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chemical
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 75 – MULTI-TARGETED SCREENING BY LC/MS FOR THE CHEMICAL CHARACTERIZATION OF TEA LEAVES
Glabasnia A., Scott A., Cotard A., Leloup V., Blank I.Nestlé Product Technology Center, 1350 Orbe, Switzerland E-mail: arneglabasnia@rdor.nestle.com After water tea is one of the...
COCOTEA 40 – THE USE OF LC/MS FOR THE IN-DEPTH CHEMICAL CHARACTERIZATION OF COCOA
Glabasnia A., Servaes M., Kwiatkowski V., Leloup V., Blank I. Nestlé Product Technology Center, 1350 Orbe, Switzerland E-mail: arne.glabasnia@rdor.nestle.com Cocoa is an important ingredient in the...
COCOTEA / 14 – CHEMICAL AND SENSORY PERSPECTIVE ON BREWED COFFEE FLAVOUR AS AFFECTED BY STORAGE CONDITIONS OF GREEN COFFEE BEANS
Daan van Beek1, Wender Bredie2, Mads Høgsted3, Rikke V. Hedegaard1 1Food Chemistry, Department of Food Scienc , University of Copenhagen. 2Sensory Science, Department of Food...
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