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- W3198444313 abstract "Coffee flavor is considerably influenced by the quality of green coffee beans. Therefore, specialty coffee has a richer aroma, higher acidity, and a more distinct flavor profile compared to commercial coffee. The current methods for evaluating specialty coffee quality are mainly SCA sensory evaluation and complementary techniques such as taste sensing systems and NIRS. However, because the flavor profiles of specialty coffees have become complex over the years, we propose a new quality index method based on physicochemical numerical values." @default.
- W3198444313 created "2021-09-13" @default.
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- W3198444313 date "2021-08-15" @default.
- W3198444313 modified "2023-10-13" @default.
- W3198444313 title "Study on Quality Standards for Green Coffee Beans" @default.
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- W3198444313 doi "https://doi.org/10.3136/nskkk.68.339" @default.
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