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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-4847
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dc.contributor.authorGloess, A.N.-
dc.contributor.authorYeretzian, Chahan-
dc.contributor.authorKnochenmuss, R.-
dc.contributor.authorGroessl, M.-
dc.date.accessioned2018-10-25T16:49:59Z-
dc.date.available2018-10-25T16:49:59Z-
dc.date.issued2018-01-
dc.identifier.issn1387-3806de_CH
dc.identifier.issn1873-2798de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/12180-
dc.description.abstractOnline 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.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofInternational Journal of Mass Spectrometryde_CH
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0/de_CH
dc.subjectIonisationde_CH
dc.subjectIon mobility spectrometryde_CH
dc.subjectOn-line analysisde_CH
dc.subjectcoffee roastingde_CH
dc.subjectMass spectrometryde_CH
dc.subjectPyrazinesde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleOn-line analysis of coffee roasting with ion mobility spectrometry–mass spectrometry (IMS–MS)de_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.21256/zhaw-4847-
dc.identifier.doi10.1016/j.ijms.2017.11.017de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end57de_CH
zhaw.pages.start49de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume424de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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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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