Impact of the physicochemical parameters on the sensory characterization of Brazilian coffee by the CATA method

Impact of the physicochemical parameters on the sensory characterization of Brazilian coffee by the CATA method

This research aims to evaluate the sensory description of arabica and canephora coffee by consumers, identify how and canephora coffee by consumers, and identify how physicochemical variables affect sensory perception. Three Brazilian coffees (two arabica and one canephora) were determined sensorial...

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Bibliographic Details
Main Authors: Anna Luiza Santana Neves, Jéssica Rosales Martinez, Maria Inês Sucupira Maciel, Michelle Rayssa Pereira de Melo, Caio Monteiro Veríssimo, Luciana Leite de Andrade Lima Arruda
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry Advances
Subjects:
Sensorial describe
Consumers
Caffeine
Home use testing
Typica
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23002241

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http://www.sciencedirect.com/science/article/pii/S2772753X23002241

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