Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods

• Published in: Applied Food Research Vol. 4; no. 2; p. 100512
• Main Authors: Várady, Matúš, Grajzer, Magdalena, Zalewski, Iwan, Tauchen, Jan, Fraňková, Adéla, Klouček, Pavel, Popelka, Peter
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.12.2024; Elsevier
• Subjects: Arabica coffee; Fatty acids; Innovative coffee processing; Sensory evaluation; Innovative coffee processing; Fatty acids; Sensory evaluation; Arabica coffee

The composition of fatty acids (FA) and sensory properties of specialty coffees from Guatemala, Nicaragua, Peru, Ethiopia, Kenya, Burundi, and Rwanda processed by spontaneous methods (i.e., natural, washed, and honey) and induced methods (i.e., anaerobic fermentation and carbonic maceration) were de...