Lecture Description
This presentation delves into the pivotal role of acidity in coffee quality, exploring its impact on flavor, its complexity and health. The discussion progresses to analyze the nuances of acidity in specialty and mainstream coffees, highlighting the influence of extraction methods, filter types, and materials.
The session reveals key parameters, shaping cup acidity through a comprehensive study encompassing organic and chlorogenic acids, caffeine, and physicochemical factors.
The interplay of roasting and extraction on perceived acidity is revealed through statistical tools. Chlorogenic acids emerges as significant influencers of pH and titratable acidity, whereas sensorial acidity is closely linked to organic acids.
The aim of the talk is to provide essential guidance for sensory education through detailed chemical data. The findings underscore related to organic acids allow us to consider them as potential predictors of beverage acidity in coffees.
Date: Saturday, April 13, 2024
Time: 1:00pm - 2:00pm
Room Number: S402AB
Instructor
Agnese Santanatoglia (she/her)
Coffee Scientist, University of Camerino
Following a master’s degree in Pharmacy and Industrial Pharmacy and an International Master’s in Nutrigenomics, Agnese Santanatoglia is now a third-year PhD fellow at the University of Camerino, studying for her PhD in Analytical Food Chemistry at the International School of Advanced Studies.
Her PhD is within the RICH (Research and Innovation Coffe Hub) project, a collaborative hub between the University of Camerino and Simonelli Group (Belforte del Chienti).
Currently, her research focuses on the characterization of different filter coffee extraction methods (mainly AeroPress, Clever, Chemex, French Press, Moka, Pure Brew, Turkish and V60), the study of the main volatile and non-volatile compounds (HPLC/GC - MS), the link between the latter and sensory sciences and the variability of the different analytes among the extraction systems from a health perspective.
Her research also aims to understand the main variables, both from a chemical and sensory perspective, among the different extraction methods and in which way it is possible to improve the quality of a cup of coffee.