Identificación de compuestos volátiles y su relación con la calidad sensorial del café de especialidad de Panamá

Master's thesis on the volatile compounds of Panamanian specialty coffee and their relationship with sensory quality, carried out at CIRN. Author: Stepfanie Miranda; advisor: Aracelly Vega; co-advisor: Ana Santana. It drew on laboratory collaboration with CIFLORPAN and the School of Chemistry of the Universidad de Panamá, and on support from the Specialty Coffee Association of Panama (SCAP) for samples and cupping. The research was presented at a UNACHI congress in 2024.