Origin of Some Coffee “Defects”

Origin of Some Coffee "Defects"In the 90s, about 20% of Brazil’s coffee production presented the so-called ‘Rio defect’, characterized by a strong off-flavour, often described as medicinal, phenolic, or iodine-like. Occasionally, this defect also occurs in coffees from other origins. An extensive investigation was carried out in the 90s to identify the compound(s) responsible for this coffee off-flavour.2,4,6-Trichloroanisole (TCA) was identified as the most likely key compound

This content is reserved to the members of the CoffeeBI Community.

To continue reading, register for free or sign-up here.

Login

Register

Account Information

Profile Information

Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.

Interesting content? Share it with your colleagues
Tagged on:         

Leave a Reply