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

Gloess, Alexia N.; Vietri, Anita; Wieland, Flurin; Smrke, Samo; Schönbächler, Barbara; Sánchez López, José Antonio; Petrozzi, Sergio; Bongers, Sandra; Koziorowski, Thomas; Yeretzian, Chahan

doi:10.21256/zhaw-1958

Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-1958

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Evidence of different flavor formation dynamics by roasting coffee from different origins : on-line analysis with PTR-ToF-MS
Authors:	Gloess, Alexia N. Vietri, Anita Wieland, Flurin Smrke, Samo Schönbächler, Barbara Sánchez López, José Antonio Petrozzi, Sergio Bongers, Sandra Koziorowski, Thomas Yeretzian, Chahan
DOI:	10.21256/zhaw-1958 10.1016/j.ijms.2014.02.010
Published in:	International Journal of Mass Spectrometry
Volume(Issue):	365-366
Page(s):	324
Pages to:	337
Issue Date:	15-May-2014
Publisher / Ed. Institution:	Elsevier
Publisher / Ed. Institution:	Amsterdam
ISSN:	1387-3806 1873-2798
Language:	English
Subjects:	Roasting; Coffee; PTR-ToF-MS; On-line monitoring
Subject (DDC):	663: Beverage technology
Abstract:	Coffees from different origins were roasted to different roast degrees and along varying time temperature roasting profiles. The formation of volatile organic compounds (VOCs) during roasting was analyzed online by proton-transfer-reaction time-of-flight mass-spectrometry (PTR-ToF-MS). Coffee samples were Coffea arabica from Colombia, Guatemala (Antigua La Ceiba), Ethiopia (Yirga Cheffe, Djimmah) and Coffea canephora var. robusta from Indonesia (Malangsari). The roasting profiles ranged from high temperature short time (HTST) to low temperature long time (LTLT) roasting, and from medium to dark roast degree. The release dynamics of the on-line monitored VOCs differed for the different coffees and showed a strong modulation with the time–temperature roasting profile. While for Guatemalan coffee the formation of VOCs started relatively early in the roasting process, the VOC formation started much later in the case of Yirga Cheffe and Malangsari. Off-line analysis of the coffee brew augmented the measurements. These included headspace solid phase micro extraction gas chromatography mass spectrometry (HS SPME GC/MS), content of total solids, chlorogenic acids, caffeine, total polyphenols (Folin Ciocalteu), organic acids (ion chromatography), titratable acidity and pH. Some general trends, irrespective of the coffee origin, were observed, such as an increase in pH when going from an HTST to an LTLT profile or from a medium to dark roast degree. Furthermore, a decrease of total headspace intensity was observed from an HTST to an LTLT roasting profile. In general, the changes of the time temperature roasting profiles and/or the roast degree influenced the intensity of the respective coffee constituents as well as their relative composition differently for different coffee origins.
URI:	https://digitalcollection.zhaw.ch/handle/11475/5460
Fulltext version:	Published version
License (according to publishing contract):	CC BY-ND 3.0: Attribution - No derivatives 3.0 Unported
Departement:	Life Sciences and Facility Management
Appears in collections:	Publikationen Life Sciences und Facility Management

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Gloess, A. N., Vietri, A., Wieland, F., Smrke, S., Schönbächler, B., Sánchez López, J. A., Petrozzi, S., Bongers, S., Koziorowski, T., & Yeretzian, C. (2014). Evidence of different flavor formation dynamics by roasting coffee from different origins : on-line analysis with PTR-ToF-MS. International Journal of Mass Spectrometry, 365-366, 324–337. https://doi.org/10.21256/zhaw-1958

Gloess, A.N. et al. (2014) ‘Evidence of different flavor formation dynamics by roasting coffee from different origins : on-line analysis with PTR-ToF-MS’, International Journal of Mass Spectrometry, 365-366, pp. 324–337. Available at: https://doi.org/10.21256/zhaw-1958.

A. N. Gloess et al., “Evidence of different flavor formation dynamics by roasting coffee from different origins : on-line analysis with PTR-ToF-MS,” International Journal of Mass Spectrometry, vol. 365-366, pp. 324–337, May 2014, doi: 10.21256/zhaw-1958.

GLOESS, Alexia N., Anita VIETRI, Flurin WIELAND, Samo SMRKE, Barbara SCHÖNBÄCHLER, José Antonio SÁNCHEZ LÓPEZ, Sergio PETROZZI, Sandra BONGERS, Thomas KOZIOROWSKI und Chahan YERETZIAN, 2014. Evidence of different flavor formation dynamics by roasting coffee from different origins : on-line analysis with PTR-ToF-MS. International Journal of Mass Spectrometry. 15 Mai 2014. Bd. 365-366, S. 324–337. DOI 10.21256/zhaw-1958

Gloess, Alexia N., Anita Vietri, Flurin Wieland, Samo Smrke, Barbara Schönbächler, José Antonio Sánchez López, Sergio Petrozzi, Sandra Bongers, Thomas Koziorowski, and Chahan Yeretzian. 2014. “Evidence of Different Flavor Formation Dynamics by Roasting Coffee from Different Origins : On-Line Analysis with PTR-ToF-MS.” International Journal of Mass Spectrometry 365-366 (May): 324–37. https://doi.org/10.21256/zhaw-1958.

Gloess, Alexia N., et al. “Evidence of Different Flavor Formation Dynamics by Roasting Coffee from Different Origins : On-Line Analysis with PTR-ToF-MS.” International Journal of Mass Spectrometry, vol. 365-366, May 2014, pp. 324–37, https://doi.org/10.21256/zhaw-1958.