Assessing the influence of spontaneous fermentation on consumer emotional responses to roasted arabica coffee in a biometric approach
Author:
Funder
Australian Research Council
The University of Melbourne
Publisher
Elsevier BV
Reference27 articles.
1. Coffee drinking and emotions: Are there key sensory drivers for emotions?;Bhumiratana;Beverages,2019
2. Into the minds of coffee consumers: Perception, preference, and impact of information in the sensory analysis of specialty coffee;Bressani;Food Science and Technology,2021
3. A consumer assessment of fermented green coffee beans with common beer/wine yeast strains for novel flavor properties;Calderon;Fermentation,2023
4. Drivers of coffee liking: Effect of physicochemical characteristics and aromatic profile on consumers’ acceptability of mono-origin and mono-variety coffees;Condelli;Journal of Food Science,2022
5. Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans;Dong;Food Chemistry,2017
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