Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation
This research investigates the relative importance of two roasting parameters—colour (i.e., roast degree) and time—on the sensory properties of coffee. The paper draws on data from eight studies conducted using sensory descriptive analysis with trained (in six studies) or semi-trained (in two studie...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-05-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/6/2/29 |