| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7605261 | International Journal of Mass Spectrometry | 2014 | 14 Pages |
Abstract
- 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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Alexia N. Gloess, Anita Vietri, Flurin Wieland, Samo Smrke, Barbara Schönbächler, José A. Sánchez López, Sergio Petrozzi, Sandra Bongers, Thomas Koziorowski, Chahan Yeretzian,