Proof_of_Concept_for_Cell_Culture-Based_Coffee_(graphical_abstract).jpg
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Summary
Description Proof of Concept for Cell Culture-Based Coffee (graphical abstract).jpg |
English:
"The global coffee production is facing serious challenges including land use, climate change, and sustainability while demand is rising. Cellular agriculture is a promising alternative to produce plant-based commodities such as coffee, which are conventionally produced by farming. In this study, the complex process of drying and roasting was adapted for bioreactor-grown coffee cells to generate a coffee-like aroma and flavor. The brews resulting from different roasting regimes were characterized with chemical and sensory evaluation-based approaches and compared to conventional coffee. Roasting clearly influenced the aroma profile. In contrast to conventional coffee, the dominant odor and flavor attributes were burned sugar-like and smoky but less roasted. The intensities of bitterness and sourness were similar to those of conventional coffee. The present results demonstrate a proof of concept for a cellular agriculture approach as an alternative coffee production platform and guide future optimization work."
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Date | |
Source | https://pubs.acs.org/doi/10.1021/acs.jafc.3c04503 |
Author | Authors of the study: Heikki Aisala, Elviira Kärkkäinen, Iina Jokinen, Tuulikki Seppänen-Laakso, and Heiko Rischer |
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