Dr. Samo Smrke
Dr. Samo Smrke
ZHAW
School of Life Sciences and Facility Management
Section for Coffee Competence Centre and Analytical Technologies
Einsiedlerstrasse 31a
8820 Wädenswil
Projects
- Comparison of roasting / Deputy project leader / Project ongoing
- Soluble Coffee / Deputy project leader / Project ongoing
- Evaluation of Cafetto cleaning protocols for porta filter & automatic coffee machines / Deputy project leader / Project completed
- Degassing of Coffee / Deputy project leader / Project completed
- Density of green coffee beans / Deputy project leader / Project completed
- Osmotex - Sterilizing Textiles / Team member / Project completed
- Julius Meinl Kaffee - The Golden Age of Coffee / Team member / Project completed
- Analysis of Lipid Oxydation in Food / Deputy project leader / Project completed
- Suntory - R&D Collaboration on Coffee / Deputy project leader / Project completed
- Aroma recovery from coffee roasting / Deputy project leader / Project completed
- Development Nespresso CAS Coffee Expertise / Team member / Project completed
- Analyse von Heizungs- und Kühlwasser / Team member / Project completed
- Technical recommendation on potential chemical markers of flavor degradation of roast coffee during long-term storage and associated measurement techniques / Project co-leader / Project completed
- Water and Coffee (BWT) / Team member / Project completed
- Conditioning of Green Coffee Prior to Roasting / Deputy project leader / Project completed
- Nespresso Coffee Knowledge / Team member / Project completed
- Modulating the Coffee Roasting Process to Optimize the Antioxidant Potential of Coffee / Team member / Project completed
Publications
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Smrke, Samo; Adam, Jan; Mühlemann, Samuel; Lantz, Ingo; Yeretzian, Chahan,
2022.
Effects of different coffee storage methods on coffee freshness after opening of packages.
Food Packaging and Shelf Life.
33(100893).
Available from: https://doi.org/10.1016/j.fpsl.2022.100893
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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).
Available from: https://doi.org/10.1016/j.foodchem.2020.128193
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Zanin, Rodolfo Campos; Viegas, Marcelo Caldeira; Smrke, Samo; Yeretzian, Chahan; Kurozawa, Louise Emy; Yamashita, Fabio,
2021.
European Food Research and Technology.
247(4), pp. 865-878.
Available from: https://doi.org/10.1007/s00217-020-03670-1
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Zanin, Rodolfo Campos; Smrke, Samo; Yeretzian, Chahan; Kurozawa, Louise Emy; Yamashita, Fabio,
2021.
Food and Bioprocess Technology.
14(10), pp. 1857-1871.
Available from: https://doi.org/10.1007/s11947-021-02683-2
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Opitz, Sebastian EW; Guessan, Antoine KN; Konan, Georgette; Smrke, Samo; Glöss, Alexia; Schönbächler, Barbara; Klopprogge, Babette; Ahoua, Constant; Yeretzian, Chahan,
2020.
World Journal of Agriculture and Soil Science.
4(2).
Available from: https://doi.org/10.33552/WJASS.2020.04.000588
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Sánchez-López, José A.; Yener, Sine; Smrke, Samo; Märk, Tilmann D.; Bonn, Günther; Zimmermann, Ralf; Biasioli, Franco; Yeretzian, Chahan,
2020.
Flavour and Fragrance Journal.
35(4), pp. 365-375.
Available from: https://doi.org/10.1002/ffj.3571
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Eiermann, André; Smrke, Samo; Guélat, Loïc-Marco; Wellinger, Marco; Rahn, Anja; Yeretzian, Chahan,
2020.
Scientific Reports.
10(17079).
Available from: https://doi.org/10.1038/s41598-020-74138-1
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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).
Available from: https://doi.org/10.1016/j.foodchem.2020.126455
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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).
Available from: https://doi.org/10.1016/j.fpsl.2020.100488
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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), pp. 5293-5300.
Available from: https://doi.org/10.1021/acs.jafc.7b03310
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Opitz, Sebastian E. W.; Goodman, Bernard A.; Keller, Marco; Smrke, Samo; Wellinger, Marco; Schenker, Stefan; Yeretzian, Chahan,
2017.
Phytochemical Analysis.
28(2), pp. 106-114.
