7. Farah A (2012) Coffee: emerging health effects and disease prevention, coffee constituents, 1st
edn. Wiley, Boca Raton, FL
8. Bertrand B, Guyot B, Anthony F, Lashermes P (2003) Impact of the Coffea canephora gene
introgression on beverage quality of C. arabica. Theor Appl Genet 107:387–394
9. Özdestan O, Ruth SM, Alewijn M, Koot A, Romano A, Cappellin L, Biasioli F (2013)
Differentiation of specialty coffees by proton transfer reaction-mass spectrometry. Food Res
Int 53:433–439
10. Capuano E, van Ruth SM (2013) Analytical authentication of organic produce: an overview of
markers. J Sci Food Agric 93:12–28
11. Arya M, Rao LJ (2007) An impression of coffee carbohydrates. Crit Rev Food Sci Nutr 47:51–67
12. Knopp S, Bytof G, Selmar D (2006) Influence of processing on the content of sugars in green
Arabica coffee beans. Eur Food Res Technol 223(2):195–201
13. Bytof G, Selmar D, Schieberle P (2000) New aspects of coffee processing: how do the
different post harvest treatments influence the formation of potential flavour precursors? J
Appl Bot 74(3–4):131–136
14. Sepúlveda RB, Carrillo AA (2015) Soil erosion and erosion thresholds in an agroforestry
system of coffee (Coffea arabica) and mixed shade trees (Inga spp and Musa spp) in Northern
Nicaragua. Agric Ecosyst Environ 210:25–35
15. Toledo PRAB, Pezza L, Pezza HR, Toci AT (2016) Relationship between the different aspects
related to coffee quality and their volatile compounds. Compr Rev Food Sci Food Saf. https://
doi.org/10.1111/1541-4337.12205
16. International Standard ISO 9116 (2004) Green coffee – guidelines on methods of specification.
4 pp, NY, USA
17. Richard M, Charles A, Mitiku M (2007) Primary coffee processing in Ethiopia: patterns,
constraints and determinates. Afr Crop Sci Conf Proceed 8:1417–1421
18. Bosselmann AS, Dons K, Oberthür T, Smith C, Raebild A, Usma H (2007) The influence of
shade trees on coffee quality in small holder coffee agroforestry systems in Southern Colombia. Agric Ecosyst Environ 129:253–260
19. Barham E (2003) Translating terroir: the global challenge of French AOC labelling. J Rural
Stud 19:127–138
20. Rodrigues CI, Maia R, Miranda M, Ribeirinho M, Nogueira JMF, Máguas C (2009) Stable
isotope analysis for green coffee bean: a possible method for geographic origin discrimination.
J Food Compos Anal 22:463–471. https://doi.org/10.1016/j.jfca.2008.06.010
21. Vaast P, Cilas C, Perriot J, Davrieux J, Guyot B, Bolaños M (2005) Mapping of coffee quality
in Nicaragua according to regions. Ecological conditions and farm management. In: ASIC
conference, Bangalore, pp 842–850
22. Muschler R (2001) Shade improves coffee quality in a sub-optimal coffee-zone of Costa Rica.
Agrofor Syst 85:131–139
23. Farah A, Monteiro MC, Calado V, Franca AS, Trugo LC (2006) Correlation between cup
quality and chemical attributes of Brazilian coffee. Food Chem 98:373–380
24. Clifford MN (1985) Chlorogenic acids. In: Clarke RJ, Macrae R (eds) Coffee. Elsevier
Applied Science, pp 153–202. https://doi.org/10.1016/0308-8146(87)90167-1
25. Mazzafera P, Robinson SP (2000) Characterization of polyphenol oxidase in coffee. Phytochemistry 55:285–296. ISSN/ISBN: 00319422
26. Malta MR, Chagas SJR (2009) Avaliação de compostos não-voláteis em diferentes cultivares
de cafeeiro produzidas na região Sul de Minas Gerais. Acta Sci Agron 31:57–61. https://doi.
