Dr. Marco Wellinger

ZHAW School of Life Sciences and Facility Management
Einsiedlerstrasse 31a
8820 Wädenswil

+41 (0) 58 934 54 20
marco.wellinger@zhaw.ch

Network

ORCID digital identifier

ORCID ID: 0000-0003-4246-9483

Projects

Publications

Articles in scientific journal, peer-reviewed

Eiermann, André; Smrke, Samo; Guélat, Loïc-Marco; Wellinger, Marco; Rahn, Anja; Yeretzian, Chahan,

2020.

Extraction of single serve coffee capsules : linking properties of ground coffee to extraction dynamics and cup quality.

Scientific Reports.

10(17079).

Available from: https://doi.org/10.1038/s41598-020-74138-1
Smrke, Samo; Wellinger, Marco; Suzuki, Tomonori; Balsiger, Franz; Opitz, Sebastian E. W.; Yeretzian, Chahan,

2018.

Time-resolved gravimetric method to assess degassing of roasted coffee.

Journal of Agricultural and Food Chemistry.

66(21), pp. 5293-5300.

Available from: https://doi.org/10.1021/acs.jafc.7b03310
Opitz, Sebastian E. W.; Goodman, Bernard A.; Keller, Marco; Smrke, Samo; Wellinger, Marco; Schenker, Stefan; Yeretzian, Chahan,

2017.

Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line ABTS assay to high performance size exclusion chromatography.

Phytochemical Analysis.

28(2), pp. 106-114.

Available from: https://doi.org/10.1002/pca.2661
Sánchez López, José Antonio; Wellinger, Marco; Gloess, Alexia N.; Zimmermann, Ralf; Yeretzian, Chahan,

2016.

Extraction kinetics of coffee aroma compounds using a semi-automatic machine : on-line analysis by PTR-ToF-MS.

International Journal of Mass Spectrometry.

401, pp. 22-30.

Available from: https://doi.org/10.1016/j.ijms.2016.02.015

Book parts, peer-reviewed

Yeretzian, Chahan; Opitz, Sebastian; Smrke, Samo; Wellinger, Marco,

2019.

Coffee volatile and aroma compounds : from the green bean to the cup

.

In:

Farah, Adriana, ed.,

Coffee : production, quality and chemistry.

London:

Royal Society of Chemistry.

pp. 726-770.

Available from: https://doi.org/10.1039/9781782622437-00726
Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan,

2017.

Water for extraction : composition, recommendations, and treatment

.

In:

The craft and science of coffee.

Amsterdam:

Elsevier.

pp. 381-398.

Available from: https://doi.org/10.1016/B978-0-12-803520-7.00016-5

Conference contributions, peer-reviewed

Wellinger, Marco; Petrozzi, Sergio; Renaud, Jean-Marc; Christlbauer, Monika; Yeretzian, Chahan,

2015.

On-line PTR-ToF-MS quantification of volatile aroma compounds released during tobacco heat treatment [paper].

In:

Taylor, A. J.; Mottram, D. S., eds.,

Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium.

14th Weurman Flavour Research Symposium, Cambridge, United Kingdom, 15-19 September 2014.

Context.

pp. 253-257.

Other publications

Kishigami, Mizue; Wellinger, Marco; Früh, Patrick; Yeretzian, Chahan,

2018.

Filter coffee extraction : a time-resolved view [poster].

In:

Specialty Coffee Expo 2018, Seattle, USA, 19-22 April 2018.
Smrke, Samo; Sage, Emma; Wellinger, Marco; Yeretzian, Chahan,

2018.

The coffee freshness handbook.

1. Auflage.

Santa Ana:

Specialty Coffee Association (SCA).

ISBN 978-0-9995807-2-1.
Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan,

2018.

The SCA water quality handbook.

Speciality Coffee Association.

ISBN 978-0-9995807-3-8.
Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan,

2017.

The SCAE water chart : measure aim trat.

Speciality Coffee Association of Europe.
Sanchez Lopez, Jose; Wellinger, Marco; Gloess, Alexia; Zimmermann, Ralf; Yeretzian, Chahan,

2016.

Extraction kinetics of coffee aroma compounds during espresso extraction : on-line analysis by PTR-MS [paper].

In:

Contributions 7th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications.

7th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications, Obergurgl, Austria, 14-19 February 2016.

