CIMBALI M2
venerdì 22 Novembre 2024
  • CIMBALI M2
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molecular

COCOTEA 44 – DECODING THE MOLECULAR BASE FOR THE FINE FLAVOR OF ECUADOR’S NACIONAL COCOA – DIFFERENCES TO CCN-51

Steinhaus M.1, Humin J.1 , Schieberle P.1 1 Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry), Freising, Germany. E-mail: martin.steinhaus@lrz.tum.de Ecuador is the...

COCOTEA / 8 – DISCOVERY OF MOLECULAR TARGETS FOR COFFEE INNOVATIONS

Hofmann T. Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise- Meitner-Strasse 34, D-85354 Freising-Weihenstephan, Germany E-mail: thomas.hofmann@tum.de In addition to its stimulatory effect,...

COCOTEA / 7 – ON-LINE DETECTION OF THE TRANSIENT MOLECULAR SIGNATURE OF COFFEE- AND COCOA-ROASTING GASES BY THERMAL ANALYSIS – PHOTO IONIZATION TOF MASS...

Ralf Zimmermann1,*, Sven Ehlert1, Jana Grabowski1, Michael Fischer1, Sebastian Wohlfahrt1, Georg Matuschek1, Mohammad Saraji-Bozorgzad2, Thomas Denner3, Romy Hertz1, Andreas Walte2 Chair of Analytical Chemistry, University...

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