Influence of postharvest processing on the quality and sensory profile of groups of arabica coffee genotypesc.
Denis Henrique Silva NadaletiJuliana Costa de Rezende AbrahãoMarcelo Ribeiro MaltaCyntia Stephania Dos SantosAntonio Alves PereiraGladyston Rodrigues CarvalhoPublished in: Journal of the science of food and agriculture (2022)
The differences in the perceptions of aroma/flavor and aftertaste in different processes were easier to identify in the commercial cultivars studied, as well as in the Bourbon accessions of Timor Hybrid and their derivatives. The access MG 0159 Maragogipe Hybrid F1 stood out in terms of all of the evaluated characteristics, regardless of the processing method used. © 2022 Society of Chemical Industry.