Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Schönbächler, Barbara | - |
| dc.contributor.author | Glöss, Alexia | - |
| dc.contributor.author | Chatelain, Karin | - |
| dc.contributor.author | Yeretzian, Chahan | - |
| dc.date.accessioned | 2018-04-24T14:14:01Z | - |
| dc.date.available | 2018-04-24T14:14:01Z | - |
| dc.date.issued | 2012 | - |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/5512 | - |
| dc.description.abstract | With the growing demand for specialty coffee and the rising consumer awareness of quality in the cup, it is becoming increasingly important to establish objective and quantitative measures of coffee quality. A series of “freshness indices” were evaluated. This includes specific ratios between volatile compounds that are either typical for freshly roasted coffee or an expression of degradation and oxidation processes, analyzed by HS GC-MS. We report on results during storage for up to one year, for a range of commercial single serve capsule systems (ground coffee), as well as for whole roasted beans in packaging with different barrier properties. Parallel sensory measurements are in line with these instrumental results. | de_CH |
| dc.language.iso | en | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject.ddc | 663: Getränketechnologie | de_CH |
| dc.title | How can we measure the freshness of coffee? | de_CH |
| dc.type | Konferenz: Sonstiges | 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 |
| zhaw.conference.details | Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012 | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.publication.review | Not specified | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
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Schönbächler, B., Glöss, A., Chatelain, K., & Yeretzian, C. (2012). How can we measure the freshness of coffee? Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.
Schönbächler, B. et al. (2012) ‘How can we measure the freshness of coffee?’, in Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.
B. Schönbächler, A. Glöss, K. Chatelain, and C. Yeretzian, “How can we measure the freshness of coffee?,” in Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012, 2012.
SCHÖNBÄCHLER, Barbara, Alexia GLÖSS, Karin CHATELAIN und Chahan YERETZIAN, 2012. How can we measure the freshness of coffee? In: Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012. Conference presentation. 2012
Schönbächler, Barbara, Alexia Glöss, Karin Chatelain, and Chahan Yeretzian. 2012. “How Can We Measure the Freshness of Coffee?” Conference presentation. In Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.
Schönbächler, Barbara, et al. “How Can We Measure the Freshness of Coffee?” Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012, 2012.
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