Chemistry of coffee

Tomorrow I will start again to work on my PhD thesis. That means only one thing: coffee!!! In a previous post, I talked about my scientific paper regarding the possibility of using mass spectrometry to check the quality of coffee. Now, I will talk about some of the molecules responsible for the taste and theContinue reading “Chemistry of coffee”

Something about mass spectrometry

In a previous post I wrote about the fact that mass spectrometry is one of the tools used by food chemists. Now, I want to share with you a scientific article I recently published regarding coffee aroma. The story started when Nicky, a Thai student, came to our lab in Italy. She arrived with thousandsContinue reading “Something about mass spectrometry”