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ANALYSIS
COCOTEA 76 – ELECTRONIC TONGUE –TA VERSITEL TOOL FOR THE ANALYSIS OF COFFEE CHEMICAL COMPOSITION AND FLAVOUR CHARACTERISTICS
Costa A.-M.1, Delgadillo I.2, Rudnitskaya A1.1 CESAM and Department of Chemistry, University of Aveiro, Aveiro, Portugal. 2 QOPNA and Department of Chemistry, University of...
COCOTEA – 57 ANALYSIS OF ALKYLPYRAZINES FROM COFFEE AND THEIR BIOLOGICAL EFFECTS
Bakuradze T.1, Becker I.1, Thill T.1, Pickard S1., Montoya G.1, Merz K.H.1, Eisenbrand G.1, Richling E.1 1 Technische Universität Kaiserslautern, Erwin-Schroedinger-Straße 52, 67663 Kaiserslautern, Germany. Email:...
COCOTEA 54 – LC-MSn ANALYSIS OF C1-ACYLATED CHLOROGENIC ACIDS IN ROASTED COFFEE
Jaiswal R. and Kuhnert N. Department of Chemistry, Jacobs University Bremen, Bremen, Germany. E-mail: r.jaiswal@jacobs-university.de Coffee is the third most consumed beverage in the world....
COCOTEA / 14 – EVIDENCE OF DIFFERENT FLAVOR FORMATION DYNAMICS BY ROASTING COFFEE FROM DIFFERENT ORIGINS: ONLINE ANALYSIS WITH PTR-TOF-MS
Gloess A.N.1, Vietri A.2, Bongers S.3, Koziorowski T.3, Yeretzian C.1 1 Zurich University of Applied Science, Institute of Chemistry and Biological Chemistry, Wädenswil, Switzerland. 2 Zurich...
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