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dc.contributor.authorGloess, Alexia N.-
dc.contributor.authorYeretzian, Chahan-
dc.contributor.authorVietri, Anita-
dc.contributor.authorBongers, Sandra-
dc.contributor.authorKoziorowski, Thomas-
dc.date.accessioned2018-04-23T14:20:27Z-
dc.date.available2018-04-23T14:20:27Z-
dc.date.issued2013-
dc.identifier.isbn978-3-902811-91-2de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5488-
dc.description.abstractProton transfer reaction time of flight mass spectrometry is a powerful tool to analyse on-line processes with a high mass resolution. Here, the formation of volatile organic compounds (VOCs) during the coffee roasting process was monitored. A variation of not only the time-temperature roasting parameters (roast degree and length of roasting process) but also the variation of the coffee origin revealed changes in the coffee flavor formation: (i) different VOCs were formed differently during roasting the same type of coffee along the same time-temperature roasting profile, (ii) these formation pathways changed when changing the time-temperature roasting profile, and (iii) roasting different coffee origins led to different flavor formation pathways for the same VOCs. Roasting Colombian and Guatemalan coffee (both coffea arabica) led to similar formation pathways, whereas the Ethiopian coffees (Djimmah and Yirga Cheffe, both coffea arabica) showed different time-intensity profiles of the VOCs, as did the Indonesian coffea canephora var. robusta (Malangsari).de_CH
dc.language.isoende_CH
dc.publisherInnsbruck University Pressde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectRoastingde_CH
dc.subjectCoffeede_CH
dc.subjectPTR-TOF-MSde_CH
dc.subjectProcess monitoringde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleOn-line analysis of the coffee roasting process with PTR-ToF-MS : evidence of different flavor formation dynamics for different coffee varietiesde_CH
dc.typeKonferenz: Paperde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.publisher.placeInnsbruckde_CH
zhaw.conference.details6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications, Obergurgl, Austria, 3-8 February 2013de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end169de_CH
zhaw.pages.start166de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewNot specifiedde_CH
zhaw.title.proceedingsContributions : 6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applicationsde_CH
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Gloess, A. N., Yeretzian, C., Vietri, A., Bongers, S., & Koziorowski, T. (2013). On-line analysis of the coffee roasting process with PTR-ToF-MS : evidence of different flavor formation dynamics for different coffee varieties [Conference paper]. Contributions : 6th International Conference on Proton Transfer Reaction Mass Spectrometry and Ist Applications, 166–169.
Gloess, A.N. et al. (2013) ‘On-line analysis of the coffee roasting process with PTR-ToF-MS : evidence of different flavor formation dynamics for different coffee varieties’, in Contributions : 6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications. Innsbruck: Innsbruck University Press, pp. 166–169.
A. N. Gloess, C. Yeretzian, A. Vietri, S. Bongers, and T. Koziorowski, “On-line analysis of the coffee roasting process with PTR-ToF-MS : evidence of different flavor formation dynamics for different coffee varieties,” in Contributions : 6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications, 2013, pp. 166–169.
GLOESS, Alexia N., Chahan YERETZIAN, Anita VIETRI, Sandra BONGERS und Thomas KOZIOROWSKI, 2013. On-line analysis of the coffee roasting process with PTR-ToF-MS : evidence of different flavor formation dynamics for different coffee varieties. In: Contributions : 6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications. Conference paper. Innsbruck: Innsbruck University Press. 2013. S. 166–169. ISBN 978-3-902811-91-2
Gloess, Alexia N., Chahan Yeretzian, Anita Vietri, Sandra Bongers, and Thomas Koziorowski. 2013. “On-Line Analysis of the Coffee Roasting Process with PTR-ToF-MS : Evidence of Different Flavor Formation Dynamics for Different Coffee Varieties.” Conference paper. In Contributions : 6th International Conference on Proton Transfer Reaction Mass Spectrometry and Ist Applications, 166–69. Innsbruck: Innsbruck University Press.
Gloess, Alexia N., et al. “On-Line Analysis of the Coffee Roasting Process with PTR-ToF-MS : Evidence of Different Flavor Formation Dynamics for Different Coffee Varieties.” Contributions : 6th International Conference on Proton Transfer Reaction Mass Spectrometry and Ist Applications, Innsbruck University Press, 2013, pp. 166–69.


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