Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes
نویسندگان
چکیده
The roasting coffee process is the compilation of time-temperature-dependent physical and chemical transformations induced by heat. Through study time-temperature curve, correct definition degree an area active non-trivial research, which intervenes in obtaining consistent profiles reflected acceptability drink perceived consumers. This paper used methodology response surfaces (RSM) with central composite design (CCD). A consumer was conducted 104 individuals, each tasting 13 cups specialty from Cauca-Colombia. Predictive equations for acidity body perception were obtained. profile points charge, turning point, yellow, brown, first crack, drop step included. Mathematical models predict perceptions integrating characteristics coffee. Cauca beans produced using optimied conditions contribute to a time/temperature 468 s at 192 °C, respectively, (9/15) (5.5/15) (0–15) intensity consumer's scale.
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2023
ISSN: ['1805-9317', '1212-1800']
DOI: https://doi.org/10.17221/181/2022-cjfs