Technical recommendation on potential chemical markers of flavor degradation of roast coffee during long-term storage and associated measurement techniques
Auf einen Blick
- Projektleiter/in : Prof. Dr. Chahan Yeretzian
- Co-Projektleiter/in : Dr. Samo Smrke
- Projektteam : Alexander Mistretta
- Projektvolumen : EUR 8'000
- Projektstatus : abgeschlossen
- Drittmittelgeber : Dritte
- Projektpartner : Jacobs Douwe Egberts Ltd. UK
- Kontaktperson : Chahan Yeretzian
Beschreibung
Research Objectives:
Review the state of knowledge of chemical changes taking place in roast coffee during long-term storage, particularly when packaged effectively (i.e. in packs presenting a good barrier to oxygen).- Formulate hypothesis regarding chemical markers that could be used to assess/track coffee degradation over long term storage (minimum 6-12 months storage)
Make suggestions for an experimental approach to test the formulated hypothesis, and recommend a set of analytical approaches and techniques suitable to reliably quantify the hypothesised markers in a way that is comparable over time (i.e. standardised and calibrated techniques)