A5029793365- Food Chemistry and Fat Analysis
- Proteins in Food Systems
- Coffee research and impacts
- Sensory Analysis and Statistical Methods
- Cocoa and Sweet Potato Agronomy
- Fermentation and Sensory Analysis
- Business, Innovation, and Economy
- Global Trade and Competitiveness
- Advanced Chemical Sensor Technologies
- Sociology and Education Studies
- Tea Polyphenols and Effects
- Biochemical and biochemical processes
- Design Education and Practice
- Color perception and design
- Botanical Research and Applications
- Meat and Animal Product Quality
- Education Methods and Technologies
ZHAW Zurich University of Applied Sciences
2013-2024
The preparation of a cup coffee may vary between countries, cultures and individuals. Here, an analysis nine different extraction methods is presented regarding analytical sensory aspects for four espressi five lunghi. This comprised espresso lungo from semi-automatic machine, fully automatic single-serve capsule system, mocha made with percolator, prepared French Press extraction, filter extracted Bayreuth machine. Analytical measurements included headspace HS SPME GC/MS, acidity (pH),...
The odor-active constituents of cocoa pulp have been analyzed by aroma extract dilution analysis (AEDA) for the first time. Pulps three different varieties investigated. variety CCN51 showed low flavor intensities, in terms (FD) factors, comparison to FSV41 and UF564, which floral fruity notes were detected higher intensities. To gain insights on a molecular level how odorants affected odor quality beans during fermentation, quantitative measurements selected compounds conducted bean at time...
The impact of pod storage (PS) and two drying temperatures fermented cocoa beans was investigated in Ecuador. Therefore, four variations were simultaneously carried out three times at locations, independently: 0, 3, 5 days PS, dried 60 °C 0 80 °C. Pod weight during storage, pulp content, pH, temperature, microbial counts, total free amino acids, protein profiles, sugars, organic cut-test, fermentation index, sensory profiles analyzed. Minor differences dynamics bean quality found between...
Dark chocolates produced by a novel technological approach (NCs) were characterized in comparison with those traditionally (TCs) sensory evaluation, gas chromatography-olfactometry combination aroma extract dilution analysis, quantitation of the aroma-relevant chocolate odorants stable isotope assays, and calculation odor activity values (OAVs). The results investigation cluster analysis clearly showed differentiation between NC TC samples. findings measurements revealed that NCs low OAVs...
In a previous investigation, "moist incubation" was described as novel postharvest treatment for cocoa and the aroma composition of resulting nibs compared to unfermented fermented nibs. For this treatment, dried are rehydrated with an aqueous solution containing lactic acid ethanol adjust pH value subsequently incubated at 45 °C under aerobic conditions 72 h before drying. The aim present study investigate sensory properties dark chocolates made these materials after roasting. Therefore,...
The aroma properties of cocoa nibs obtained by applying a novel postharvest treatment were investigated using methods the molecular sensory science approach, i.e., solvent extraction and solvent-assisted flavor evaporation, extract dilution analysis (AEDA), stable isotope analysis, calculation odor activity values (OAVs), orthonasal evaluation; those then compared to unfermented dried raw material traditionally fermented sample same harvest. For treatment, were, first, rehydrated with lactic...
This study investigated the impact of depulping cocoa beans after pod opening, as well influences storage (PS) and fermentation time on dynamics overall quality liquors made thereof. Twelve variations were conducted in three experimental runs (with/without depulping; 1-/3-day PS; times 3, 4, 5, 6 or 7 days). Fermentation (e.g., temperature pH) dried cut-test index) (sensory assessment, quantification key-odorants tastants) investigated. It was demonstrated that 17-20% pulp, relative to total...