Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients
Guilin Hu, Xing‐Rong Peng, Ya Gao, Yanjie Huang, Xian Li, Hai‐Guo Su, Ming‐Hua Qiu
Topics & Concepts
RoastingFood sciencePartial least squares regressionSensory systemSensory analysisChemistryTrigonellineChemometricsCoffee beanMathematicsBiologyStatisticsChromatographyPhysical chemistryNeuroscienceCoffee research and impactsFood Chemistry and Fat AnalysisSensory Analysis and Statistical Methods