Proceedings of ASIC Conferences

19th Colloquium : Chemistry (43 records)

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Analysis of bitter fractions of roasted coffee by LC-ESI-MS - new chlorogenic acid derivatives
M. Ginz, U.H. Engelhardt
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Analytical flavour characterisation and classification of arabica and robusta coffees from different origins
I.M. Dirinck, I. Van Leuven, J.P. Dirinck
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Antioxidative effect of coffee melanoidins
H. Steinhart, J. Piost
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Applicability of metal oxide sensors for long term measurement of aroma concentration and quality above coffee powders
C. Gretsch, M. Haering, R. Liardon
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Application of ratio scale to coffee evaluation
K. Aino, M. Motoyoshi
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Brazil coffee growing regions and quality of natural, pulped natural and washed coffees
E.E.M. Mori, N. Bragagnolo, M. Morgano A., V.D.A. Anjos, K. Yotsuyanagi, E.V. Eliete, J.M. Iyomasa
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Caffeine-caffeic acid crystallography
B.L. Zeller, W.R. Popp, F.Z. Saleeb
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Carbohydrates in coffee
A. Bradbury
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Changes in roasted coffee aroma during storage - influence of the packaging
M. Czerny, P. Schieberle
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Characterization of free amino acid enantiomers of Arabica and Robusta coffee varieties
S. Casal, B. Oliveira, R. Alves, M. Ferreira
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Coffee flavour precursors: contribution of the non-water-extractable green bean components to roasted coffee flavour
C. Milo, R. Badoud, R. Bobillot, R. Fumeaux, T. Huynh-Ba
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Detection of an off-flavour in raw coffee: An approach of the high resolution gas chromatography /selective odorant measurement by multisensor (HRGC/SOMSA)
"M. Bücking, H. Steinhart"
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Effects of steam treatment on diterpenes
K, Speer, A. Kurt
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Effects of water composition and water treatment on espresso coffee percolation
D. Rivetti, L. Navarini, R. Cappuccio, A. Abatangelo, M. Petracco, F. Suggi-Liverani
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Free radicals and other paramagnetic ions in coffee solutions
B.A. Goodman, C.E. Pascual, C. Yeretzian
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Hydroxycinnamic acids as genotype discrimination criteria for green coffee beans
G. Guerrero, M. Suarez, G. Moreno
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In-mouth coffee aroma: Breath-by-breath analysis of nose-space while drinking coffee
C. Yeretzian, M. Graus, A. Jordan, W. Lindinger
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Instrumental analyses and sensory studies on the role of melanoidins in the aroma staling of coffee brew
T. Hofmann, M. Czerny, P. Schieberle
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New aspects of coffee processing: The relation between seed germination and coffee quality
D. Selmar, G. Bytof, S.E. Knopp
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NMR microscopy as non destructive tool to probe water and oil in green coffee
R. Toffanin, A. Piras, P. Szomolanyi, F. Vittur,
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Physical chemistry of roasted and ground coffee: Shelf life improvement for flexible packaging
T.P. Labuza, C. Cardarelli, B. Anderson, E. Shimoni
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Polysaccharide composition in Arabica and robusta green coffee beans: similar but different?
M. Fischer, R. J. Redgwell, S. Reimann, V. Trovato, D. Curti
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Quantitation of potent aroma compounds above freshly brewed coffee by aroma trapping
"A. Hässelbarth, F. Ullrich"
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Staling of roasted and ground coffee at different temperatures: Combining sensory and GC analysis
R. Cappuccio, G. Full, V. Lonzarich, O. Savonetti
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Survey of the presence in green coffee of substances associated with important offflavours, and correlation with Ochratoxin A contamination
G. Bortoli, M. Fabian
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Volatile composition of arabica and robusta varieties for coffee characterisation and classification using a stepwise discriminant approach
G. Procida, B. Campisi, D. De Palo, A. Calabretti, L. Gabrielli Favretto
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

POSTERS

16-O-methylkahweol in Robusta coffee
"I. Kölling-Speer, K. Speer"
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

A new “Aroma Index” to determine the aroma quality of a blend of roasted coffee beans
C. Sanz, L. Pascual, M.J. Zapelena, M.C. Cid
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

A preliminary comparison of melanoidins from coffee and roasted barley coffee brew by Size Exclusion Chromatography (SEC)
A. Arnoldi, A. D'Agostin, G. Boschin
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

A study of the formulation of blends from Arabica and Robusta coffees
H.C. Menezes, L.C. Mendes
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Antioxidant properties of ready-to-drink coffee beverages
M.C. Nicoli, M. Anese, S. Calligaris
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Characterisation of Arabica and Robusta coffee varieties according to their trace heavy metal contents
M.G. Pertoldi, G. Procida, D. De Palo, A. Weber
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Coffee bean carbohydrates as relates to quality of Kenyan arabica coffee (Coffea arabica L.)
C.W. Kathurima
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Contents of diterpenes in green coffees assigned for the European market
"I. Kölling-Speer, K. Speer"
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Determination of the geographic origin of green coffee by inductively coupled plasma mass spectrometry (ICP-MS)
J. Prodolliet, P. Zbinden, D. Andrey, M. Baumgartner
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Differenciation of Arabica and Robusta coffee cup by physico-chemical and sensory parameters and multivariate analysis
"L. Maeztu, S. Andueza, C. Ibañez, M.P. De Peña, C. Cid"
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Dry matter, condensed tannins, chlorogenic acid and caffeine contents in pulp obtained by ecological (dry) pulping of ripe coffee berries
"J.R. Ramírez-Martínez"
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Early lipid oxidation in roasted and ground coffee
T. Huynh-Ba, M.C. Courtet-Compondu, R. Fumeaux, P. Pollien
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Identification of Kahweol fatty acid esters in coffee by means of LC/MS
T. Kurzrock, K. Speer
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Liquid-air partition coefficients of coffee flavour compounds: A novel approach using Proton-Transfer-Reaction-Mass-Spectrometry
P. Pollien, C. Yeretzian
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Prediction of Arabica content from ground roasted coffee blends by Near Infrared Reflectance spectroscopy
F. Davrieux, S. Laberthe, J.C. Manez, B. Guyot
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Stachyose: A marker of the presence of legume adulterants in soluble coffee?
"P. Stöber, S. Benet, C. Hischenhuber, M. Fischer, L. Fay"
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.

Zinc(II)-chelating compounds in coffee brew
S. Homma, M. Murata, S. Kobayashi
abstract  full paper  [ buy this PDF ]    From : 19th Colloquium.