CIMBALI M2
venerdì 22 Novembre 2024
  • CIMBALI M2
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COCOTEA 38 – MITIGATION OF ACRYLAMIDE FORMATION IN COFFEE SUBSTITUTE THROUGH CHANGES IN RAW MATERIAL COMPOSITION

Loaec G.1, Henry N.2, Desprez B.2, Niquet-Léridon C.1, and Tessier F.J.1 1Institut Polytechnique LaSalle Beauvais, EGEAL unit, Beauvais, France. 2Florimond-Desprez, Cappelle en Pévèle, France E-mail:...

COCOTEA 36 / AROMA COMPOUND FORMATION ON THE WAY FROM COCOA SEEDS TO CHOCOLATE CONSUMPTION

Schieberle, P Chair of Food Chemistry, Technical University of Munich and German Research Center for Food Chemistry, Lise-Meitner-Strasse 34, 85354 Freising, Germany E- Mail: peter.schieberle@lrz.tum.de The unique...

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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