Evaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditions

By E. Nebesny, G. Budryn. 2006

111 citations recorded by the source corpus.

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A comparison of cupping and descriptive sensory analysis of Colombian brewed coffee (2014, background): “Because of the shorter time required respect to instrumental methods and because it allows to determine coexisting characteristics, sensory analysis is most frequently used to estimate aroma, taste, and flavor of coffee brews (Nebesny and Budryn, 2006; Alvarado & Linnemann, 2010).”
Evolution of sensory aroma attributes from coffee beans to brewed coffee. (2011, background): “…coffee with the intent of examining the effect of growing environments, coffee varieties, roasting methods and conditions, degrees of roasting, and storage conditions on these coffees (Nebesny & Budryn, 2006; Decazy, Avelino, Guyot, Perriot, Pineda, & Cilas, 2003; Ross, Pecka, & Weller, 2006).”
Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation (2020, methodology): “Nevertheless, we found no evidence supporting this link, consistent with earlier results reported in the literature [31,38].”
Comparison of Results from Cupping and Descriptive Sensory Analysis of Colombian Brewed Coffee: Coffee: Comparing Cupping and Descriptive Analysis (2014, background): “Sensory methods, rather than instrumental methods, are most frequently used to estimate aroma, taste and flavor of coffee brews (Nebesny and Budryn 2006; Alvarado and Linneman 2010).”