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https://doi.org/10.21256/zhaw-4847| Publication type: | Article in scientific journal |
| Type of review: | Peer review (publication) |
| Title: | On-line analysis of coffee roasting with ion mobility spectrometry–mass spectrometry (IMS–MS) |
| Authors: | Gloess, A.N. Yeretzian, Chahan Knochenmuss, R. Groessl, M. |
| DOI: | 10.21256/zhaw-4847 10.1016/j.ijms.2017.11.017 |
| Published in: | International Journal of Mass Spectrometry |
| Volume(Issue): | 424 |
| Page(s): | 49 |
| Pages to: | 57 |
| Issue Date: | Jan-2018 |
| Publisher / Ed. Institution: | Elsevier |
| ISSN: | 1387-3806 1873-2798 |
| Language: | English |
| Subjects: | Ionisation; Ion mobility spectrometry; On-line analysis; coffee roasting; Mass spectrometry; Pyrazines |
| Subject (DDC): | 663: Beverage technology |
| Abstract: | Online analysis of coffee roasting was performed using ion mobility spectrometry–mass spectrometry (IMS-MS) with corona discharge ionization. This is the first time that formation of volatile organic compounds (VOCs) during coffee roasting was monitored not only in positive but also in negative ion mode, and not only with mass spectrometry, but also with ion mobility spectrometry. The temporal evolution of more than 150 VOCs was monitored during the roasting of Brazilian Coffea arabica. Mass-selective ion mobility spectrometry allowed a separation of isobaric and isomeric compounds. In positive ion mode, isomers of alkyl pyrazines were found to exhibit distinct time-intensity profiles during roasting, providing a unique insight into the complex chemistry of this important class of aroma active compounds. Negative ion mode gave access to species poorly detectable by other online methods, such as acids. In this study, the release of fatty acids during coffee roasting was investigated in detail. These increase early on in the roasting process followed by a decrease at the same time as other VOCs start to be formed. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/12180 |
| Fulltext version: | Published version |
| License (according to publishing contract): | CC BY-NC-ND 4.0: Attribution - Non commercial - No derivatives 4.0 International |
| 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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| File | Description | Size | Format | |
|---|---|---|---|---|
| 2018_Gloess_On-line_analysis_of_coffee_roasting_with_ion_mobility.pdf | 2.13 MB | Adobe PDF |  View/Open |
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Gloess, A. N., Yeretzian, C., Knochenmuss, R., & Groessl, M. (2018). On-line analysis of coffee roasting with ion mobility spectrometry–mass spectrometry (IMS–MS). International Journal of Mass Spectrometry, 424, 49–57. https://doi.org/10.21256/zhaw-4847
Gloess, A.N. et al. (2018) ‘On-line analysis of coffee roasting with ion mobility spectrometry–mass spectrometry (IMS–MS)’, International Journal of Mass Spectrometry, 424, pp. 49–57. Available at: https://doi.org/10.21256/zhaw-4847.
A. N. Gloess, C. Yeretzian, R. Knochenmuss, and M. Groessl, “On-line analysis of coffee roasting with ion mobility spectrometry–mass spectrometry (IMS–MS),” International Journal of Mass Spectrometry, vol. 424, pp. 49–57, Jan. 2018, doi: 10.21256/zhaw-4847.
GLOESS, A.N., Chahan YERETZIAN, R. KNOCHENMUSS und M. GROESSL, 2018. On-line analysis of coffee roasting with ion mobility spectrometry–mass spectrometry (IMS–MS). International Journal of Mass Spectrometry. Januar 2018. Bd. 424, S. 49–57. DOI 10.21256/zhaw-4847
Gloess, A.N., Chahan Yeretzian, R. Knochenmuss, and M. Groessl. 2018. “On-Line Analysis of Coffee Roasting with Ion Mobility Spectrometry–Mass Spectrometry (IMS–MS).” International Journal of Mass Spectrometry 424 (January): 49–57. https://doi.org/10.21256/zhaw-4847.
Gloess, A. N., et al. “On-Line Analysis of Coffee Roasting with Ion Mobility Spectrometry–Mass Spectrometry (IMS–MS).” International Journal of Mass Spectrometry, vol. 424, Jan. 2018, pp. 49–57, https://doi.org/10.21256/zhaw-4847.
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