The study explores how different stages of fruit maturity and processing delays impact coffee quality. It examines the chemical composition and sensory characteristics of coffee beans when fruits are reserved at two temperatures (15°C and 20°C) for 24 and 48 hours. Key acids like malic, quinic, glucose, and fructose are affected depending on the maturity stage. Although the total sensory quality score (SCA) remains unchanged, extending the reserve time increases flavor descriptors, especially those related to fruit and red fruits, enhancing coffee's sensory complexity.
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