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Tuesday, August 29, 2006
Winding down...
..in my last few days here. It's really weird. I've been keeping myself busy doing a research project on sugars for coffeed. I was literally enthralled and read and reread several chapters the other day. It led me into some fabulous information, a few dead ends, and one wrong direction. It gave me so much more understanding of how green ages, how sugars affect flavors, browning reactions, volatile gases, and the roles of lipids. I am putting together a side list of descriptors and the possible chemicals contributors underneath. Ever taste butter in coffee, it's beacuse the same defining odor causing chemical in butter is in coffee. It's overwhelming.
I'm not abandoning the blog but there is little for me to post about right now. I will be looking for some Yirgacheffe tonight as we finally got our samples from Terroir but that's small news.
-Jaime ¶ Jaime van Schyndel 3:37 PM
..in my last few days here. It's really weird. I've been keeping myself busy doing a research project on sugars for coffeed. I was literally enthralled and read and reread several chapters the other day. It led me into some fabulous information, a few dead ends, and one wrong direction. It gave me so much more understanding of how green ages, how sugars affect flavors, browning reactions, volatile gases, and the roles of lipids. I am putting together a side list of descriptors and the possible chemicals contributors underneath. Ever taste butter in coffee, it's beacuse the same defining odor causing chemical in butter is in coffee. It's overwhelming.
I'm not abandoning the blog but there is little for me to post about right now. I will be looking for some Yirgacheffe tonight as we finally got our samples from Terroir but that's small news.
-Jaime ¶ Jaime van Schyndel 3:37 PM
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I can honestly say James, you have more books that I do easily. Right now I am reading religiously Coffee Flavor Chemistry and The world of Caffeine. I have been reading the online resources of several wine related websites as a source for flavor attributes and then cross relating them with chemicals found in roasted coffee. There are some strong correlations.
I went through a lot of coffee chemicals trying to find matches and they do come up in the oddest places. Often you end up on sites listing all the terrible chemicals in cigarettes which makes me smile.
This is the frustrating thing about coffee - there seems to be so much in there, but really you are after the character impact odorants for each specific coffee (someone doing a project on that would be amazing. And expensive!)
Let us know if you find anything interesting (I found one match in green bell peppers!)
This is the frustrating thing about coffee - there seems to be so much in there, but really you are after the character impact odorants for each specific coffee (someone doing a project on that would be amazing. And expensive!)
Let us know if you find anything interesting (I found one match in green bell peppers!)
Bell pepper - Methoxypyrazines (2-isobutyl-3-Methoxypyrazine) from my list... I don't know how right I am with some of these leaps but as you say, just a bit over my head to challenge myself. the research is already out there and just needs to be digested for our hungry minds.
I have put the flavor project aside right now as I work on the sugars project and business relates stuffs, but I would like some help on it when I restart if you are game for the second round?
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I have put the flavor project aside right now as I work on the sugars project and business relates stuffs, but I would like some help on it when I restart if you are game for the second round?
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