Analyzing the chemistry of 'Modern Coffee' roasting techniques

现代咖啡烘焙，也被称为第三波烘焙，是一种生产咖啡的方法，其特点是甜，丰富，干净的味道。现代咖啡烘焙需要严格控制咖啡豆的时间-温度烘焙特性。目前尚不清楚为什么现代咖啡烘焙与传统烘焙方法相比会产生如此独特的味道。然而，众所周知，即使与经验发现的烘焙轮廓稍有偏差，也会导致无法带出甜味，水果味和干净的味道。该项目旨在揭示现代咖啡烘焙过程的化学成分，以了解为什么它会产生如此独特和令人愉悦的风味，以及如何使烘焙过程更加坚固和灵活。我们将使用多种化学分析方法，包括质谱法、咖啡风味测定和光学测量方法，以了解某些化合物或化合物族的浓度在烘焙过程中不同阶段的变化。然后，我们将利用这些结果来确定最佳的烘焙方法，并设计烘焙时间-温度曲线，以突出最终烘焙咖啡的特定风味。此外，这项研究将致力于开发一种实时的原位化学监测器，以提供咖啡烘焙过程中化学浓度的反馈，这将是突出烘焙咖啡中特定风味的有力工具。

Modern coffee roasting, also known as third wave roasting, is a method that produces coffee characterized by a sweet, rich, andclean taste. Modern coffee roasting requires close control over the time-temperature roasting profile of the coffee beans. It iscurrently unknown why modern coffee roasting produces such distinct flavours in comparison to traditional roasting methods. Yet,it is known that even a slight deviation from the empirically found roasting profiles can cause failure to bring out the sweet, fruity,and clean taste.This project aims to shed light on the chemistry of the modern coffee roasting process, in order to understand both why it results insuch unique and pleasant flavour profiles and how to make the roasting process more robust and flexible. We will use a variety ofchemical analytical methods, including mass spectrometry, coffee flavour determination, and optical measurement methods, inorder to understand how the concentration of certain compounds or families of compounds changes at different stages in theroast. We will then use these results to determine optimal roasting methods, as well as design roast time-temperature profiles tohighlight specific flavours in the resulting roasted coffee. Furthermore, this research will work towards the development of a realtimein-situ chemical monitor to provide feedback on chemical concentration during the coffee roasting process, which will be apowerful tool in highlighting specific flavours in the roasted coffee.