Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods

Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods

The composition of fatty acids (FA) and sensory properties of specialty coffees from Guatemala, Nicaragua, Peru, Ethiopia, Kenya, Burundi, and Rwanda processed by spontaneous methods (i.e., natural, washed, and honey) and induced methods (i.e., anaerobic fermentation and carbonic maceration) were de...

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Bibliographic Details
Main Authors: Matúš Várady, Magdalena Grajzer, Iwan Zalewski, Jan Tauchen, Adéla Fraňková, Pavel Klouček, Peter Popelka
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Arabica coffee
Innovative coffee processing
Sensory evaluation
Fatty acids
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224001227
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