Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold
Coffee Science for CoffeePreneurs by CoffeeMind
00:00
Impact of Cultural Factors on Sensory Perception of Acids in Beverages
The chapter explores how cultural and dietary influences can affect sensitivity to acids in beverages, particularly in relation to malic and citric acids. It discusses the discrepancy between perceived acidity in coffee and the concentration of specific acids, touching on how taste interactions, bitterness, and aroma compounds play a role. The conversation also delves into discrimination testing in coffee research to efficiently identify differences in acidity levels among brewed coffees.
Play episode from 45:01
Transcript
