| Publication type: | Article in scientific journal |
| Type of review: | Peer review (publication) |
| Title: | Laser mass spectrometry as on-line sensor for industrial process analysis : process control of coffee roasting |
| Authors: | Dorfner, Ralph Ferge, Thomas Yeretzian, Chahan Kettrup, Antonius Zimmermann, Ralf |
| DOI: | 10.1021/ac034758n |
| Published in: | Analytical Chemistry |
| Volume(Issue): | 76 |
| Issue: | 5 |
| Page(s): | 1386 |
| Pages to: | 1402 |
| Issue Date: | 22-Jan-2004 |
| Publisher / Ed. Institution: | American Chemical Society |
| Publisher / Ed. Institution: | Columbus |
| ISSN: | 0003-2700 1520-6882 |
| Language: | English |
| Subjects: | Roasting; Sensory; Coffee; Flavor |
| Subject (DDC): | 663: Beverage technology |
| Abstract: | The objective of the project is to develop on-line, real-time, and noninvasive process control tools of coffee roasting that help deliver a consistent and high-quality coffee aroma. The coffee roasting process was analyzed by direct injection of the roaster gas into a time-of-flight mass spectrometer and ionized either by resonance enhanced multiphoton ionization (REMPI) at 266 and 248 nm or vacuum ultraviolet single-photon ionization (VUV-SPI) at 118 nm. The VUV ionization scheme allows detecting mainly the most volatile and abundant compounds of molecular mass below 100 m/z, while REMPI ionizes mainly aromatic compounds of molecular mass larger than 100 m/z. Combining the compounds ionized by resonant and single-photon ionization, approximately 30 volatile organic compounds are monitored in real time. Time-intensity profiles of 10 important volatile coffee compounds were discussed in connection with their formation chemistry during roasting. Applying multivariate statistics (principle component analysis) on time-intensity traces of nine volatile coffee compounds, the roasting degree could be traced as a consistent path in the score plot of the two most significant principle components (including 68% of the total variance), for a range of roasting temperatures (200-250°C). |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/5467 |
| Fulltext version: | Published version |
| License (according to publishing contract): | Licence according to publishing contract |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Chemistry and Biotechnology (ICBT) |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
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Dorfner, R., Ferge, T., Yeretzian, C., Kettrup, A., & Zimmermann, R. (2004). Laser mass spectrometry as on-line sensor for industrial process analysis : process control of coffee roasting. Analytical Chemistry, 76(5), 1386–1402. https://doi.org/10.1021/ac034758n
Dorfner, R. et al. (2004) ‘Laser mass spectrometry as on-line sensor for industrial process analysis : process control of coffee roasting’, Analytical Chemistry, 76(5), pp. 1386–1402. Available at: https://doi.org/10.1021/ac034758n.
R. Dorfner, T. Ferge, C. Yeretzian, A. Kettrup, and R. Zimmermann, “Laser mass spectrometry as on-line sensor for industrial process analysis : process control of coffee roasting,” Analytical Chemistry, vol. 76, no. 5, pp. 1386–1402, Jan. 2004, doi: 10.1021/ac034758n.
DORFNER, Ralph, Thomas FERGE, Chahan YERETZIAN, Antonius KETTRUP und Ralf ZIMMERMANN, 2004. Laser mass spectrometry as on-line sensor for industrial process analysis : process control of coffee roasting. Analytical Chemistry. 22 Januar 2004. Bd. 76, Nr. 5, S. 1386–1402. DOI 10.1021/ac034758n
Dorfner, Ralph, Thomas Ferge, Chahan Yeretzian, Antonius Kettrup, and Ralf Zimmermann. 2004. “Laser Mass Spectrometry as On-Line Sensor for Industrial Process Analysis : Process Control of Coffee Roasting.” Analytical Chemistry 76 (5): 1386–1402. https://doi.org/10.1021/ac034758n.
Dorfner, Ralph, et al. “Laser Mass Spectrometry as On-Line Sensor for Industrial Process Analysis : Process Control of Coffee Roasting.” Analytical Chemistry, vol. 76, no. 5, Jan. 2004, pp. 1386–402, https://doi.org/10.1021/ac034758n.
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