Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Luigi Poisson"'
Autor:
Luigi Poisson, Stefan Spreng, Matthieu Chaumonteuil, Ania Schaerer, Frédéric Mestdagh, Tomas Davidek
Publikováno v:
Journal of agricultural and food chemistry. 69(23)
The major non-volatile reaction products formed from free amino acids during the early stage of coffee roasting were investigated using biomimetic in-bean experiments with labeled and unlabeled free amino acids. Comprehensive untargeted screening by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f145e49bc9307ccedb2e5adffbe31c6e
https://pubmed.ncbi.nlm.nih.gov/34097401
https://pubmed.ncbi.nlm.nih.gov/34097401
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:13829-13839
The formation pathways of α-diketones (2,3-butanedione and 2,3-pentanedione) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) upon coffee roasting were investigated in a kinetic study applying labeled and unlabeled sucrose (CAMOLA approach) in biomi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a7972c2d742b6bb375d1b97648ead23
https://doi.org/10.1021/acs.jafc.9b00770
https://doi.org/10.1021/acs.jafc.9b00770
Publikováno v:
Journal of agricultural and food chemistry. 68(17)
The representativeness of the so-called biomimetic "in-bean" technique was studied by following the formation of target aroma compounds during the roasting course (10 points from 0 to 400 s) in recombined coffee beans and non-treated green coffee ref
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10be409ebb2d3993d6d3742a4f4304d0
https://pubmed.ncbi.nlm.nih.gov/31692347
https://pubmed.ncbi.nlm.nih.gov/31692347
Autor:
Luigi, Poisson, Anja, Schaerer, Stefan, Spreng, Frédéric, Mestdagh, Imre, Blank, Tomas, Davidek
Publikováno v:
Journal of agricultural and food chemistry. 67(50)
The formation pathways of α-diketones (2,3-butanedione and 2,3-pentanedione) and 4-hydroxy-2,5-dimethyl-3(2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::34978921c939b797c5137b41f3052faa
https://pubmed.ncbi.nlm.nih.gov/30969764
https://pubmed.ncbi.nlm.nih.gov/30969764
Autor:
Chahan Yeretzian, Alexia N. Gloess, Imre Blank, Angela Neff, Samuel Atlan, Daniel Pretre, Flurin Wieland, Luigi Poisson, Diego Larrain
Publikováno v:
International Journal of Mass Spectrometry. 387:69-77
Liquid–air partition coefficients (Henry's law constants, HLCs) of eight flavour compounds (volatile organic compounds, VOCs) were determined in water, over a temperature range of 4 °C to 85 °C. The HLCs were derived by using nitrogen to strip a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec369e34829bd18c8d8f9fac040a6899
Roasting of green coffee beans is a key step in the coffee value chain where important physical and chemical changes lead to the development of the characteristic roasted coffee flavor. The coffee's intrinsic quality is predetermined in the green bea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c65a1718931aea0bf03be32c20921b3d
https://doi.org/10.1016/b978-0-12-803520-7.00012-8
https://doi.org/10.1016/b978-0-12-803520-7.00012-8
Autor:
Juan Carlos Ardila, Paulo Barone, Pablo Benavides, Benoit Bertrand, Imre Blank, Carlos Brando, David Browning, Lee Byers, Michelle Deugd, Andreas Dunkel, Adriana Farah, Vincenzo Fogliano, Britta Folmer, Alvaro Gaitán, Peter Giuliano, Arne Glabasnia, Carmenza Góngora, Jeffrey Hayward, Juan Carlos Herrera, Thomas Hofmann, Jwanro Husson, Lawrence Jones, Bernard Kilian, Christian Klatt, Harriet Lamb, Charles Lambot, Ted R. Lingle, Celia Marsh, Sunalini N. Menon, Frédéric Mestdagh, Shirin Moayyad, Jonathan Morris, Eric Nadelberg, Martin R.A. Noponen, Carlos Oliveros, Juan Pablo Orjuela, Aida Peñuela, Jérôme Perez, Arne Pietsch, Luigi Poisson, Jaime R. Polit, Lawrence Pratt, Sabine Puget, Karsten Ranitzsch, Alexis Rodriguez, Trish Rothgeb, Siavosh Sadeghian, Dean Sanders, Juan R. Sanz-Uribe, Stefan Schenker, Samo Smrke, Paul Songer, Ria Stout, Edouard Thomas, Dominique Valentin, Martin von Blittersdorff, Marco Wellinger, Chris Wille, Yves Wyser, Chahan Yeretzian, null Yusianto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0e6b06ed6e0e7e0c48fbe234a913ff1
https://doi.org/10.1016/b978-0-12-803520-7.01002-1
https://doi.org/10.1016/b978-0-12-803520-7.01002-1
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:9923-9931
The formation of several key odorants, such as 2-furfurylthiol (FFT), alkylpyrazines, and diketones, was studied upon coffee roasting. The approach involved the incorporation of potential precursors in green coffee beans by means of biomimetic in-bea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c21384cce9428d368ba85f78420aaff6
https://doi.org/10.1021/jf901683v
https://doi.org/10.1021/jf901683v
Autor:
Peter Schieberle, Luigi Poisson
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:5820-5826
Thirty-one of the 45 odor-active compounds previously identified by us in an American Bourbon whisky were quantified by stable isotope dilution assays. Also for this purpose, new synthetic pathways were developed for the synthesis of the deuterium-la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbf067ef9a03ae8f332ce2aa2adc72fb
https://doi.org/10.1021/jf800383v
https://doi.org/10.1021/jf800383v
Publikováno v:
Journal of Agricultural and Food Chemistry. 55:6685-6691
Coffee roasting experiments with air cooling versus water quench cooling were carried out on laboratory scale with a fluidized-bed hot air roasting system (200 g batch size) and on production scale with a rotating bowl roaster (320 kg batch size). Tw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f904298b24ffcd96b2c36bf28b69b12
https://doi.org/10.1021/jf070338d
https://doi.org/10.1021/jf070338d