Preliminary study of variation in quality of fermented Coffea canephora genotypes using sensory assessment and mid-infrared spectroscopy
Willian dos Santos Gomes, Lucas Louzada Pereira, José Maria Rodrigues da Luz, Emanuele Catarina da Silva Oliveira, Rogério Carvalho Guarçoni, Taís Rizzo Moreira, Cristhiane Altoé Filete, Aldemar Polonini Moreli, Fábio Luiz Partelli
Topics & Concepts
Coffea canephoraFermentationFood scienceSensory analysisSensory systemCOCOA BEANBiologyChemistryCoffea arabicaBotanyNeuroscienceCoffee research and impactsTea Polyphenols and EffectsFood Chemistry and Fat Analysis