Comparison of Results from Cupping and Descriptive Sensory Analysis of Colombian Brewed Coffee
Author:
Affiliation:
1. The Sensory Analysis Center; Kansas State University; Manhattan KS 66502
2. Facultad de Ingeniería; Universidad Surcolombiana; Neiva Huila Colombia
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12104/fullpdf
Reference25 articles.
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3. Evolution of sensory aroma attributes from coffee beans to brewed coffee;Bhumiratana;LWT - Food Sci and Technol,2011
4. New language for cupping coffee;Castle;Tea Coffee Trade J,1986
5. Associations of volatile compounds with sensory aroma and flavor: The complex nature of flavor;Chambers;Molecules,2013
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