Title of article
Influence of extraction temperature on the final quality of espresso coffee
Author/Authors
Maeztu، Laura نويسنده , , Cid، Concepcion نويسنده , , Andueza، Susana نويسنده , , Pascual، Lucia نويسنده , , Ibanez، Carmen نويسنده , , Pena، M Paz de نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2003
Pages
-23
From page
24
To page
0
Abstract
In solving conditional reasoning problems, reasoners are assumed to compute the probability of the conclusion, conditionalizing first on the categorical premise, giving the knowledge-based component, and conditionalizing then on the conditional-statement premise, from which the assumption-based component is derived. Because reasoners find it difficult to compute the second-step conditionalization except when the conditional-statement premise is found to be related to the result of the first-step conditionalization as for modus ponens or, possibly, for modus tollens, the knowledge-based component generally dominates reasoning performance. After representing all the possible cases in which conditional-argument forms may appear, this approach was found to be consistent with the results from the 3 experiments reported in this study, whereas 2 alternative hypotheses account for only some of the results.
Keywords
Arabica coffee , Robusta coffee , Torrefacto roast , espresso coffee , coffee aroma , sensory flavour profile , extraction temperature
Journal title
Journal of the Science of Food and Agriculture
Serial Year
2003
Journal title
Journal of the Science of Food and Agriculture
Record number
82208
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