Coffee quality gene finally identified. |
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February 7, 2007 - Thanks to researchers at CIRAD at the University of Campinas, Brazil - were now closer at fully understanding what exactly makes a coffee "specialty". Since 2001, the CIRAD group has worked on a joint project to understand what compounds play an important role in coffee quality. According to the research, it is the accumulation of sucrose - or common table sugar - that plays a critical role in the development of desirable organoleptic quality. Initiated by the enzyme - sucrose synthetase - sucrose slowly accumulates in the tissue of the plant during ripening and right before picking. During roasting these compounds react to form important flavor and aroma compounds. Link:
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Upcoming Seminars
The Chemistry of Coffee
New York, NY - USA
March 12-13th, 2012
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The Chemistry of Coffee
24th Annual - SCAA
April 19-22, 2012
Portland, Oregon - USA
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The Chemistry of Coffee
Chicago, IL
June 2012
The Chemistry of Coffee
Australia - VIC/QLD/WA
Mid-2012
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The Chemistry of Coffee
December 1-2, 2011
London, United Kingdom
The Chemistry of Coffee
Nov 23-24, 2011
Paris, France
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August 25, 2011
Copenhagen, Denmark
The Science & Chemistry
of Coffee
May 24, 2011
Melbourne, Australia
@ Coffee Academy
The Science & Chemistry
of Coffee
May 4-5, 2011
Barcelona, Spain
The Chemistry of Coffee
23rd Annual SCAA Conference
Houston, TX - USA
Apr 28 - May 1, 2011
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