Title: How can we measure the freshness of coffee?
Authors : Schönbächler, Barbara
Glöss, Alexia
Chatelain, Karin
Yeretzian, Chahan
Conference details: Fall Meeting of the Swiss Chemical Society, ETH Zurich, Zurich, September 13, 2012
Issue Date: 2012
License (according to publishing contract) : Licence according to publishing contract
Type of review: Not specified
Language : English
Subject (DDC) : 663: Beverage technology
Abstract: With the growing demand for specialty coffee and the rising consumer awareness of quality in the cup, it is becoming increasingly important to establish objective and quantitative measures of coffee quality. A series of “freshness indices” were evaluated. This includes specific ratios between volatile compounds that are either typical for freshly roasted coffee or an expression of degradation and oxidation processes, analyzed by HS GC-MS. We report on results during storage for up to one year, for a range of commercial single serve capsule systems (ground coffee), as well as for whole roasted beans in packaging with different barrier properties. Parallel sensory measurements are in line with these instrumental results.
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Chemistry and Biotechnology (ICBT)
Publication type: Conference Other
URI: https://digitalcollection.zhaw.ch/handle/11475/5512
Appears in Collections:Publikationen Life Sciences und Facility Management

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