Text Mining Analysis of Q-Grader Sensory Descriptors in Specialty Coffee Under Accelerated Storage Conditions [PDF]
FoodsSensory evaluation is the reference method for assessing specialty coffee quality; however, the descriptive narratives generated by certified Q Arabica Graders remain an underutilized source of information.
Frank Fernandez-Rosillo +5 more
doaj +2 more sources
Analysis of Specialty Coffee Business Performances: Focus on Management of Farmer Organizations in Indonesia [PDF]
Coffee and Cocoa Research Journal, 2019 Indonesian specialty coffee farmer organization is established by Government of Indonesia (GoI) for managing coffee production, processing, and marketing in farmer group level. Through farm-level industrialization program, the GoI supported coffee farmer
Diany Faila Sophia Hartatri +2 more
doaj +2 more sources
It’s not just a cup of coffee: Specialty coffee culture in South Africa.
Sustainability, Agri, Food and Environmental Research-DISCONTINUED, 2023 With an estimated six million consumers purchasing coffee in South Africa, they are demanding that various factors be present in a coffee business for quality experiences. Local specialty coffee businesses have followed international processes; however, there is little information on how the industry perceives the changing consumer market for specialty
Hema Kesa, Roland Urwin, Erica Sao Joao
openaire +2 more sources
Characterization of physicalquality and flavour profile of Arabica coffee bean of Maragogype variety (Coffea arabica L. var. Maragogype Hort. Ex Froehner) and mother plant selection in East Java [PDF]
Coffee and Cocoa Research Journal, 2012 Development of specialty coffee product needs to be done by producing a product that has a good flavor, unique, and different from the axisting specialty coffee products.
Dwi Nugroho +3 more
doaj +2 more sources
Polyphenol Degradation Kinetics of Specialty Coffee in Different Presentations [PDF]
FoodsPolyphenols are chemical compounds found in plants, and coffee is an important source of them. The objective of the study was to evaluate the kinetics of polyphenol degradation in a blend of specialty coffee (green, roasted and roasted–ground beans), packaged in eight different packages, under accelerated storage conditions.
Frank Fernández Rosillo +3 more
openaire +3 more sources
Combined sensory, volatilome and transcriptome analyses identify a limonene terpene synthase as a major contributor to the characteristic aroma of a Coffea arabica L. specialty coffee [PDF]
BMC Plant BiologyBackground The fruity aromatic bouquet of coffee has attracted recent interest to differentiate high value market produce as specialty coffee. Although the volatile compounds present in green and roasted coffee beans have been extensively described, no ...
Lison Marie +14 more
doaj +2 more sources
Which On-Pack Information Drives a Marketable Specialty Coffee Label? Unfolding Purchase Intention and Visual Attention with Eye Tracking [PDF]
FoodsThis study examined how visual attention to specialty coffee label elements relates to consumers’ stated purchase intention. A total of 105 regular specialty coffee consumers viewed the front and back panels, simultaneously, of six commercially available
Alexandre H. Silas Souza +7 more
doaj +2 more sources
Economic sustainability analysis of the specialty coffee farmers in Garça/SP [PDF]
, 2021 In the face of new market opportunities, farmers can increase the value of the product. This is in Short Food Supply Chains (SFSCs) based on the valuof origin and tradition.
Braga Júnior, Sérgio Silva [UNESP] +10 more
core +1 more source
Caffeine Content of Specialty Coffees [PDF]
Journal of Analytical Toxicology, 2003 Caffeine is the world's most widely consumed drug with its main source found in coffee. We evaluated the caffeine content of caffeinated and decaffeinated specialty coffee samples obtained from coffee shops. Caffeine was isolated from the coffee by liquid-liquid extraction and analyzed by gas chromatography with nitrogen-phosphorus detection.
Rachel R, McCusker +2 more
openaire +2 more sources
Characterization of active-aroma wheel in contemporary coffee processes via gas chromatography–olfactometry, and sensory perspective [PDF]
, 2023 This research is to study the difference in chemical changes during fermentation, between the new fermentation processes. Aroma descriptors and sensorial assessments can be effectively used to tailor made fermentation processes.
Wanphen Jitjaroen +5 more
core +1 more source