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https://doi.org/10.21256/zhaw-4219| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Characterisation of the aroma of green mexican coffee and identification of mouldy/earthy defect |
| Autor/-in: | Cantergiani, Ennio Brevard, Hugues Krebs, Yves Feria-Morales, Alejandro Amado, Rentato Yeretzian, Chahan |
| DOI: | 10.21256/zhaw-4219 10.1007/s002170100305 |
| Erschienen in: | European Food Research and Technology |
| Band(Heft): | 212 |
| Heft: | 6 |
| Seite(n): | 648 |
| Seiten bis: | 657 |
| Erscheinungsdatum: | 2001 |
| Verlag / Hrsg. Institution: | Springer |
| Verlag / Hrsg. Institution: | Berlin |
| ISSN: | 1438-2377 1438-2385 |
| Sprache: | Englisch |
| Schlagwörter: | GC; Coffee; Aroma |
| Fachgebiet (DDC): | 663: Getränketechnologie |
| Zusammenfassung: | The aromas of a reference green Mexican coffee (Arabica) and of a coffee from the same origin, but having a pronounced earthy/mouldy off-taint, were characterised. From comparison of the two aroma profiles, the compounds causing the defect were detected by gas chromatography olfactometry, isolated and concentrated by preparative bi-dimensional gas chromatography, and characterised by gas chromatography mass spectrometry. Six compounds participated in the off-flavour. Geosmin, 2-methylisoborneol, 2,4,6-trichloroanisole were found to be the main culprits, while three methoxy pyrazines (2-methoxy-3-isopropyl/-3-sec-butyl/-3-isobutyl pyrazine) contributed to a lesser extent to the earthy/ green undertone. The occurrence of the off-flavour could tentatively be linked to post-harvest drying. |
| Weitere Angaben: | Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch) |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/5457 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Chemie und Biotechnologie (ICBT) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| 2001_Cantergiani_Characterisation of the aroma_Eur Food Res Technol.pdf | 431.7 kB | Adobe PDF |  Öffnen/Anzeigen |
Zur Langanzeige
Cantergiani, E., Brevard, H., Krebs, Y., Feria-Morales, A., Amado, R., & Yeretzian, C. (2001). Characterisation of the aroma of green mexican coffee and identification of mouldy/earthy defect. European Food Research and Technology, 212(6), 648–657. https://doi.org/10.21256/zhaw-4219
Cantergiani, E. et al. (2001) ‘Characterisation of the aroma of green mexican coffee and identification of mouldy/earthy defect’, European Food Research and Technology, 212(6), pp. 648–657. Available at: https://doi.org/10.21256/zhaw-4219.
E. Cantergiani, H. Brevard, Y. Krebs, A. Feria-Morales, R. Amado, and C. Yeretzian, “Characterisation of the aroma of green mexican coffee and identification of mouldy/earthy defect,” European Food Research and Technology, vol. 212, no. 6, pp. 648–657, 2001, doi: 10.21256/zhaw-4219.
CANTERGIANI, Ennio, Hugues BREVARD, Yves KREBS, Alejandro FERIA-MORALES, Rentato AMADO und Chahan YERETZIAN, 2001. Characterisation of the aroma of green mexican coffee and identification of mouldy/earthy defect. European Food Research and Technology. 2001. Bd. 212, Nr. 6, S. 648–657. DOI 10.21256/zhaw-4219
Cantergiani, Ennio, Hugues Brevard, Yves Krebs, Alejandro Feria-Morales, Rentato Amado, and Chahan Yeretzian. 2001. “Characterisation of the Aroma of Green Mexican Coffee and Identification of Mouldy/Earthy Defect.” European Food Research and Technology 212 (6): 648–57. https://doi.org/10.21256/zhaw-4219.
Cantergiani, Ennio, et al. “Characterisation of the Aroma of Green Mexican Coffee and Identification of Mouldy/Earthy Defect.” European Food Research and Technology, vol. 212, no. 6, 2001, pp. 648–57, https://doi.org/10.21256/zhaw-4219.
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