Upgrading aroma quality of low value Robusta Coffee
Lead Research Organisation:
University of Nottingham
Department Name: Sch of Biosciences
Abstract
Abstracts are not currently available in GtR for all funded research. This is normally because the abstract was not required at the time of proposal submission, but may be because it included sensitive information such as personal details.
Organisations
Publications
Caporaso N
(2022)
Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging.
in Food chemistry
Giacalone D
(2019)
Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception
in Food Quality and Preference
Liu C
(2019)
Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean.
in Food chemistry
Liu C
(2019)
Modifying Robusta coffee aroma by green bean chemical pre-treatment.
in Food chemistry
Sun Z
(2020)
Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol.
in Food chemistry
Sun Z
(2019)
Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol.
in Food chemistry
| Description | Market evaluation for proposed technology was carried out. Market entry considered high risk due to high process costs, technology placed on hold until cost can be mitigated. |
| Exploitation Route | KTP grant submitted awaiting outcome (currently confidential) |
| Sectors | Agriculture, Food and Drink |
| Description | Insights into how flavour generation occurs in complex food systems during thermal processing and novel control measures proposed in the associated publications can be applied to other fields. |
| Sector | Agriculture, Food and Drink |