Scientists identify gene that guides coffee flavor

01/18/2007 | FoodNavigator

A better cup of coffee could be in the future as a result of work by scientists from Brazil and France who identified key genes that affect coffee beans' flavor. They focused on genes responsible for accumulation of sucrose, thought to play a key role in the taste of coffee by releasing flavor and aroma during roasting.

View Full Article in:

FoodNavigator

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX