Scientists find genes that determine the quality of coffee
Many compounds (sugar, fat, caffeine, etc.) determine the quality of coffee. Their content in coffee beans is a matter of sexual identity. Among them, sucrose plays the most important role in the sensory quality of coffee, because the differentiation of sucrose in the roasting process will produce a variety of aromas and other tastes.
In order to earn more income, coffee growers have always been committed to producing higher quality products. But getting high-quality coffee beans means better understanding of biological processes-flowering, ripening, etc.-that determine the final quality of the product.
Since 2001, CIRAD and Brazil's IAPAR have been linked to study the ripening process of coffee beans. They found a selective enzyme in sucrose metabolism, which scientists studied with molecular biology and biochemical techniques with the support of Campinas University in Brazil. The results show that this sucrose synthase determines the deposition of sucrose in coffee beans. There are at least two forms of sucrose synthase, which are compiled by two divergent genes: SUS1 and SUS2.
Scientists analyzed the expression of these genes in a variety of tissues of growing coffee beans. The results show that SUS2 chooses sucrose deposition during ripening. SUS2 is related to sucrose differentiation and energy generation. Another part of the study is genetic diversity, which explains why there are differences between different types of coffee. This helps to confirm the content of sucrose and ultimately affect the quality of coffee.
The above research results have been applied at present. Scientists have found that coffee developed in the shadow has higher sucrose synthase and sucrose phosphate synthase activity. The final quality of these coffees may also be related to other identities, such as lipid snail.
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The good taste of fine coffee beans comes from the selection of high-quality coffee beans.
High-quality coffee beans: neat appearance, brilliant light, in the bag opened the moment, you can smell a strong aroma of coffee. 1, whether it is enough to smell the fragrance close to the nose; 2, grab a handful of coffee beans and feel with the palm of your hand whether they are solid beans; 3, take a bean into your mouth and bite it twice, and there is a crisp sound that implies that the beans remain exquisite and not d 4. Peel off the coffee beans inelegantly.
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The method of grading coffee beans by the American boutique coffee association
Level 1: special sample size difference: less than 5% defects: 0-5 shall not contain significant defects total sample weight: 300 g sample size difference: less than 5% 5%, or in the delineated typical perimeter appreciation features: must be at least a little outstanding in the following features: taste, sour taste, taste, fragrance. Characteristics will be decided by the cooperation of both sides of the business. Through cup test and appreciation
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