Dr. Samo Smrke

Persönliches Profil

Tätigkeit an der ZHAW

Research Associate Analytical Technologies

Lehrtätigkeit in der Weiterbildung

• CAS The Science and Art of Coffee
• CAS in Coffee Excellence

Projekte

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

Publikationen

• Zanin, Rodolfo Campos; Smrke, Samo; Kurozawa, Louise Emy; Yamashita, Fabio; Yeretzian, Chahan,

  2021.

  Modulation of aroma release of instant coffees through microparticles of roasted coffee oil.

  Food Chemistry.

  341, Part 1(128193).

  Verfügbar unter: https://doi.org/10.1016/j.foodchem.2020.128193

• Opitz, Sebastian EW; Guessan, Antoine KN; Konan, Georgette; Smrke, Samo; Glöss, Alexia; Schönbächler, Barbara; Klopprogge, Babette; Ahoua, Constant; Yeretzian, Chahan,

  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).

  Verfügbar unter: https://doi.org/10.33552/WJASS.2020.04.000588

• Sánchez-López, José A.; Yener, Sine; Smrke, Samo; Märk, Tilmann D.; Bonn, Günther; Zimmermann, Ralf; Biasioli, Franco; Yeretzian, Chahan,

  2020.

  Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness.

  Flavour and Fragrance Journal.

  35(4), S. 365-375.

  Verfügbar unter: https://doi.org/10.1002/ffj.3571

• Eiermann, André; Smrke, Samo; Guélat, Loïc-Marco; Wellinger, Marco; Rahn, Anja; Yeretzian, Chahan,

  2020.

  Extraction of single serve coffee capsules : linking properties of ground coffee to extraction dynamics and cup quality.

  Scientific Reports.

  10(17079).

  Verfügbar unter: https://doi.org/10.1038/s41598-020-74138-1

• Zanin, Rodolfo Campos; Smrke, Samo; Kurozawa, Louise Emy; Yamashita, Fabio; Yeretzian, Chahan,

  2020.

  Novel experimental approach to study aroma release upon reconstitution of instant coffee products.

  Food Chemistry.

  317(126455).

  Verfügbar unter: https://doi.org/10.1016/j.foodchem.2020.126455

• Faas, Nicole; Röcker, Bettina; Smrke, Samo; Yeretzian, Chahan; Yildirim, Selçuk,

  2020.

  Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film.

  Food Packaging and Shelf Life.

  24(100488).

  Verfügbar unter: https://doi.org/10.1016/j.fpsl.2020.100488

• Smrke, Samo; Wellinger, Marco; Suzuki, Tomonori; Balsiger, Franz; Opitz, Sebastian E. W.; Yeretzian, Chahan,

  2018.

  Time-resolved gravimetric method to assess degassing of roasted coffee.

  Journal of Agricultural and Food Chemistry.

  66(21), S. 5293-5300.

  Verfügbar unter: https://doi.org/10.1021/acs.jafc.7b03310

• Opitz, Sebastian E. W.; Goodman, Bernard A.; Keller, Marco; Smrke, Samo; Wellinger, Marco; Schenker, Stefan; Yeretzian, Chahan,

  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), S. 106-114.

  Verfügbar unter: https://doi.org/10.1002/pca.2661

• Smrke, Samo; Kroslakova, Ivana; Gloess, Alexia N.; Yeretzian, Chahan,

  2015.

  Differentiation of degrees of ripeness of catuai and tipica green coffee by chromatographical and statistical techniques.

  Food Chemistry.

  174, S. 637-642.

  Verfügbar unter: https://doi.org/10.1016/j.foodchem.2014.11.060

• Gloess, Alexia N.; Vietri, Anita; Wieland, Flurin; Smrke, Samo; Schönbächler, Barbara; Sánchez López, José Antonio; Petrozzi, Sergio; Bongers, Sandra; Koziorowski, Thomas; Yeretzian, Chahan,

  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, S. 324-337.

  Verfügbar unter: https://doi.org/10.1016/j.ijms.2014.02.010

• Opitz, Sebastian; Smrke, Samo; Goodman, Bernard; Keller, Marco; Schenker, Stefan; Yeretzian, Chahan,

  2014.

  Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assays.

  Foods.

  3(4), S. 586-604.

  Verfügbar unter: https://doi.org/10.3390/foods3040586

• Smrke, Samo; Opitz, Sebastian E. W.; Vovk, Irena; Yeretzian, Chahan,

  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), S. 1082-1092.

  Verfügbar unter: https://doi.org/10.1039/C3FO30377B

• Yeretzian, Chahan; Opitz, Sebastian; Smrke, Samo; Wellinger, Marco,

  2019.

