The effect of post-brew holding time and carafe type on the sensory properties of drip brew coffee.
Mackenzie E BataliAndrew R CotterLik Xian LimWilliam D RistenpartJean-Xavier GuinardPublished in: Journal of the science of food and agriculture (2022)
More sensory attributes decreased than increased over time, suggesting that the primary concern with loss of quality during coffee holding may be the loss of volatile aroma compounds. Hedonic ratings suggest that even if the changes over time are noticeable, they may not negatively impact overall liking. © 2022 Society of Chemical Industry.