Coffee common sense scientists find genes that determine the quality of coffee
In order to earn more income, coffee growers have been committed to producing higher quality products. But getting high-quality coffee beans means a better understanding of biological processes-flowering, ripening, etc.-that determine the final quality of the product.
Many compounds (sugar, fat, caffeine, etc.) determine the quality of coffee. Their content in coffee beans is the decisive factor. Among them, sucrose plays the most important role in the sensory quality of coffee, because the decomposition of sucrose in the roasting process produces a variety of aromas and other tastes.
Since 2001, CIRAD and Brazil's IAPAR have jointly studied the ripening process of coffee beans. They found a decisive enzyme in sucrose metabolism, which scientists studied using molecular biology and biochemical techniques with the support of the University of Campinas in Brazil. The results showed that this sucrose synthase determined the deposition of sucrose in coffee beans. There are at least two forms of sucrose synthase, which are compiled by two different genes: SUS1 and SUS2.
Scientists analyzed the expression of these genes in a variety of tissues of growing coffee beans. The results showed that SUS2 determined the sucrose deposition during ripening. SUS2 is related to sucrose decomposition and energy production. 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 found that coffee grown in shadows had higher activity of sucrose synthase and sucrose phosphate synthase. The final quality of these coffees may also be related to other factors, such as lipids.
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Selection of coffee beans for high-quality coffee
High-quality coffee beans: neat shape, bright color, in the bag opened the moment, you can smell a strong aroma of coffee. 1, whether it is enough to smell the aroma close to the nose; 2, grab a handful of coffee beans and feel whether they are solid beans with the palm of your hand; 3, take a bean into your mouth and bite it twice, there is a clear sound that the beans are well preserved and not d 4, peel off the coffee beans
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American Specialty Coffee Association Green Coffee Bean Classification Description
Grade 1: Excellent grade Defects: 0-5 No visible defects allowed Total weight of sample: 300 g Sample size variation: less than 5%, about 5%, or within the specified range Appreciation characteristics: Must be outstanding in at least one of the following characteristics: taste, acidity, taste, aroma. The characteristics will be determined jointly by the buyer and seller. After cup testing, there are no defects. baking error
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