Chemical and sensory profile of Coffea arabica L. cultivated in different regions of Minas Gerais - Brazil
Maria Paula Secchin Zuim·Emanuele Catarina da Silva Oliveira·Willian dos Santos Gomes·Izabela de França Schaffel·Aldemar Polonini Moreli·Leonardo Cardoso Goncalves·Gabriel Bernardes Pinheiro·Catharina Pereira Rebuli·Eustáquio Vinícius Ribeiro de Castro·Lucas Louzada Pereira·Cristhiane Altoé Filete
Coffee quality is directly related to its geographic origin, variety and processing methods, influencing both the chemical composition and sensory attributes of the beverage. In this context, fast and non-destructive analytical techniques, such as mid-infrared spectroscopy (FTIR-ATR), have gained prominence in the characterization of specialty coffees. This study investigated the relationship between sensory attributes and chemical characteristics of Coffea arabica coffees grown in five producin