01854naa a2200253 a 450000100080000000500110000800800410001902400440006010000150010424501400011926000090025952010870026865000140135565000110136965000120138065000310139265000210142370000220144470000170146670000170148370000190150070000220151977300590154121713602025-01-10       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1111/joss.128932DOI1 aVIENCZ, T.  aSensory description of beverages of intervarietal hybrids of Conilon and Robustabnatural and fermented coffees.h[electronic resource]  c2024  aThis study describes the sensory profile of beverages of Coffea canephora hybrids (clones BRS 2314 and BRS 2357) in natural (N) and fermented (F) versions. Flash Profile and Temporal Dominance of Sensations were performed; physicochemical characteristics were evaluated. Increase in total titratable acidity and reduction in pH was observed with fermentation. BRS 2314 beverages had higher contents of 5-caffeoylquinic acid and caffeine. Natural coffees were described as having brown/coffee color, coffee aroma and flavor, roasted aroma and flavor, sweet aroma, and sour taste, and presenting dominance of coffee and tobacco flavors, and bitter and sour tastes. Fermented coffees were described as full-bodied and having non-characteristic, fermented and herbal aromas, astringent sensation, bitter taste and bitter aftertaste, and residual flavors, with the dominance of chocolate, fermented and roasted flavors, and bitter taste. BRS 2357 beverages were characterized by bitter taste and bitter aftertaste. BRS 2314N beverage presented attributes considered positive for quality.  aBeverages  aClones  aHybrids  aPhysicochemical properties  aCoffea Canephora1 aPORTELA, C. da S.1 aROCHA, R. B.1 aALVES, E. A.1 aRAMALHO, A. R.1 aBENASSI, M. de T.  tJournal of Sensory Studiesgv. 39, n. 1, e12893, 2024.