{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["71(47)"],"submitter":["Aisala H"],"pubmed_abstract":["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."],"journal":["Journal of agricultural and food chemistry"],"pagination":["18478-18488"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC10690795"],"repository":["biostudies-literature"],"pubmed_title":["Proof of Concept for Cell Culture-Based Coffee."],"pmcid":["PMC10690795"],"pubmed_authors":["Aisala H","Jokinen I","Seppanen-Laakso T","Rischer H","Karkkainen E"],"additional_accession":[]},"is_claimable":false,"name":"Proof of Concept for Cell Culture-Based Coffee.","description":"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.","dates":{"release":"2023-01-01T00:00:00Z","publication":"2023 Nov","modification":"2025-04-04T09:39:40.648Z","creation":"2025-04-04T09:39:40.648Z"},"accession":"S-EPMC10690795","cross_references":{"pubmed":["37972222"],"doi":["10.1021/acs.jafc.3c04503"]}}