Analysis verbal sensory methods in the evaluation of organic coffee with different roasting intensities

Analysis verbal sensory methods in the evaluation of organic coffee with different roasting intensities

A sensory diagnostic of organic coffee from Otomí-Tepehua zone of Hidalgo state was carried out, which were subjected to 4 types of roasting: Medium roasting, Intense roasting, Very Intense roasting, and Artisanal roasting using a mud “comal.” Also, a Blend was made (Medium, Intense, and Very Intens...

Full description

Bibliographic Details
Main Authors: Benito Flores-Chávez, Paul Misael Garza-López, Alejandro Angel-Cuapio, Sergio Hernández-León, Saúl Espinosa-Zaragoza, Francisco Joaquín Villafaña-Rivera, Oscar Arce-Cervantes, Josefa Espitia-López
Format: Article
Language:English
Published: Taylor & Francis Group 2022-12-01
Series:International Journal of Food Properties
Subjects:
Organic coffee
Verbal methods
Artisanal roasting
Sensory profiles
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2022.2057532

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2022.2057532

Similar Items