arabica coffee with different roasting conditions.
Impact of chemical changes on the sensory characteristics of coffee beans during storage.
Effect of vacuum roasting on acrylamide formation and reduction in coffee beans.
Geographic determination of coffee beans using multi-element analysis and isotope ratios of boron and strontium.
High-throughput metabolic profiling of diverse green Coffea arabica beans identified tryptophan as a universal discrimination factor for immature beans.
Selection of discriminant markers for authentication of Asian palm civet coffee (Kopi Luwak): a metabolomics approach.
A liquid chromatography/electrospray ionisation tandem mass spectrometry method for the simultaneous quantification of salicylic, jasmonic and abscisic acids in Coffea arabica leaves.
The effects of the decaffeination of coffee samples on platelet aggregation in hyperlipidemic rats.
Looking into individual coffee beans during the roasting process: direct micro-probe sampling on-line photo-ionisation mass spectrometric analysis of coffee roasting gases.
Characterization and modeling of the interactions between coffee storage proteins and phenolic compounds.
Microwave-assisted methanolysis of green coffee oil.
Trap capture of three economically important fruit fly species (Diptera: Tephritidae): evaluation of a solid formulation containing multiple male lures in a Hawaiian coffee field.
The effects of nutrients and secondary compounds of Coffea arabica on the behavior and development of Coccus viridis.
Chemical descriptors for sensory and parental origin of commercial Coffea genotypes.
Nitrogen starvation, salt and heat stress in coffee (Coffea arabica L.): identification and validation of new genes for qPCR normalization.
Discrimination of organic coffee via Fourier transform infrared-photoacoustic spectroscopy.
NMR based geographical characterization of roasted coffee.
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.
Identification of coffee components that stimulate dopamine release from pheochromocytoma cells (PC-12).
Melatonin and serotonin profiles in beans of Coffea species.
Quantification of the Robusta fraction in a coffee blend via Raman spectroscopy: proof of principle.
Effect of zinc and its form of supply on production and quality of coffee beans.
Organic and conventional Coffea arabica L.: a comparative study of the chemical composition and physiological, biochemical and toxicological effects in Wistar rats.
Furan levels in coffee as influenced by species, roast degree, and brewing procedures.
Roasting green coffee beans using spouted bed roaster: changes in physical characteristics.
Coffea arabica extract and its constituents prevent photoaging by suppressing MMPs expression and MAP kinase pathway.
Modeling Weight Loss and Chlorogenic Acids Content in Coffee during Roasting.
Discrimination of green arabica and robusta coffee beans by Raman spectroscopy.
Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.).
Safety studies on products from whole coffee fruit.
Purification of legumin-like proteins from Coffea arabica and Coffea racemosa seeds and their insecticidal properties toward cowpea weevil ( Callosobruchus maculatus ) (Coleoptera: Bruchidae).
Evaluation of kahweol and cafestol in coffee tissues and roasted coffee by a new high-performance liquid chromatography methodology.
Genotypic and environmental effects on coffee (Coffea arabica L.) bean fatty acid profile: impact on variety and origin chemometric determination.
Fumonisin B2 production by Aspergillus niger in Thai coffee beans.
Comparative proteomical analysis of zygotic embryo and endosperm from Coffea arabica seeds.
Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation.
Isolation, identification and toxigenic potential of ochratoxin A-producing Aspergillus species from coffee beans grown in two regions of Thailand.
Determination of acrylamide during roasting of coffee.
Comparison of the effectiveness of fatty acids, chlorogenic acids, and elements for the chemometric discrimination of coffee (Coffea arabica L.) varieties and growing origins.
The storage of green coffee (Coffea arabica): decrease of viability and changes of potential aroma precursors.
Lipoxygenase distribution in coffee (Coffea arabica L.) berries.
Dietary fiber from coffee beverage: degradation by human fecal microbiota.
Gamma-tocopherol as a marker of Brazilian coffee (Coffea arabica L.) adulteration by corn.
Transfer of multivariate classification models between laboratory and process near-infrared spectrometers for the discrimination of green Arabica and Robusta coffee beans.
Pectin degrading enzymes in yeasts involved in fermentation of Coffea arabica in East Africa.
5-(Hydroxymethyl)-2-furfural: a selective inhibitor of DNA polymerase lambda and terminal deoxynucleotidyltransferase.
Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus.
The effects of yeasts involved in the fermentation of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus.
Determination of the 2H/1H and 15N/14N ratios of Alkylpyrazines from coffee beans (Coffea arabica L. and Coffea canephoravar. robusta) by isotope ratio mass spectrometry.
Chemical discrimination of arabica and robusta coffees by Fourier transform Raman spectroscopy.
Effect of roasting on the formation of chlorogenic acid lactones in coffee.
Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages.
Volatile composition of coffee berries at different stages of ripeness and their possible attraction to the coffee berry borer Hypothenemus hampei (Coleoptera: Curculionidae).
Cytochemistry and immunolocalisation of polysaccharides and proteoglycans in the endosperm of green Arabica coffee beans.
Plant biochemistry: a naturally decaffeinated arabica coffee.
Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis.
In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee.
Characterization and estimation of proanthocyanidins and other phenolics in coffee pulp (Coffea arabica) by thiolysis-high-performance liquid chromatography.
Incidence of microflora and of ochratoxin A in green coffee beans (Coffea arabica).
Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.).
Effect of roasting on degradation and structural features of polysaccharides in Arabica coffee beans.
Antiadhesive effect of green and roasted coffee on Streptococcus mutans' adhesive properties on saliva-coated hydroxyapatite beads.
Chlorogenic acids as a potential criterion in coffee genotype selections.
Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil.
Ochratoxin formation in Aspergillus ochraceus with particular reference to spoilage of coffee.
In vitro antioxidant and ex vivo protective activities of green and roasted coffee.
Biosynthesis and catabolism of caffeine in low-caffeine-containing species of Coffea.
Xanthine degradation and related enzyme activities in leaves and fruits of two coffea species differing in caffeine catabolism.
Biochemistry and toxicology of the diterpenoid glycoside atractyloside.
Lipid analysis of Coffea arabica Linn. beans and their possible hypercholesterolemic effects.
Investigation of the effect of coffee lipids on serum cholesterol in hamsters.
Lipid content and composition of coffee brews prepared by different methods.

Other Information

Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Odor Type: Coffee
coffee, coffee roasted coffee
General comment At 100.00 %. coffee
Flavor Type: Coffee
coffee, coffee roasted coffee
General comment Coffee

Occurrences

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice

Safety references

ClinicalTrials.gov:search
Daily Med:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
coffea arabica l. seed essence
Chemidplus:084650000