When machine tastes coffee : an instrumental approach to predict the sensory profile of espresso coffee

Lindinger, Christian; Labbe, David; Pollien, Philippe; Rytz, Andreas; Juillerat, Marcel A.; Yeretzian, Chahan; Blank, Imre

doi:10.1021/ac702196z

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	When machine tastes coffee : an instrumental approach to predict the sensory profile of espresso coffee
Authors:	Lindinger, Christian Labbe, David Pollien, Philippe Rytz, Andreas Juillerat, Marcel A. Yeretzian, Chahan Blank, Imre
DOI:	10.1021/ac702196z
Published in:	Analytical Chemistry
Volume(Issue):	80
Issue:	5
Page(s):	1574
Pages to:	1581
Issue Date:	26-Jan-2008
Publisher / Ed. Institution:	American Chemical Society
Publisher / Ed. Institution:	Columbus
ISSN:	0003-2700 1520-6882
Language:	English
Subjects:	Proton-transfer-reaction mass-spectrometry (ptr-ms); Sensory; Coffee; Analytical
Subject (DDC):	663: Beverage technology
Abstract:	A robust and reproducible model was developed to predict the sensory profile of espresso coffee from instrumental headspace data. The model is derived from 11 different espresso coffees and validated using 8 additional espressos. The input of the model consists of (i) sensory profiles from a trained panel and (ii) online proton-transfer reaction mass spectrometry (PTR-MS) data. The experimental PTR-MS conditions were designed to simulate those for the sensory evaluation. Sixteen characteristic ion traces in the headspace were quantified by PTR-MS, requiring only 2 min of headspace measurement per espresso. The correlation is based on a knowledge-based standardization and normalization of both datasets that selectively extracts differences in the quality of samples, while reducing the impact of variations on the overall intensity of coffees. This work represents a significant progress in terms of correlation of sensory with instrumental results exemplified on coffee.
URI:	https://digitalcollection.zhaw.ch/handle/11475/5455
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Chemistry and Biotechnology (ICBT)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Lindinger, C., Labbe, D., Pollien, P., Rytz, A., Juillerat, M. A., Yeretzian, C., & Blank, I. (2008). When machine tastes coffee : an instrumental approach to predict the sensory profile of espresso coffee. Analytical Chemistry, 80(5), 1574–1581. https://doi.org/10.1021/ac702196z

Lindinger, C. et al. (2008) ‘When machine tastes coffee : an instrumental approach to predict the sensory profile of espresso coffee’, Analytical Chemistry, 80(5), pp. 1574–1581. Available at: https://doi.org/10.1021/ac702196z.

C. Lindinger et al., “When machine tastes coffee : an instrumental approach to predict the sensory profile of espresso coffee,” Analytical Chemistry, vol. 80, no. 5, pp. 1574–1581, Jan. 2008, doi: 10.1021/ac702196z.

LINDINGER, Christian, David LABBE, Philippe POLLIEN, Andreas RYTZ, Marcel A. JUILLERAT, Chahan YERETZIAN und Imre BLANK, 2008. When machine tastes coffee : an instrumental approach to predict the sensory profile of espresso coffee. Analytical Chemistry. 26 Januar 2008. Bd. 80, Nr. 5, S. 1574–1581. DOI 10.1021/ac702196z

Lindinger, Christian, David Labbe, Philippe Pollien, Andreas Rytz, Marcel A. Juillerat, Chahan Yeretzian, and Imre Blank. 2008. “When Machine Tastes Coffee : An Instrumental Approach to Predict the Sensory Profile of Espresso Coffee.” Analytical Chemistry 80 (5): 1574–81. https://doi.org/10.1021/ac702196z.

Lindinger, Christian, et al. “When Machine Tastes Coffee : An Instrumental Approach to Predict the Sensory Profile of Espresso Coffee.” Analytical Chemistry, vol. 80, no. 5, Jan. 2008, pp. 1574–81, https://doi.org/10.1021/ac702196z.