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Acidity and Bitterness

Acidity and Bitterness

The course ‘Acidity and Bitterness’ will focus on these two taste qualities since they are central in coffee quality.
Online 11 dicembre 2021 €45

Quadro generale del corso

There are several chemical and physiological factors that can modulate taste sensation and perception. Sour is a basic taste that can be perceived as pleasant but can become highly unpleasant depending on intensity and absence of other tastes. It is important to understand the distinction between the concepts of ‘acidity’ and ‘sourness’ (or perceived acidity). Bitter can be considered the most complex taste quality, based on both the wide variety of bitter tastants and on the large number of genes encoding bitter receptors. The course will discuss, based on scientific evidence, the presence of sour- and bitter-tasting compounds in coffee as well as individual variability in sour and bitter perception.

To see the FULL CONTENT, please click on "See Scheduled Course".


There are no formal prerequisites for this course.


11 December 2021, 12pm-2pm GMT

• The taste on the tongue and the taste in the brain: What is a gustatory perception?

• The fifty shades of bitter: Genetics and environment.

• The “supertasters”: Food preference and consumption.

• Individual sensitivity to bitterness and sourness: Genes, saliva, and hormones.

• Acids in coffee (phosphoric, carboxylic, and chlorogenic).

• Acidity and sourness: pH, pKa, and titratable acidity.


11 dicembre 2021 - 11 dicembre 2021
Starts at 12:00pm
UTC +00:00 (GMT)
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Veronica Belchior

Verônica Belchior is a biologist, Master in Ecology and PhD in Food Sciences. She is a Q-grader and...

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Fabiana Mesquita De Carvalho

Fabiana Carvalho is a Brazilian neuroscientist who received her MSc in Biochemistry and her PhD in...

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