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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Characterization of sensory profile by the CATA method of Mexican coffee brew considering two preparation methods: espresso and French press

Josefa Espitia-Lópeza Área Académica de Ciencias Agrícolas y Forestales (ÁACAyF), Instituto de Ciencias Agropecuarias (ICAP), Universidad Autónoma del Estado de Hidalgo, Rancho Universitario, Tulancingo de Bravo, Hidalgo, MéxicoCorrespondence[email protected]
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Félix Rogelio-Floresb Escuela de Mercadotecnia, Universidad de Colima, Colima, Colima, MéxicoView further author information
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Alejandro Angel-Cuapioc División de Ingeniería Química y Bioquímica, Tecnológico de Estudios Superiores de Ecatepec, Ecatepec de Morelos, MexicoView further author information
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Benito Flores-Cháveza Área Académica de Ciencias Agrícolas y Forestales (ÁACAyF), Instituto de Ciencias Agropecuarias (ICAP), Universidad Autónoma del Estado de Hidalgo, Rancho Universitario, Tulancingo de Bravo, Hidalgo, MéxicoView further author information
,
Oscar Arce-Cervantesa Área Académica de Ciencias Agrícolas y Forestales (ÁACAyF), Instituto de Ciencias Agropecuarias (ICAP), Universidad Autónoma del Estado de Hidalgo, Rancho Universitario, Tulancingo de Bravo, Hidalgo, MéxicoView further author information
,
Sergio Hernández-Leóna Área Académica de Ciencias Agrícolas y Forestales (ÁACAyF), Instituto de Ciencias Agropecuarias (ICAP), Universidad Autónoma del Estado de Hidalgo, Rancho Universitario, Tulancingo de Bravo, Hidalgo, MéxicoView further author information
&
Paul Misael Garza-Lópeza Área Académica de Ciencias Agrícolas y Forestales (ÁACAyF), Instituto de Ciencias Agropecuarias (ICAP), Universidad Autónoma del Estado de Hidalgo, Rancho Universitario, Tulancingo de Bravo, Hidalgo, MéxicoView further author information
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Pages 967-973 | Received 24 Jan 2019, Accepted 10 May 2019, Published online: 24 May 2019

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