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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-4219
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dc.contributor.authorCantergiani, Ennio-
dc.contributor.authorBrevard, Hugues-
dc.contributor.authorKrebs, Yves-
dc.contributor.authorFeria-Morales, Alejandro-
dc.contributor.authorAmado, Rentato-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-04-23T09:00:32Z-
dc.date.available2018-04-23T09:00:32Z-
dc.date.issued2001-
dc.identifier.issn1438-2377de_CH
dc.identifier.issn1438-2385de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5457-
dc.descriptionErworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch)de_CH
dc.description.abstractThe aromas of a reference green Mexican coffee (Arabica) and of a coffee from the same origin, but having a pronounced earthy/mouldy off-taint, were characterised. From comparison of the two aroma profiles, the compounds causing the defect were detected by gas chromatography olfactometry, isolated and concentrated by preparative bi-dimensional gas chromatography, and characterised by gas chromatography mass spectrometry. Six compounds participated in the off-flavour. Geosmin, 2-methylisoborneol, 2,4,6-trichloroanisole were found to be the main culprits, while three methoxy pyrazines (2-methoxy-3-isopropyl/-3-sec-butyl/-3-isobutyl pyrazine) contributed to a lesser extent to the earthy/ green undertone. The occurrence of the off-flavour could tentatively be linked to post-harvest drying.de_CH
dc.language.isoende_CH
dc.publisherSpringerde_CH
dc.relation.ispartofEuropean Food Research and Technologyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectGCde_CH
dc.subjectCoffeede_CH
dc.subjectAromade_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleCharacterisation of the aroma of green mexican coffee and identification of mouldy/earthy defectde_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.placeBerlinde_CH
dc.identifier.doi10.21256/zhaw-4219-
dc.identifier.doi10.1007/s002170100305de_CH
zhaw.funding.euNode_CH
zhaw.issue6de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end657de_CH
zhaw.pages.start648de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume212de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Cantergiani, E., Brevard, H., Krebs, Y., Feria-Morales, A., Amado, R., & Yeretzian, C. (2001). Characterisation of the aroma of green mexican coffee and identification of mouldy/earthy defect. European Food Research and Technology, 212(6), 648–657. https://doi.org/10.21256/zhaw-4219
Cantergiani, E. et al. (2001) ‘Characterisation of the aroma of green mexican coffee and identification of mouldy/earthy defect’, European Food Research and Technology, 212(6), pp. 648–657. Available at: https://doi.org/10.21256/zhaw-4219.
E. Cantergiani, H. Brevard, Y. Krebs, A. Feria-Morales, R. Amado, and C. Yeretzian, “Characterisation of the aroma of green mexican coffee and identification of mouldy/earthy defect,” European Food Research and Technology, vol. 212, no. 6, pp. 648–657, 2001, doi: 10.21256/zhaw-4219.
CANTERGIANI, Ennio, Hugues BREVARD, Yves KREBS, Alejandro FERIA-MORALES, Rentato AMADO und Chahan YERETZIAN, 2001. Characterisation of the aroma of green mexican coffee and identification of mouldy/earthy defect. European Food Research and Technology. 2001. Bd. 212, Nr. 6, S. 648–657. DOI 10.21256/zhaw-4219
Cantergiani, Ennio, Hugues Brevard, Yves Krebs, Alejandro Feria-Morales, Rentato Amado, and Chahan Yeretzian. 2001. “Characterisation of the Aroma of Green Mexican Coffee and Identification of Mouldy/Earthy Defect.” European Food Research and Technology 212 (6): 648–57. https://doi.org/10.21256/zhaw-4219.
Cantergiani, Ennio, et al. “Characterisation of the Aroma of Green Mexican Coffee and Identification of Mouldy/Earthy Defect.” European Food Research and Technology, vol. 212, no. 6, 2001, pp. 648–57, https://doi.org/10.21256/zhaw-4219.


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