25th International Conference on Coffee Science - Chemistry

posters

  • A New Approach of Image Analysis for the Evaluation of Espresso Coffee Quality: Study on the Presence of Solid Precipitates in the Coffee Cup Bottom

    A. FIORE, A. DEROSSI, T. DE PILLI, C. SEVERINI

    10.00€
    Abstract

  • Application of Taste Sensor to Coffee Industry

    E. YAMAISHI, M. OSAMURA, T. ISHIWAKI

    10.00€
    Abstract

  • Chemical Characterization of Ethanolic Extracts from Spent Coffee Grounds

    J.C. PAGE, N.P. ARRUDA, S.P. FREITAS

    10.00€
    Abstract

  • Chemical Composition and Sensorial Quality of Coffee Collected in Three Periods from Plants Cultivated under Square and Rectangular Planting Patterns

    M.B.S. SCHOLZ, C.S.G. KITZBERGER, M. RAKOCEVIC

    10.00€
    Abstract

  • Chemical Compounds and Spectral Signature, Instrument of Origin in Three Colombian Coffee Zones

    A.M. VILLEGAS, C. PÉREZ, V.A. ARANA, T.A. SANDOVAL, D. VILLARREAL, C. TABARES, H. POSADA, L.F. SAMPER

    10.00€
    Abstract

  • Chromatographic Profiling of Instant Coffee Carbohydrates Using Hpaec-Pad

    D. GOLDMAN, A. BASHAN, D. BENSAL

    10.00€
    Abstract

  • Coffee Arabica from Cape Verde and East Timor. Quality Evaluation from the Grain to the Cup

    I. RIBOLHOS, H. FERNANDES, M. XIMENES, A. LEITÃO, M.J. SANTOS, M.H. ALMEIDA

    10.00€
    Abstract

  • Content and Solvent Extraction in Coffee Leaves from Brazil

    R.F. ALMEIDA, C.M. ULRICH, R.W. OWEN, M.T.S. TREVISAN

    10.00€
    Abstract

  • Effect of Processing and Roasting Conditions on the Quality and Chemical Composition of Coffee from Different Regions in Brazil

    E.C. DIAS, L.C. PAIVA, R.S. LEAL, C.J. PIMENTA, L.F.R. TURCI, C.E. BOTELHO, T.G. KIECKBUSCH

    10.00€
    Abstract

  • Interaction between Environment and Processing in the Enzymatic Quantification of Coffee Beans

    M.F. TOSTA, D.E. RIBEIRO, J.H.S. TAVEIRA, C.H.C. GUIRALDELI, S.D.V.F. ROSA, F.M. BORÉM, I.A. LEMOS, M.P.S LUZ

    10.00€
    Abstract

  • Metabolite Profile of Parchment Coffee Beans Harvested under Different Brazilian Environmental Conditions

    J.H.S. TAVEIRA, D.E. RIBEIRO, C.H.C. GUIRALDELI, M.F. TOSTA, N. REIS, A.S. FRANCA, C.J.TSAI, F.M. BORÉM

    10.00€
    Abstract

  • Model Development Using Nirs and 16-Omc Content for Detecting Possible Adulterations of the "100% Colombian Coffee" (pc422)

    C. PÉREZ, C. TABARES, A.M. VILLEGAS, H. POSADA, L.F. SAMPER

    10.00€
    Abstract

  • Primary and Secondary Metabolites from Green Beans Collected from Vertical Canopy Layers Related with the Sensorial Attributes of Coffee Beverage

    M.B.S. SCHOLZ, C.S.G. KITZBERGER, M. RAKOCEVIC, N. DURAND

    10.00€
    Abstract

  • Research and Development in the Field of Roast Exhaust Gas Treatment during Coffee Production with the Main Focus on Energy Saving and NOX Reduction

    T. KOZIOROWSKI, D. WISSEN, U. MOELLER-WILLENBERG, A. HEMMERS

    10.00€
    Abstract

  • Solubilization of Coffee Bean Cell-Wall Using Enzyme of Microorganisms Degrading Coffee Arabinogalactan Protein and Food-Processing Cellulases

    N. KASAI, K. KUSUNOKI, O. NAKAGIRI, K. IWAI, M. FURUSAWA

    10.00€
    Abstract

  • Stable Radical Content and Antiradical Activity of Roasted Arabica Coffee

    S.C. DREW, L. NAVARINI, F. SUGGI LIVERANI, G.J. TROUP

    10.00€
    Abstract

  • Supercritical Fluid Extraction of Spent Coffee Grounds: Optimization of Oil and Diterpenes Extraction Using Experimental Design and Response Surface Methodology

    H.M.A. BARBOSA, M.M.R. DE MELO, M.A. COIMBRA, C.P. PASSOS, C.M. SILVA

    10.00€
    Abstract

  • The Principles of Coffee Extraction from Packed Beds in on-Demand Coffee Systems

    J. MELROSE, B. CORROCHANO, S. BAKALIS

    10.00€
    Abstract

  • Yields of the Total Metabolite Extracts from Grains of Coffea arabica L. Collected in Two Consecutive Years

