On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation pathways for different coffee varieties

Glöss, Alexia; Vietri, Anita; Bongers, Sandra; Koziorowski, Thomas; Yeretzian, Chahan

Publication type:	Conference other
Type of review:	Not specified
Title:	On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation pathways for different coffee varieties
Authors:	Glöss, Alexia Vietri, Anita Bongers, Sandra Koziorowski, Thomas Yeretzian, Chahan
Conference details:	Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012
Issue Date:	2012
Language:	English
Subject (DDC):	663: Beverage technology
Abstract:	Chemical reactions during coffee roasting are leading to the formation of volatile organic compounds (VOCs) responsible for the aroma of a cup of coffee. Proton-transfer-reaction time-of-flight mass-spectrometry (PTR-ToF-MS) allows examining directly and in real-time the formation of these VOCs during the roasting process as a function of (i) the time-temperature-profile of the roasting process, and of (ii) the coffee variety being roasted. This study, comprising eight different roasting profiles and five different coffee origins, revealed clear differences in the VOC formation between Robusta Malangsari, Arabica from Middle America and Arabica from Ethiopia. Minor differences are observable between Arabica from Columbia and Guatemala. Off-line analysis of the respective coffee brews revealed the differences in the cup, including sensory and instrumental analysis.
URI:	https://digitalcollection.zhaw.ch/handle/11475/5507
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

Files in This Item:

There are no files associated with this item.

Show full item record

Glöss, A., Vietri, A., Bongers, S., Koziorowski, T., & Yeretzian, C. (2012). On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation pathways for different coffee varieties. Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.

Glöss, A. et al. (2012) ‘On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation pathways for different coffee varieties’, in Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.

A. Glöss, A. Vietri, S. Bongers, T. Koziorowski, and C. Yeretzian, “On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation pathways for different coffee varieties,” in Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012, 2012.

GLÖSS, Alexia, Anita VIETRI, Sandra BONGERS, Thomas KOZIOROWSKI und Chahan YERETZIAN, 2012. On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation pathways for different coffee varieties. In: Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012. Conference presentation. 2012

Glöss, Alexia, Anita Vietri, Sandra Bongers, Thomas Koziorowski, and Chahan Yeretzian. 2012. “On-Line Analysis of the Coffee Roasting Process with PTR-ToF-MS : Changes in Flavor Formation Pathways for Different Coffee Varieties.” Conference presentation. In Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.

Glöss, Alexia, et al. “On-Line Analysis of the Coffee Roasting Process with PTR-ToF-MS : Changes in Flavor Formation Pathways for Different Coffee Varieties.” Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012, 2012.