Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan

French press coffee with a soluble solid content (SSC) of 2% was prepared from medium roasted Hainan-grown Robusta coffee. Single factor experiments and response surface methodology were used jointly for optimization of four processing parameters based on consumer preference, and the correlation bet...

Fuld beskrivelse

Bibliografiske detaljer

Hovedforfatter:	LIU Di, LAO Fei, DONG Wenjiang, YU Xinxin
Format:	Artigo
Sprog:	Inglês
Udgivet:	China Food Publishing Company 2025-01-01
Serier:	Shipin Kexue
Fag:	robusta coffee; brewing parameters; sensory quantitative descriptive analysis; gas chromatography-mass spectrometry; pearson correlation
Online adgang:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-013.pdf
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!