Evaluation of differences in the antioxidant capacity and phenolic compounds of green and roasted coffee and their relationship with sensory properties.

This study aimed to identify the main compounds and sensory attributes found in green and roasted coffee brews. To this end, sensory analysis techniques and a sensory discrimination test were conducted, and antioxidant capacity and individual phenolic compounds were analyzed. Multivariate statistical analysis was then conducted to identify characteristic compounds and sensory attributes. Antioxidant capacity assays did not show any significant...