Reposting a great note from Sweet Maria's about the next steps in coffee research, courtesy of the GCQRI. This sort of work is exactly what I was hoping for in my old post on a Coffee and Perfumery Radar.
The three big initiatives mentioned:
1. Use NIRS (Near Infrared Spectrophotometry) to develop a global "fingerprint" database of green coffees from various regions, chemically identifying coffees by region.
2. Another related project involves rapidly scanning the thousands of compounds in green coffee to identify those related to cup quality. No details on particular methods given.
3. Finally, a project called NextGen Coffee Sensory Evaluation will attempt to correlate specific flavor descriptors identified by a panel of tasters with particular compounds in the coffee, essentially combining human and electronic noses so we understand better why a coffee tastes like sweet cherries and how we can keep it that way.
The three big initiatives mentioned:
1. Use NIRS (Near Infrared Spectrophotometry) to develop a global "fingerprint" database of green coffees from various regions, chemically identifying coffees by region.
2. Another related project involves rapidly scanning the thousands of compounds in green coffee to identify those related to cup quality. No details on particular methods given.
3. Finally, a project called NextGen Coffee Sensory Evaluation will attempt to correlate specific flavor descriptors identified by a panel of tasters with particular compounds in the coffee, essentially combining human and electronic noses so we understand better why a coffee tastes like sweet cherries and how we can keep it that way.
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