Researchers discover way to measure coffee's flavor profile

In a significant breakthrough for the coffee industry, researchers at the University of Oregon have devised an innovative method to objectively measure a coffee's flavor profile. Published in the journal Nature Communications, their findings detail a process involving passing an electrical current through a cup of coffee. This novel technique promises to revolutionize quality control for coffee shops, offering a simple yet precise measurement to ensure consistency and customer satisfaction. The development addresses a long-standing challenge for food scientists: quantifying and isolating the myriad factors that contribute to flavor. As chemist Christopher Hendon of the University of Oregon explained, "It's an objective way to determine what people like in a cup of coffee." He further elaborated that the pleasure derived from a good cup of coffee is often linked to the specific roast and extraction intensity, variables that were previously difficult to separate. This new method allows for the diagnosis of which factors contribute to that desirable taste. The research team adapted a laboratory tool, known as a potentiostat, commonly used for testing batteries and fuel cells, to identify a unique chemical fingerprint for coffee. This fingerprint can then be used by roasters and baristas to replicate specific flavor profiles. While numerous variables, from water temperature to grind size and bean origin, influence a cup's taste, this electrical measurement offers a more direct way to assess the combined impact of intensity and roast, which Hendon terms the "roast" of the coffee. This advancement moves beyond simply measuring intensity, providing a more nuanced understanding of flavor that can lead to more consistent and personalized coffee experiences.

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É uma forma objectiva de determinar o que as pessoas gostam numa chávena de café