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
Personal profile
Professional development teaching
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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.
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.
In:
Fall Meeting 2012 of the Swiss Chemical Society, Zurich, 13 September 2012.
Schweizerische Chemische Gesellschaft.
pp. 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.
Available from: 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 (ASIC), 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 (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.
-
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.
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.
In:
Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.