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dc.contributor.authorSchönbächler, Barbara-
dc.contributor.authorGlöss, Alexia N.-
dc.contributor.authorWellinger, Marco-
dc.contributor.authorKlopprogge, Babette-
dc.contributor.authorRast, Markus-
dc.contributor.authorDeuber, Louis-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-04-23T14:52:32Z-
dc.date.available2018-04-23T14:52:32Z-
dc.date.issued2012-
dc.identifier.isbn9782900212233de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5506-
dc.description.abstractWe analysed different freshness indices with HS GC-MS (ratios of distinct aroma molecules) for coffee packed in different materials. Whole beans packed in non-airtight packagings had a shelf life of smaller than two months, whereas for airtight packed coffees, the ratios did not change significantly with time up to almost one year, except the dimethyl disulfide/ methanethiol ratio, showing an intrinsic decomposition of the aroma of coffee with time. This temporal evolution results from the transformation of methanethiol to dimethyl disulphide, reflecting the freshness of coffee the best. Capsule systems are airtight up to approximately 40 weeks of storage time.de_CH
dc.language.isoende_CH
dc.publisherAssociation pour la Science et l'information sur le caféde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectShelf lifede_CH
dc.subjectCoffeede_CH
dc.subjectFreshnessde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleCan we measure the freshness of roasted coffee?de_CH
dc.typeKonferenz: Paperde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.publisher.placeParisde_CH
zhaw.conference.details24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end275de_CH
zhaw.pages.start271de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewNot specifiedde_CH
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Schönbächler, B., Glöss, A. N., Wellinger, M., Klopprogge, B., Rast, M., Deuber, L., & Yeretzian, C. (2012). Can we measure the freshness of roasted coffee? [Conference paper]. 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012, 271–275.
Schönbächler, B. et al. (2012) ‘Can we measure the freshness of roasted coffee?’, in 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012. Paris: Association pour la Science et l’information sur le café, pp. 271–275.
B. Schönbächler et al., “Can we measure the freshness of roasted coffee?,” in 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012, 2012, pp. 271–275.
SCHÖNBÄCHLER, Barbara, Alexia N. GLÖSS, Marco WELLINGER, Babette KLOPPROGGE, Markus RAST, Louis DEUBER und Chahan YERETZIAN, 2012. Can we measure the freshness of roasted coffee? In: 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012. Conference paper. Paris: Association pour la Science et l’information sur le café. 2012. S. 271–275. ISBN 9782900212233
Schönbächler, Barbara, Alexia N. Glöss, Marco Wellinger, Babette Klopprogge, Markus Rast, Louis Deuber, and Chahan Yeretzian. 2012. “Can We Measure the Freshness of Roasted Coffee?” Conference paper. In 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012, 271–75. Paris: Association pour la Science et l’information sur le café.
Schönbächler, Barbara, et al. “Can We Measure the Freshness of Roasted Coffee?” 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012, Association pour la Science et l’information sur le café, 2012, pp. 271–75.


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