Dr. Samo Smrke

Tätigkeit an der ZHAW als

Research Associate Analytical Technologies

Lehrtätigkeit in der Weiterbildung

CAS The Science and Art of Coffee

• Modulating the Coffee Roasting Process to Optimize the Antioxidant Potential of Coffee / Teammitglied / 01.07.2012

Beiträge in wissenschaftlicher Zeitschrift, peer-reviewed

• 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/10.21256/zhaw-1957

• 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/10.21256/zhaw-3596

• 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/10.21256/zhaw-1958

• 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/10.21256/zhaw-4220

• 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

Buchbeiträge, peer-reviewed

• 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.

  London:

  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

Weitere Publikationen

• 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.

  Verfügbar unter: http://77.104.128.147/tools-and-resources/research/scae-water-chart

• 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:

  Swiss Chemical Society - 2012 Fall Meeting:ETH Zurich, Zurich, 13. September 2012.

  Schweizerische Chemische Gesellschaft.

  S. 494.

Mündliche Konferenzbeiträge und Abstracts

• 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:

  13th International Symposium of the Maillard Reaction (ISMR 13), Montreal, Canada, 10-13 September 2018.

• 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, Portland, USA, 16-20 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, 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, 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; Kunming/Yunnan, China, 14-17 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, Kunming, China, 14-17 November 2016.

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

  2015.

  Gravimetric analysis of degassing kinetics of freshly roasted and ground coffee.

  In:

  3th 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, September 23-25, 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, ETH Zurich, Zurich, September 13, 2012.

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