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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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2013
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/20.500.12207/554 |
| País: | Portugal |
| Oai: | oai:repositorio.ipbeja.pt:20.500.12207/554 |