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., Adam, J., Mühlemann, S., Lantz, I., & Yeretzian, C. (2022). Effects of different coffee storage methods on coffee freshness after opening of packages. Food Packaging and Shelf Life, 33(100893). https://doi.org/10.1016/j.fpsl.2022.100893
• Zanin, R. C., Smrke, S., Yeretzian, C., Kurozawa, L. E., & Yamashita, F. (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), 1857–1871. https://doi.org/10.1007/s11947-021-02683-2
• Zanin, R. C., Smrke, S., Kurozawa, L. E., Yamashita, F., & Yeretzian, C. (2021). Modulation of aroma release of instant coffees through microparticles of roasted coffee oil. Food Chemistry, 341, Part 1(128193). https://doi.org/10.1016/j.foodchem.2020.128193
• Zanin, R. C., Viegas, M. C., Smrke, S., Yeretzian, C., Kurozawa, L. E., & Yamashita, F. (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), 865–878. https://doi.org/10.1007/s00217-020-03670-1
• Opitz, S. E., Guessan, A. K., Konan, G., Smrke, S., Glöss, A., Schönbächler, B., Klopprogge, B., Ahoua, C., & Yeretzian, C. (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). https://doi.org/10.33552/WJASS.2020.04.000588
• Sánchez-López, J. A., Yener, S., Smrke, S., Märk, T. D., Bonn, G., Zimmermann, R., Biasioli, F., & Yeretzian, C. (2020). Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness. Flavour and Fragrance Journal, 35(4), 365–375. https://doi.org/10.1002/ffj.3571
• Zanin, R. C., Smrke, S., Kurozawa, L. E., Yamashita, F., & Yeretzian, C. (2020). Novel experimental approach to study aroma release upon reconstitution of instant coffee products. Food Chemistry, 317(126455). https://doi.org/10.1016/j.foodchem.2020.126455
• Faas, N., Röcker, B., Smrke, S., Yeretzian, C., & Yildirim, S. (2020). Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film. Food Packaging and Shelf Life, 24(100488). https://doi.org/10.1016/j.fpsl.2020.100488
• Eiermann, A., Smrke, S., Guélat, L.-M., Wellinger, M., Rahn, A., & Yeretzian, C. (2020). Extraction of single serve coffee capsules : linking properties of ground coffee to extraction dynamics and cup quality. Scientific Reports, 10(17079). https://doi.org/10.1038/s41598-020-74138-1
• Smrke, S., Wellinger, M., Suzuki, T., Balsiger, F., Opitz, S. E. W., & Yeretzian, C. (2018). Time-resolved gravimetric method to assess degassing of roasted coffee. Journal of Agricultural and Food Chemistry, 66(21), 5293–5300. https://doi.org/10.1021/acs.jafc.7b03310
• Opitz, S. E. W., Goodman, B. A., Keller, M., Smrke, S., Wellinger, M., Schenker, S., & Yeretzian, C. (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), 106–114. https://doi.org/10.1002/pca.2661
• Smrke, S., Kroslakova, I., Gloess, A. N., & Yeretzian, C. (2015). Differentiation of degrees of ripeness of catuai and tipica green coffee by chromatographical and statistical techniques. Food Chemistry, 174, 637–642. https://doi.org/10.1016/j.foodchem.2014.11.060
• Opitz, S., Smrke, S., Goodman, B., Keller, M., Schenker, S., & Yeretzian, C. (2014). Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assays. Foods, 3(4), 586–604. https://doi.org/10.3390/foods3040586
• Gloess, A. N., Vietri, A., Wieland, F., Smrke, S., Schönbächler, B., Sánchez López, J. A., Petrozzi, S., Bongers, S., Koziorowski, T., & Yeretzian, C. (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, 324–337. https://doi.org/10.1016/j.ijms.2014.02.010
• Smrke, S., Opitz, S. E. W., Vovk, I., & Yeretzian, C. (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), 1082–1092. https://doi.org/10.1039/C3FO30377B

Buchbeiträge, peer-reviewed

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

Weitere Publikationen

• Smrke, S., Sage, E., Wellinger, M., & Yeretzian, C. (2018). The coffee freshness handbook (1. Auflage). Specialty Coffee Association (SCA).
• Wellinger, M., Smrke, S., & Yeretzian, C. (2018). The SCA water quality handbook. Speciality Coffee Association.
• Wellinger, M., Smrke, S., & Yeretzian, C. (2017). The SCAE water chart : measure aim trat. Speciality Coffee Association of Europe.
• Smrke, S., Rahn, A., Gloess, A., & Yeretzian, C. (2017). On-line coffee flavour formation analysis using PTR-Tof_MS during roasting under different atmospheres. Flavour Science : Proceedings of the XV Weurman Flavour Research Symposium.
• Smrke, S., Opitz, S., Petrozzi, S., & Yeretzian, C. (2012). Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays [Conference poster]. Chimia, 66(7/8), 494.

Mündliche Konferenzbeiträge und Abstracts

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

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