The effect of the chemical composition on the sensory characterization of Ecuadorian coffee

The effect of the chemical composition on the sensory characterization of Ecuadorian coffee

The study aims to test if Ecuadorean coffee's symbolic and material contents agree with the instrumental analysis and grading protocols. We studied the relationship between the chemical composition and the organoleptic characteristics of eight non-specialty and six specialty coffee samples. Fir...

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Bibliographic Details
Main Authors: Gonzalo Chiriboga, Sophía Peñaherrera, Pablo Londoño-Larrea, Luis Castillo, Ghem Carvajal C, Carolina Montero-Calderón
Format: Article
Language:English
Published: Elsevier 2022-01-01
Series:Current Research in Food Science
Subjects:
Ecuadorian coffee
Cultural capital
Sensory evaluation
Semi-trained testers
Statistical concordance correlation
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927122001939

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http://www.sciencedirect.com/science/article/pii/S2665927122001939

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