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Use este identificador para citar ou linkar para este item: http://biblioteca.incaper.es.gov.br/digital/handle/item/4383
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dc.contributor.authorPEREIRA, L. L.
dc.contributor.authorGUARÇONI, R. G.
dc.contributor.authorLUZ, J. M. R. da
dc.contributor.authorOLIVEIRA, A. C. de.
dc.contributor.authorMORELI, A. P.
dc.contributor.authorFILETE, C. A.
dc.contributor.authorPAIVA, G. de.
dc.contributor.authorDEBONA, D. G.
dc.contributor.authorGOMES, W. dos S.
dc.contributor.authorCARDOSO, W. S.
dc.contributor.authorBERILLI, S. da S.
dc.contributor.authorOLIVEIRA, E. C. da S.
dc.contributor.otherLucas Louzada Pereira, IFES Venda Nova do Imigrante; Rogerio Carvalho Guarçoni, Incaper; José Maria Rodrigues da Luz, UFV; Alanne Carvalho de Oliveira, IFES Venda Nova do Imigrante; Aldemar Polonini Moreli, IFES Venda Nova do Imigrante; Cristhiane Altoé Filete, IFES Venda Nova do Imigrante; Genilson de Paiva, IFES Venda Nova do Imigrante; Danieli Grancieri Debona, IFES Venda Nova do Imigrante; Willian dos Santos Gomes, IFES Venda Nova do Imigrante; Wilton Soares Cardoso, IFES Venda Nova do Imigrante; Sávio da Silva Berilli, IFES Alegre; Emanuele Catarina da Silva Oliveira, IFES Venda Nova do Imigrante.
dc.date.accessioned2023-02-02T18:44:54Z-
dc.date.available2023-02-02T18:44:54Z-
dc.date.created2023
dc.date.issued2023-02-02
dc.identifier.other24853
dc.identifier.urihttp://biblioteca.incaper.es.gov.br/digital/handle/item/4383-
dc.descriptionCoffee beverage presents unique organoleptic characteristics of aroma and taste. These sensory attributes depend on the chemical composition of the brewed coffee. Our objectives were to determine the sensory quality of the coffee beverage obtained by different brewing methods as assessed by untrained tasters and to characterize the solid residues of this extraction using the medium infrared spectrum. Four brewing methods were evaluated by 124 untrained consumers. The infusion method presented better global impression and preference of these consumers than the other brewing methods. Significant changes in the chemical composition of the coffee residues were observed. These changes influenced the acceptance of the consumers and can be due to the potential of retention or filtering of organic compounds by the brewing method. Thus, there was a sensory quality difference among the brewing methods and the infrared spectrum indicated the need to distinguish the classes of organic compounds for a better understanding of how coffee brewing interacts with the chemical composition.
dc.description.urisensoryperceptionandorganolepticcompoundsofcoffee.pdf
dc.language.isoen
dc.publisherFood Chemistry Advances, v. 2, 2023
dc.titleImpacts of brewing methods on sensory perception and organoleptic compounds of coffee.
dc.type--
dc.ainfo.id24669
dc.ainfo.lastupdate2023-02-02
dc.ainfo.depositanteCarga Automática
dc.subject.thesagroCafeicultura
dc.subject.thesagroCafé
dc.subject.thesagroAnálise
dc.subject.thesagroQualidade
dc.identifier.doihttps://doi.org/10.1016/j.focha.2023.100185
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