Impact of consumption temperature and additions (milk and/or sugar) on sensory properties of hot brewed coffee
Year: 2017
Type: dissertation
Abstract: The sensory properties of coffee are impacted by various factors such as coffee origin, degree of roasting and ways of consumption.This study analyzed impact of ways of consumption (1.consumption temperatures and 2. milk and/or sugar additions) on 38 flavor attributes of hot brewed coffee by descriptive sensory analysis.Different type of coffee samples (2 Arabica, 1 Robusta, and 1 Blended) were consumed at 50ºC, 60ºC and 70ºC.Results showed significant Table of Contents List of Figures .......
Author: Jayashan Adhikari
Language: English
Topic: Coffee research and impacts
Subfield: Pharmacology (medical)
Field: Medicine
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W2773600945