Coffee Storage in Hermetic Bags and its Influence on Prices and Sensory Scores

Coffee quality is generally evaluated through cupping, a technique based on sensory perceptions. Trained cuppers assign scores to ten quality attributes on a scale of 1 to 10. Exposure of coffee to moisture and/or oxygen during storage and/or transportation can affect the sensory evaluation and redu...

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Autors principals:	Carlos Alejandro Zurita, Kenneth Foster, Dieudonne Baributsa, Carlos Alberto Parra, Natalie Donovan
Format:	Artigo
Idioma:	Inglês
Publicat:	Universidad de Nariño 2022-09-01
Col·lecció:	Revista de Ciencias Agrícolas
Matèries:	coffee sensory attributes coffee price differential coffee quality green coffee pics bag water activity
Accés en línia:	https://doi.org/10.22267/rcia.223902.179
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!