@article{1433208,
      recid = {1433208},
      author = {Pereira, Lucas Louzada, and Moreira, Taís Rizzo,},
      title = {Quality determinants in coffee production /},
      pages = {1 online resource},
      abstract = {Quality Determinants In Coffee Production presents a  comprehensive overview of the main determinants of coffee  quality during processing. Authored by members of the  Laboratory for Analysis and Research in Coffee at the  Federal Institute of Espírito Santo, the chapters in this  text explain how coffee quality can be affected through  each step of the main processing methods. The first section  explores the history of coffee processing, covering how the  processes and techniques of sensorial analysis have  developed. The second section covers the evolution of these  techniques and how various complexities can affect their  use, plus the statistical tools that are used to increase  test accuracy. Another section focuses on the relationship  between fruit microbiology and coffee quality, promoting an  understanding of how yeasts, fungi and bacteria effect the  quality of coffee during processing. Another section is  dedicated to the biotechnological processes used in coffee  production, including the applicability of induced and  spontaneous routes from the manipulation of raw material,  the relationship between wet processing and spontaneous  fermentation and the construction of sensorial routes. A  final section explores volatile coffee compounds and gas  chromatography techniques, including chemical and sensory  maps. The majority of the reference works published on  coffee processing have a pragmatic approach covering  production, harvesting, post-harvesting and marketing. This  work goes beyond these subjects, covering the factors that  impact quality and how they lead to either qualitative  reduction or gains during processing. New technological and  scientific indicators for the modification and the creation  of sensory routes are extensively covered, as are the  international protocols used in the sensorial analysis of  coffee. With its broad approach, this text presents a  multidisciplinary perspective connecting areas such as  statistics, biochemistry, analytical chemistry and  microbiology to the results of sensory analysis using  different technologies and processes. A direct relationship  between these factors is established in order to help  researchers understand their combined effect on coffee  quality during processing.},
      url = {http://library.usi.edu/record/1433208},
      doi = {https://doi.org/10.1007/978-3-030-54437-9},
}