|Title:||How can we measure the freshness of coffee?|
|Authors :||Schönbächler, Barbara|
|Conference details:||Fall Meeting of the Swiss Chemical Society, ETH Zurich, Zurich, September 13, 2012|
|License (according to publishing contract) :||Licence according to publishing contract|
|Type of review:||Not specified|
|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|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
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