Identifying chemical markers of aging efficiency in coffee

这个项目是渥太华的咖啡公司桥头堡2000公司和卡尔顿大学化学系的杰弗里·史密斯教授的新合作项目。桥头堡希望更好地了解咖啡的陈年过程，以便能够预测咖啡是否能在整个生命周期中保持其品质。为此，史密斯教授和他的研究小组将在6个月的时间里，对来自中美洲、南美洲和非洲的咖啡进行分析，分析从咖啡豆中提取的化合物，包括烘焙前和烘焙后的咖啡豆，以及现煮咖啡中存在的化合物。他们还会分析咖啡豆的物理特性。这些研究的结果将与桥头堡员工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.