A study published in ACS’ Journal of Agricultural and Food Chemistry examines the evaluation of the flavor of roasted and lab-grown coffee cells. The research found that some of the relaxing aromas and tastes of a traditional cup of coffee could be reproduced by roasting and brewing coffee cell cultures. Panelists detected similar levels of bitterness and acidity between the lab-grown product and traditional coffee. Traditional coffee cultivation requires specific temperatures and altitudes, but warming climate conditions are increasingly impacting cultivation. Therefore, the importance of future studies to further enhance the taste of lab-grown alternative coffee and explore processing techniques has been emphasized.
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