Evaluation of genetic divergence of coffee genotypes using the volatile compounds and sensory attributes profile-Reference-Cited by-同舟云学术

Evaluation of genetic divergence of coffee genotypes using the volatile compounds and sensory attributes profile

Published:2021-12-14 Issue:1 Volume:87 Page:383-395
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Machado Jéssica Louzada¹,Tomaz Marcelo Antonio²,da Luz José Maria Rodrigues³,Osório Vanessa Moreira⁴,Costa Adilson Vidal⁴,Colodetti Tafarel Victor⁵,Debona Danieli Grancieri⁶,Pereira Lucas Louzada⁶^ORCID

Affiliation:

1. Graduate Program in Agrochemistry Federal University of Espírito Santo/UFES Alegre Espírito Santo Brazil

2. Agronomy Department Federal University of Espírito Santo/UFES Alegre Espírito Santo Brazil

3. Universidade Federal de Viçosa (UFV) Avenida P. H. Rolfs Viçosa Brasil 36570‐900 Brazil

4. Chemistry and Physical Department Federal University of Espírito Santo/UFES Alegre Espírito Santo Brazil

5. Federal University of Espírito Santo/UFES Alegre Espírito Santo Brazil

6. Department of Coffee Research Analysis Laboratory Federal Institute of Espírito Santo Venda Nova do Imigrante Espírito Santo Brazil

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15986

Reference51 articles.

1. Differentiation of Volatile Profiles and Odor Activity Values of Turkish Coffee and French Press Coffee

2. Characterization of the beverage quality of coffees produced in different regions of Paraná (In portuguese);Androcioli A.;Coffee Science,2003

3. Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes

4. Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration

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