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sensory
COCOTEA 74 – ESPRESSO COFFEES: THE USE OF GC/MS AND LC/MS IN A HOLISTIC APPROACH TOWARDS A BETTER UNDERSTANDING OF THE SENSORY PROFILE
Glabasnia A.1, Mestdagh F.1, Moser M2., Thomas E3., Folmer B3., Leloup V1., Blank I1. 1 Nestlé Product Technology Center, Orbe, Switzerland 2 Nestlé Reseach Center,...
COCOTEA – 70 PREDICTION OF SENSORY PROFILES OF COFFEE BASED ON PTR-TOF-MS AND GC/MS ANALYSIS
Gloess A.N.,1, Schönbächler B.1, Lindinger C.2, Yeretzian C.1 1 Zurich University of Applied Science, Institute of Chemistry and Biological Chemistry, Wädenswil, Switzerland. 2 Industrial Automation (Suisse)...
MILK MODIFIES COFFEE SENSORY PROPERTIES AND REVEALS UNEXPECTED NOTES – LUNGO STUDY
Puget S1, Pivrnec M.1 1 Nestlé Nespresso, Lausanne, Switzerland. E-mail: sabine.puget@nespresso.com More than half of coffee beverages worldwide are drunk in combination with milk. The most...
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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