EventsThe 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing
Event submissions
Published
with-doi10.3390/Foods2022-12967
This submission belongs to the session 1. Food Formulations - Novel Ingredients and Food Additives of the event The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing
Published date
30 Sep, 2022
Academic Editor
author-avatarArun Bhunia
Citation
Dirk W. Lachenmeier, Kathrin Wirz, Steffen Schwarz, Elke Richling, Stephan G. Walch, Coffee flower as a promising novel food - Chemical characterization and sensory evaluation, in Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing, 1 October–15 October 2022, MDPI: Basel, Switzerland, doi: 10.3390/Foods2022-12967
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Coffee flower as a promising novel food - Chemical characterization and sensory evaluation

Kathrin Wirz 1,2
image
Steffen Schwarz 3
Elke Richling 2
Stephan G. Walch 1
image
Dirk W. Lachenmeier 1
1. Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
2. Technische Universität Kaiserslautern, Erwin-Schrödinger-Straße 52, 67663 Kaiserslautern, Germany
3. Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany
Abstract
Keywords
coffee by-products
coffee flower
coffee blossom
tea
infusion
analysis
HPLC
NMR
NIR
novel food