The Science of Coffee: From Aroma Analysis to By-Product Valorization

Dear Colleagues,

The coffee industry is undergoing a significant transformation as it balances the pursuit of sensory excellence with the urgent need for sustainable practices. As we move toward a circular economy, the focus has shifted beyond the cup to include the entire lifecycle of the bean, from the chemical complexities of its aroma to the untapped potential of its agricultural side-streams.

This Special Issue, titled "The Science of Coffee: From Aroma Analysis to By-Product Valorization," seeks to explore this multifaceted landscape. We invite original research and reviews that delve into the analytical characterization of coffee—including terroir-driven chemical profiling and metabolomics; impact of processing on coffee flavor profile—as well as bioactive compounds in coffee and innovative strategies for upcycling coffee by-products. Whether your work focuses on the volatile compounds that define flavor or the bioactive potential of spent grounds and husks, this Special Issue aims to bridge the gap between high-end quality analysis and sustainable industrial innovation.

Dr. Franks Kamgang Nzekoue
Dr. Agnese Santanatoglia
Guest Editors

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