Consumer acceptability and fragrance quality differentiate on of Mogiana coffee types using the Check-All-That-Apply (CATA) method-Reference-Cited by-同舟云学术

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Consumer acceptability and fragrance quality differentiate on of Mogiana coffee types using the Check-All-That-Apply (CATA) method

Published:2023 Issue:2 Volume:95 Page:
ISSN:1678-2690
Container-title:Anais da Academia Brasileira de Ciências
language:
Short-container-title:An. Acad. Bras. Ciênc.

Author:

BENEDITO LUIZA Z.¹^ORCID,LIMA CLARA MARIANA G.²^ORCID,PIRES FABIANA C.¹^ORCID,AMARAL ANA ELISA¹^ORCID,VERRUCK SILVANI²^ORCID,PEREIRA ROSEMARY G.F.A.¹^ORCID

Affiliation:

1. Universidade Federal de Lavras, Brazil

2. Universidade Federal de Santa Catarina, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0001-37652023000301403&tlng=en

Reference28 articles.

1. Estatísticas,2019

2. Justificativas e motivações de consumo e não consumo de café;ARRUDA AC;Ciênc Tecnol Aliment,2009

3. Consumer in-store choice of suboptimal food to avoid food waste: The role of food category, communication and perception of quality dimensions;ASCHEMANN-WITZEL J;Food Qual Prefer,2018

4. A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies;ASIOLI D;Food Qual Prefer,2017

5. Coffee drinking and emotions: Are there key sensory drivers for emotions;BHUMIRATANA N;Beverages,2019

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