Protecting the flavors : freshness as a key to quality

Yeretzian, Chahan; Blank, Imre; Wyser, Yves

doi:10.1016/B978-0-12-803520-7.00014-1

Full metadata record

DC Field	Value	Language
dc.contributor.author	Yeretzian, Chahan	-
dc.contributor.author	Blank, Imre	-
dc.contributor.author	Wyser, Yves	-
dc.date.accessioned	2018-10-30T15:33:56Z	-
dc.date.available	2018-10-30T15:33:56Z	-
dc.date.issued	2017	-
dc.identifier.isbn	978-0-12-803520-7	de_CH
dc.identifier.uri	https://digitalcollection.zhaw.ch/handle/11475/12364	-
dc.description.abstract	Since the early days of the specialty coffee movement, freshness has been one of its central pillars. Freshness is best defined as having original unimpaired qualities. In coffee, it is most often seen as freshly roasted, ground within a few days, immediately extracted, and consumed. But despite this pivotal role of freshness for high quality coffee, the objective and scientific measurement of freshness have often been vague and elusive. How can one measure the level of freshness of coffee? In this chapter we will outline two approaches. One is based on the degassing of the freshly roasted coffee and the other on the evolution of its aroma profile during storage. In terms of the evolution of the aroma profile, we will introduce one particular freshness index: the ratio of dimethyl disulfide to methanethiol, suited to assess the evolution of freshness of roasted coffee during storage. Although this ratio has been shown to increase during storage, the speed at which this freshness index increases depends on the packaging and storage temperature. This has opened the possibility to use this index to assess the freshness of roasted coffee and compare the quality of different packaging materials for preserving the freshness of the coffee inside.	de_CH
dc.language.iso	en	de_CH
dc.publisher	Elsevier	de_CH
dc.relation.ispartof	The craft and science of coffee	de_CH
dc.rights	Licence according to publishing contract	de_CH
dc.subject	Freshness	de_CH
dc.subject	Quality	de_CH
dc.subject	Coffee	de_CH
dc.subject	Aroma profile	de_CH
dc.subject.ddc	663: Getränketechnologie	de_CH
dc.title	Protecting the flavors : freshness as a key to quality	de_CH
dc.type	Buchbeitrag	de_CH
dcterms.type	Text	de_CH
zhaw.departement	Life Sciences und Facility Management	de_CH
zhaw.organisationalunit	Institut für Chemie und Biotechnologie (ICBT)	de_CH
dc.identifier.doi	10.1016/B978-0-12-803520-7.00014-1	de_CH
zhaw.funding.eu	No	de_CH
zhaw.originated.zhaw	Yes	de_CH
zhaw.pages.end	353	de_CH
zhaw.pages.start	329	de_CH
zhaw.publication.status	publishedVersion	de_CH
zhaw.publication.review	Editorial review	de_CH
Appears in collections:	Publikationen Life Sciences und Facility Management

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Yeretzian, C., Blank, I., & Wyser, Y. (2017). Protecting the flavors : freshness as a key to quality. In The craft and science of coffee (pp. 329–353). Elsevier. https://doi.org/10.1016/B978-0-12-803520-7.00014-1

Yeretzian, C., Blank, I. and Wyser, Y. (2017) ‘Protecting the flavors : freshness as a key to quality’, in The craft and science of coffee. Elsevier, pp. 329–353. Available at: https://doi.org/10.1016/B978-0-12-803520-7.00014-1.

C. Yeretzian, I. Blank, and Y. Wyser, “Protecting the flavors : freshness as a key to quality,” in The craft and science of coffee, Elsevier, 2017, pp. 329–353. doi: 10.1016/B978-0-12-803520-7.00014-1.

YERETZIAN, Chahan, Imre BLANK und Yves WYSER, 2017. Protecting the flavors : freshness as a key to quality. In: The craft and science of coffee. Elsevier. S. 329–353. ISBN 978-0-12-803520-7

Yeretzian, Chahan, Imre Blank, and Yves Wyser. 2017. “Protecting the Flavors : Freshness as a Key to Quality.” In The Craft and Science of Coffee, 329–53. Elsevier. https://doi.org/10.1016/B978-0-12-803520-7.00014-1.

Yeretzian, Chahan, et al. “Protecting the Flavors : Freshness as a Key to Quality.” The Craft and Science of Coffee, Elsevier, 2017, pp. 329–53, https://doi.org/10.1016/B978-0-12-803520-7.00014-1.