The paper referenced was written in 1974 and concludes with "The typical aromatic characteristics of roasted coffee can be obtained from roasted coffee cells wh

The paper referenced was written in 1974 and concludes with "The typical aromatic characteristics of roasted coffee can be obtained from roasted coffee cells which have been derived from cultures maintained in active culture at least one year. Cell populations eventually appear to lose their ability to produce coffee precursors. The reason for this coffee culture roasting aroma instability is unknown although one obvious explanation could be cell selection from an initial possible heterogeneous cell population..." I wonder what changes have been made in this iteration of research or if there has even been any improvement.