Asahi Group Holdings

Last updated January 21, 2026

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Chlorogenic acid extraction kinetics: Asahi Group HoldingsRecent Research Landscape

The technical lever involves the selective chemical reduction or sequestration of specific sulfur-containing odorants. Controlling these volatile species directly improves the sensory profile of the roasted matrix.

What technical problems is Asahi Group Holdings addressing in Chlorogenic acid extraction kinetics?

Unpleasant volatile odor compounds

(1)evidences

The presence of undesirable volatile compounds in roasted coffee beans negatively impacts sensory quality. Eliminating these specific odor components improves the flavor profile and consumer acceptance of coffee products.