22nd International Conference on Coffee Science - Coffee Aroma & Flavour Chemistry

posters

  • A Prediction Methodology to Analyze Relationships Between Instrumental and Sensory Characteristics for Retronasal Aroma of Espresso

    Akiyama M., Michishita T., Hirano Y., Ikeda M., Araki T., Sagara Y. (Japan)

    10.00€
  • Analysis of Volatile Compounds of Roasted Coffee Submitted to Different Post-Harvest Processes

    Rodrigues A.P.L., Correa P.C., Barbosa L.C.A., Magalhães F.E., Gomes C.F. (Brazil)

    10.00€
  • Chemical and Sensory Quality of Shaded Coffee Crop in São Paulo State, Brazil

    Salva T.J.G., De Lima V.B., Camargo M.B.P., Souza P.S., Gallo P.B. (Brazil)

    10.00€
  • Coffee Flavour Modulation – Favouring the Formation of Key Odorants upon Roasting

    Poisson L., Kerler J., Schmalzried F., Davidek T., Blank I. (Swiitzerland)

    10.00€
  • Coffee-Soy Based Beverage: Product Formulation and Consumer Acceptance

    Felberg I., Deliza R., Farah A., Sundfeld E., Calado V., Donangelo C.M. (Brazil)

    10.00€
  • Comparison of Different Extraction Methods to the Identification of Soluble Coffee Volatile Compounds

    Viegas M.C., Bassoli D.G., Vignoli J.A., Silva R.S.S.F. (Brazil)

    10.00€
  • Consumer Preference Measured Using Hedonic Ranking R-Index Measures for Coffee (Coffea arabica) Cultivated at Different Altitudes in Veracruz, Mexico

    Haro L., Gonzalez-Rios O., Suarez-Quiroz M.L., Ochoa M.E., O’Mahony M., Angulo O. (Mexico)

    10.00€
  • Cup Quality of New Cultivars Derived from Híbrido De Timor

    Pereira A.A., Alvarenga A.P., Sakiyama N.S., Carvalho G.R., Oliveira A.C.B., Ribeiro M.F., Dias L.A.S., Zambolim L. (Brazil)

    10.00€
  • Discrimination of Brazilian Arabica Coffees According to Overall Quality Using Aroma Composition, Solid Phase Microextraction (SPME) and Partial Least Squares - Discriminant Analysis (PLS-DA)

    Ribeiro J.S., Salva T.J., Tomaziello R.A., Augusto F., Ferreira M.M.C. (Brazil)

    10.00€
  • DOE Approach in Sensory Studies

    Barnaba M., Muggia P., Umech N., Mazzon B. Suggi Liverani F. (Italy)

    10.00€
  • Evaluation of Acceptability of Gourmet, Superior and Traditional Coffees

    Garcia A.O., Teles C.R.A., Barbieri M.K., Pires S.H.L. (Brazil)

    10.00€
  • Evaluation of Coffee Sensory Quality Submitted to Different Degrees of Roasting: Medium and Dark

    Garcia A.O., Teles C.R.A., Ormenese R.C.S.C Costa M., Schmidt C.A.P., Miglioranza E. (Brazil)

    10.00€
  • Evaluation of Physical, Chemical and Sensorial Characteristics of Arabica and Canephora (Robusta) Coffee Blends

    Moura S.C.S.R., Germer S.P.M., Anjos V.D.A., Mori E.E.M., Mattoso L.H.C., Fimino A., Nascimento C.J.F. (Brazil)

    10.00€
  • Evaluation of Variety Cupping Profile of Arabica Coffee Grown at Different Altitudes and Processing Methods in Gayo Highland of Aceh (Sumatra)

    Mawardi S., Yusianto, Hulupi R., Khalid, Marsh A., (Indonesia)

    10.00€
  • Hyper Espresso Coffee Extraction: adding Physics to Chemistry

    Navarini L., Colomban S., Lonzarich V., Rivetti D., Brollo G., Suggi Liverani F. (Italy)

    10.00€
  • Latitude: an Overlooked Coffee Quality Factor. Comparison in Cup Quality of Arabica Coffee from Yunnan, China

    Lu C., Pohlan J., Li J., Rieser K., Janssens M.J.J. (Germany)

    10.00€
  • Multiple-Approach Method for Sensory Panel Training in Producing Countries

    Berthiot L., Ribeyre F., Aguilar P., Sallee B, Jacquet M., Guyot B. (France)

    10.00€
  • Potent Odorants of Roasted Brazilian Conilon Coffee

    Aquino F.J.T., Morais S.A.L., Nascimento E.A., Nascimento P.A.M., Chang R. (Brazil)

    10.00€
  • Selective Hydrolysis of Chlorogenic Acid Lactones and Impact on Coffee Taste

    Kraehenbuehl K., Bel-Rhlid R., Mauroux O., Page-Zoerkler N., Gartenmann K. (Switzerland)

    10.00€
  • Sensory Profiling and External Preference Mapping of Coffee Beverages with Different Levels of Defective Beans

    Deliza R., Martinelli M., Farah A. (Brazil)

    10.00€
  • Sensory Typology: Method Used to Identify Homogeneous Groups of Coffee

    Ribeyre F., Aguilar P., Berthiot L. (France)

    10.00€
  • Simultaneous Multiple Response Optimization of Microextraction Conditions Using Principal Component Analysis and Response Surface Methodology to Coffee Volatile Extraction

    Ribeiro J.S., Teofilo R.F., Augusto F., Ferreira M.M.C. (Brazil)

    10.00€
  • Study of the Thermal Generation of Aroma Compounds in Coffee Using an in-Bean Model System

    Guilmineau F., Adisson L., Silanes-Kenny J., Fernandes J. (UK)

    10.00€
  • Volatile Composition of Concentrated Aroma Extracts of Soluble Coffee Beverage Obtained by Pervaporation

    Bizzo H.R., Oliveira A., Cabral L.M.C., Freitas S.P. (Brazil)

    10.00€

communications

  • Acidity in Coffee: Bridging the Gap Between Chemistry and Psychophysics

    Brollo G., Cappuccio R., Navarini L. (Italy)

    10.00€
  • An Original Decision-Support Tool for Adding Value to Coffees

    Aguilar P., Ribeyre F., Bastide P. (France)

    10.00€
  • New Volatile Compounds as Brazilian Defective Coffee Seeds’ Markers

    Toci A.T., Benedetti M., Farah A. (Brazil)

    10.00€
  • Optimisation of Methodology for Identification of Aromatic Volatile Compounds in Roasted Coffee Beans

    Ikawati D., Srzednicki G., Craske J. (Australia)

    10.00€
  • Prediction of Sensory Profiles of Brazilian Arabica Coffees Using Aroma Composition, Gas Chromatography and Partial Least Squares Regression Models

    Ribeiro J.S., Salva T.J.G., Tomaziello R.A., Augusto F., Ferreira M.M.C. (Brazil)

    10.00€
  • Variability and Association of Sensorial and Physical Quality Attributes of Forest Arabica Coffee (Coffea arabica L.) Collections at Jima

    Bekele G., Burckhardt J., Kufa T., Gole T.W., Yadessa A. (Ethiopia)

    10.00€