Ohio State University Initiates Study to Predict Flavor of Coffee Cultivars Through Chemical Analysis – CoffeeTalk

Ohio State University researchers, funded by the US Department of State, are embarking on a multi-year project to enhance coffee quality for breeders. The initiative, led by Devin Peterson from the College of Food, Agricultural and Environmental Sciences, seeks to address the challenges in evaluating and improving coffee quality. With increasing pressures from diseases, pests, and climate variability affecting coffee growers, the researchers aim to provide analytical methods that enable breeders to choose plants yielding high-quality beans without compromising taste.

Currently, coffee quality is assessed through cupping, a subjective method where trained tasters evaluate brewed samples. This process is limited by the small quantities testers can consume, leading to potential investment in subpar plants since coffee takes five years to mature. To mitigate this risk, the Ohio State team will identify key chemical compounds present in green coffee beans that can serve as predictive indicators of how the coffee will taste once roasted.

By employing chemical analyses on samples sourced globally, the researchers aspire to develop objective screening tools to equip breeders with the knowledge needed to cultivate exceptional coffee varieties. Peterson emphasizes the broader potential of this study to enhance food quality and consumer preferences across various products, demonstrating how scientific advancement can elevate everyday experiences linked to food and beverages, enjoyed by billions worldwide.

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