If you have paid attention to coffee competitions over the past few years, you know that unstable aromatic compounds are vital for general coffee experience. But they are elusive. That is why so many competitors make their arrows for frozen balls or holding lids above the espresso before the judges taste them; They crack in all these unstable aromas.
But these relationships concern something more than just filling the sheets of results. Up-to-date studies have shown that the origin of baked coffee can be determined on the basis of his volatile compounds.
This latest study appears in the journal Where scientists from Jiangnan University in China and the National University of Singapore tried to find connections between volatile organic compounds (LZO) in baked coffee and their country of origin. In the study, scientists examined coffee from eight different Ili LZO countries using various methods, including mass spectrometry of gas chromatography (GC-Tofms), spectrometry of mobility of gas chromatography (GC-IMS) and gas chromatography with electric (GC-NOSE). They were able to identify hundreds of LZO, with a “projection of changing meaning”, finding 12 key markers that could be used to differentiate the origin of coffee.
These data were then used to build predictive models, which, when I was supposed to analyze LZO coffee, were able to determine exactly which of eight countries coffee came from. Scientists hope that these discoveries “form the basis for rapid identification of roasted coffee grain.”
Although you cannot not worry more about the conditions required so that this technology is useful for its specific purpose. In particular, coffee pairs or importers would have to be incorrectly labeling, where their coffee comes. Which is not unheard of in the industry, but not to the whole level in which everyone has e-nos next to their ion beam Acaia and nuclear pulse NCD. Despite this, the results may be used on roads that do not require a huge -scale imitation advertising. Maybe sooner or later we will see one at the barista championship stage? Strange things happened.
