sensory analysis

Study Shines New Light on Cold Brew Extraction, Aroma and Storage

Researchers in China have discovered that cold-brewing coffee using a negative-pressure system can enhance the aromatics of the finished brew. The study also examined how refrigerated storage affected the chemical...

Chinacold brewcold brewingCraft/OperationsIndustryJiangsu UniversityMacroMicroquality controlresearchRoastingsciencesensory analysisYuqin WangZhenjiangコーヒー

New ‘E-Nose’ Identifies Coffee with Up to 98% Accuracy

Researchers in Taiwan have developed an electronic nose (e-nose) that they say can correctly identify a coffee based on its aroma with up to 98% accuracy. A team led by...

Chung-Hong LeeCraft/Operationse-noseelectronic tonguesIEEEIEEE SpectrumIndustryInternationalNational Kaohsiung University of Science and TechnologyOriginProductsquality controlresearchRoastingsciencesensory analysisSustainabilityTaiwanコーヒー

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