Navegação Coffee Science_v.15, 2020 por assunto "Acidity"

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Chemical and sensory perception of robusta coffees under wet processing

Oliveira, Emanuele Catarina da Silva; Guarçoni, Rogério Carvalho; Castro, Eustáquio Vinicius Ribeiro de; Castro, Marina Gomes de; Pereira, Lucas Louzada (Editora UFLA, 2020)

The quality of the coffee is determined by the sensorial analysis, using subjective methods and it is known that this quality is related to the chemical constituents of the grains. The present study used infrared spectroscopy ...