Available from: https://doi.org/10.1002/pca.2661
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Smrke, Samo; Kroslakova, Ivana; Gloess, Alexia N.; Yeretzian, Chahan,
2015.
Food Chemistry.
174, pp. 637-642.
Available from: https://doi.org/10.1016/j.foodchem.2014.11.060
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Gloess, Alexia N.; Vietri, Anita; Wieland, Flurin; Smrke, Samo; Schönbächler, Barbara; Sánchez López, José Antonio; Petrozzi, Sergio; Bongers, Sandra; Koziorowski, Thomas; Yeretzian, Chahan,
2014.
International Journal of Mass Spectrometry.
365-366, pp. 324-337.
Available from: https://doi.org/10.1016/j.ijms.2014.02.010
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Opitz, Sebastian; Smrke, Samo; Goodman, Bernard; Keller, Marco; Schenker, Stefan; Yeretzian, Chahan,
2014.
Foods.
3(4), pp. 586-604.
Available from: https://doi.org/10.3390/foods3040586
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Smrke, Samo; Opitz, Sebastian E. W.; Vovk, Irena; Yeretzian, Chahan,
2013.
Food & Function.
4(7), pp. 1082-1092.
Available from: https://doi.org/10.1039/C3FO30377B
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Yeretzian, Chahan; Opitz, Sebastian; Smrke, Samo; Wellinger, Marco,
2019.
Coffee volatile and aroma compounds : from the green bean to the cup
.
In:
Farah, Adriana, ed.,
Coffee : production, quality and chemistry.
London:
Royal Society of Chemistry.
pp. 726-770.
Available from: https://doi.org/10.1039/9781782622437-00726
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Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan,
2017.
Water for extraction : composition, recommendations, and treatment
.
In:
The craft and science of coffee.
Amsterdam:
Elsevier.
pp. 381-398.
Available from: https://doi.org/10.1016/B978-0-12-803520-7.00016-5
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Opitz, Sebastian; Smrke, Samo; Goodman, Bernard A.; Yeretzian, Chahan,
2014.
.
In:
Preedy, Victor R., ed.,
Processing and impact on antioxidants in beverage.
London:
Academic Press.
pp. 253-264.
Available from: https://doi.org/10.1016/B978-0-12-404738-9.00026-X
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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.
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Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan,
2018.
The SCA water quality handbook.
Speciality Coffee Association.
ISBN 978-0-9995807-3-8.
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Smrke, Samo; Rahn, Anja; Gloess, Alexia; Yeretzian, Chahan,
2017.
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.
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Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan,
2017.
The SCAE water chart : measure aim trat.
Speciality Coffee Association of Europe.
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Smrke, Samo; Opitz, Sebastian; Petrozzi, Sergio; Yeretzian, Chahan,
2012.
In:
Fall Meeting 2012 of the Swiss Chemical Society, Zurich, 13 September 2012.
Schweizerische Chemische Gesellschaft.
pp. 494.
-
Smrke, Samo; Lipp, Oliver; Wernli, Nicolas; Yeretzian, Chahan,
2024.
Fast-GC PTR-MS analysis of coffee VOCs.
In:
9th International PTR-MS Conference, Seefeld, Austria, 26-29 January 2024.
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Smrke, Samo; Lipp, Oliver; Wernli, Nicolas; Yeretzian, Chahan,
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.
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El Khouri, Aviel; Smrke, Samo; Mistretta, Alexander; Opitz, Ed Wieland Sebastian; Yeretzian, Chahan,
2023.
In:
American Chemical Society National Meeting: Crossroads of Chemistry (ACS Spring), Indianapolis, IN, USA and virtual, 26-30 March 2023.
-
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.
Available from: https://www.uibk.ac.at/iup/buch_pdfs/9783903187467.pdf
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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.
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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.
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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.
In:
13th International Symposium of the Maillard Reaction (ISMR 13), Montreal, Canada, 10-13 September 2018.
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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.
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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.
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Yeretzian, Chahan; Wellinger, Marco; Smrke, Samo; Opitz, Sebastian; Früh, Patrick; Sanchez-Lopez, Jose,
2017.
In:
4th International Congress on «Cocoa, Coffee, Tea», Torino, Italy, 25-28 June 2017.
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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.
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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.
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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.
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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.
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Smrke, Samo; Opitz, Sebastian; Petrozzi, Sergio; Yeretzian, Chahan,
2012.
In:
Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.