  Coffee volatile and aroma compounds : from the green bean to the cup

  .

  In:

  Farah, Adriana, Hrsg.,

  Coffee : production, quality and chemistry.

  London:

  Royal Society of Chemistry.

  S. 726-770.

  Verfügbar unter: https://doi.org/10.1039/9781782622437-00726

• Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan,

  2017.

  Water for extraction : composition, recommendations, and treatment

  .

  In:

  The craft and science of coffee.

  Amsterdam:

  Elsevier.

  S. 381-398.

  Verfügbar unter: https://doi.org/10.1016/B978-0-12-803520-7.00016-5

• Opitz, Sebastian; Smrke, Samo; Goodman, Bernard A.; Yeretzian, Chahan,

  2014.

  Methodology for the measurement of antioxidant capacity of coffee : a validated platform composed of three complementary antioxidant assays

  .

  In:

  Preedy, Victor R., Hrsg.,

  Processing and impact on antioxidants in beverage.

  London:

  Academic Press.

  S. 253-264.

  Verfügbar unter: https://doi.org/10.1016/B978-0-12-404738-9.00026-X

• Smrke, Samo; Sage, Emma; Wellinger, Marco; Yeretzian, Chahan,

  2018.

  The coffee freshness handbook.

  1. Auflage.

  Santa Ana:

  Specialty Coffee Association (SCA).

  ISBN 978-0-9995807-2-1.

• Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan,

  2018.

  The SCA water quality handbook.

  Speciality Coffee Association.

  ISBN 978-0-9995807-3-8.

• Smrke, Samo; Rahn, Anja; Gloess, Alexia; Yeretzian, Chahan,

  2017.

  On-line coffee flavour formation analysis using PTR-Tof_MS during roasting under different atmospheres [Paper].

  In:

  Flavour Science : Proceedings of the XV Weurman flavour research symposium.

  15th Weurman Flavour Research Symposium, Graz, Austria, 18-22 September 2017.

  Technische Universität Graz.

• Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan,

  2017.

  The SCAE water chart : measure aim trat.

  Speciality Coffee Association of Europe.

• Smrke, Samo; Opitz, Sebastian; Petrozzi, Sergio; Yeretzian, Chahan,

  2012.

  Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays [Poster].

  In:

  Fall Meeting 2012 of the Swiss Chemical Society, Zurich, 13 September 2012.

  Schweizerische Chemische Gesellschaft.

  S. 494.

• Smrke, Samo; Rahn, Anja; Campos Zanin, Rodolfo; Yeretzian, Chahan,

  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.

  PTRMS 2019, Innsbruck, Austria, 4-8 February 2019.

  Innsbruck:

  Innsbruck University Press.

  Verfügbar unter: https://www.uibk.ac.at/iup/buch_pdfs/9783903187467.pdf

• Rahn, Anja; Smrke, Samo; Glöss, Alexia; Yeretzian, Chahan,

  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.

• Rahn, Anja; Smrke, Samo; Glöss, Alexia; Yeretzian, Chahan,

  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.

• Eiermann, Andre; Guelat, Loic-Marco; Smrke, Samo; Wellinger, Marco; Yeretzian, Chahan,

  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.

• Smrke, Samo; Rahn, Anja; Wellinger, Marco; Yeretzian, Chahan,

  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.

• Smrke, Samo; Liu, Chujiao; Sturrock, Criag J.; Fisk, Ian; Yeretzian, Chahan,

  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.

• Yeretzian, Chahan; Smrke, Samo; Wellinger, Marco; Opitz, Sebastian,

  2017.

  Coffee roasting, blending before versus blending after roasting.

  In:

  World of Coffee 2017, Dublin, Irland, 20-23 June 2017.

• Yeretzian, Chahan; Wellinger, Marco; Smrke, Samo; Opitz, Sebastian; Früh, Patrick; Sanchez-Lopez, Jose,

  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.

• Suzuki, Tomonori; Smrke, Samo; Wellinger, Marco; Balsiger, Franz; Yeretzian, Chahan,

  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, Samo; Suzuki, Tomonori; Wellinger, Marco; Yeretzian, Chahan,

  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, Marco; Smrke, Samo; Balsiger, Franz; Yeretzian, Chahan,

  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, Sebastian; Smrke, Samo; Yeretzian, Chahan; Goodman, Bernard A.,

  2013.

  Modern approaches to determining quality criteria in coffee.

  In:

  2nd Annual World Congress of Food Science & Technology, Hangzhou, 23-25 September 2013.

• Smrke, Samo; Opitz, Sebastian; Petrozzi, Sergio; Yeretzian, Chahan,

  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.

Zurück