SCA - PhysicalDefect (SCA)
Beschreibung
Understanding physical defects in green coffee - impact on sensory aroma formation and bean composition.
The project aims to understand how many green coffee beans of a physical defect have an actual perceptible effect on the cup.
Based on sensory data obtained from a larger group of cuppers and laypeople, we hope that we will eventually be able to estimate the sensory thresholds for the different defects.
Eckdaten
Projektleitung
Stellv. Projektleitung
Projektteam
Dr. Ed Wieland Sebastian Opitz, Linda Manthey, Dr. Marco Wellinger, Aviel El Khouri
Projektstatus
laufend, gestartet 09/2024
Institut/Zentrum
Institut für Chemie und Biotechnologie (ICBT)
Drittmittelgeber
Coffee Science Foundation CSF
Einsiedlerstrasse 31a
8820 Wädenswil