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

Glöss, Alexia N.; Vietri, Anita; Bongers, Sandra; Koziorowski, Thomas

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 for different coffee varieties
Authors:	Glöss, Alexia N. Vietri, Anita Bongers, Sandra Koziorowski, Thomas
Conference details:	24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012
Issue Date:	2012
Publisher / Ed. Institution:	Association pour la Science et l'information sur le café
Publisher / Ed. Institution:	Paris
Language:	English
Subjects:	Coffee roasting; PTR-ToF-MS; On-line analysis
Subject (DDC):	663: Beverage technology
Abstract:	Roasting is the process where volatile organic compounds (VOCs), responsible for the aroma of a cup of coffee, are generated. This strongly depends on the type of coffee being roasted, as well as on the time-temperature-profile of the roasting process. Proton-transfer-reaction time-of-flight mass-spectrometry (PTR-ToF-MS) allows examining directly and in real-time the formation of the VOCs during the roasting process itself, and in particular of the VOCs responsible for the flavor. In this study, different roasting profiles to a medium roast degree were monitored for five different coffee origins: Arabica from Columbia, Antigua (Guatemala), Djimmah (Ethiopia), Yirga Cheffe (Ethiopia) and Robusta Malangsari (Indonesia). Clear differences in the VOC formation can be seen between Robusta Malangsari, Arabica from Middle America and Ethiopia; only 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 HS SPME GC/MS for aroma analysis.
URI:	https://digitalcollection.zhaw.ch/handle/11475/5509
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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Glöss, A. N., Vietri, A., Bongers, S., & Koziorowski, T. (2012). On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation for different coffee varieties. 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012.

Glöss, A.N. et al. (2012) ‘On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation for different coffee varieties’, in 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012. Paris: Association pour la Science et l’information sur le café.

A. N. Glöss, A. Vietri, S. Bongers, and T. Koziorowski, “On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation for different coffee varieties,” in 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012, 2012.

GLÖSS, Alexia N., Anita VIETRI, Sandra BONGERS und Thomas KOZIOROWSKI, 2012. On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation for different coffee varieties. In: 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012. Conference presentation. Paris: Association pour la Science et l’information sur le café. 2012

Glöss, Alexia N., Anita Vietri, Sandra Bongers, and Thomas Koziorowski. 2012. “On-Line Analysis of the Coffee Roasting Process with PTR-ToF-MS : Changes in Flavor Formation for Different Coffee Varieties.” Conference presentation. In 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012. Paris: Association pour la Science et l’information sur le café.

Glöss, Alexia N., et al. “On-Line Analysis of the Coffee Roasting Process with PTR-ToF-MS : Changes in Flavor Formation for Different Coffee Varieties.” 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012, Association pour la Science et l’information sur le café, 2012.