
Denisley BassoliIndependent Researcher · Global Product & Process Solution Group - R&D - Concept Design
Denisley Bassoli
PhD, MSc., BSc.
About
38
Publications
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741
Citations
Introduction
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
March 1987 - November 1990
March 1976 - November 1980
Publications
Publications (38)
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...
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...
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...
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...
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...
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...
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).
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...
Comparison of Different Extraction Methods to the Identification of Soluble Coffee Volatile Compounds
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...
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...
Development of HPLC method of analysis for Aflatoxin
Development of an HPLC method to determine bioactive compounds in roasted and soluble coffees
PCA application on HS-SPME and GC-MS data to help characterize roasted and ground coffee
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...
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...
Influence of processing conditions during soluble coffees production on the antioxidant activity
Key volatiles of soluble coffees were identified using SPME and GC/FID-O techniques.
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...
Development of a HPLC method to determine both carboxylic and phenolic acids in soluble coffee
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...
Changes on the total CGA profile in soluble coffees as influenced by processing conditions
Application of an e-nose and PCA to differentiate soluble coffee samples
Full evaluation of the roasting processing conditions effects on the green coffee microbiota.
Main affecting factors on green coffee quality interrelated to soluble coffee quality (sensory, legal, processing)
Effects of the green coffee quality on the resultant soluble coffee, considering the aspects of quality, yield, sensorial response, legal compliance
Comparison of carbohydrates composition of espresso and soluble coffees from the same green coffee and the effect of different extraction temperatures.
Application of a GC/MS technique to compare sensitivity of both Headspace and solvent extraction methods on soluble coffees
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...
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...
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...
Effect of freeze concentration on sensory characteristics of soluble coffee
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...