org/10.4025/actasciagron.v31i1.6629
27. Amorim HV, Silva DM (1968) Relationship between the polyphenol oxidase activity of coffee
beans and the quality of beverage. Nature 219:381–382. https://doi.org/10.1590/S010390161993000200008
28. Leonel LE, Philippe V (2007) Effects of altitude, shade, yield and fertilization on coffee
quality (Coffea arabica L. var. Caturra) produced in agroforestry systems of the Northern
Central zones of Nicaragua. Presented at 2nd International symposium on multi-strata agroforestry systems with perennial crops: making ecosystem services count for farmers, consumers and the environment, pp 17–21
692
A. Hameed et al.
edn. Wiley, Boca Raton, FL
8. Bertrand B, Guyot B, Anthony F, Lashermes P (2003) Impact of the Coffea canephora gene
introgression on beverage quality of C. arabica. Theor Appl Genet 107:387–394
9. Özdestan O, Ruth SM, Alewijn M, Koot A, Romano A, Cappellin L, Biasioli F (2013)
Differentiation of specialty coffees by proton transfer reaction-mass spectrometry. Food Res
Int 53:433–439
10. Capuano E, van Ruth SM (2013) Analytical authentication of organic produce: an overview of
markers. J Sci Food Agric 93:12–28
11. Arya M, Rao LJ (2007) An impression of coffee carbohydrates. Crit Rev Food Sci Nutr 47:51–67
12. Knopp S, Bytof G, Selmar D (2006) Influence of processing on the content of sugars in green
Arabica coffee beans. Eur Food Res Technol 223(2):195–201
13. Bytof G, Selmar D, Schieberle P (2000) New aspects of coffee processing: how do the
different post harvest treatments influence the formation of potential flavour precursors? J
Appl Bot 74(3–4):131–136
14. Sepúlveda RB, Carrillo AA (2015) Soil erosion and erosion thresholds in an agroforestry
system of coffee (Coffea arabica) and mixed shade trees (Inga spp and Musa spp) in Northern
Nicaragua. Agric Ecosyst Environ 210:25–35
15. Toledo PRAB, Pezza L, Pezza HR, Toci AT (2016) Relationship between the different aspects
related to coffee quality and their volatile compounds. Compr Rev Food Sci Food Saf. https://
doi.org/10.1111/1541-4337.12205
16. International Standard ISO 9116 (2004) Green coffee – guidelines on methods of specification.
4 pp, NY, USA
17. Richard M, Charles A, Mitiku M (2007) Primary coffee processing in Ethiopia: patterns,
constraints and determinates. Afr Crop Sci Conf Proceed 8:1417–1421
18. Bosselmann AS, Dons K, Oberthür T, Smith C, Raebild A, Usma H (2007) The influence of
shade trees on coffee quality in small holder coffee agroforestry systems in Southern Colombia. Agric Ecosyst Environ 129:253–260
19. Barham E (2003) Translating terroir: the global challenge of French AOC labelling. J Rural
Stud 19:127–138
20. Rodrigues CI, Maia R, Miranda M, Ribeirinho M, Nogueira JMF, Máguas C (2009) Stable
isotope analysis for green coffee bean: a possible method for geographic origin discrimination.
J Food Compos Anal 22:463–471. https://doi.org/10.1016/j.jfca.2008.06.010
21. Vaast P, Cilas C, Perriot J, Davrieux J, Guyot B, Bolaños M (2005) Mapping of coffee quality
in Nicaragua according to regions. Ecological conditions and farm management. In: ASIC
conference, Bangalore, pp 842–850
22. Muschler R (2001) Shade improves coffee quality in a sub-optimal coffee-zone of Costa Rica.
Agrofor Syst 85:131–139
23. Farah A, Monteiro MC, Calado V, Franca AS, Trugo LC (2006) Correlation between cup
quality and chemical attributes of Brazilian coffee. Food Chem 98:373–380
24. Clifford MN (1985) Chlorogenic acids. In: Clarke RJ, Macrae R (eds) Coffee. Elsevier
Applied Science, pp 153–202. https://doi.org/10.1016/0308-8146(87)90167-1
25. Mazzafera P, Robinson SP (2000) Characterization of polyphenol oxidase in coffee. Phytochemistry 55:285–296. ISSN/ISBN: 00319422
26. Malta MR, Chagas SJR (2009) Avaliação de compostos não-voláteis em diferentes cultivares
de cafeeiro produzidas na região Sul de Minas Gerais. Acta Sci Agron 31:57–61. https://doi.
org/10.4025/actasciagron.v31i1.6629
27. Amorim HV, Silva DM (1968) Relationship between the polyphenol oxidase activity of coffee
beans and the quality of beverage. Nature 219:381–382. https://doi.org/10.1590/S010390161993000200008
28. Leonel LE, Philippe V (2007) Effects of altitude, shade, yield and fertilization on coffee
quality (Coffea arabica L. var. Caturra) produced in agroforestry systems of the Northern
Central zones of Nicaragua. Presented at 2nd International symposium on multi-strata agroforestry systems with perennial crops: making ecosystem services count for farmers, consumers and the environment, pp 17–21
692
A. Hameed et al.