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Compounds that give coffee its distinctive ‘mouthfeel’

August 24, 2021 sarah JonasResearch Results

Coffee drinkers can recognize a smooth, rich brew versus a watery one. Now, researchers report compounds in coffee that contribute to its mouthfeel, astringency and chalkiness, which could be used to tune processing conditions for specialty coffees. They will present their results at ACS Fall 2021.