Innsbruck University Press.
Gloess, Alexia; Wellinger, Marco; Schönbächler, Barbara; Wieland, Flurin; Lindinger, Christian; Yeretzian, Chahan,

2013.

Predicting the sensory profiles of coffee based on PTR-ToF-MS and GC-MS measurements [paper].

In:

Contributions : 6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications.

6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications, Obergurgl, Austria, 3-8 February 2013.

Innsbruck:

Innsbruck University Press.

pp. 54-57.
Yeretzian, Chahan; Gloess, Alexia; Schönbächler, Barbara; Wellinger, Marco; Neff, Angela; Wieland, Flurin,

2013.

Recent applications of PTR-ToF-MS in coffee research [paper].

In:

6th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications.

6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications, Obergurgl, Austria, 3-8 February 2013.

Innsbruck University Press.

pp. 67-70.
Schönbächler, Barbara; Glöss, Alexia N.; Wellinger, Marco; Klopprogge, Babette; Rast, Markus; Deuber, Louis; Yeretzian, Chahan,

2012.

Can we measure the freshness of roasted coffee? [paper].

In:

24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012.

Paris:

Association pour la Science et l'information sur le café.

pp. 271-275.

Oral conference contributions and abstracts

Kishigami, Mizue; Wellinger, Marco; Yeretzian, Chahan,

2018.

Filter coffee extraction : a time-resolved view and the influence of CO2.

In:

27th International Conference of the Association for the Science and Information on Coffee (ASIC), Portland, USA, 16-20 September 2018.
Wellinger, Marco; Yeretzian, Chahan,

2018.

SCA water quality workshop.

In:

Specialty Coffee Expo 2018, Seattle, USA, 19-22 April 2018.
Eiermann, Andre; Guelat, Loic-Marco; Smrke, Samo; Wellinger, Marco; Yeretzian, Chahan,

2018.

Screening of parameters impacting capsule coffee extraction.

In:

27th International Conference of the Association for the Science and Information on Coffee (ASIC), Portland, USA, 16-20 September 2018.
Smrke, Samo; Rahn, Anja; Wellinger, Marco; Yeretzian, Chahan,

2018.

The impact of coffee roasting profile on freshness markers in coffee aroma : towards a universal method to quantify coffee freshness.

In:

13th International Symposium of the Maillard Reaction (ISMR 13), Montreal, Canada, 10-13 September 2018.
Yeretzian, Chahan; Smrke, Samo; Wellinger, Marco; Opitz, Sebastian,

2017.

Coffee roasting, blending before versus blending after roasting.

In:

World of Coffee 2017, Dublin, Irland, 20-23 June 2017.
Yeretzian, Chahan; Wellinger, Marco; Smrke, Samo; Opitz, Sebastian; Früh, Patrick; Sanchez-Lopez, Jose,

2017.

Extraction of coffee : exploring the impact temperature, pressure and water on extraction dynamics and sensory profiles.

In:

4th International Congress on «Cocoa, Coffee, Tea», Torino, Italy, 25-28 June 2017.
Suzuki, Tomonori; Smrke, Samo; Wellinger, Marco; Balsiger, Franz; Yeretzian, Chahan,

2016.

A novel gravimetric approach to measure the degassing of roasted coffee.

In:

26th International Conference of the Association for the Science and Information on Coffee (ASIC 2016), Kunming, China, 13-19 November 2016.
Smrke, Samo; Suzuki, Tomonori; Wellinger, Marco; Yeretzian, Chahan,

2016.

Degassing kinetics from whole roasted coffee beans and roast and ground coffee.

In:

26th International Conference of the Association for the Science and Information on Coffee (ASIC 2016), Kunming, China, 13-19 November 2016.
Sanchez Lopez, Jose; Wellinger, Marco; Gloess, Alexia; Zimmermann, Ralf; Yeretzian, Chahan,

2015.

Extraction kinetics of coffee aroma compounds during espresso extraction on a professional : on-line analysis by PTR-ToF-MS.

In:

3rd International Congress on «Cocoa, Coffee, Tea», Aveiro, Portugal, 22-24 June 2015.
Wellinger, Marco; Smrke, Samo; Balsiger, Franz; Yeretzian, Chahan,

2015.

Gravimetric analysis of degassing kinetics of freshly roasted and ground coffee.

In:

3rd International Congress on «Cocoa, Coffee, Tea», Aveiro, Portugal, 22-24 June 2015.

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