Tuesday, 06 February 2007 10:10

Coffee Quality Gene Finally Identified

February 7, 2007 - Thanks to researchers at CIRAD at the University of Campinas, Brazil we're 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 synthase - 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.

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