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Impact of water-soluble precursors leaching from green beans on aroma generation during coffee roasting (2018)
Conference Proceeding
Liu, C., Yang, N., Linforth, R., & Fisk, I. D. (2018). Impact of water-soluble precursors leaching from green beans on aroma generation during coffee roasting. In Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium, 119-122. doi:10.3217/978-3-85125-593-5-25

In this investigation green Robusta coffee beans were pre-soaked with different time-temperature profiles before roasting in normal conditions and grinding to a standardized particle size. Aroma profile of roasted coffee beans and water soluble precu... Read More

Age-related changes in oral and nasal physiology and their significance in aroma release and perception (2018)
Conference Proceeding
Lester, S., Taylor, M., Corbier, C., Cornacchia, L., & Fisk, I. (2018). Age-related changes in oral and nasal physiology and their significance in aroma release and perception. In Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium, 151-154. doi:10.3217/978-3-85125-593-5-33

With aging comes many physiological changes, including those in the oral and nasal cavity, such as impaired olfactory function, reduced salivary flow and compromised dental status and function [1-3]. These changes may impact on aroma release and flav... Read More

Understanding the impact of sodium on the structural properties of sweet biscuits (2018)
Conference Proceeding
Ayed, C., Lim, M., Macnaughtan, W., Linforth, R., & Fisk, I. D. (2018). Understanding the impact of sodium on the structural properties of sweet biscuits. In Flavour science: Proceedings of the XV Weurman Flavour Research Symposium, 73-76. doi:10.3217/978-3-85125-593-5-14

The impact of sodium inclusion on the structural properties of sweet biscuits was investigated. Mass loss behaviour of four biscuit doughs (four levels of added salt) during baking (rate of loss, mass loss) was monitored using TGA, and texture proper... Read More

A non-invasive measurement of tongue surface temperature (2018)
Journal Article
Lv, C., Wang, X., Chen, J., Yang, N., & Fisk, I. (2018). A non-invasive measurement of tongue surface temperature. Food Research International, doi:10.1016/j.foodres.2018.08.066

Oral temperature, tongue specifically, is a key factor affecting oral sensation and perception of food flavour and texture. It is therefore very important to know how the tongue temperature is affected by food consumption. Unfortunately, traditional... Read More

Modifying Robusta coffee aroma by green bean chemical pre-treatment (2018)
Journal Article
Liu, C., Yang, Q., Linforth, R., Fisk, I. D., & Yang, N. (2019). Modifying Robusta coffee aroma by green bean chemical pre-treatment. Food Chemistry, 272, (251-257). doi:10.1016/j.foodchem.2018.07.226. ISSN 0308-8146

Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples wer... Read More

The role of phenolic compounds in olive oil aroma release (2018)
Journal Article
Genovese, A., Yang, N., Linforth, R. S., Sacchi, R., & Fisk, I. D. (2018). The role of phenolic compounds in olive oil aroma release. Food Research International, 112, doi:10.1016/j.foodres.2018.06.054. ISSN 0963-9969

In this study, atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS) was successfully applied to understand the effect of phenolic compounds on the release of olive oil aroma compounds. Eight aroma compounds were monitored under in-viv... Read More

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS (2018)
Journal Article
Caporaso, N., Whitworth, M. B., Cui, C., & Fisk, I. D. (2018). Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS. Food Research International, 108, (628-640). doi:10.1016/j.foodres.2018.03.077. ISSN 0963-9969

We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting con... Read More

Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception (2018)
Journal Article
Giacalone, D., Kreuzfeldt Degn, T., Yang, N., Liu, C., Fisk, I. D., & Munchow, M. (2019). Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception. Food Quality and Preference, 71, (463-474). doi:10.1016/j.foodqual.2018.03.009. ISSN 0950-3293

The demand for high quality and specialty coffee is increasing worldwide.In order to meet these demands, a more uniform and standardized quality assessment of coffee is essential. The aim of this study was to make a sensory scientific and chemical ch... Read More

Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging (2018)
Journal Article
Caporaso, N., Whitworth, M. B., Grebby, S., & Fisk, I. D. (2018). Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging. Journal of Food Engineering, 228, doi:10.1016/j.jfoodeng.2018.01.009. ISSN 0260-8774

Hyperspectral imaging (1000–2500 nm) was used for rapid prediction of moisture and total lipid content in intact green coffee beans on a single bean basis. Arabica and Robusta samples from several growing locations were scanned using a “push-broom” s... Read More

Near infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains (2018)
Journal Article
Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2018). Near infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains. Applied Spectroscopy Reviews, 53(8), 667-687. doi:10.1080/05704928.2018.1425214

Hyperspectral imaging (HSI) combines spectroscopy and imaging, providing information about the chemical properties of a material and their spatial distribution. It represents an advance of traditional Near-Infrared (NIR) spectroscopy. The present wor... Read More

Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging (2017)
Journal Article
Caporaso, N., Whitworth, M. B., Grebby, S., & Fisk, I. D. (2018). Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging. Food Research International, 106, doi:10.1016/j.foodres.2017.12.031. ISSN 0963-9969

Hyperspectral imaging (HSI) is a novel technology for the food sector that enables rapid non-contact analysis of food materials. HSI was applied for the first time to whole green coffee beans, at a single seed level, for quantitative prediction of su... Read More

Shade trees: a determinant to the relative success of organic versus conventional coffee production (2017)
Journal Article
Schnabel, F., Melo Virginio Filho, E. D., Xu, S., Fisk, I. D., Roupsard, O., & Haggar, J. (in press). Shade trees: a determinant to the relative success of organic versus conventional coffee production. Agroforestry Systems, doi:10.1007/s10457-017-0100-y. ISSN 0167-4366

Greater understanding of the influences on long-term coffee productivity are needed to develop systems that are profitable, while maximizing ecosystem services and lowering negative environmental impacts. We examine a long-term experiment (15 years)... Read More

Protein content prediction in single wheat kernels using hyperspectral imaging (2017)
Journal Article
Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2018). Protein content prediction in single wheat kernels using hyperspectral imaging. Agroforestry Systems, 240, doi:10.1016/j.foodchem.2017.07.048. ISSN 0167-4366

Hyperspectral imaging (HSI) combines Near-infrared (NIR) spectroscopy and digital imaging to give information about the chemical properties of objects and their spatial distribution. Protein content is one of the most important quality factors in whe... Read More

Application of calibrations to hyperspectral images of food grains: example for wheat falling number (2017)
Journal Article
Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2017). Application of calibrations to hyperspectral images of food grains: example for wheat falling number. Journal of Spectral Imaging, 6(a4), doi:10.1255/jsi.2017.a4. ISSN 2040-4565

The presence of a few kernels with sprouting problems in a batch of wheat can result in enzymatic activity sufficient to compromise flour functionality and bread quality. This is commonly assessed using the Hagberg Falling Number (HFN) method, which... Read More