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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.
Grant type:
ARC Linkage Projects
Researchers:

  • Professor Robert Henry

    Prof of Innovation in Agriculture
    Centre for Crop Science
    Queensland Alliance for Agriculture and Food Innovation

  • Professor Heather Smyth

    Professorial Research Fellow
    Centre for Nutrition and Food Sciences
    Queensland Alliance for Agriculture and Food Innovation
Funded by:
Australian Research Council