Compounds to Enhance the Quality and Taste of CoffeeThe Need The demand for higher quality coffee to meet the discerning tastes of consumers has always been a key driver for success. Innovative compounds and compositions that directly modulate the flavor of coffee products can enhance taste and quality but can be difficult to identify.
The Technology These cutting-edge technologies are centered around compounds and compositions that possess the unique ability to enhance the quality of coffee products. By enhancing coffee body, flavor, and mitigating bitterness these compounds improve the coffee quality, consistently achieving higher Specialty Coffee Association (SCA) cup scores. These proprietary compounds have been meticulously developed to interact with the complex mixture of coffee compounds, whether endogenous to the green coffee beans or generated during post-harvest fermentation or roasting steps. By leveraging these compounds, coffee producers can unlock the full potential of their coffee beans and create exceptional brews.
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Patents Multiple Applications Filed for technologies:
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Tech IDT2020-141 CollegeCollege of Food, Agricultural, and Environmental Sciences (CFAES) Licensing ManagerDahlman, Jason "Jay" InventorsCategories |