2022
DOI: 10.1080/10942912.2022.2057532
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Analysis verbal sensory methods in the evaluation of organic coffee with different roasting intensities

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Cited by 4 publications
(2 citation statements)
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“…Organic coffee is produced in crops that do not use pesticides and high-solubility chemical fertilizers (potassium chloride and nitrate), which are replaced by plant and animal organic matter [ 82 , 83 , 84 , 85 ]. Decaffeinated coffee contains a maximum level of 3% caffeine.…”
Section: Coffeementioning
confidence: 99%
“…Organic coffee is produced in crops that do not use pesticides and high-solubility chemical fertilizers (potassium chloride and nitrate), which are replaced by plant and animal organic matter [ 82 , 83 , 84 , 85 ]. Decaffeinated coffee contains a maximum level of 3% caffeine.…”
Section: Coffeementioning
confidence: 99%
“…On the other hand, toasting is a unit operation to achieve the characteristic flavor and texture in breakfast cereal and snack foods [9,10]. In the processing of cocoa [11][12][13] and coffee [14][15][16], toasting develops the required profiles in color, aroma, and flavor sensations. In cereals and pseudocereals, toasting whole kernels could cause structural changes in starch and protein, breaking chains into partially soluble intermediate molecules with technological quality for the development of a variety of functional foods [17][18][19].…”
Section: Introductionmentioning
confidence: 99%