Dr. Samo Smrke

Projekte

• PhysicalDefect / Stellv. Projektleiter:in / abgeschlossen
• Comparison of roasting / Stellv. Projektleiter:in / abgeschlossen
• Soluble Coffee / Stellv. Projektleiter:in / abgeschlossen
• Evaluation of Cafetto cleaning protocols for porta filter & automatic coffee machines / Stellv. Projektleiter:in / abgeschlossen
• Degassing of Coffee / Stellv. Projektleiter:in / abgeschlossen
• Density of green coffee beans / Stellv. Projektleiter:in / abgeschlossen
• Osmotex - Sterilizing Textiles / Teammitglied / abgeschlossen
• Julius Meinl Kaffee - The Golden Age of Coffee / Teammitglied / abgeschlossen
• Analysis of Lipid Oxydation in Food / Stellv. Projektleiter:in / abgeschlossen
• Suntory - R&D Collaboration on Coffee / Stellv. Projektleiter:in / abgeschlossen
• Aroma recovery from coffee roasting / Stellv. Projektleiter:in / abgeschlossen
• Development Nespresso CAS Coffee Expertise / Teammitglied / abgeschlossen
• Analyse von Heizungs- und Kühlwasser / Teammitglied / abgeschlossen
• Technical recommendation on potential chemical markers of flavor degradation of roast coffee during long-term storage and associated measurement techniques / Co-Projektleiter:in / abgeschlossen
• Water and Coffee / Teammitglied / abgeschlossen
• Conditioning of Green Coffee Prior to Roasting / Stellv. Projektleiter:in / abgeschlossen
• Nespresso Coffee Knowledge / Teammitglied / abgeschlossen
• Modulating the Coffee Roasting Process to Optimize the Antioxidant Potential of Coffee / Teammitglied / abgeschlossen

Publikationen

Beiträge in wissenschaftlicher Zeitschrift, peer-reviewed

• Smrke, S. et al. (2022) 'Effects of different coffee storage methods on coffee freshness after opening of packages', Food Packaging and Shelf Life, 33(100893). doi: 10.1016/j.fpsl.2022.100893.
• Zanin, R. C. et al. (2021) 'Ultrasound-assisted emulsification of roasted coffee oil in complex coacervates and real-time coffee aroma release by PTR-ToF–MS', Food and Bioprocess Technology, 14(10), pp. 1857–1871. doi: 10.1007/s11947-021-02683-2.
• Zanin, R. C. et al. (2021) 'Modulation of aroma release of instant coffees through microparticles of roasted coffee oil', Food Chemistry, 341, Part 1(128193). doi: 10.1016/j.foodchem.2020.128193.
• Zanin, R. C. et al. (2021) 'The role of ultrasound-assisted emulsification of roasted coffee oil on aroma profile in spray-dried microparticles and its dynamic release by PTR-ToF–MS', European Food Research and Technology, 247(4), pp. 865–878. doi: 10.1007/s00217-020-03670-1.
• Zanin, R. C. et al. (2020) 'Novel experimental approach to study aroma release upon reconstitution of instant coffee products', Food Chemistry, 317(126455). doi: 10.1016/j.foodchem.2020.126455.
• Eiermann, A. et al. (2020) 'Extraction of single serve coffee capsules : linking properties of ground coffee to extraction dynamics and cup quality', Scientific Reports, 10(17079). doi: 10.1038/s41598-020-74138-1.
• Opitz, S. E. et al. (2020) 'Exploring indicators of food choice for chimpanzees at Taï National Park, Côte d'Ivoire : aroma and antioxidants', World Journal of Agriculture and Soil Science, 4(2). doi: 10.33552/WJASS.2020.04.000588.
• Faas, N. et al. (2020) 'Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film', Food Packaging and Shelf Life, 24(100488). doi: 10.1016/j.fpsl.2020.100488.
• Sánchez-López, J. A. et al. (2020) 'Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness', Flavour and Fragrance Journal, 35(4), pp. 365–375. doi: 10.1002/ffj.3571.
• Smrke, S. et al. (2018) 'Time-resolved gravimetric method to assess degassing of roasted coffee', Journal of Agricultural and Food Chemistry, 66(21), pp. 5293–5300. doi: 10.1021/acs.jafc.7b03310.
• Opitz, S. E. W. et al. (2017) 'Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line ABTS assay to high performance size exclusion chromatography', Phytochemical Analysis, 28(2), pp. 106–114. doi: 10.1002/pca.2661.
• Smrke, S. et al. (2015) 'Differentiation of degrees of ripeness of catuai and tipica green coffee by chromatographical and statistical techniques', Food Chemistry, 174, pp. 637–642. doi: 10.1016/j.foodchem.2014.11.060.
• Opitz, S. et al. (2014) 'Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assays', Foods, 3(4), pp. 586–604. doi: 10.3390/foods3040586.
• Gloess, A. N. et al. (2014) 'Evidence of different flavor formation dynamics by roasting coffee from different origins : on-line analysis with PTR-ToF-MS', International Journal of Mass Spectrometry, 365-366, pp. 324–337. doi: 10.1016/j.ijms.2014.02.010.
• Smrke, S. et al. (2013) 'How does roasting affect the antioxidants of coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled to size exclusion chromatography', Food & Function, 4(7), pp. 1082–1092. doi: 10.1039/C3FO30377B.

