Assessment of concentrated liquid coffee acceptance during storage: sensory and physicochemical perspective
Concentrated liquid coffees (CLCs) refer to stored extracts stable at environmental temperature, used as ingredients in the retail market. Their low chemical stability affects the sensory profile. This study was performed in two CLCs, one without additives (BIB) and another with a mix of sodium benz...
- Autores:
-
Zapata Ochoa, Julián Andrés
López Cardona, Carlos Alberto
Quintero Ortiz, Mónica María
Velázquez, Sebastián
Cisneros Zevallos, Luis
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2021
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/46123
- Acceso en línea:
- https://hdl.handle.net/10495/46123
- Palabra clave:
- Café - química
Coffee - chemistry
Análisis de los Mínimos Cuadrados
Least-Squares Analysis
Odorantes
Odorants
Evaluación sensorial de alimentos
Food - Sensory evaluation
Análisis multivariante
Multivariate analysis
Larga duración en almacén
Extended shelf life
Reforzador de aroma
Flavour enhancers
Análisis organoléptico
Organoleptic analysis
http://aims.fao.org/aos/agrovoc/c_8d93acd3
http://aims.fao.org/aos/agrovoc/c_2965
http://aims.fao.org/aos/agrovoc/c_16006
https://id.nlm.nih.gov/mesh/D003069
https://id.nlm.nih.gov/mesh/D016018
https://id.nlm.nih.gov/mesh/D009812
ODS 12: Producción y consumo responsables. Garantizar modalidades de consumo y producción sostenibles
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by/4.0/