Coffee-roasting variables associated with volatile organic profiles and sensory evaluation using multivariate analysis

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...

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Bibliographic Details
Main Authors: Alexandre A. Catão, Nathan de S. Mateus, Cinthia da C. Garcia, Michelle C. da Silva, Fabio J.M. Novaes, Simone Alves, Philip J. Marriott, Ademário I. da Silva, Jr.
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Applied Food Research
Subjects:
SPME-GC-MS
Key flavouring compounds
Principal component analysis
Coffee cup quality
Roaster operational variables
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502222001780

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http://www.sciencedirect.com/science/article/pii/S2772502222001780

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