Lecture Description
Acidity is a cornerstone of coffee's flavor profile, contributing brightness and complexity to its sensory experience. Despite its importance, the specific compounds driving acidity perception remain underexplored. This lecture examines the intricate relationship between sensory perception and the chemical compounds influencing acidity in coffee. Employing a flavoromics approach, the study integrates sensory evaluations by coffee professionals with advanced chemical profiling techniques. By analyzing coffee samples from diverse origins and processing methods, the research aims to discover how some specific compounds shape the sensory perception of acidity. This session serves as groundwork for a deeper understanding of acidity's role in coffee, emphasizing its importance for improving flavor and consumer satisfaction.
Learning Objective:
The audience will learn the chemical foundations of coffee acidity and its sensory implications.
The audience will understand how a flavoromics approach integrates chemical and sensory data to explain acidity.
Date: Saturday, June 28, 2025
Time: 11:00 AM - 12:00 PM
Location: Lecture Room W
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Geneva here.
Lecturers / Presenters
Agnese Santanatoglia (she/her)
PhD Coffee Chemistry, University of Camerino - Simonelli Group
Agnese recently earned her Ph.D. in Analytical Food Chemistry (Coffee Chemistry) at the International School of Advanced Studies. Her research, part of the Research and Innovation Coffee Hub project, was a collaboration between the University of Camerino and Simonelli Group, focused on advancing coffee science. She holds a Master’s degree in Industrial Pharmacy and a Second-Level Master’s in Nutrigenomics. As a visiting Ph.D. student at Ohio State University’s Flavor Research and Education Center, she studied coffee acidity. Her work explores the chemical characterization of coffee brewing methods, analyzing volatile and non-volatile compounds. She has published in high-impact journals, contributes to international conferences, and collaborates with academic and industrial partners.