Related Experiment Video

Updated: Sep 5, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

From SCA cupping to Coffee Value Assessment: non-interchangeable scores, multidimensional sensory profiling and

Lívia de Lacerda de Oliveira1, Débora Grhiazi Ferreira Bahiense2, Cristhiane Altoé Filete2

  • 1Department of Nutrition, Faculty of Health Sciences, University of Brasília (UnB), Campus Universitário Darcy Ribeiro, Brasília, DF, Brazil; Post-Graduate Program in Pharmaceutical Sciences (PPGCF), Faculty of Health Sciences, University of Brasília (UnB), Campus Universitário Darcy Ribeiro, Brasília, DF, Brazil; Laboratory of Sensory Analysis (LASENS), Faculty of Health Sciences, University of Brasília (UnB), Campus Universitário Darcy Ribeiro, Brasília, DF, Brazil.

Food Research International (Ottawa, Ont.)
|September 3, 2026
PubMed

Keywords:
CATACoffeeCoffee value assessmentSensometricsSensory evaluationVolatile compounds

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