    A.E. TERRILE, F. DELAROZA, G.B. MALTA, G.G. MARCHEAFAVE, G.S. OLIVEIRA, I.S. SCARMINIO, R.E. BRUNS, M. RAKOCEVIC

    10.00€
    Abstract

communications

  • Acrylamide Content of Soluble Coffee: Effects of Extraction Conditions, Extraction Scheme and Concentration and Spray Drying Processes

    V. LONDOÑO, A.M. TILANO, L.F. VALLEJO

    10.00€
    Abstract

  • Application of Photo-Ionization Time-of-Flight Mass Spectrometry for the Studying of Flavour Compound Formation in Coffee Roasting of Bulk Quantities and Single Beans

    R. ZIMMERMANN, T. STREIBEL, R. HERTZ-SCHÜNEMANN, S. EHLERT, C. SCHEPLER, C. YERETZIAN, J. HOWELL

    10.00€
    Abstract

  • Coffee Diterpenes: from Green Beans to Espresso Coffee

    E. DE ANGELIS, S. COLOMBAN, V. LONZARICH, S. CHETTA, L. NAVARINI, C. FINOTELLO, S. MAMMI, E. SCHIEVANO

    10.00€
    Abstract

  • Control of Volatile Aroma Compounds Release during the Rehydation of Soluble Coffee

    I.D. FISK, B. MACNAUGHTAN, M. BOYER, K. DINSDALE, R. LINFORTH

    10.00€
    Abstract

  • Cup Quality of Arabica Coffee Variety with Low Caffeine Content

    R. SAATH, G.S. GIOMO, M.B. SILVAROLLA, M.T.V. LOBATO, S.E. ALMEIDA

    10.00€
    Abstract

  • Demonstration of Enzymatic Control of Acrylamide Levels in Coffee

    C.B.S. ROEPCKE, M.J. BAUMANN, H.V. HENDRIKSEN, G.B. LYNGLEV

    10.00€
    Abstract

  • Descriptive Cupping – a Rapid Coffee Flavour Profiling Method Using the Specialty Coffee Association of America (SCAA) Cupping Protocol

    M.R. FERNANDEZ-ALDUENDA, K. LUSK, P. SILCOCK, J. BIRCH

    10.00€
    Abstract

  • Environmental Effects on Coffee Seed Biochemical Composition and Quality Attributes: a Genomic Perspective

    T. JOËT, B. BERTRAND, S. DUSSERT

    10.00€
    Abstract

  • Extraction of Espresso Coffee: Time-Resolved Analysis of the Extraction Kinetics of VOCs by PTR-ToF-MS

    J.A. SÁNCHEZ-LÓPEZ, R. ZIMMERMANN, C. YERETZIAN

    10.00€
    Abstract

  • Genotype and Environment Interaction in Chemical Composition and Sensory Quality of Natural Coffees

    F.M. BORÉM, D.R. RIBEIRO, J.H.S. TAVEIRA, M.V.B. PRADO, V. FERRAZ, M.F. TOSTA, M.P.S. LUZ, R.M. CORTEZ, J. SHULER

    10.00€
    Abstract

  • Impact of Various Extraction Parameters on the Sensory Qualities of Coffee

    L. BERTHIOT, J.C. MANEZ, N. DURAND, V. CROSVILLE, J. LORPHELIN, C. ACHER, P. AGUILAR, J.C. MEILE, B. MOURLAN, D. MONTET

    10.00€
    Abstract

  • Modelling Espresso Coffee Preparation

    C. SEVERINI, A. DEROSSI, T. DE PILLI, A. DEL MASTRO, O. ALESSANDRINO

    10.00€
    Abstract

  • Prediction Models for Twelve Chemical Compounds Linked to Coffee Quality Obtained by Near Infrared Spectroscopy - NIRS (C13)

    C. PÉREZ, A.M. VILLEGAS, V.A. ARANA, T.A. SANDOVAL, D. VILLARREAL, C. TABARES, S. ORDÓÑEZ, H.E. POSADA

    10.00€
    Abstract

  • QTL Management for Biochemical, Sensory and Yield Characters in Coffea canephora: Comparison of Three Models

    V. MEROT-L’ANTHOENE, B. MANGIN, F. LEFEBVRE-PAUTIGNY, S. JASSON, M. RIGOREAU, J. HUSSON, C. LAMBOT, D. CROUZILLAT

    10.00€
    Abstract

  • Reduction of Acrylamide Contained in Canned Coffee by Heat Treatment with Addition of Amino Acids

    Y. NARITA, K. INOUYE

    10.00€
    Abstract

  • Single-Dose Espresso Coffee Capsules: a Complete Data Set Characterization of Body, Color and Aroma

    G.R. LOPES, A. FERREIRA, M. PINTO, C. PASSOS, E. COELHO, S.M. ROCHA, M.A. COIMBRA

    10.00€
    Abstract

  • Towards a Better Understanding of the Coffea Arabica Genome Structure

    THE ARABICA COFFEE GENOME CONSORTIUM

    10.00€
    Abstract