Brazilian Coffee Blends: A Simple and Fast Method by Near‐Infrared Spectroscopy for the Determination of the Sensory Attributes Elicited in Professional Coffee Cupping

The diversity of compounds and variations in the aroma and flavor of ground and roasted coffee make the sensory evaluation by the “cupping test” a complex task to be performed. A total of 217 commercial coffee samples classified as different beverage type and with different roast degrees were evaluated by official cuppers in the “cupping test” and the responses for sensory attributes were used to verify the correlation to the near‐infrared (NIR)...