| Publikationstyp: | Konferenz: Sonstiges |
| Art der Begutachtung: | Keine Angabe |
| Titel: | How can we measure the freshness of coffee? |
| Autor/-in: | Schönbächler, Barbara Glöss, Alexia Chatelain, Karin Yeretzian, Chahan |
| Angaben zur Konferenz: | Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012 |
| Erscheinungsdatum: | 2012 |
| Sprache: | Englisch |
| Fachgebiet (DDC): | 663: Getränketechnologie |
| Zusammenfassung: | 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. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/5512 |
| 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:
Es gibt keine Dateien zu dieser Ressource.
Zur Langanzeige
Schönbächler, B., Glöss, A., Chatelain, K., & Yeretzian, C. (2012). How can we measure the freshness of coffee? Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.
Schönbächler, B. et al. (2012) ‘How can we measure the freshness of coffee?’, in Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.
B. Schönbächler, A. Glöss, K. Chatelain, and C. Yeretzian, “How can we measure the freshness of coffee?,” in Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012, 2012.
SCHÖNBÄCHLER, Barbara, Alexia GLÖSS, Karin CHATELAIN und Chahan YERETZIAN, 2012. How can we measure the freshness of coffee? In: Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012. Conference presentation. 2012
Schönbächler, Barbara, Alexia Glöss, Karin Chatelain, and Chahan Yeretzian. 2012. “How Can We Measure the Freshness of Coffee?” Conference presentation. In Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.
Schönbächler, Barbara, et al. “How Can We Measure the Freshness of Coffee?” Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012, 2012.
Alle Ressourcen in diesem Repository sind urheberrechtlich geschützt, soweit nicht anderweitig angezeigt.