Identifying chemical markers of aging efficiency in coffee

这个项目是一个新的合作桥头2000公司，一个渥太华的咖啡公司，和教授杰弗里史密斯卡尔顿大学的化学系。Bridgehead希望更好地了解他们咖啡的老化过程，以便能够预测咖啡是否会在整个生命周期内保持其质量。为此，史密斯教授和他的研究团队将分析从咖啡豆中提取的化合物，包括烘焙前和烘焙后，以及煮好的咖啡中存在的化合物，为期6个月，来自中美洲和南美洲以及非洲的咖啡。他们还将分析咖啡豆的物理特性。这些研究的结果将与Bridgehead工作人员确定的风味特征相关联，目的是确定可以预测咖啡如何老化的特定标记。

This project is a new collaboration between Bridgehead 2000 Inc, an Ottawa-based coffee company, and Professor Jeffrey Smith of Carleton University's chemistry department. Bridgehead is looking to better understand the aging process of their coffees, in order to be able to predict whether or not a coffee will maintain its quality throughout its lifespan. To this end, Professor Smith and his research team will analyze compounds extracted from coffee beans, both pre- and post-roasting, as well as the compounds present in brewed coffee, over a 6-month period for coffees from Central and South America, and from Africa. They will also analyze the physical characteristics of the coffee beans. The results of these studies will be correlated to the flavour profiles determined by Bridgehead staff, with the goal of identifying specific markers that can predict how a coffee will age.