SCA - PhysicalDefect (SCA)
Description
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.
Key data
Projectlead
Deputy Projectlead
Project status
ongoing, started 09/2024
Institute/Centre
Institute of Chemistry and Biotechnology (ICBT)
Funding partner
Coffee Science Foundation CSF
Einsiedlerstrasse 31a
8820 Wädenswil