Sensory description of beverages of intervarietal hybrids of Conilon and Robusta: Natural and fermented coffees
Thayna Viencz,
Claudimara da Silva Portela,
Rodrigo Barros Rocha
et al.
Abstract:This study describes the sensory profile of beverages of Coffea canephora hybrids (clones BRS 2314 and BRS 2357) in natural (N) and fermented (F) versions. Flash Profile and Temporal Dominance of Sensations were performed; physicochemical characteristics were evaluated. Increase in total titratable acidity and reduction in pH was observed with fermentation. BRS 2314 beverages had higher contents of 5‐caffeoylquinic acid and caffeine. Natural coffees were described as having brown/coffee color, coffee aroma and… Show more
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