Figure 1 | Scientific Reports

Figure 1

From: Comparison of chemical compounds and their influence on the taste of coffee depending on green beans storage conditions

Figure 1

Comparison of the total scores for the coffee samples roasted from washed and natural processed green beans stored in GrainPro and jute bags for 3 and 12 months relative to the initial values before storage. The superscripts a and b denote significant (p < 0.05) differences between the coffees stored in different bags and at different temperatures for 3 months. The superscripts A, B, C denote significant (p < 0.05) differences between the coffees stored in different bags and at different temperatures for 12 months. Mean values ± standard deviation (n = 10).

Back to article page