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dc.contributor.authorLindinger, Christian-
dc.contributor.authorLabbe, David-
dc.contributor.authorPollien, Philippe-
dc.contributor.authorRytz, Andreas-
dc.contributor.authorJuillerat, Marcel A.-
dc.contributor.authorYeretzian, Chahan-
dc.contributor.authorBlank, Imre-
dc.date.accessioned2018-04-23T08:54:12Z-
dc.date.available2018-04-23T08:54:12Z-
dc.date.issued2008-01-26-
dc.identifier.issn0003-2700de_CH
dc.identifier.issn1520-6882de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5455-
dc.description.abstractA 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.de_CH
dc.language.isoende_CH
dc.publisherAmerican Chemical Societyde_CH
dc.relation.ispartofAnalytical Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectProton-transfer-reaction mass-spectrometry (ptr-ms)de_CH
dc.subjectSensoryde_CH
dc.subjectCoffeede_CH
dc.subjectAnalyticalde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleWhen machine tastes coffee : an instrumental approach to predict the sensory profile of espresso coffeede_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
zhaw.publisher.placeColumbusde_CH
dc.identifier.doi10.1021/ac702196zde_CH
zhaw.funding.euNode_CH
zhaw.issue5de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end1581de_CH
zhaw.pages.start1574de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume80de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
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.


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