Prediction of sensory properties of espresso from roasted coffee samples by near-infrared spectroscopy

Analytica Chimica Acta

Volumn 525, Issue 2, 2004, Pages 171-182

  Esteban Diez I ^a   Gonzalez Saiz J M ^a   Pizarro, C ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Espresso; IPW; NIR spectroscopy; PLS; Roasted coffee; Sensory analysis

Indexed keywords

EXPRESSO COFFEE; ROASTED COFFEE;

INFRARED SPECTROSCOPY; QUALITY CONTROL; REGRESSION ANALYSIS; SENSORY PERCEPTION; SPECTRUM ANALYSIS;

FOOD PRODUCTS;

ACCURACY; ACIDITY; ANALYTIC METHOD; AROMA; ARTICLE; BITTER TASTE; CHEMICAL ANALYSIS; COFFEE; FOOD ANALYSIS; NEAR INFRARED SPECTROSCOPY; PREDICTION; PRIORITY JOURNAL; QUALITY CONTROL; REPRODUCIBILITY; SENSORY ANALYSIS; SENSORY EVALUATION; TASTE;

EID: 5644237670     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2004.08.057     Document Type: Article

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