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...

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Glavni avtor:	LIU Di, LAO Fei, DONG Wenjiang, YU Xinxin
Format:	Artigo
Jezik:	Inglês
Izdano:	China Food Publishing Company 2025-01-01
Serija:	Shipin Kexue
Teme:	robusta coffee; brewing parameters; sensory quantitative descriptive analysis; gas chromatography-mass spectrometry; pearson correlation
Online dostop:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-013.pdf
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