Document Type

Proposal

Publication Date

Summer 2024

Department

Music

Faculty Advisor

Melissa Rhoten

Abstract

This project aims to determine the molecular components that give artificially flavored coffees their advertised flavor. Much work has been conducted to determine various characteristics such as antioxidant properties, phenolic compounds, flavors, and aromas found in natural coffees. In addition, there is ample literature on the results of sensory tests for a variety of commercial coffees. However, not much work has been conducted to determine the compounds found in artificially flavored coffees that give rise to their distinctive aroma and flavor. This is, perhaps, due to the proprietary nature of the flavoring process employed by commercial producers. The goal of this project is to develop the methodology to extract and quantify these externally-applied flavor components.

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