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Proof of Concept for Cell Culture-Based Coffee.

Heikki AisalaElviira KärkkäinenIina JokinenTuulikki Seppänen-LaaksoHeiko Rischer
Published in: Journal of agricultural and food chemistry (2023)
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.
Keyphrases
  • climate change
  • magnetic resonance
  • oxidative stress
  • magnetic resonance imaging
  • high throughput
  • signaling pathway
  • cell proliferation
  • current status
  • single cell
  • cell death
  • plant growth