AIMC Topic: Coffea

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Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee.

Food research international (Ottawa, Ont.)
Steam treatment has been reported as an alternative to improve the cup quality of coffee; in this research, it was applied to C. canephora defective coffee. The aim of the study was to evaluate the sensory perception of steamed defective C. canephora...

Rapid identification of coffee species and origin using affordable multi-channel spectral sensor combined with machine learning.

Food research international (Ottawa, Ont.)
The rapid identification of coffee species and origin is critical for ensuring quality control and authenticity in the coffee industry. This study explores the use of an affordable multi-channel spectral sensor, AS7265X (410-940 nm), combined with ma...