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Friday 22 November 2024
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aroma

Regular coffee drinkers really do wake up and smell the coffee, says research

Desk3 -
PORTSMOUTH, UK — Regular coffee drinkers can sniff out even tiny amounts of coffee and are faster at recognising the aroma, compared to non-coffee...
Culture

Quotes about coffee: “An aroma more heavenly than a flight of angels …”

Desk3 -
"An aroma more heavenly than a flight of angels ..."
Competitions

Vietnam’s coffee blends awarded at international competition in Paris

Desk3 -
Vietnam’s coffee blends Aroma and Intensity coffees, produced by Sobica Joint Stock Company, have been awarded at the first international roasted coffee competition in...
Science

COCOTEA 36 / AROMA COMPOUND FORMATION ON THE WAY FROM COCOA SEEDS TO CHOCOLATE CONSUMPTION

Comunicaffe -
Schieberle, P Chair of Food Chemistry, Technical University of Munich and German Research Center for Food Chemistry, Lise-Meitner-Strasse 34, 85354 Freising, Germany E- Mail:...
Science

COCOTEA / 19 – IMPACT OF STARTER CULTURES AND FERMENTATION TECHNIQUES ON THE VOLATILE AROMA PROFILE OF CHOCOLATE

Comunicaffe -
Crafack M.1, Petersen M.A.1, Eskildsen C.E.A.1, Petersen G.B.2, Heimdal H.2 and Nielsen D.S.1 1 Department of Food Science, University of Copenhagen, 1958 Frederiksberg C,...
Science

COCOTEA 15 / IMPACT OF RAW MATERIAL COMPOSITION AND AGRONOMIC FACTORS ON AROMA PROFILE OF COFFEE SUBSTITUTES.

Comunicaffe -
Basso M.1, Loaec G.1, Niquet-Leridon C.1, Tessier F.J.1, Jouquand C.1 1 Institute Polytechnique LaSalle Beauvais, EGEAL unit, Beauvais, France. E-mail: celine.jouquand@lasalle-beauvais.fr The Maillard reaction...
Science

COCOTEA / 15 – THE KINETICS OF COFFEE AROMA EXTRACTION

Comunicaffe -
Mestdagh, F.1 Folmer, B.2 Davidek, T. 1 Blank, I. 1 1 Nestlé Product & Technology Centre, Orbe, Switzerland. 2 Nespresso, Lausanne, Switzerland. E-mail: Frederic.Mestdagh@rdor.nestle.com...
Science

COCOTEA 5 / COFFEE EXPERTS: CAN INDIVIDUAL VARIATIONS IN ORAL PROCESSING MAXIMIZE AROMA RELEASE AND PERCEPTION FROM COFFEE?

Comunicaffe -
Viton F.1, Pollien P.1 And Le Révérend B.1 1 Food Consumer Interaction, Nestlé Research Center, Lausanne, Switzerland  In this work we quantify how differences in the...

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