Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS

- On-line analysis of the roaster off-gas during coffee roasting was performed with proton-transfer-reaction time-of-flight mass-spectrometry (PTR-ToF-MS).
- The formation dynamics of volatile organic compounds (VOCs) varied with the variety of coffee being roasted.
- Changing the time temperature roasting profile influenced the VOC formation dynamics significantly.
- Off-line analysis of the coffee brew complemented the measurements.