Real-time monitoring of 4-vinylguaiacol, guaiacol and phenol during roasting by resonant laser ionisation time-of-flight mass-spectrometry

Dorfner, Ralph; Ferge, Thomas; Kettrup, Anthonius; Zimmermann, Ralf; Yeretzian, Chahan

doi:10.1021/jf0341767

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Real-time monitoring of 4-vinylguaiacol, guaiacol and phenol during roasting by resonant laser ionisation time-of-flight mass-spectrometry
Authors:	Dorfner, Ralph Ferge, Thomas Kettrup, Anthonius Zimmermann, Ralf Yeretzian, Chahan
DOI:	10.1021/jf0341767
Published in:	Journal of Agricultural and Food Chemistry
Volume(Issue):	51
Issue:	19
Page(s):	5768
Pages to:	5773
Issue Date:	2003
Publisher / Ed. Institution:	American Chemical Society
Publisher / Ed. Institution:	Columbus
ISSN:	0021-8561 1520-5118
Language:	English
Subjects:	Aroma; Coffee; Rempi tof-ms
Subject (DDC):	663: Beverage technology
Abstract:	The formation of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting was monitored in real-time, using resonance enhanced multiphoton ionization and time-of-flight mass spectrometry. A model is proposed, based on two connected reaction channels. One channel, termed the "low activation energy" channel, consists of ester hydrolysis of 5-FQA followed by decarboxylation of the ferulic acid to form 4-vinylguaiacol, and finally polymerization at the vinyl group to form partly insoluble polymers (coffee melanoidins). The second "high activation energy" channel opens up once the beans have reached higher temperatures. It leads to formation of guaiacol, via oxidation of 4-vinylguaiacol, and subsequently to phenol and other phenolic VOCs. This work aims at developing strategies to modify the composition of coffee flavor compounds based on the time-temperature history during roasting.
URI:	https://digitalcollection.zhaw.ch/handle/11475/5424
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Appears in collections:	Publikationen Life Sciences und Facility Management

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Dorfner, R., Ferge, T., Kettrup, A., Zimmermann, R., & Yeretzian, C. (2003). Real-time monitoring of 4-vinylguaiacol, guaiacol and phenol during roasting by resonant laser ionisation time-of-flight mass-spectrometry. Journal of Agricultural and Food Chemistry, 51(19), 5768–5773. https://doi.org/10.1021/jf0341767

Dorfner, R. et al. (2003) ‘Real-time monitoring of 4-vinylguaiacol, guaiacol and phenol during roasting by resonant laser ionisation time-of-flight mass-spectrometry’, Journal of Agricultural and Food Chemistry, 51(19), pp. 5768–5773. Available at: https://doi.org/10.1021/jf0341767.

R. Dorfner, T. Ferge, A. Kettrup, R. Zimmermann, and C. Yeretzian, “Real-time monitoring of 4-vinylguaiacol, guaiacol and phenol during roasting by resonant laser ionisation time-of-flight mass-spectrometry,” Journal of Agricultural and Food Chemistry, vol. 51, no. 19, pp. 5768–5773, 2003, doi: 10.1021/jf0341767.

DORFNER, Ralph, Thomas FERGE, Anthonius KETTRUP, Ralf ZIMMERMANN und Chahan YERETZIAN, 2003. Real-time monitoring of 4-vinylguaiacol, guaiacol and phenol during roasting by resonant laser ionisation time-of-flight mass-spectrometry. Journal of Agricultural and Food Chemistry. 2003. Bd. 51, Nr. 19, S. 5768–5773. DOI 10.1021/jf0341767

Dorfner, Ralph, Thomas Ferge, Anthonius Kettrup, Ralf Zimmermann, and Chahan Yeretzian. 2003. “Real-Time Monitoring of 4-Vinylguaiacol, Guaiacol and Phenol during Roasting by Resonant Laser Ionisation Time-of-Flight Mass-Spectrometry.” Journal of Agricultural and Food Chemistry 51 (19): 5768–73. https://doi.org/10.1021/jf0341767.

Dorfner, Ralph, et al. “Real-Time Monitoring of 4-Vinylguaiacol, Guaiacol and Phenol during Roasting by Resonant Laser Ionisation Time-of-Flight Mass-Spectrometry.” Journal of Agricultural and Food Chemistry, vol. 51, no. 19, 2003, pp. 5768–73, https://doi.org/10.1021/jf0341767.