• Home
  • Denisley Bassoli
Denisley Bassoli

Denisley Bassoli
Independent Researcher · Global Product & Process Solution Group - R&D - Concept Design

PhD, MSc., BSc.

About

38
Publications
22,861
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
741
Citations
Additional affiliations
March 2014 - present
Starbucks Coffee Company
Position
  • Manager
July 1981 - February 2014
Companhia Iguacu de Cafe Soluvel
Position
  • Quality/Research Director
Education
August 2002 - May 2006
Londrina State University
Field of study
  • Food Science and Technology
March 1987 - November 1990
Londrina State University
Field of study
  • Food Science and Technology
March 1976 - November 1980
Federal University of Paraná
Field of study
  • Chemical Engineering

Publications

Publications (38)
Chapter
In modern society in which often being fast and practical is important, instant coffee consumption has been increasing along with quality improvement. Its production is composed of various unit operations and the thermal treatment affects significantly the product final quality. There are various technological approaches that can be adopted to impr...
Chapter
Espresso, filter, and soluble coffee brews were prepared from arabica coffee. Folin-Ciocalteau, FRAP, ABTS, DPPH, and deoxyribose methods were used to measure the antioxidant activity. The bioactive compounds were measured using HPLC with diode array detection and GC-MS. The espresso brew had higher soluble solids content (3.41%) and differed from...
Article
Full-text available
Antioxidant activity (AA) of coffee products has been widely discussed in recent years. The antioxidant potential, which has been related to the presence of different compounds, can be measured through several methodologies. However, the knowledge on the efficiency of these methods is still limited. This study standardized and validated several tec...
Data
Full-text available
The electronic nose (EN) is an instrument very used for food flavor analysis. However, it is also necessary to integrate the equipment with a multivariable pattern recognition system, and to this end the principal component analysis (PCA) is the first choice. Alternatively, self-organizing maps (SOM) had been also suggested, since they are a nonlin...
Article
The production of soluble coffee starts with the selection of beans and is followed by roasting, grinding, extraction and drying. Lyophilised soluble coffees extracted by various methods from light, medium and dark-roasted arabica and robusta beans were evaluated for antioxidant activity (AA) using ABTS, Folin, DPPH and FRAP techniques. Caffeine, c...
Article
Full-text available
Flavor is one of the most important features of food, especially of coffee. The evaluation of this sensory feature is complex yet indispensable in quality control of instant coffees. In this work, an artificial neural network (ANN) was developed for instant coffee classification based on an electronic nose (EN) aroma profile. To this purpose, a hyb...
Conference Paper
Full-text available
the influence of the coffee preparation (filtered, espresso, soluble) on the composition (volatile and non-volatile compounds) and AA (measured by the methods of FRAP, ABTS, DPPH and deoxyribose).
Conference Paper
Full-text available
The objective of this study was to investigate the influence of the processing steps on the profile and levels of free bioactive amines in instant coffee. Samples were collected at an instant coffee processing plant in three different days, at different stages of processing, including green coffee beans, roasted coffee, concentrated coffee and inst...
Conference Paper
Full-text available
Comparison of Different Extraction Methods to the Identification of Soluble Coffee Volatile Compounds
Conference Paper
Full-text available
The influence of processing steps on the profile and levels of free bioactive amines in instant coffee was investigated. Samples were collected at an instant coffee processing plant on 3 different days, at different stages of processing, including green coffee beans, roasted coffee, concentrated coffee and instant coffee. Amines were determined by...
Conference Paper
Full-text available
Coffee beverages, prepared from roasted coffee beans, are widely consumed throughout the world for their physiological effects and attractive aroma and taste. These beverages are rich in biologically active substances such as chlorogenic acids, caffeine and high molecular weight products (melanoidins) originated from Maillard reactions. Roasted cof...
Conference Paper
Full-text available
Development of an HPLC method to determine bioactive compounds in roasted and soluble coffees
Conference Paper
Full-text available
PCA application on HS-SPME and GC-MS data to help characterize roasted and ground coffee
Thesis
Full-text available
The application of more and more sophisticated instrumental and analytical methods has been perfecting the objective aroma evaluation, a determinant characteristic in food quality, having been detected more than eight hundred volatile components in roasted coffee. Presently, soluble coffee world production is approximately five hundred thousand ton...
Article
Full-text available
Gas chromatography coupled with mass spectrometry (GC-MS) is widely used for the characterization of volatile compounds. However, due to the complexity of the soluble coffee matrix, a complete identification of the components should not be based on mass spectra interpretation only. The linear index of retention (LRI) is frequently used to give supp...
Conference Paper
Full-text available
Influence of processing conditions during soluble coffees production on the antioxidant activity
Conference Paper
Full-text available
Key volatiles of soluble coffees were identified using SPME and GC/FID-O techniques.
Article
LINEAR RETENTION INDEX FOR CHARACTERIZATION OF VOLATILE COMPOUNDS IN SOLUBLE COFFEE USING GCMS AND HP-INNOWAX COLUMN. Gas chromatography coupled with mass spectrometry (GC-MS) is widely used for the characterization of volatile compounds. However, due to the complexity of the soluble coffee matrix, a complete identification of the components should...
Conference Paper
Full-text available
Development of a HPLC method to determine both carboxylic and phenolic acids in soluble coffee
Conference Paper
Full-text available
The application of more and more sophisticated instrumental and analytical methods has been perfecting the objective aroma evaluation, a determinant characteristic in food quality, having been detected more than eight hundred volatile components in roasted coffee. Presently, soluble coffee world production is approximately five hundred thousand ton...
Conference Paper
Application of an e-nose and PCA to differentiate soluble coffee samples
Conference Paper
Full-text available
Full evaluation of the roasting processing conditions effects on the green coffee microbiota.
Conference Paper
Main affecting factors on green coffee quality interrelated to soluble coffee quality (sensory, legal, processing)
Conference Paper
Effects of the green coffee quality on the resultant soluble coffee, considering the aspects of quality, yield, sensorial response, legal compliance
Conference Paper
Comparison of carbohydrates composition of espresso and soluble coffees from the same green coffee and the effect of different extraction temperatures.
Conference Paper
Application of a GC/MS technique to compare sensitivity of both Headspace and solvent extraction methods on soluble coffees
Conference Paper
Full-text available
The effect of spraying at higher solids concentration on aroma retention in powder is reported. An advantage of freeze concentration is that little loss of volatile components occurs, but compared with evaporation, the extent of concentration achieved is limited because of viscosity. In order to achieve a higher concentration of solids with the fre...
Conference Paper
Full-text available
Recently, for the purpose of preserving aroma freeze concentrating and freeze-drying have been applied to coffee extract to produce an instant coffee powder of higher quality. However, one drawback is that such drying is very expensive. On the other hand, although the cost of the original high temperature spray drying is quite low, this method most...
Thesis
Full-text available
The purpose of the present work was to evaluate the quality of green coffees produced in Brazil, applying multivariate analysis. Factor Analysis and Linear Multiple Regression were employed to reduce and simplify the involved variables, in an attempt to correlate seven organoleptic descriptors and seventeen physical-chemical determinations. For the...
Article
Full-text available
Effect of freeze concentration on sensory characteristics of soluble coffee
Article
Full-text available
RESUMO: A atividade antioxidante (AA) de café, relacionada à presença de diferentes componentes, tem recebido grande atenção nos últimos anos e pode ser medida por diversos métodos. Entretanto, pouco se sabe sobre a eficiência dos métodos utilizados na avaliação da AA dos cafés. Objetivou-se, neste trabalho padronizar e validar, para café torrado e...

Network

Cited By