Understanding Coffee Quality (2014-2017)
Abstract
Coffee consumer preferences will be defined. The chemical and genetic basis of desirable coffee flavours and other quality characteristics will be determined. Chemical components contributing to flavour will be characterised and the variation in their presence related to coffee quality. A draft coffee genome sequence being developed with an international collaborative consortium and diverse coffee genotypes and breeding populations will be used to explore gene associations with key chemical determinants of quality. Understanding coffee quality will allow delivery of improved coffee quality to consumers.
