Impact of the physicochemical parameters on the sensory characterization of Brazilian coffee by the CATA method
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Ulsan National Institute of Science and Technology
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Elsevier BV
Subject
Organic Chemistry,Food Science
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1. Categorias de qualidade,2019
2. Check-all-that-apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?;Alexi;Food Quality and Preference,2018
3. Characterization and comparison of cold brewand cold drip coffee extraction methods;Angeloni;Journal of the Science of Food and Agriculture,2019
4. Consumer-based methodologies for sensory characterization;Ares,2018
5. Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field;Ares;Food Quality and Preference,2017
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