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Identification of physiological analysis parameters associated with coffee beverage quality Ciência e Agrotecnologia
Freitas,Marcella Nunes de; Rosa,Sttela Dellyzete Veiga Franco da; Pereira,Cristiane Carvalho; Malta,Marcelo Ribeiro; Dias,Carlos Tadeu dos Santos.
ABSTRACT The demand for high-quality coffee among consumers has generated a great deal of interest among producers in serving this market. Parameters for physiological analyses that can be associated with aspects of sensory analyses of coffee can ensure more reliable results for coffee quality assessments. The aim of this study was to investigate the potential of physiological analyses in determining coffee quality through multivariate analysis. Several samples from coffee bean/seed lots were placed in cold storage at 10 °C, after which the sensory quality, physiological quality, and chemical characteristics of the beans were evaluated before storage and after three and six months of storage. The variables of physiological quality in the coffee beans were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coffea arabica L.; Sensory analysis; Physiological tests; Variable selection; Canonical correlation.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100213
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