Buchbeiträge, peer-reviewed

• Yeretzian, C. et al. (2019) 'Coffee volatile and aroma compounds : from the green bean to the cup', in Farah, A. (ed.) Coffee : production, quality and chemistry. London: Royal Society of Chemistry, pp. 726–770. doi: 10.1039/9781782622437-00726.
• Wellinger, M., Smrke, S. and Yeretzian, C. (2017) 'Water for extraction : composition, recommendations, and treatment', in The craft and science of coffee. Amsterdam: Elsevier, pp. 381–398. doi: 10.1016/B978-0-12-803520-7.00016-5.
• Opitz, S. et al. (2014) 'Methodology for the measurement of antioxidant capacity of coffee : a validated platform composed of three complementary antioxidant assays', in Preedy, V. R. (ed.) Processing and impact on antioxidants in beverage. London: Academic Press, pp. 253–264. doi: 10.1016/B978-0-12-404738-9.00026-X.

Weitere Publikationen

• Wellinger, M., Smrke, S. and Yeretzian, C. (2018) The SCA water quality handbook. Speciality Coffee Association.
• Smrke, S. et al. (2018) The coffee freshness handbook. 1. Auflage. Santa Ana: Specialty Coffee Association (SCA).
• Wellinger, M., Smrke, S. and Yeretzian, C. (2017) The SCAE water chart : measure aim trat. Speciality Coffee Association of Europe.
• Smrke, S. et al. (2017) 'On-line coffee flavour formation analysis using PTR-Tof_MS during roasting under different atmospheres', in Flavour Science : Proceedings of the XV Weurman flavour research symposium. Technische Universität Graz.
• Smrke, S. et al. (2012) 'Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays', in Chimia. Schweizerische Chemische Gesellschaft, p. 494.

Mündliche Konferenzbeiträge und Abstracts

• Schripp, T. et al. (2025) 'Quantitative assessment of gaseous and particulate matter emissions from a business jet engine operated with sustainable aviation fuel', in European Aerosol Conference (EAC), Lecce, Italy, 31 August - 5 September 2025.
• Smrke, S. et al. (2024) 'Fast-GC PTR-MS analysis of coffee VOCs', in 9th International PTR-MS Conference, Seefeld, Austria, 26-29 January 2024.
• Smrke, S. et al. (2023) 'Development of fast-GC PTR-MS method for coffee VOCs analysis', in 1st International Symposium on Direct Injection Food Flavour Analytics (DIFFA), San Michele all'Adige (TN), Italy, 20 - 22 September 2023.
• El Khouri, A. et al. (2023) 'Exploring unique coffee flavours of fermented high-end specialty coffee : towards the fourth wave coffee', in American Chemical Society National Meeting: Crossroads of Chemistry (ACS Spring), Indianapolis, IN, USA and virtual, 26-30 March 2023.
• Smrke, S. et al. (2019) 'PTR-MS sampling techniques for on-line coffee analysis', in 8th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications (PTRMS 2019) : Contributions. Innsbruck: Innsbruck University Press. Available at: https://www.uibk.ac.at/iup/buch_pdfs/9783903187467.pdf.
• Smrke, S. et al. (2018) 'The porous structure of the roasted coffee', in 27th International Conference of the Association for the Science and Information on Coffee (ASIC), Portland, USA, 16-20 September 2018.
• Rahn, A. et al. (2018) 'Coffee aroma : essential role of oxidative maillard reaction pathways', in 27th International Conference of the Association for the Science and Information on Coffee (ASIC), Portland, USA, 16-20 September 2018.
• Smrke, S. et al. (2018) 'The impact of coffee roasting profile on freshness markers in coffee aroma : towards a universal method to quantify coffee freshness', in 13th International Symposium of the Maillard Reaction (ISMR 13), Montreal, Canada, 10-13 September 2018.
• Eiermann, A. et al. (2018) 'Screening of parameters impacting capsule coffee extraction', in 27th International Conference of the Association for the Science and Information on Coffee (ASIC), Portland, USA, 16-20 September 2018.
• Rahn, A. et al. (2018) 'Coffee aroma : essential role of oxidative maillard reaction pathways', in 13th International Symposium of the Maillard Reaction (ISMR 13), Montreal, Canada, 10-13 September 2018.
• Yeretzian, C. et al. (2017) 'Extraction of coffee : exploring the impact temperature, pressure and water on extraction dynamics and sensory profiles', in 4th International Congress on «Cocoa, Coffee, Tea», Torino, Italy, 25-28 June 2017.
• Yeretzian, C. et al. (2017) 'Coffee roasting, blending before versus blending after roasting', in World of Coffee 2017, Dublin, Irland, 20-23 June 2017.
• Suzuki, T. et al. (2016) 'A novel gravimetric approach to measure the degassing of roasted coffee', in 26th International Conference of the Association for the Science and Information on Coffee (ASIC 2016), Kunming, China, 13-19 November 2016.
• Smrke, S. et al. (2016) 'Degassing kinetics from whole roasted coffee beans and roast and ground coffee', in 26th International Conference of the Association for the Science and Information on Coffee (ASIC 2016), Kunming, China, 13-19 November 2016.
• Wellinger, M. et al. (2015) 'Gravimetric analysis of degassing kinetics of freshly roasted and ground coffee', in 3rd International Congress on «Cocoa, Coffee, Tea», Aveiro, Portugal, 22-24 June 2015.
• Opitz, S. et al. (2013) 'Modern approaches to determining quality criteria in coffee', in 2nd Annual World Congress of Food Science & Technology, Hangzhou, 23-25 September 2013.
• Smrke, S. et al. (2012) 'Characterization of coffee brews made from different roasting degrees of coffee using size exclusion chromatography and antioxidant assays', in Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.

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