Publications by authors named "Luigi Poisson"

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Discovery of Polyhydroxyalkyl Pyrazine Generation upon Coffee Roasting by In-Bean Labeling Experiments.
Stefan Spreng, Ania Schaerer, Luigi Poisson, Matthieu Chaumonteuil, Frédéric Mestdagh

J Agric Food Chem· June 2021

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Quantitative Validation of the In-Bean Approach in Coffee Roasting.
Luigi Poisson, Jonathan Pittet, Anja Schaerer, Frédéric Mestdagh, Tomas Davidek

J Agric Food Chem· April 2020

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Generation of α-Diketones and 4-Hydroxy-2,5-dimethyl-3(2)-furanone upon Coffee Roasting-Impact of Roast Degree on Reaction Pathways.
Luigi Poisson, Anja Schaerer, Stefan Spreng, Frédéric Mestdagh, Imre Blank

J Agric Food Chem· December 2019

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New Insight into the Role of Sucrose in the Generation of α-Diketones upon Coffee Roasting.
Luigi Poisson, Noémie Auzanneau, Frédéric Mestdagh, Imre Blank, Tomas Davidek

J Agric Food Chem· March 2018

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Study on the role of precursors in coffee flavor formation using in-bean experiments.
Luigi Poisson, Frank Schmalzried, Tomas Davidek, Imre Blank, Josef Kerler

J Agric Food Chem· November 2009

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Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
Luigi Poisson, Peter Schieberle

J Agric Food Chem· July 2008

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Roasting and aroma formation: effect of initial moisture content and steam treatment.
Juerg Baggenstoss, Luigi Poisson, Ruth Kaegi, Rainer Perren, Felix Escher

J Agric Food Chem· July 2008

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Coffee roasting and aroma formation: application of different time-temperature conditions.
Juerg Baggenstoss, Luigi Poisson, Ruth Kaegi, Rainer Perren, Felix Escher

J Agric Food Chem· July 2008

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Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies.
Luigi Poisson, Peter Schieberle

J Agric Food Chem· July 2008

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Influence of water quench cooling on degassing and aroma stability of roasted coffee.
Juerg Baggenstoss, Luigi Poisson, Regina Luethi, Rainer Perren, Felix Escher

J Agric Food Chem· August 2007

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