Oliveira, G.H.H.; Oliveira, A.P.L.R. Coffee Roasting, Blending, and Grinding: Nutritional, Sensorial and Sustainable Aspects. Agriculture2023, 13, 2116.
Oliveira, G.H.H.; Oliveira, A.P.L.R. Coffee Roasting, Blending, and Grinding: Nutritional, Sensorial and Sustainable Aspects. Agriculture 2023, 13, 2116.
Oliveira, G.H.H.; Oliveira, A.P.L.R. Coffee Roasting, Blending, and Grinding: Nutritional, Sensorial and Sustainable Aspects. Agriculture2023, 13, 2116.
Oliveira, G.H.H.; Oliveira, A.P.L.R. Coffee Roasting, Blending, and Grinding: Nutritional, Sensorial and Sustainable Aspects. Agriculture 2023, 13, 2116.
Abstract
The objective of this work was to evaluate the blending and grinding influence over the nutritional, sensorial and sustainable aspects of coffee. To do so, a systematic review of the literature was accomplished. The database for the selection of relevant papers was the Portal de Periódicos da Capes, with remote access via CAFe. For the elaboration of the research, a chronological criterion with period restriction was used, considering the period between 2008-2022, to access all possible works related to the theme of this work. The following terms were used: blending; grinding; coffee; nutrition-al; sensorial; sustainability. To filter the searches, the association of these terms was also used by means of links and word associations. In the terminology, the Boolean operator AND was used to interconnect the terms used. Roasting degree, grinding, and amount of each coffee species impacts the nutritional and sensorial aspects of coffee. And the determination of each blending influences the sustainability of the environment, economic and social aspects of the coffee chain.
Keywords
sustainability; coffee production; quality.
Subject
Engineering, Other
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
