Sensorial profile, content, and antioxidant activity in coffee beverages prepared by direct contact methods

dc.contributor.author	Ormaza-Zapata, Angela María
dc.contributor.author	Díaz-Arango, Félix Octavio
dc.contributor.author	Rojano, Benjamín Alberto
dc.date.accessioned	2021-09-15T10:25:56Z
dc.date.available	2021-09-15T10:25:56Z
dc.date.issued	2020
dc.identifier.citation	ORMAZA-ZAPATA, A. M.; DÍAZ-ARANGO, F. O.; ROJANO, B. A. Sensorial profile, content, and antioxidant activity in coffee beverages prepared by direct contact methods. Coffee Science, Lavras, v. 15, p. 1-12, 2020.	pt_BR
dc.identifier.issn	1984-3909
dc.identifier.uri	https://doi.org/10.25186/.v15i.1758	pt_BR
dc.identifier.uri	http://www.sbicafe.ufv.br/handle/123456789/12819
dc.description.abstract	Direct content coffee preparation methods may be used as alternative ways to obtain coffee beverages with varied cup profiles. In this investigation the antioxidant metabolites, antioxidant activity, and cup profiles were determined for coffee drinks prepared using five different direct contact methods. The method that registered greatest antioxidant retention was Ibrik, followed by French press, and Toddy. Antioxidant capacity was proportional to antioxidant component retention in the preparations made. It is recommended that coffee be prepared via the Ibrik, French press, and Toddy methods for high acceptance levels, as well as for retention of bioactive components with antioxidant properties and abilities.	pt_BR
dc.format	pdf	pt_BR
dc.language.iso	en	pt_BR
dc.publisher	Editora UFLA	pt_BR
dc.relation.ispartofseries	Coffee Science:v.15;
dc.rights	Open Access	pt_BR
dc.subject	Tasting	pt_BR
dc.subject	Antioxidants	pt_BR
dc.subject	Barista	pt_BR
dc.subject	Quality	pt_BR
dc.subject	Cup	pt_BR
dc.subject.classification	Cafeicultura::Qualidade de bebida	pt_BR
dc.title	Sensorial profile, content, and antioxidant activity in coffee beverages prepared by direct contact methods	pt_BR
dc.type	Artigo	pt_BR