Four pH-regulator agents (sodium and potassium carbonates and
bicarbonates), one pH regulator and antioxidant (sodium citrate), three antioxidants [sodium ascorbate,
ethylenediaminetetracetic acid (EDTA), and sodium sulfite], and lactoserum were tested by sensory
analysis. Sodium carbonate and bicarbonate were selected for a study of the physicochemical (soluble
and volatile compounds related to the sensory properties) and sensorial quality of coffee brew stored
for 90 days at 4 °C