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dc.contributor.authorYeretzian, Chahan-
dc.contributor.authorOpitz, Sebastian-
dc.contributor.authorSmrke, Samo-
dc.contributor.authorWellinger, Marco-
dc.date.accessioned2019-03-15T13:53:39Z-
dc.date.available2019-03-15T13:53:39Z-
dc.date.issued2019-
dc.identifier.isbn978-1-78262-004-4de_CH
dc.identifier.isbn978-1-78262-243-7de_CH
dc.identifier.isbn978-1-78801-658-2de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/16118-
dc.description.abstractCoffee is a relatively young caffeinated beverage, known in Western Europe since the 17th century. Initially consumed in Europe by the aristocracy, coffee has developed into one of the world's most popular beverages. The unique aroma is without doubt one of the key drivers for its rise in consumption. Over the past two decades, research on coffee aroma has mostly focused on two areas. (1) Identification and quantification of aroma relevant volatile compounds. This led to the publication of lists of sensory relevant (impact/key) compounds, together with their chemical and sensory properties. (2) Elucidation of the formation and degradation mechanisms of coffee aroma compound. After a period of consolidation of all these insights, the focus is shifting to new areas: (i) time-resolved studies of coffee aroma formation, release and degradation; (ii) study of different types of interactions and the development of an increasingly holistic approach to aroma perception; (iii) prediction of sensory profiles from instrumental data.de_CH
dc.language.isoende_CH
dc.publisherRoyal Society of Chemistryde_CH
dc.relation.ispartofCoffee : production, quality and chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleCoffee volatile and aroma compounds : from the green bean to the cupde_CH
dc.typeBuchbeitragde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
zhaw.publisher.placeLondonde_CH
dc.identifier.doi10.1039/9781782622437-00726de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end770de_CH
zhaw.pages.start726de_CH
zhaw.parentwork.editorFarah, Adriana-
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewEditorial reviewde_CH
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Yeretzian, C., Opitz, S., Smrke, S., & Wellinger, M. (2019). Coffee volatile and aroma compounds : from the green bean to the cup. In A. Farah (Ed.), Coffee : production, quality and chemistry (pp. 726–770). Royal Society of Chemistry. https://doi.org/10.1039/9781782622437-00726
Yeretzian, C. et al. (2019) ‘Coffee volatile and aroma compounds : from the green bean to the cup’, in A. Farah (ed.) Coffee : production, quality and chemistry. London: Royal Society of Chemistry, pp. 726–770. Available at: https://doi.org/10.1039/9781782622437-00726.
C. Yeretzian, S. Opitz, S. Smrke, and M. Wellinger, “Coffee volatile and aroma compounds : from the green bean to the cup,” in Coffee : production, quality and chemistry, A. Farah, Ed. London: Royal Society of Chemistry, 2019, pp. 726–770. doi: 10.1039/9781782622437-00726.
YERETZIAN, Chahan, Sebastian OPITZ, Samo SMRKE und Marco WELLINGER, 2019. Coffee volatile and aroma compounds : from the green bean to the cup. In: Adriana FARAH (Hrsg.), Coffee : production, quality and chemistry. London: Royal Society of Chemistry. S. 726–770. ISBN 978-1-78262-004-4
Yeretzian, Chahan, Sebastian Opitz, Samo Smrke, and Marco Wellinger. 2019. “Coffee Volatile and Aroma Compounds : From the Green Bean to the Cup.” In Coffee : Production, Quality and Chemistry, edited by Adriana Farah, 726–70. London: Royal Society of Chemistry. https://doi.org/10.1039/9781782622437-00726.
Yeretzian, Chahan, et al. “Coffee Volatile and Aroma Compounds : From the Green Bean to the Cup.” Coffee : Production, Quality and Chemistry, edited by Adriana Farah, Royal Society of Chemistry, 2019, pp. 726–70, https://doi.org/10.1039/9781782622437-00726.


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