Results 41 to 50 of about 1,032 (180)

Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest

Journal of Food Quality, Volume 2022, Issue 1, 2022., 2022
Simultaneously verifying the original region of green and roasted coffee beans is very important for protecting legal interests of the stakeholder according to the chemical analyzing method. 131 green coffee bean samples are collected from six different original regions and pretreated with three degrees (green, middle, and dark roasted); five stable ...
Ling Tian, Yuanyuan Guo, Ang Zhang, Hua Zhong, Miguel Rebollo-Hernanz   +4 more
wiley   +1 more source

Cup quality attributes of Catimors as affected by size and shape of coffee bean ( Coffea arabica L.) [PDF]

International Journal of Food Properties, 2019
During the dry processing of coffee, beans are classified by size, shape, weight, and color, resulting in the commercial preparation requested by the client, who can be of American, European, or other descent. The preparations consist of a combination of bean sizes and shapes, with a specified maximum number of defects.
Alejandro Luna González, Antonio Macías Lopez, Oswaldo R. Taboada Gaytán, Victorino Morales Ramos   +3 more
openaire   +2 more sources

Organoleptic Quality Attributes and Their Association with Morphological Traits in Arabica Coffee (Coffea arabica L.) Genotypes

Journal of Food Quality, Volume 2022, Issue 1, 2022., 2022
Arabica coffee is an essential crop in the national economy of Ethiopia. There is little information available about the cup quality profile of Teppi coffee, despite several sites across the country having conducted research on the organoleptic properties of various coffee types.
Wakuma Merga Sakata, Wosene Gebreselassie Abtew, Weyessa Garedew, Antonio Piga   +3 more
wiley   +1 more source

Aptitud combinatoria general y específica de parentales de café en las cruzas de Catimor CIFC x Borbón Amarillo y Catimor CIFC x Caturra Roja en vivero. [PDF]

, 2023
In order to determine the general (ACG) and specific (ACE) combining ability of the coffee parents in obtaining F1 hybrids of Catimor CIFC x Bourbón Amarillo and Catimor CIFC x Caturra Roja, hybrids in diallelic genetic design II were obtained.
Gutiérrez Baque, Jimmy Javier
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Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans

International Journal of Food Science &Technology, Volume 56, Issue 12, Page 6765-6776, December 2021., 2021
The present work deals with 8 lots of Arabica Specialty Coffee from different Origin of known sensory profile obtained during in‐Origin cuppings. Once physical characterized coffee underwent to three different roasting profile to get light, medium and dark roasted batches for each lot.
Fosca Vezzulli, Terenzio Bertuzzi, Silvia Rastelli, Annalisa Mulazzi, Milena Lambri   +4 more
wiley   +1 more source

Variation in the Alcohol Components of Coffea arabica L. Wastewater Distillate Fermented Under Different Conditions [PDF]

Nature Environment and Pollution Technology, 2022
Coffee is the second-most consumed beverage in the world, and its high demand is covered by countries such as Peru, where the waste generated in production causes environmental pollution. We sought to determine the concentration of alcohol components and
E. Morales, S. Chávez, L. García, A. C. Caetano, J. Veneros, M. Á. Barrena and M. Oliva
doaj   +1 more source

Progeny Selection to Develop a Sustainable Arabica Coffee Cultivar

Agronomy, 2022
The objective of this study was to investigate the most efficient way to select F4:5 progenies derived from the Icatu and Catimor groups of Coffea arabica and to study the genotypic correlations between the traits related to coffee grain physical quality,
Priscila Carvalho Moreira, Juliana Costa de Rezende Abrahão, Antonio Carlos da Mota Porto, Denis Henrique Silva Nadaleti, Flávia Maria Avelar Gonçalves, Gladyston Rodrigues Carvalho, Cesar Elias Botelho   +6 more
doaj   +1 more source

Estudio comparativo de la calidad fisico organoleptico de café miel (Coffea arábica L.) de variedad Catimor y Caturra [PDF]

, 2021
El trabajo realizado se enfoca en solucionar problemas de deficiencia de calidad de café, ya que la provincia de San Ignacio abunda en superficie sembrada la variedad Catimor, siendo esta con menos atributos sensoriales.
Arias Pastor, Antonio Abel
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Construction of Quality Evaluation Systems for Coffee Beans and Their Application to Chinese Coffee Beans [PDF]

Shipin Kexue
In order to explore quality evaluation methods for Chinese coffee beans for freshly ground coffee and instant coffee and to select evaluation indicators, the major quality indicators were selected from the basic quality indicators through the Delphi ...
ZHAO Xi, MIAO Yue, JI Shengyang, YAN Lin, LI Ye, ZHANG Fang, GONG Jiashun, LU Baiyi
doaj   +1 more source

Evaluación de la influencia de parámetros de fermentación en calidad sensorial del café variedad catimor (coffea arábica l.) en el distrito de Copallín–Bagua 2021 [PDF]

, 2022
La presente investigación se realizó con la finalidad de determinar la influencia de parámetros (temperatura, tiempo y lugar) de fermentación en la calidad sensorial (aroma, acidez, cuerpo y dulzura) del café variedad Catimor (Coffea arábica L.) en el ...
Tomapasca Tantalean, Marbil
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