Sensory characterization of coffee brew with consumer-based methodology and sensometrics

Braga, ML; Perinoto, LC; Tonon, GC; Viell, FLG; Coqueiro, A; Reitz, FAC; Fuchs, RHB; Bona, E

Bona, E (通讯作者)，Univ Tecnol Fed Parana, Programa Posgrad Tecnol Alimentos PPGTA, Campo Mourao, Brazil.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (11):

Abstract

Coffee brew is widely consumed for its sensory properties, so sensory evaluation is essential for quality control. This study used CATA (check-all-tha......

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