Document is current
Any future updates will be listed below
-
Authors
Zuim, Maria Paula Secchin
Filete, Cristhiane Altoé
dos Santos Gomes, Willian
de França Schaffel, Izabela
Moreli, Aldemar Polonini
Gonçalves, Leonardo Cardoso
Pinheiro, Gabriel Bernardes
Rebuli, Catharina Pereira
de Castro, Eustáquio Vinicius Ribeiro
Pereira, Lucas Louzada
da Silva Oliveira, Emanuele Catarina
-
Funding
Funding for this research was provided by:
Instituto Federal De Educação, Ciência E Tecnologia Do Espírito Santo
- License Information
-
More Information
Article History
Received: 29 September 2025
Revised: 21 January 2026
Accepted: 29 January 2026
First Online: 26 March 2026
Declarations
:
: The authors declare no competing interests.
: The research was conducted in accordance with the ethical standards established in the Declaration of Helsinki .
: The study protocol was reviewed and approved by the Research Ethics Committee of the Federal Institute of Espírito Santo (approval number: 31567320.2.0000.5072).
: The sensory evaluation was conducted with certified and trained coffee tasters accredited by the Specialty Coffee Association (SCA) . All participants were informed about the objectives and procedures of the study and provided their written consent to participate.
