Chemistry Flavor

Coffee beans harvested from the faeces of the Asian palm civet may have higher levels of fats and other key flavour-enhancing compounds than traditionally harvested beans. according to a new study, helping explain why civet coffee is so prized.

Dr. Zhang Yi, the lead scientist, and his team of researchers from Canada, Singapore, the UK, have successfully completed a study, comparing the efficiency of various bioreactors in producing Raspberry Ketone through Submerged Fermentation. This research marks the first time such a study has been conducted.

Scientists from Oil Crops Research Institute (OCRI) of Chinese Academy of Agricultural Sciences (CAAS), Anhui Agricultural University (Anhui, China), Newcastle University in Singapore, and Huizhou Comvikin Biotechnology Co., Ltd (Guangdong, China) have developed a green and efficient approach to synthesize highly liposoluble and antioxidant L-ascorbyl esters by immobilized lipases.