Influence of Foam Structure on the Release Kinetics of Volatiles from Espresso Coffee Prior to Consumption-Reference-Cited by-同舟云学术

Influence of Foam Structure on the Release Kinetics of Volatiles from Espresso Coffee Prior to Consumption

Published:2011-09-29 Issue:20 Volume:59 Page:11196-11203
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dold Susanne¹²,Lindinger Christian³,Kolodziejczyk Eric¹,Pollien Philippe¹,Ali Santo¹,Germain Juan Carlos¹,Perin Sonia Garcia¹,Pineau Nicolas¹,Folmer Britta⁴,Engel Karl-Heinz²,Barron Denis¹,Hartmann Christoph¹

Affiliation:

1. Nestlé Research Center, P.O. Box 44, 1000 Lausanne 26, Switzerland

2. Chair General Food Technology, Technische Universität München, Maximus-von-Imhof-Forum 2, 85350 Freising-Weihenstephan, Germany

3. Rue du Village 5, 1052 Le Mont sur Lausanne, Switzerland

4. Nestlé Nespresso S.A., Avenue de Rhodanie 40, 1007 Lausanne, Switzerland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf201758h

Reference20 articles.

1. Blank, I.; Sen, A.; Grosch, W.Aroma impact compounds of Arabica and Robusta coffee. Qualitative and quantitative investigations. InProceedings of the 14th International Colloquium on the Chemistry of Coffee, San Francisco, CA;ASIC:Paris, France, 1991; pp117–129.

2. Investigation of roasted coffee freshness with an improved headspace technique

3. Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples

4. Pollien, P.; Krebs, Y.; Chaintreau, A.Comparison of a brew and an instant coffee using a new GC-olfactometric method. InProceedings of the 17th International Colloquium on the Chemistry of Coffee, Nairobi, Kenya;ASIC:Paris, France, 1997; pp191–196.

5. Dynamic tensiometric characterization of espresso coffee beverage

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