Dr. Samo Smrke

ZHAW School of Life Sciences and Facility Management
Research Group for Food Chemistry
Einsiedlerstrasse 31a
8820 Wädenswil

+41 (0) 58 934 54 47
samo.smrke@zhaw.ch

Projects

Publications

Articles in scientific journal, 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

Book chapters, 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

Other publications

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.

Oral conference contributions and 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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