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Novel Methods of Improving Coffee Flavor: Patent Status
Novel Methods of Improving Coffee Flavor: Patent Status
Novel Methods of Improving Coffee Flavor
Tech ID: 24341 / UC Case 20143000
PATENT STATUS
Patent Pending
IMAGES
BRIEF DESCRIPTION
Background: Rwanda's coffee beans are plagued by a condition called potato taste defect, that are caused by an
infestation of antesia coffee bugs. Coffee beans that have potato taste defect not only makes coffee drinking
distasteful, but harm the export of coffee internationally.
Description: UCR researchers developed unique methods and compositions to eliminate flavor defects and
improve the flavor profile of coffee. The innovative method kills microbes on raw coffee bean. Not only did the
researchers create methods to remove undesirable flavor but provided methods to add flavor to coffee
ADVANTAGES
Eliminates the need for costly sprays
Reduce the waste and financial loss associated with coffee flavor defects
APPLICATIONS
Methods of eliminating potato taste defect for coffee growers
Methods may be used on different types of microbes specific to coffee beans.
OTHER INFORMATION
Categorized As
Agriculture & Animal Science
Nutraceuticals
Plant Traits
Plant Varieties
Related cases
20143000
Keywords
Antesia, Potato Taste Defect, Coffee, Rwanda, coffee beans, coffee flavors, crop protection, global food
CONTACT
Joyce Patrona / joyce.patrona@ucr.edu / tel: 9518272524. Please reference Tech ID #24341.
Request Additional Information
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