Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on <i>Coffea arabica</i> cv. Catiguá MG2

Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on <i>Coffea arabica</i> cv. Catiguá MG2

Fermentation, a critical post-harvest process, can be strategically manipulated to augment coffee quality. This enhancement is achieved through the activity of microorganisms, which generate metabolites instrumental in the formation of distinct sensory profiles. This study investigated the impact of...

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Bibliographic Details
Main Authors: Lívia C. F. Silva, Paulo V. R. Pereira, Marcelo A. D. da Cruz, Gisele X. R. Costa, Renata A. R. Rocha, Pedro L. L. Bertarini, Laurence R. do Amaral, Matheus S. Gomes, Líbia D. Santos
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
coffee fermentation
artificial intelligence
specialty coffees
Online Access:https://www.mdpi.com/2304-8158/13/5/653

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https://www.mdpi.com/2304-8158/13/5/653

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