Scott C. Frost's research while affiliated with University of California, Davis and other places
What is this page?
This page lists the scientific contributions of an author, who either does not have a ResearchGate profile, or has not yet added these contributions to their profile.
It was automatically created by ResearchGate to create a record of this author's body of work. We create such pages to advance our goal of creating and maintaining the most comprehensive scientific repository possible. In doing so, we process publicly available (personal) data relating to the author as a member of the scientific community.
If you're a ResearchGate member, you can follow this page to keep up with this author's work.
If you are this author, and you don't want us to display this page anymore, please let us know.
It was automatically created by ResearchGate to create a record of this author's body of work. We create such pages to advance our goal of creating and maintaining the most comprehensive scientific repository possible. In doing so, we process publicly available (personal) data relating to the author as a member of the scientific community.
If you're a ResearchGate member, you can follow this page to keep up with this author's work.
If you are this author, and you don't want us to display this page anymore, please let us know.
Publications (4)
Drip brewed coffee is traditionally quantified in terms of its strength, also known as total dissolved solids (TDS), and its brewing yield, also known as percent extraction (PE). Early work in the 1950s yielded classifications of certain regimes of TDS and PE as “underdeveloped,” “bitter,” or “ideal,” with the modifiers “weak” or “strong” simply co...
Background:
The composition of drip brew coffee versus brewing time has been chemically characterized in previous studies, and it is known that the total dissolved solids (TDS) systematically decreases with each fraction during the brew. Little information exists regarding the corresponding sensory attributes versus time, however, and it is unclea...
In this work, discrimination tests, descriptive analysis, consumer tests, and total dissolved solids (TDS) were used to evaluate the effects of brew basket geometry on the sensory quality and consumer acceptance of drip brewed coffee. Two basic geometries, semi‐conical and flat‐bottom, were evaluated in conjunction with coffee roast and particle si...
Citations
... Nenhuma das bebidas preparadas a frio diferenciaram entre si, entretanto a bebida preparada a quente (CC) apresentou maior valor (Tabela 2), o que resulta em maior concentração de ácidos orgânicos presentes na bebida. Batali et al. (2021) afirmam que vários fatores associados ao processo de extração que podem afetar a ATT, como tipo de moagem (fina, média ou grossa), tempo de preparo da bebida, proporção café-água Importante ressaltar que a ATT quantifica todos os ácidos orgânicos presentes nas amostras, e grande parte destes ácidos são responsáveis pela acidez perceptível durante a degustação das bebidas, e geralmente é associada como sendo uma característica de "azedo". Segundo Yeager et al. (2021), os ácidos presentes no café podem ser divididos em dois grupos, ácidos orgânicos e ácido clorogênico, e estes são considerados como um dos componentes mais importantes no que se refere-se aos aspectos de qualidade sensoriais das bebidas. ...
... Para peserta dapat merasakan perbedaan cita rasa dari hasil penyeduhan metode tubruk dan metode V60. Kopi yang diseduh dengan menggunakan filter atau penyaring seperti metode V60 akan menghasilkan citarasa yang berbeda jika dibandingkan dengan metode penyeduhan yang lainnya (Frost et al., 2020). ...
... After reaching maturity, no further accumulation of sucrose is generated in the fruit, but the contents of glucose and fructose increase; nevertheless, these changes do not modify the total sugar content. The effect of this change is not evident in sensory quality since, as reported by [33], the perceptible sweetness in coffee is a consequence of the presence of aromas and flavors associated with sweetness. Although a change in the concentration of these sugars occurs, the individual effect is not enough to generate changes in the flavor attribute that will ultimately be reflected in the final score of the drink. ...
![[object Object]](https://i1.rgstatic.net/ii/profile.image/770561428975617-1560727569969_Q64/Carlito-Lebrilla.jpg)
... The triangle test was approved by the UC Davis Institutional Review Board (Protocol: 1797623-1) and was conducted following the methodology in Ref. [30]. According to Ref. [31]; a triangle test is a discrimination analysis used to establish if a perceivable difference between two products exists. ...
