Eliana Milagros Cabrejos Barrios

Chemical–Sensory Trade-Offs in Honey-Sweetened CCN-51 Cacao Mucilage Beverages

Cacao mucilage is an underutilized cacao side stream with potential as an acidic base for value-added beverages. This study evaluated five minimally formulated CCN-51 mucilage beverages containing water and either honey or sucrose to determine whether formulations with the highes...

Text Mining Analysis of Q-Grader Sensory Descriptors in Specialty Coffee Under Accelerated Storage Conditions

Sensory evaluation is the reference method for assessing specialty coffee quality; however, the descriptive narratives generated by certified Q Arabica Graders remain an underutilized source of information. This study developed an integrated analytical framework combining convent...