Impact of Roasting Time on the Sensory Profile of Arabica and Robusta Coffee

Roasted coffee samples of the two major trade species (Coffea arabica and C. canephora) were studied to identify sensory descriptors that might be used to determine blends production and evaluation, following the expectations of consumers. Coffee beans were roasted at 220 + 10 °C, for 7, 9, and 11 m...

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Bibliographic Details
Main Author: Bicho, Natalina (author)
Other Authors: Leitão, António (author), Ramalho, José (author), Alvarenga, Nuno (author), Lidon, Fernando (author)
Format: article
Language:eng
Published: 2013
Subjects:
Arabica coffee
Coffee beverage
Roasting intensity
Robusta coffee
Sensory descriptors
Online Access:http://hdl.handle.net/20.500.12207/554
Country:Portugal
Oai:oai:repositorio.ipbeja.pt:20.500.12207/554

Internet

http://hdl.handle.net/20.500.12207/554

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