Characterizing Panama Geisha coffee aromas: sensory and chemical analysis across roasting methods
Roasting techniques significantly affect the flavor profiles of Panama Geisha coffee, influencing floral and citrus compound concentrations. Masking effects and flavor interactions appear to be responsible for aroma and flavor perception of desired attributes. © 2025 Society of Chemical Industry.
Authors
- Elizabeth Tomasino (ORCID: https://orcid.org/0000-0002-7275-2952)
- Devin G. Peterson (ORCID: https://orcid.org/0000-0002-6090-8227)
- Jenna Fryer
- Victoria Koyner
- Edisson Tello‐Camacho
Institutions
- Oregon State University (US)
- The Ohio State University (US)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-06-02
- DOI
- https://doi.org/10.1002/jsfa.14410
- Primary Topic
- Coffee research and impacts
- Type
- article
- Field-Weighted Citation Impact
- 0.00