22nd International Conference on Coffee Science - Coffee Aroma & Flavour Chemistry
posters
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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€
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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€
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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€
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Coffee Flavour Modulation – Favouring the Formation of Key Odorants upon Roasting
Poisson L., Kerler J., Schmalzried F., Davidek T., Blank I. (Swiitzerland)
10.00€
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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€
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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€
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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€
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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€
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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€
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DOE Approach in Sensory Studies
Barnaba M., Muggia P., Umech N., Mazzon B. Suggi Liverani F. (Italy)
10.00€
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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€
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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€
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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€
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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€
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Hyper Espresso Coffee Extraction: adding Physics to Chemistry
Navarini L., Colomban S., Lonzarich V., Rivetti D., Brollo G., Suggi Liverani F. (Italy)
10.00€
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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€
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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€
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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€
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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€
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Sensory Profiling and External Preference Mapping of Coffee Beverages with Different Levels of Defective Beans
Deliza R., Martinelli M., Farah A. (Brazil)
10.00€
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Sensory Typology: Method Used to Identify Homogeneous Groups of Coffee
Ribeyre F., Aguilar P., Berthiot L. (France)
10.00€
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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€
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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€
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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
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Acidity in Coffee: Bridging the Gap Between Chemistry and Psychophysics
Brollo G., Cappuccio R., Navarini L. (Italy)
10.00€
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An Original Decision-Support Tool for Adding Value to Coffees
Aguilar P., Ribeyre F., Bastide P. (France)
10.00€
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New Volatile Compounds as Brazilian Defective Coffee Seeds’ Markers
Toci A.T., Benedetti M., Farah A. (Brazil)
10.00€
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Optimisation of Methodology for Identification of Aromatic Volatile Compounds in Roasted Coffee Beans
Ikawati D., Srzednicki G., Craske J. (Australia)
10.00€
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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€
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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€
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