coffee flavor, bibliometrics, flavor compound, research hotspots in coffee studies, citespace, vosviewer, Food processing and manufacture, TP368-456

To review the current state, hot spots and trends in coffee flavor research for domestic and international regions between 2000 to 2022. Based on bibliometrics, 6818 publications related to this field were identified and retrieved from the core database of Web of Science (WOS), and key information extracted and visually analyzed using software such as CiteSpace and VOSviewer. Extracted fields included authors, keywords, research institutions, countries or regions, and published journals. Collated information was visually displayed, developmental trends of research in this field is discussed, and research hotspots in the field summarized. The results showed an upwards trend in the number of papers on coffee flavor research, with Brazil being the country with the largest number of papers. The Universidade Federal De Lavras (UFLA) was found to be the research institution with the greatest number of publications, while the Journal of Agricultural and Food Chemistry was the journal carrying the most publications in this field. The scholar contributed the most to research in this field was Hofmann from Germany. Research in this field had five directions, namely, the formation mechanism of characteristic aromas, the potential pathogenic risk of compounds, product safety and the utilization of waste, antioxidant activity and bioavailability of compounds, and flavor precursors and planting management. The depth in research in these aspects would show a trend of deepening year by year. This article would provide reference and assistance for future research in the field of coffee flavor.