Lecture Description

Coffee quality is greatly influenced by environmental factors and the processing choices made during production. To ensure that desired quality is met, markers that cause that quality can be important tools. The determination of the cause of specific qualities allows for streamlined processing that will ensure that marker is always met, irrespective of the environmental growing conditions that season. We will provide an example of uncovering the volatile compounds responsible for the floral/bergamot aroma in Panama Geisha coffee.  A Washed Geisha coffee was obtained from 2022-2023 harvest. Six different roasting curves were used to produce coffees with different aroma and flavor profiles. The coffees aroma and flavor qualities were evaluated using sensory descriptive analysis and volatile compound composition was determined using various GC and LCMS techniques. Multivariate analysis is used to relate the chemistry and sensory data and additional sensory tests are being conducted to validate the statistical results. It will be possible to determine how environmental factors, such as climate, and processing choices, such as altering fermentation parameters or roasting temperature choices, can alter this specific quality. The results from this study will provide invaluable tools for the coffee industry when trying to achieve this floral/bergamot aroma in their coffee despite changing production factors each year.

Date: Sunday, April 14, 2024
Time: 10:15am - 11:15pm
Room Number: S401ABC

Instructor

Elizabeth Tomasino