Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors.
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DOI: 10.1111/1750-3841.16470
Abstract: This study investigated the effects of four brewing methods (cold and hot brew, espresso, and cezve) on the chemical sensory properties of green and roasted coffee beans (cv. Yellow Bourbon) extract. The caffeine and chlorogenic… read more here.
Keywords: using electronic; coffee; roasted beans; chemical sensory ... See more keywords
Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS
Sign Up to like & getrecommendations! Published in 2023 at "International Journal of Food Science"
DOI: 10.1155/2023/6696808
Abstract: Our study is aimed at evaluating the effect of postharvest processing (natural, honey, and fully washed) on the compounds profile in green beans and roasted beans of Kalosi-Enrekang Arabica coffee and determining the marker compounds… read more here.
Keywords: marker compounds; processing; roasted beans; green beans ... See more keywords