Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries

Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries

Coffee is one of the most produced and consumed food products worldwide. Its production generates a large amount of byproducts with bioactive potential, like the fruit skin and pulp, popularly called cascara. This study aimed to evaluate the volatile and sensory profiles and the consumption potentia...

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Bibliographic Details
Main Authors:	Juliana DePaula, Sara C. Cunha, Adriano Cruz, Amanda L. Sales, Ildi Revi, José Fernandes, Isabel M. P. L. V. O. Ferreira, Marco A. L. Miguel, Adriana Farah
Format:	Article
Language:	English
Published:	MDPI AG 2022-10-01
Series:	Foods
Subjects:	coffee cherry tea coffee husk volatile compounds coffee fruit infusion fermentation
Online Access:	https://www.mdpi.com/2304-8158/11/19/3144

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