VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, Espoo FI-02044, Finland.
J Agric Food Chem. 2023 Nov 29;71(47):18478-18488. doi: 10.1021/acs.jafc.3c04503. Epub 2023 Nov 16.
The global coffee production is facing serious challenges including land use, climate change, and sustainability while demand is rising. Cellular agriculture is a promising alternative to produce plant-based commodities such as coffee, which are conventionally produced by farming. In this study, the complex process of drying and roasting was adapted for bioreactor-grown coffee cells to generate a coffee-like aroma and flavor. The brews resulting from different roasting regimes were characterized with chemical and sensory evaluation-based approaches and compared to conventional coffee. Roasting clearly influenced the aroma profile. In contrast to conventional coffee, the dominant odor and flavor attributes were burned sugar-like and smoky but less roasted. The intensities of bitterness and sourness were similar to those of conventional coffee. The present results demonstrate a proof of concept for a cellular agriculture approach as an alternative coffee production platform and guide future optimization work.
全球咖啡生产面临着严峻的挑战，包括土地利用、气候变化和可持续性问题，而咖啡需求却在不断上升。细胞农业是一种很有前途的替代方法，可以生产咖啡等植物性大宗商品，这些商品传统上是通过农业种植生产的。在这项研究中，对生物反应器中生长的咖啡细胞的干燥和烘焙过程进行了适应性改造，以产生类似咖啡的香气和味道。通过基于化学和感官评估的方法对不同烘焙条件下得到的酿造物进行了表征，并与传统咖啡进行了比较。烘焙明显影响了香气特征。与传统咖啡相比，主导的气味和味道特征是焦糖味和烟熏味，但烘焙味较少。苦味和酸味的强度与传统咖啡相似。本研究结果证明了细胞农业方法作为一种替代咖啡生产平台的概念验证，并为未来的优化工作提供了指导。
