Reference number : GC-2017-Q3-00519, amendment number : , agreement type : G, recipient legal name : Wheeler, Aaron (University of Toronto), recipient country : CA, recipient province : nan, recipient city : Ontario, recipient postal code : nan, program name english : Engage Grants for universities, program name french : Subventions d'engagement partenarial pour les universités, program purpose english : Modern coffee roasting, also known as third wave roasting, is a method that produces coffee characterized by a sweet, rich, and_x000D_
clean taste. Modern coffee roasting requires close control over the time-temperature roasting profile of the coffee beans. It is_x000D_
currently unknown why modern coffee roasting produces such distinct flavours in comparison to traditional roasting methods. Yet,_x000D_
it is known that even a slight deviation from the empirically found roasting profiles can cause failure to bring out the sweet, fruity,_x000D_
and clean taste._x000D_
This project aims to shed light on the chemistry of the modern coffee roasting process, in order to understand both why it results in_x000D_
such unique and pleasant flavour profiles and how to make the roasting process more robust and flexible. We will use a variety of_x000D_
chemical analytical methods, including mass spectrometry, coffee flavour determination, and optical measurement methods, in_x000D_
order to understand how the concentration of certain compounds or families of compounds changes at different stages in the_x000D_
roast. We will then use these results to determine optimal roasting methods, as well as design roast time-temperature profiles to_x000D_
highlight specific flavours in the resulting roasted coffee. Furthermore, this research will work towards the development of a realtime_x000D_
in-situ chemical monitor to provide feedback on chemical concentration during the coffee roasting process, which will be a_x000D_
powerful tool in highlighting specific flavours in the roasted coffee., program purpose french : Modern coffee roasting, also known as third wave roasting, is a method that produces coffee characterized by a sweet, rich, and_x000D_
clean taste. Modern coffee roasting requires close control over the time-temperature roasting profile of the coffee beans. It is_x000D_
currently unknown why modern coffee roasting produces such distinct flavours in comparison to traditional roasting methods. Yet,_x000D_
it is known that even a slight deviation from the empirically found roasting profiles can cause failure to bring out the sweet, fruity,_x000D_
and clean taste._x000D_
This project aims to shed light on the chemistry of the modern coffee roasting process, in order to understand both why it results in_x000D_
such unique and pleasant flavour profiles and how to make the roasting process more robust and flexible. We will use a variety of_x000D_
chemical analytical methods, including mass spectrometry, coffee flavour determination, and optical measurement methods, in_x000D_
order to understand how the concentration of certain compounds or families of compounds changes at different stages in the_x000D_
roast. We will then use these results to determine optimal roasting methods, as well as design roast time-temperature profiles to_x000D_
highlight specific flavours in the resulting roasted coffee. Furthermore, this research will work towards the development of a realtime_x000D_
in-situ chemical monitor to provide feedback on chemical concentration during the coffee roasting process, which will be a_x000D_
powerful tool in highlighting specific flavours in the roasted coffee., agreement title english : Analyzing the chemistry of 'Modern Coffee' roasting techniques, agreement title french : Analyzing the chemistry of 'Modern Coffee' roasting techniques, agreement number : EGP, agreement value : 25000.0, agreement start date : 2017-10-18, agreement end date : nan, description english : nan, description french : nan, expected results english : nan, expected results french : nan, additional information english : Grant or Award spanning more than one fiscal year (2017-2018 to 2018-2019)., additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier (2017-2018 à 2018-2019)., owner organization : nserc-crsng, owner organization title : Natural Sciences and Engineering Research Council of Canada | Conseil de recherches en sciences naturelles et en génie du Canada