Coffee-roasting variables associated with volatile organic profiles and sensory evaluation using multivariate analysis
A multivariate analysis investigated the operational variables of a professional roaster, the volatile chemical composition of roasted specialty coffee and how they correlate with the sensory evaluation of the final beverage, which directly affects the commercial value of the product. The experiment...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2022-12-01
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Series: | Applied Food Research |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001780 |