Quality testing of organoleptic properties of COffee blends via genetic and METAbolic fingerprinting
Project objectivesDevelopment of new tools and methodologies for coffee analysis during roasting. The prototype of a multisensory system capable of providing typical responses of the sample under examination and generating a characteristic fingerprint will be created. The advantage of such a system is its versatility and small size, as well as the speed of execution. At the same time, the presence and quantity of polyphenols will be evaluated both in the beverage and in the coffee powder subjected to different roasting conditions. A metabolomic and sensory analysis will be performed on the same samples. Finally, the genomic analysis of the various coffee varieties will make it possible to differentiate one species from another and, within the same species, uniquely identify the Arabica varieties (ie coming from different producers in different regions of the world) and the varieties of Robusta (ie from different producers in different regions of the world) with each other. |
Start and end date |
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April 10, 2018 - October 10, 2019 |
Project Manager |
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Laura De Gara - Full Professor |
Coordinating institution of the project |
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Danesi Caffè Sp A |
Other Institutions involved |
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Funding source(s). |
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Project co-financed by Lazio Innova through the KETs-Key Enabling Technologies Call as an integrated project in the Life Sciences specialization area |