QUALITY TESTING OF ORGANOLEAPPIC PROPERTIES OF COFFEE PRICE GENETIC AND METABOLIC FINGERPRINTING THE PROJECT WILL DEVELOP NEW TOOLS, BASED ON DIGITAL BIOTECHNOLOGIES AND SENSORISM, FOR PRODUCT ANALYSIS DURING ROASTING. IN THIS PROCESS, CHEMICAL REACTIONS RELEASE FLAVOURINGS (VOLATILE AND NON-VOLATILE SUBSTANCES) THAT DETERMINE THE STATUS OF Qshare on FacebookTwitterLinkedinEmailreport an issue