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fassio_14_6_2020_1011_1018.pdf
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🔗 Source: cropj.com
📊 Size: 1.18 MB
👤 Author: Larissa Fassio
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Summary

The study evaluated the influence of wet and dry post-harvest processing on beverage quality and sensory profile of 49 Coffea arabica accessions from the Active Germplasm Bank of Minas Gerais. Principal Component Analysis (PCA) was applied to investigate the effect of processing type on sensory quality. The results showed that some accessions were separated by final score according to processing type, but the influence of processing method was more evident in individual scores for sensory attributes. Regardless of processing method, some accessions presented stability for notes of taste, acidity, fragrance, body, aftertaste, balance, and global impression, as well as final score. The study found variability in sensory profile of beverage according to type of post-harvest processing used.

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The study evaluated the influence of wet and dry post-harvest processing on beverage quality and sensory profile of 49 Coffea arabica accessions from the...

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  • File Format: PDF
  • File Size: 1.18 MB
  • Pages: 9
  • Language: EN
  • Author: Larissa Fassio
  • Total Downloads: 43
  • Last Updated: 5 hours ago

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